Chocolate Strawberry Ice Cream Sandwiches
Prep time: 35 minutes
Cook time: 7 minutes
Yields: Six 3-inch bars
Author: Ireland Lindsay
Ingredients:
For the “chocolate wafter”:
4 large eggs, separated
1/3 cup (65g) granulated sugar
1/3 cup (65g) packed light or dark brown sugar
1 tablespoon (15g) espresso powder
1/4 cup (60g) melted unsalted butter, cooled slightly
1/2 cup (62g) all-purpose flour
4 tablespoons cocoa powder
1 teaspoon baking powder
1/4 teaspoon salt
For the center:
1-pint strawberry ice cream
For the sprinkles:
1 1/2 cups powdered sugar
2-4 tbsp water
1 tbsp light corn syrup
1/2 tsp vanilla extract
Gel food coloring
FOR THE “CHOCOLATE WAFER”:
PREHEAT oven to 350F and prepare a 9x13* inch baking sheet liberally with non-stick spray and parchment paper
*Ideally the baking sheet needs to be the exact size, it can be a few inches off but not majorly.
WHIP the egg whites on medium until they begin to foam, gradually add in granulated sugar. Once all the granulated sugar has been added increase the speed and whip for 5 minutes, or until stiff peaks have been achieved. Set aside.
INTO a separate bowl, combine the brown sugar and egg yolks. Whip on high speed for about 2 minutes or until lightened in color. Add in espresso powder and melted butter and mix. Then, sift in the remaining dry ingredients and mix until fully combined.
AT this point you have 2 mixtures, your meringue, and an unfinished cake batter. Carefully fold the meringue mixture, in around 5 portions, into the cake batter. Your end result should be a light batter with bubbles throughout.
SPREAD batter evenly into the prepared baking sheet, it will be very thing so don’t worry if it’s looking so. The goal is to spread it as evenly as possible so that it has an even bake. Bake for 7-10 minutes or until the top of the cake gently springs back after you touch it- avoid overbaking. Let cool completely. Congrats dude, you just made a chocolate wafer!
FOR THE SPRINKLES:
INTO the bowl of a stand mixer fitted with a whisk attachment, add in the powdered sugar, corn syrup, water*, and vanilla, if using. Whisk on low speed till it comes together it should be tacky, thick, and pipeable. *Start with 2 tablespoons of water and add accordingly you may need more, depending on your kitchen environment.
TRANSFER to a piping bag, fitted with an Ateco 2 tip*. Next, prepare a standard baking sheet with parchment. Pipe thin lines along with the parchment, to do this keep the piping bag about 1-inch from the paper apply steady pressure and pull forward in one direction.
*If you don’t have a piping tip, cut off a very small amount from the tip of your piping bag.
LET the sprinkles dry in their lines overnight, or until completely dry. Once dry, cut into half and inch rods, store in an airtight container at room temperature for up to 2 months.
FOR ASSEMBLY:
TO assemble, remove the chocolate wafer from the pan. To do this, take your cooled chocolate wafer and dust with powdered sugar, use a non-serrated knife to loosen the edges, and lay on a long strip of parchment over the top. Flip the pan over onto a work surface with one confident motion, slamming down to loosen the wafer from the pan.
NEXT, slice the chocolate wafer in half along the short side dividing it into two. Align an 8x6 pan with one section of the wafer and trim off any excess so it will fit in the pan. Repeat the above step again, you will be left with 2 even portions of the wafer.
PREPARE an 8x6 pan with parchment then gently lay one half of the chocolate wafer. Next, portion the ice cream and spread it evenly. Lay the next layer of chocolate wafter, gently pressing down to finish the sandwich. Cool for 3-5 hours or best, overnight.
TO FINISH:
TO finish, remove the ice cream sandwich from the pan and use a sharp knife to slice evenly into 6 portions. Dip of the 4 sides in the sprinkles, and marvel at your ice cream sandwich that you made from scratch. High five.
STORE for up to 1 month in the freezer, covered.
Recipe by @IreBakes
