Ice cream sandwiches!

August 16, 2007 5:48 PM

I'd like to make ice cream sandwiches at home, but don't want to use cookies or brownies. I'd like a recipe to make the cake-like part of the sandwich, as shown here. I'm having trouble finding a recipe - googling brings me a barrage of recipes using all the things I don't want. Does anyone know the recipe for the traditional chocolate 'cakes' I'm craving?
posted by youngergirl44 to Food & Drink (9 answers total)

To make the sandwich cakey, you just need to use a cake recipe. What you do is get a devil's food cake mix (not regular chocolate - it won't taste rich enough after being frozen) and make the recipe without using water. This recipe is pretty much exactly what I do, except I use a bit more butter and a bit less crisco. Try it - your sandwiches will taste exactly like what you get in the store.
posted by iconomy at 5:56 PM on August 16, 2007

If it helps any, I know that the supermarket brand of chocolate wafers tastes just like the outside part of the ice cream sandwich. I layer softened vanilla bean ice cream atop of them spread out in a cookie tin with edges, re-freeze, and then cut them into squares.
posted by WaterSprite at 5:58 PM on August 16, 2007

On a lark, on year, I made Mr.Coevals Moon Pies for his birthday. Here is one recipe, just substitute ice cream for the marshmallow fluff center.
posted by coevals at 6:44 PM on August 16, 2007

Maybe a recipe for whoopie pies or black and whites?
posted by brujita at 7:39 PM on August 16, 2007

WaterSprite is right- you want a thin chocolate wafer/cookie recipe. They seem more moist and cakelike in the packaged ice cream sandwiches because they've absorbed moisture. But they are cookies. Cake crumb is not dense enough for ice cream sandwiches like that.
posted by oneirodynia at 9:33 PM on August 16, 2007

Yeah.
You want to bake your cakes to be crunchy and almost waferlike for your ice cream sandwich, because the cookie absorbs a lot of moisture, and if you did it with an already soft cookie, i wuld fall apart.
posted by The Esteemed Doctor Bunsen Honeydew at 11:25 PM on August 16, 2007

I used to buy those exact cookies in bulk at a local bulk food store. Like previous poster have said, it's a cookie. When baked, it's quite crisp. It softens after being frozen with the icecream. You should really let it sit for a day after making them, as otherwise the cookie is still too firm and you tend to smush the ice cream out when you bite in.
posted by GuyZero at 6:52 AM on August 17, 2007

Actually, I forget myself, it's a biscuit. Stale biscuits go soft, stale cookies go hard. (cf. The Fourth Bear)
posted by GuyZero at 6:54 AM on August 17, 2007

Good information and recipes in this Washington Post article from a couple of weeks ago.
posted by Wet Spot at 12:56 PM on August 17, 2007