Chef John's Chocolate Ice Cream Sandwich Gets the Classic Just Right
Making a great homemade chocolate ice cream sandwich doesn't seem too hard, since it's basically just two chocolate cookies with some vanilla ice cream pressed in between, but while its construction isn't complicated, getting the taste and texture just right is.
The main challenge here is that frozen things don't have the same mouthfeel as room temperature things, so even if our cookie is perfect freshly baked, it has to stay soft, supple, and sort of sticky once frozen. Flavor-wise, we'd also want a nice, rich chocolaty cookie, but the things that make that possible can affect the texture as well. So, what I'm trying to say is, I actually had to do some experimenting here. I know, tough work. Anyway, after half a dozen failed attempts, I think I pretty much nailed it.
My memory isn't what it used to be, which, by the way, was never that great to begin with, but this tastes and feels like what I remember from childhood, when this was one of my favorite things. The key here is not to overcook the cookie, which will dry it out and give it a firm, tougher texture once frozen. Just barely baked is where you want to be, and if it takes you a few practice batches, so be it. I know, tough work. Regardless of how many tries it takes to nail, I really hope you give this a try soon. Enjoy!
Get the recipe for Chef John's Classic Chocolate Ice Cream Sandwich.
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