Ice Cream Sandwiches

Buttering the pan helps keep the parchment paper in place as you spread the batter, which is relatively thick; the parchment itself helps you lift the cake out of the pan after it has baked and cooled. We hope you enjoy the recipe.

I have made ice cream sandwiches before using a different recipe that was more like a cookie. The key to the ice cream is to buy a rectangular box of ice cream- not a tub. Tear away the paper and use a hot sharp knife to slice the ice cream while it is hard. You will get nice, even slices of ice cream.

Ignoring all those ridiculous snarky remarks accompanying the article, I made these and they are delicious! Easy to make, too. Just make sure the ice cream (whatever flavor you use) is spreadable but not melted. Enjoy!

I'd lay the container on it's side and run a sharp knife under hot water, then slice through the container to create discs of ice cream.

Freeze the cake before you put the ice cream on it. It will be less fragile and help keep the ice cream cold.

I agree, this is a lovely yet fairly simple recipe best made by cooks who are familiar with methods of cooking. Please stop being so critical of the recipes. I love NY Times recipes but sometimes get tired of the petty remarks.

Baked the sandwich component today for the first time to go with homemade vanilla cream with with chocolate chips and dried cherries. It was a knockout. After baking and cooling I cut the sandwich bottom and top to fit into a 10 x 12 baking pan that I had lined with parchment paper. I poured the ice cream from the churn into the pan and froze for 30 minutes before I put on the top. Several hours later with a little prodding it came out of the pan. We sliced it up and served a happy family.

Leave it out until it feels spreadable to you is what they mean. Some kitchens are hotter and some kitchens are cooler. Also, the season of the year will affect the timing of the melting. Use common sense to achieve the most spreadable ice cream.

Made the cookies in silicone muffin cups. Did a little math (much easier for me than trying to cut even pieces at the end), and figured 19 grams per. They popped right out after baked I put back in and built and froze the sandwiches in them, they popped right out with a bit of warm water and I had 16 identical and delicious sandwiches. Great recipe!

A night in the freezer did the trick. The cake froze, but wasn't hard like a brick. To get nice clean cuts like in the picture, I dipped a bench scraper in a bowl of hot water and wiped it off between cuts with a paper towel. It made 12 sandwiches about the size of Klondike bars.

The sandwiches were nice and chewy and tasted sort of like a brownie only not as sweet. The grandkids loved them, so I'll be making these regularly.

Can't wait to try it with coffee ice cream.

I agree. Thinking maybe 30-60 minutes in the fridge might get it to thaw more evenly. I have made ice-cream based desserts where you take it out, let it thaw 10+ minutes (room temp), put in a large bowl and with a masher, get it to spreadable consistency.

lt seems to me that leaving the ice cream out on the counter for a few minutes would yield a still very firm, not spreadable ice cream. ???

I am confused why you are buttering the sheet pan AND using parchment? What is the point of this?

Big problem with this recipe. I will be making it often!! Delicious.

Buy a rectangular container of ice cream. Tear away the paper carton and use a hot sharp knife to make even slices. Way easier and fast. I don't let the ice cream thaw whatsoever.