The act of making an ice cream sandwich is simple, but thanks to the cookbook Ice Cream Sandwiches, by Donna Egan, you can create a variety of rich and unique ice cream flavors and sweet cookies to partner with them. Donna provides fun pairings for the cookies and the ice cream, along with decorating ideas for just about any season.
For these classic sammy-style treats, cookies aren't the only things that hold the ice cream in place. In the cookbook you'll also find recipes for brownies, breads and even meringue. With each recipe, Donna offers tips on sizing, assembly, decorating and substitutions.
The sandwich spectrum
The chapters in Ice Cream Sandwiches include "Decadent" (think extra ingredients like caramel, butterscotch and chocolate mousse); "Fresh-n-Fruity" (the ice cream and cookie combos are inspired by fruit like peach and fig ice cream, and apple cookies); "Kidelicious" (for the little ones who love the add-ins like chocolate chips, marshmallows and candy toppings); and "Festive" (sweet treats designed and decorated to celebrate several holidays).
Whether you're chilling in the summer sun or gearing up for a Halloween party, you'll find the perfect pairing of cookies and ice cream in Ice Cream Sandwiches to help amp up the fun. Who knew there were so many ways to enjoy a classic treat!
Try a recipe from Ice Cream Sandwiches:
Melon sorbet butterflies
These melon sorbet sandwiches are just like biting into the ripe fruit itself — sweet and cold. Perfect to top off your next outdoor get-together!
Makes 6 sandwiches
- Rolled Vanilla Cookie dough (page 80 of the cookbook)
- 1 ripe honeydew melon, cubed
- 3 tablespoons fresh lemon juice (1 to 1-1/2 lemons)
- 1-1/4 cups superfine sugar
- Pinch of black pepper
- Prepare the cookie dough as directed, and while it is refrigerating, you can prepare the sorbet.
- Use a food processor to blitz the melon into a puree. Add the lemon juice, sugar and pepper and process for another 45 seconds. Transfer to an airtight plastic container and refrigerate until very cold.
- Transfer to an ice cream maker and follow the manufacturer's instructions. Replace in the airtight plastic container and freeze for at least 2 hours before using to fill your sandwiches. The sorbet should remain easy to scoop even after freezing for longer.
- Meanwhile, finish making and baking your cookies. Roll out the cookie dough and cut out at least 12 butterflies using a sandwich mold or shaped cookie cutter. It is wise to cut out 1 or 2 extra in case of mishaps. Bake as instructed.
- If you are using a sandwich mold, gently stamp the pattern on half of the cookies immediately after taking them out of the oven. If not using a mold, you can create your own pattern on the wings by using the handle of a decoratively patterned spoon, the back of a miniature espresso or mustard spoon, the tines of a fork or other kitchen implements. Take care not to press too hard.
- Once the sorbet is sufficiently frozen, scoop the desired amount onto the flat side of 1 undecorated butterfly, distributing evenly. Use the mold or cutter placed over the cookie as a guide for adding the sorbet. If using a sandwich mold, you can use the plunger. Remove the mold and gently place a decorated cookie on top, with the decorated side facing up. Repeat with the remaining cookies.
- Serve immediately, or quickly place in an airtight plastic container (they can be stacked) and freeze.
Reprinted with permission from Ice Cream Sandwiches by Donna Egan, copyright © 2013. Published by Ten Speed Press, a division of Random House, Inc.
Food photography credit: William Reavell © 2013
About the author
Donna Egan is the founder of Buttercup Cake Shop, London's first cupcakery, with multiple locations throughout the greater London area. Buttercup has been recognized in many publications, including Time Out, Metro, Daily Mail, Financial Times, and Conde Nast's Brides. Originally from California, Donna lives in South London with her husband and two daughters.
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Modern Art Desserts by Caitlin Freeman