Here we are- Part Three and the conclusion of the Ice Cream Sandwich Series! Hooray!

I hope you all had a chance to make some delicious ice cream and/or cookies this last two weeks. If not, I hope you at least got to pin these recipes to make on a slow weekend. Did ya?

This post is going to be short and simple. Straight to the point. It’s easy-peasy too! So, let’s get to it!

First off, thanks for hanging in there with me :) I hope I’ve helped you realize that making your own sweets isn’t too hard or too overwhelming. I hope I’ve helped you see that YOU too can make “from scratch” things. I hope I’ve helped you find your inner baker!

If you’re just joining us- the last three weeks we have been making a super simple Ice Cream Sandwich, from scratch. Part 1 we talked about this:

And here we are, the conclusion- putting it all together and creating the perfect Ice Cream Sandwich.

Things seriously couldn’t be easier from here on out- You basically take your cookies…smoosh your ice cream on one, and top (gently pressing) with the other. Simple, right?

If you want to get down to specifics, I let my super frozen ice cream sit out for about 5 minutes before scooping. This made things a lot easier for me.

I also used a 2″ ice cream scoop for my ice cream, flipped one cookie over, placed ice cream on top (the bottom side of cookie), and then gently and evenly pressed the top cookie on…top. I found the 2″ scoop held the perfect amount of ice cream for the size cookies I had made.

But let’s be honest, there’s no rhyme or reason to this. Use a scoop, use a spoon, use a stick, use your hands- just get that ice cream on a cookie and smoosh. That’s a term right?

Just make sure you are either planning on serving your sandwiches right away, or wrapping them in plastic wrap nice and neatly, and placing back in freezer for later serving.

You can also roll the sides of your sandwich in chocolate chips, more toasted coconut, maybe some toasted almonds (whatever really)…or like I chose to do- leave plain.

Yummy right?

Thanks for sticking around. Original recipe can be found at Sweet Lavender Bake Shoppe: coconut ice cream sandwiches + part 3 of ice cream sandwich week…

Christina :)

***A big thank you and hugs to my friend Christina for taking time to share her recipe and post on the blog over the last three weeks! :) I hope you all enjoyed! Happy baking.

Welcome back!

I’m so happy you’re here! If you’re just visiting, Tuesday we started the beginning of Ice Cream Sandwich Week!

Like I stated in Tuesday’s post, I have decided to have 3 separate posts because 1. things were getting too long and 2. each of these posts can be their own thing (separate from ice cream sandwich making).

Day Two: The Cookie

When I was thinking up cookies to go along my coconut ice cream, I knew I wanted something subtle in flavor. I didn’t want to take away from the sweet coconut flavor I had really emphasized in my ice cream, so I knew something like chocolate chip (although delicious) wouldn’t do. Sugar cookies though, now that might work. What a perfect combo!

So I ran to my favorite cookie recipe book and searched thoroughly. Sure enough, trusty old Martha came through with flying colors.

I decided to try her “Old Fashioned Sugar Cookie” recipe because of it’s simplicity in ingredients and classic quality it holds.

Adapted from Martha Stewart’s Cookies book

Makes approx 21 cookies, when using a 1 1/2″ scoop (Enough for 10 of our Ice Cream Sandwiches)

1 1/2 cups all purpose flour

1/2 teaspoon baking soda

1/4 teaspoon salt

6 oz vanilla sugar

2 tablespoons packed light brown sugar

3/4 teaspoon finely grated lemon zest

1 stick (4oz) butter (room temp)

1 egg (room temp)

1 1/4 teaspoons fresh lemon juice (room temp)

1/4 cup vanilla sugar (for rolling)

First things first, preheat your oven to 350*F. Get your sheet pan(s) ready as well. For these cookies, I used a silpat, but feel free to use parchment paper! Just watch the bottoms of your cookies :)

Next, get your mixer out (I guess you can do this by hand- you’ll develop serious muscles!) and cream your room temperature butter and sugars with a paddle attachment. While your butter/sugars are creaming, sift together your flour, baking soda, and salt.

Once your butter mix is light and fluffy, add your room temperature egg. Mix well and scrape down bowl. Mix again.

Add your zest and your lemon juice; mix and scrape bowl again :)

Lastly, on a slow speed, add your flour mix and beat until just combined. Be careful not to overmix, this will make a tough cookie (and not in a good way).

For my ice cream sandwich cookies, I used a 1 1/2″ ice cream scoop. Feel free to use whatever you want, but keep in mind using something different will change the amount of cookies you get AND might alter the baking time.

Scoop dough, place mound into hands and roll around until smoothed out and a ball forms. Next, roll your little ball into that remaining 1/4 cup vanilla sugar! Place on a cookie sheet about 2″ apart from each other. They will flatten out. For my standard 1/2 sheet pan (what you probably have at home) I baked 12 cookies.

Once all your dough is formed into balls, place in oven and bake about 15 minutes. What you’re looking for is a flattened out cookie, cracking on the top and slightly golden brown around the edges. This will make a chewy cookie (perfect for ice cream sandwiches). If you want them a little crispier, bake another minute or two.

Let cool completely!

Now here you can either be done and enjoy some seriously delicious sugar cookies, or you can save them (maybe in an air tight container) for your sam’mich making. I snuck one away and shared with Bill. It was absolutely delightful, especially with green tea. They were chewy with the slightest vanilla sugar crust. Slightly lemony and totally awesome. I wanted more. I wanted to ravenously eat them all. But I knew sandwiches were the goal…so I held off. I’ll have to make more.

See you next Tuesday for the conclusion to Ice Cream Sandwich Series!!! ;)