Claire Makes Homemade Ice Cream Sandwiches | From the Test Kitchen | Bon Appétit

I gotta say I was like oh these ice cream sandwiches yeah they're adorable okay chill chitchat okay the ice cream is melting everyone I'm Claire we are in the bi Test Kitchen and today we are making homemade ice cream sandwiches inspired by the Good Humor bars that you grew up with but with a really lovely homemade cookie and store-bought ice cream so it's a little baking a little assembly and the result is a really fun summertime treat so the first step is to make the cookies so we are making a chocolate rolled cookie that has a little bit of a cakey texture to sort of mimic that really cakey ice cream sandwich that you unwrap from the paper package so I start with my dry ingredients so I have two and a half cups all-purpose flour 3/4 of a cup cocoa powder unsweetened the teaspoon and a half kosher salt and one teaspoon baking powder so the baking powder gives the cookies a little bit of lift a little bit of airiness which is really nice and our ice cream sandwich you don't want the cookie to be so hard that when you bite down you just squish together to ice cream the first step in building the dough is to cream together the butter and sugar start with two sticks which is 1 cup unsalted butter 1 cup of packed light brown sugar and 3/4 of a cup of white sugar I like to use a mix of brown sugar and white sugar because you get sort of a nice texture where you get some of that snappy crispness from white sugar and some chewiness from the brown so these get mixed together really well for about four minutes and I want to look for the butter to get very pale and light and fluffy the butter is very light and fluffy I'm going to now add the eggs so the eggs are room temperature which is important because cold eggs and to room temp butter will make the butter harden and then you don't get as smooth a texture now two teaspoons of vanilla extract so I added quite a lot of salt is one and a half teaspoons that's because these cookies are easy froze and when you beat something cold it really kind of mutes a lot of the flavors so I added a lot of vanilla and a lot of salt to these because I really want that chocolate to be present when you eat them even when they're frozen I'm gonna grab a spoon to add my dry ingredients it is a relatively large amount of dry ingredients to butter that's because I don't want the cookies to spread a lot during baking I'm gonna try to get those nights precise cut sides and now once that's all incorporated I'll just pulse it a couple times to combine and then that's it I don't want to overwork it because working this mixture at this point too much will make the cookies a little bit tough okay so now I want to divide it in half I don't have to be precise at all and half the dough just goes roughly half the dough goes just goes right on the plastic so whatever shape when you're chilling Joe whether it's pie dough or cookie dough whatever shape you chill it in that's the shape it's gonna want to be when you're rolling it out I want to press it into sort of a disc slash square so there goes one so the butter which is at room temperature needs time to harden this will go into the fridge for about two hours until it's firm and then I can roll it out so I'm just gonna bring in the ones we've already done here we go so I have parchment paper here that's gonna make it a lot easier to roll out dough like this it has the potential to soften a lot especially in summertime so there's parchment I have my rolling pin right here I really like these straight dowel rolling pins and I hear I have a little bit of all-purpose flour just for rolling I want to flour the dough a little bit I should say these have also been softening a room temperature for a few minutes it's really hard to roll out something with this much butter when it's super cold because it's just gonna crack so I want to roll this out into kind of a rough rectangular shape but I don't need precise sharp edges or anything what's most important is that I have one large slab and that it's an even thickness I'm going for about 1/8 inch I want rectangles obviously for that bar shaped sandwich but most people don't have rectangular cutters they're kind of hard to find so rather than you a cutter for this we're just gonna use a ruler and a knife and cut our own shapes so one recipe makes fifteen ice cream sandwiches which means thirty cookies so I'm gonna get about 15 cookies out of this one slap so I'm gonna cut rectangles that are four inches long one and a half inches wide for 15 cookies I'll cut it into a five by three grid so that means twelve inches by seven and a half inches in this direction we're gonna cut it in two when I say five five across now long ways I have three cookies so every four inches so I'm gonna line up these marks that I made on all sides I'm just using a long chef's knife which is easier because you can get nice long cuts if you have a pizza cutter you can use that too here we have my grid all cut I'm gonna get rid of these scraps so again 15 cookies per slab for 15 sandwiches total I will chill these while I roll out the second disc of dough okay yeah so you can see that the dough has hardened I'm gonna use a fork to prick in several places and make that classic sort of like Good Humor bar shape so I prick in the middle and then chew on either side I do think it actually helps the cookies bake a little bit more evenly it gives kind of a place for some steam to escape and it just also lends that really classic Ice Cream Sandwich look these are ready to go into the oven 350 for for 12 to 15 minutes and I'm looking for them to be baked pretty much all the way through and firm around the edges so they're already cooled just to prepare them for the ice cream all I'll do is turn over half of them and these will be the bottoms of the sandwich