y
the end of the 19th century ice cream was firmly entrenched in American
society and with its popularity came many new inventions. One invention was the ice cream cone which made its debut
at the 1904 St. Louis World's Fair. By the 1920s we had the first chocolate-covered ice cream
bar (Eskimo Pie), the banana split, ice cream cakes, the first chocolate
covered ice cream bar on a stick (the Good Humor Ice Cream Sucker), and
the ice cream sandwich.
John Mariani in his 'The Dictionary of
American Food and Drink' says the first ice cream sandwiches were made
with cake-like chocolate cookies followed in San Francisco by sandwiches
made with oatmeal cookies. In the 1980s the 'Chipwich' became very
popular which, as the name implies, were made with chocolate chip cookies.
For our ice cream sandwiches we are going to use a chocolate cookie but you could use any type of cookie
you enjoy (chocolate chip, oatmeal, digestive, etc.). Just keep in
mind that a soft textured cookie does makes it easier and less messy to
eat. Of course, homemade ice cream is the best in these sandwiches
(I used Vanilla Ice Cream in the picture) but a good quality store
bought ice cream is fine. You can make the sandwiches ahead of time
and place them in the freezer or, for a more casual gathering, just allow
your guests to make their own. A nice idea is to have a few
different types of cookies (homemade or store bought) and ice creams
(homemade or store bought) available to suit everyone's tastes.
Preheat
oven to 350 degrees F (177 degrees C) and place rack in center of oven. Line two baking sheets with parchment paper.
In bowl of electric mixer, fitted with the paddle attachment,
cream the butter and sugars until
light and fluffy (2-3 minutes). Add the egg and vanilla extract and beat
until incorporated. First sift
together the cocoa powder, flour, baking powder, baking soda, and salt and then add to the
butter and egg mixture. Mix just until incorporated. Fold in the the
white chocolate chips or chunks.
Drop the batter onto the prepared baking
sheet, using either a 1 1/2 - 2 inch (4-5 cm) ice cream scoop or with a rounded
tablespoon. Flatten the rounded mounds of dough slightly with your hands.
Bake for approximately 8 - 10 minutes or until the
the cookies are still soft in the center but are firm around the edges.
Remove from oven and let cookies cool on baking sheet for a few minutes before removing the cookies to a wire rack to cool completely.
Makes about 20 - 4 inch (10 cm) cookies.
For Ice Cream Sandwiches: Take two
chocolate cookies and place a scoop of your favorite ice cream between the two
cookies. Gently press together and serve.
Chocolate Cookies:
1/2 cup (113 grams) unsalted
butter, room temperature
All content on this site is
either original or has been significantly modified and changed from its
credited original source. Use of materials on Joyofbaking.com is
entirely at the risk of the user and Joyofbaking.com or Stephanie Jaworski
will not be responsible for any damages directly or indirectly resulting
from the use.
This
website and the contents thereof are not endorsed or sponsored by the owner
of the "Joy of Cooking" series of books or its publisher Simon & Schuster,
Inc.
Content in any form may
not be copied or used without written permission of Stephanie Jaworski,
Joyofbaking.com. Students and non profit educators may use content without
permission with proper credit.
Page loading ... Please wait.
y
the end of the 19th century ice cream was firmly entrenched in American
society and with its popularity came many new inventions. One invention was the ice cream cone which made its debut
at the 1904 St. Louis World's Fair. By the 1920s we had the first chocolate-covered ice cream
bar (Eskimo Pie), the banana split, ice cream cakes, the first chocolate
covered ice cream bar on a stick (the Good Humor Ice Cream Sucker), and
the ice cream sandwich. 
