After fifteen years now feel I have additional free time, am more intelligent, and a vastly improved cook, and throughout the most recent couple of long periods of causing loved ones to endure adjusts and adjusts of frozen yogurt sandwiches, I have at last made the last exemplary classic Chocolate ice cream sandwich recipe I want to believe that we will at any point need or need.
Here are a few things we do to make these Chocolate Ice Cream Sandwiches awesome. We’re making a hand-whisked, one-bowl cookie that is (covertly) halfway to a cake, which is the reason when it comes from the cooler, it doesn’t feel like you’re gnawing into poured concrete. We’re making it in a solitary 9×13 container, then, at that point, slicing this section down the middle and utilizing the same dish to fill it with frozen yogurt, squeezing the parts together for a decently estimated piece that, when firm once more, can be cut into precisely eight impeccably measured or 12 daintily estimated (for example the size I like for youngsters) frozen yogurt sandwiches. Did you peruse the one-bowl, one-skillet part? The dynamic work of making these is scarcely 20 minutes; I’ve coordinated it. This means our summers will have significantly more frozen yogurt sandwiches in them, which is good for us. This is some tips for small kitchen ideas.
Chocolate Ice Cream Sandwiches
SERVINGS: 8 TO 12
TIME: 20 MINUTES PLUS AN OVERNIGHT FREEZE
If you have dark cocoa powder (which makes everything look and taste like Oreos), you can trade half of the cocoa here for it – for example, I utilize two tablespoons dark cocoa powder and two tablespoons dark.
- 1/4 cup (4 tablespoons, 2 ounces, or 55 grams) unsalted margarine, cold is fine
- 1/2 cup (100 grams) granulated sugar
- 1/4 teaspoon fine ocean or table salt
- Three tablespoons (45 ml) milk, any sort
- One enormous egg white
- 1/2 teaspoon vanilla concentrate
- 1/2 teaspoon baking powder
- 3/4 cups (100 grams) universally handy flour
- 1/4 cup (20 grams) cocoa powder, any sort (see Note)
- 2 1/2 cups vanilla frozen yogurt, or whatever else you like
Make the cookie: Heat the broiler to 325°F and line a 9×13-inch cake container with material paper that reaches out up the two short sides of the dish. Some extra under the material assists it with staying. Cover the uncovered sides with a spread or nonstick splash.
Liquefy spread in a vast bowl halfway, then, at that point, whisk it until completely softened. (This holds the temperature down.) Whisk in sugar, salt, and milk. Rush in egg white and vanilla; ensure the egg white is entirely blended; it tends to be stubborn. Add cocoa powder and baking powder and thoroughly blend. Add flour and mix just until it vanishes.
Spoon into the pre-arranged container in little touches and spread – an offset spatula is extraordinary here – into a thin, even layer.
Prepare for 15 minutes, then, at that point, move to a cooling rack. Only for a good sandwich feel, the dock did with a stick. Let’s cool totally. I move mine promptly to the cooler to do this rapidly; it requires around 15 minutes. If your frozen yogurt is rock-hard in the cooler, move it to the refrigerator for these 15 minutes so it will be more straightforward to scoop.
Gather the sandwiches: Once cold to the touch, run a knife around the cookie to release it from the skillet and utilize the material to slide it out of the dish. Slice down the middle widthwise. Return the pre-owned material to the skillet; we can help shape the sandwiches. Place the first cookie half back in the container topsy turvy over the material, and press it against the short edge. Scoop the frozen yogurt in little spoonfuls everywhere and spread it uniformly. Press the second cookie half, straight up, onto the frozen yogurt. Utilize the sides of the dish and the material paper to assist the frozen yogurt with keeping its shape in the cookie and spot the container in the cooler.
Freeze for 4 to 6 hours, at least, and preferably short-term.
To wrap up: Once frozen yogurt is firm once more, move your frozen yogurt sandwich piece to a cutting board and cut it into 8 or 12 square shapes. Eat or get back to the cooler immediately.
Do ahead: Ice cream sandwiches keep in a more excellent sack or hermetically sealed compartment for a long time, albeit a few coolers will bestow a “freezer” taste sooner.