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On very cold days in the winter, I don’t want an ice-cream sandwich, but I still want the cookie part.
I want the ice cream. Ice cream tastes just as good in the winter.
Aren’t actual cookies available with the same appearance, texture and taste?
Sounds like a research opportunity. There might even be an sizeable, enthusiastic pool of (young?) volunteers available in your neighborhood willing to perform double-blind taste comparisons to find out for certain were a suitable venue and sufficient samples provided.
B’hatzlacha!
Give me the ice cream then. I live in England, send it over, they all know where to find me.
I’m with LU!
She’s absolutely right!
1. remove ice cream sandwich from freezer
2. unwrap
3. remove top cookie
4. with spoon, scoop out ice cream and put in bowl
5. replace upper cookie
6. eat cookies with ice cream on the side
problem solved!
Use dental floss to remove them
Or a guitar string
the cookie part only tastes good ‘cuz the ice cream softens the cookie. A plain cookie isn’t gonna taste as good… I second WinnieThePooh’s really good idea.
We make our own ice cream sandwiches using my wife’s chocolate chip cookies and Ben & Jerry’s ice cream. Better than any ice cream sandwich you can find in any store.
What kind of chocolate chip cookies?
Homemade!
My favorite Chocolate Chip Cookie Recipe which is delicious for ice cream sandwich is Betty Crocker Cookie mix.
I believe the OP is talking about the old-fashioned ice cream sandwich with the chocolate wafer type cookie.
Reb Yid23 Recipe for the cookies:
Cookies
2 2/3 cups (335 grams) all-purpose flour
2/3 cup plus 1/4 cup (75 grams) extra dark or Dutch-processed unsweetened cocoa powder
1 1/4 cups (2 1/2 sticks or 285 grams) unsalted butter, softened
1 cup (200 grams) granulated sugar
3/4 teaspoon table salt
2 large egg yolks
1 tablespoon vanilla extract
Transfer the dough to a lightly floured work surface and divide into two equal pieces. If the dough is too soft to handle, wrap and chill it until firm enough to roll out (I recommend 30 minutes only; any longer and it becomes crumbly to roll out). Roll each batch into a 1/4-inch thick rectangle, about 10 by 8 inches. Cut into a total of 24 20 2-by-4-inch rectangles. You may have enough extra to reroll the scraps and create 4 more 2-by-4-inch rectangles, in which case, you could make two additional sandwiches.
Bake the cookies for 16 to 18 minutes, or until they stay firm when tapped in the center. Transfer to a wire rack to cool completely. Repeat with remaining cookie dough, rerolling scraps as needed.
Enjoy.
Youngest daughter had found this on the internet and makes ice cream sandwiches with flavors she likes, not just vanilla and chocolate
iacisrmma: Wow all this time I was picturing the kind with chocolate chip cookies! Suddenly this thread makes more sense.
They are kind of like soggy Kedem tea biscuits.
RebYidd23
Check out this recipe from Smitten Kitchen 🙂
Brownie Roll-Out Cookies*
3 cups (375 grams) all-purpose flour
1/2 teaspoon (3 grams) salt
1/2 teaspoon baking powder
1 1/2 (300 grams) cups sugar
2 large eggs
1 teaspoon (5 ml) vanilla extract
Preheat oven at 350 degrees. Whisk dry flour, salt and baking powder in bowl and set aside. Mix butter, sugar, eggs, vanilla and cocoa in mixer. Gradually add flour mixture, and mix until smooth. Wrap in plastic and chill for at least one hour.
Transfer to a wire rack to cool.
From another forum and thought of this thread ?
For me the worst part was the cookie part it was all stale.
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