Description
Ice cream sandwich, anyone?
I made baked ice cream sandwiches, and they were terrific. I feel so blessed that my family came to visit me, and I baked for them. It’s good to end the week with something I’m very proud of after a long, hectic, and hot one.
This dessert is perfect for any occasion, offering a delightful combination of textures and flavors everyone will love. This can be prepared ahead of time and kept in a freezer. These sandwiches are delicious and worth every bite!
Ingredients
Scale
Chocolate Cake Sheet:
- 3 egg yolks
- 15 g sugar
- 3 g vanilla extract
- 35 g milk
- 20 g vegetable oil
- 40 g all-purpose flour
- 10g cocoa powder
- 2 g baking powder
- 3 egg whites
- 50 g sugar
For Ice Cream:
- 2 egg yolks
- 60 g sugar
- 5 g vanilla bean paste
- 10 g cornstarch
- 80 g evaporated milk
- 150 g milk
- 200 g fresh cream
- 60 g dark chocolate
For Coating:
- Dark chocolate
- Peanut powder
Instructions
Chocolate Cake Sheets
- Prepare Batter: Beat the egg yolks with the vanilla essence and sugar. Whisk in the milk and vegetable oil, then add flour, cocoa powder, and baking powder.
- Fold the Batter: In three separate batches, whisk the sugar into the 3 egg whites until stiff meringues are formed. Mix one-third of the meringue into the yolk mixture, then combine it with the remaining meringue and blend thoroughly.
- Bake: Preheat the oven to 190℉. Pour batter into a 37.5 * 25.4 pan, flatten, and bake in a 170℉ oven for about 20 minutes; remove and calm.
Vanilla Ice Cream:
- Prepare the Custard: Beat the egg yolks with vanilla bean paste and sugar. Whisk in the cornstarch, then the condensed milk, and milk.
- Cook the Custard: Bring the yolk mixture to a boil over low heat, stirring constantly, until thickened and large bubbles form. Pass the custard through a sieve and chill in the refrigerator.
- Churn the Ice Cream: Whip the whipped cream to 60%, then whisk the ice cream custard to soft peaks. At this point, evenly incorporate the whipped cream into the custard. Vanilla ice cream is ready.
- Assemble the Sandwiches: Slice the cake sheet into two 15 cm square pieces and fit one into each mousse mold. Combine the melted chocolate with the vanilla ice cream, gently mix, and fill the molds. Position a cake sheet on top, apply a little pressure, cover it with plastic wrap, and let it freeze for 6 hours or overnight in the freezer.
- For the Coating: Combine the melted chocolate with ground peanuts and mix thoroughly.
- Coating: Cut the ice cream sandwiches and coat them with chocolate. Then, put them in the freezer for two hours.
- Serve: Enjoy these delicious sandwiches right from the freezer.
Notes
- Add crushed nuts, chocolate chips, and your favourite fruit for garnishing.
- Don’t cut the cake base until it cools down completely.
- If you want a thin coating of chocolate on sandwiches, add some vegetable oil to the chocolate mixture to adjust the viscosity.
- Don’t let the custard boil.
- Prep Time: 1 hour
- Cook Time: 30 minutes
- Category: Desserts