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Chocolate Sourdough Ice Cream Sandwiches Recipe

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4 from 79 reviews

Indulge in these rich and delicious Chocolate Sourdough Ice Cream Sandwiches that combine the fudgy flavor of cocoa-infused sourdough cookies with creamy vanilla ice cream. Made using sourdough discard for an extra tangy depth, these homemade ice cream sandwiches are perfect for a refreshing treat on warm days or a decadent dessert all year round.

  • Total Time: 5 hours 15 minutes
  • Yield: 12-16 ice cream sandwiches

Ingredients

Ice Cream

  • 1.5 quart vanilla ice cream

Dry Ingredients

  • 140 grams all-purpose flour (1 cup)
  • 50 grams unsweetened cocoa powder (1/2 cup)
  • 4 grams baking soda (3/4 teaspoon)
  • 3 grams salt (1/2 teaspoon)

Wet Ingredients

  • 170 grams unsalted butter, room temperature (3/4 cup)
  • 200 grams sugar (1 cup)
  • 2 large eggs
  • 8 grams vanilla extract (2 teaspoons)
  • 120 grams sourdough discard (1/2 cup)

Instructions

  1. Soften the Ice Cream: Let the vanilla ice cream sit at room temperature for about 30 minutes until it is soft but not melted. This ensures smooth spreading without grit after refreezing.
  2. Prepare Ice Cream Layer: Line a 13×9-inch rimmed baking sheet with parchment paper. Spread the softened vanilla ice cream evenly in the pan. Cover with another piece of parchment paper and place in the freezer until solid.
  3. Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt thoroughly to combine.
  4. Cream Butter and Sugar: Using a stand mixer fitted with a paddle attachment, cream the room temperature unsalted butter and sugar on medium speed until light and fluffy, about 2 to 3 minutes. Scrape down the sides of the bowl as needed.
  5. Incorporate Eggs, Vanilla, and Sourdough: Add eggs one at a time, mixing well after each addition. Then beat in the vanilla extract and sourdough discard until fully blended.
  6. Add Dry Ingredients: Gradually add the flour mixture to the wet ingredients, mixing on low speed just until combined. Finish mixing with a rubber spatula if necessary.
  7. Spread Cookie Batter: Butter an 18×13-inch rimmed baking sheet and line with parchment paper. Use an offset spatula to spread the cookie batter evenly over the surface.
  8. Bake the Cookie Layer: Preheat your oven to 350°F (175°C). Bake the sourdough cookie slab for 12 to 14 minutes until the top looks dry and the edges start pulling away from the pan.
  9. Cool and Cut Cookie Slabs: Let the cookie cool slightly in the pan. Run a knife around the edges and transfer it with the parchment paper to a wire rack to cool completely. Then move the cookie to a cutting board, peel off the parchment, and cut into two 9×13-inch slabs.
  10. Assemble Ice Cream Sandwiches: Remove the ice cream layer from the freezer. Sandwich the ice cream layer between the two cookie slabs carefully.
  11. Freeze Until Firm: Wrap the assembled ice cream sandwich tightly in plastic wrap. Freeze for at least 4 hours, preferably overnight, until very firm.
  12. Serve: When ready to serve, slice the ice cream sandwich into 12 to 16 portions using a warm serrated knife for clean cuts. Enjoy your decadent Chocolate Sourdough Ice Cream Sandwiches!

Notes

  • Switch out the Ice Cream: Try different flavors like mint chocolate chip, cookies and cream, or strawberry for endless variations.
  • Add Toppings: Dip the sandwiches in sprinkles, mini chocolate chips, crushed peanuts, melted chocolate, crushed Oreos, or peanut butter for extra crunch and flavor.
  • How to Store: Wrap sliced sandwiches individually in plastic wrap and place in a freezer bag. They can be stored frozen for up to one month for grab-and-go convenience.
  • Author: Adeline
  • Prep Time: 45 minutes
  • Cook Time: 14 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Find it online: https://flavorhug.com/chocolate-sourdough-ice-cream-sandwiches-recipe/