Making ice cream sandwiches at home is one of life’s greatest gifts. Sure, the ice cream truck version is perfect on a hot afternoon in the park, but when considering a dessert (fun for the crowd, no-bake) to bring together for a barbecue or birthday party, why not be your Mr. Softy? My favorite version, made entirely with store-bought ingredients, has multiple advantages. You can get more ice cream sandwiches for your buck And the Grab a wrapper of the best possible cookie for the job: the Digestive Cookie.
McVitie’s Digestive Biscuits
The crunchy, slightly sweetened cookies known as digestive biscuits have a sandy texture similar to a shortbread, almost like a cross between a graham cracker and a Biscuit, and a not-too-sweet nutty flavor. It’s a popular tea or coffee accompaniment in the UK, but just wait until you try it on the ice cream sandwich. It might be easier to find chocolate chip cookies at the supermarket – or maybe you already have a batch of dough on hand – but after a trip to the freezer, CCC gets so tough that even some over-the-top chewers may end up at the dentist . However, packaged digestive biscuits are made with a simple dough of mostly whole wheat and all-purpose flour, oil and milk. Even if it is frozen solid, it maintains a light and crumbly texture.
To put this combo to the test, pull a pint of ice cream out of the freezer to soften it while you arrange a wrapper of digestive biscuits on a foil-lined tray. If you’d like to use half a regular biscuit and half a chocolate-covered biscuit, be my guest. If you’re interested in this chocolate idea but can’t find the cookies, I have a solution – just wait.
Cover half of cookies with a full #16 cookie scoop (2 ounces) or a ball cup of softened ice cream—any flavor you like, about 10 minutes out of the freezer, and shake well to channel a kind of soft-serve texture. Gently place another cookie on top of each scoop until you see the ice cream sticking out from the edges. If you want to be a little picky, you can run a offset spatula around the perimeter of each sandwich to ensure the edges are filled. Place the tray in the freezer for 15 minutes, until the ice cream is slightly firm.
At this point, you have quite a few options, the easiest of which is to keep the sandwiches in the freezer until you are ready to eat them. But for even more fun, after 15 minutes, roll the edges of each ice cream sandwich into a shallow bowl filled with a lid like sprinkles or mini chocolate chips (I add a pinch of flaky salt to these), or chopped toasted and salted nuts.
Chocolate lovers, remember when I said I had a choice if you couldn’t find chocolate biscuits? Here you go: While the ice cream sandwiches are frosting, melt a few ounces of your favorite percentage of chocolate with 1 tablespoon of coconut oil. Dip half of each ice cream sandwich in melted chocolate, then if you like, dip it who – which In one of the above class. Return to the plate tray and pop it back into the freezer to firm it up for at least another 15 minutes before devouring it.
Digestive biscuit ice cream sandwiches can be made up to two weeks in advance (freeze them until firm, about 2 hours, on a tray, then transfer to an airtight container.) But I highly doubt any of them will last that long. The good thing is that it hardly takes any time to make another one.
Originally featured on Epicurious