Vanilla Ice Cream Sandwiches | PC.ca

Vanilla Ice Cream Sandwiches

Ice cream sandwiches made with chocolate cookies and vanilla ice cream.  5 of them stacked and placed on a serving platter

PC Black Label Black label ice cream

Vanilla Ice Cream Sandwiches

Creamy and luxuriously smooth, our PC Black Label Madagascar Bourbon Vanilla Ice Cream is elevated t...

Creamy and luxuriously smooth, our PC Black Label Madagascar Bourbon Vanilla Ice Cream is elevated to new heights when sandwiched between homemade chocolate cookies. Whether as dessert or a warm weather treat, these superb sandwiches are an upscale twist on a classic childhood delight.

  • Level: Easy
  • Preparation: 45 mins
  • Ready in: 1 hr
  • Serves: 12
  • Dish Type: American, Canadian
  • Season: Summer
  • Course: Dessert
  • Main Ingredient: Ice Cream
  • Calories

    260 Cal

  • Total Carbohydrate

    25 g 

  • Total Fat

    16 g

  • Dietary Fibre

    0 g

  • Protein

    4 g

  • Sodium

    115 mg

Vanilla Ice Cream Sandwiches

Ice cream sandwiches made with chocolate cookies and vanilla ice cream.  5 of them stacked and placed on a serving platter

PC Black Label Black label ice cream

  • Calories

    260 Cal

  • Total Carbohydrate

    25 g 

  • Total Fat

    16 g

  • Dietary Fibre

    0 g

  • Protein

    4 g

  • Sodium

    115 mg

How to make

Ingredients

  • 1 tub (500 mL) 

    PC® Black Label Madagascar Bourbon Vanilla Ice Cream
  • 1/2 cup (125 mL)

    Unsalted butter, softened
  • 1/2 cup (125 mL)

    Granulated sugar
  • 1/2 tsp (2 mL)

    Salt
  • 1

    Egg
  • 1 cup (250 mL)

    All-purpose flour
  • 1/2 cup (125 mL)

    Unsweetened cocoa powder
  • 2 tsp (10 mL)

    Vanilla

How to make

  • Step 1

    Line baking sheet with parchment paper. Scoop ice cream onto baking sheet in 12 scoops no more than 1-1/2 inches (4 cm) wide. Top with another sheet of parchment paper. Place in freezer.

  • Step 2

    In bowl and using electric beaters, beat butter, sugar and salt for 2 minutes or until light and fluffy. Add egg; beat on low speed for 30 seconds or until combined. Add flour, cocoa and vanilla; continue to beat on low speed just until incorporated. Increase speed to medium; beat for 1-½ to 2 minutes or until mixture comes together. Dough will be very soft.

  • Step 3

    Between two 17 X 11-inch (43 X 28 cm) pieces of parchment paper, roll dough to 1/4-inch (5 mm) thick. Transfer to baking sheet. Refrigerate for 30 minutes or until firm.

  • Step 4

    Preheat oven to 350°F (180°C). Line two baking sheets with parchment paper.

  • Step 5

    Remove cookie dough from refrigerator. Discard top layer of parchment paper. Using 2-inch (5 cm) round cookie cutter, cut out as many disks as you can; transfer to prepared baking sheets. Gather remaining dough scraps and reroll to 1/4-inch (5 mm) thickness; cut out more disks to yield total of 24.

  • Step 6

    One sheet at a time, bake in centre of oven for 7 to 9 minutes or until cooked through but still soft at centre. Cool to room temperature on baking sheets.

  • Step 7

    To assemble, remove ice cream scoops from freezer. Gently flatten scoops with your palm. Remove top parchment paper and sandwich a scoop between two cookies; gently press. For a smooth finish, run back of spoon around ice cream edge. Repeat. Serve immediately, or return to freezer and chill until firm.

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