and these will be the tops okay this recipe uses exactly four pints of ice cream for 15 sandwiches now because I think it's a little more fun and you get some neat flavor combinations I'm using two different kind so two pints of each what we're going to do is create sort of a two-tone ice cream sandwich in the same way that we cut out our cookies I'm also going to cut out the shapes of I scream so that they fit onto the sandwiches so I'm gonna basically work this ice-cream into a mold I'm using ice cream flavors that have contrasting colors and also but are complementary in flavor so I have green tea which is a really really vibrant green color and then vanilla obviously is white just as an opportunity to have a couple flavors going on at the same time let's take it out of the pint and cut it up into big pieces the idea here is to use like a spatula or wooden spoon to stir this ice cream into a smooth mixture and a really good visual cue for this is it's going to look like a thick cake batter so not melted still really cold but totally smooth so here I have a 13 by 9 pan that is lined with a couple of layers of plastic wrap and it was in the freezer so it's important that the pan has had time to get cold and if you have a metal 13 by 9 I recommend using that because metal cools down really fast and things will freeze solid in it faster than if you use glass so now that it's all in here I use this offset spatula to spread this ice cream into an even layer the more even you have it that means you'll just get that nice clear line in between the two flavors when you cut the sandwiches to assemble so that looks good this should go back into the freezer so that it can harden again and the ice cream will solidify and then I'm ready to do the exact same thing with my second flavor so back into the freezer so vanilla which is a nice complement to the kind of like earthy flavor of the green team exact same process and now I'm ready to bring out the slab of ice cream that's been hardening alright so here's that green tea you really want to do this stuff the day before you assemble so this rest whole recipe really benefits from a couple days of prep because at this stage once the second flavor is on you really want to let it have a good long while in the freezer 2/3 is totally solid so this is really best on the day before you can leave it in the freezer overnight and then assemble the next morning after this is frozen solid and we'll bring in a slot for that we're going to unmold it cut the shapes and you'll see that they'll be on those exposed cut sides they'll get kind of that cross-section and you'll see the two flavors stacked on top of each other if you are pressed for time or you just don't feel like dividing this into two steps you can just take four pints of ice cream of all the same flavor do the softening put everything into the pan and just let it freeze okay into the freezer and just for the sake of this video we're gonna bring in one that's already frozen and assemble okay here's my frozen slab let it cut it into the exact same dimensions as I use to cut the cookies I do want to work quickly because especially in a kitchen that's a little bit warm like this it will start to melt pretty quickly it's gonna bring these over here this side is 12 and then seven and a half so I'm going to cut this into three by five all right so now everything's cut all I want to do is assemble and I'm using this little offset spatula to lift off the ice-cream place it on top of the sandwiches so it is the same dimensions as the cookie but the cookies spread a little bit in the oven so you get what is kind of a little bit of a lip on the end of the sandwiches and then just kind of gently press to adhere so here's the thing you do all that work make the cookies you do the ice-cream slab but then you can't eat them because they should really really rest overnight and here's why when you let the ice cream sandwiches sit in the freezer the cookie will pull some of the moisture out of the ice cream and will hydrate that just means when you bite into the cookie its soft enough that you can cleanly bite through without compressing the sandwich and kind of squeezing out the ice cream so I know it's tempting to assemble them and eat them right away but you really want to let them sit overnight because the ice cream and it needs to have a chance to harden and the cookies need to have a chance to soften here they are so our homemade good-humour style ice cream sandwiches these have been hanging out so what's good take a bite very soon hmm what I said before about how the cookies have a lot of salt and a lot of vanilla it really helps pull that chocolatey flavor out of the cookie you get that little bit of salt which helps offset all the sweetness I love you can kind of customize it according to any flavors of ice cream that you like and then another fun thing which I just got excited and took a bite before I showed you this is that you can take the sides and like Pat sprinkles into them we hold on I'm gonna grab sprinkles I have them what we do that okay well then no I got it I need sprinkles I don't you do is take the sandwich and because you have these nice flat cut sides you can kind of press the sprinkles on to the sides I love kind of these like pastel colors so it's really really fun you can use like crushed pretzels or any kind of chopped up candy you can dip them in like a little bit of melted chocolate or something white chocolate anything kind of in that like nostalgic ice-cream-truck vein so there you have it maybe we want our test Test Kitchen friends to come and try them hey Brad do you guys a little bite okay Chris yeah more fancy fancy but the homemade right yeah but I mean like green ice cream you know it's green tea yeah do you want do you want green tea you'll love it just don't listen just try it just try it we can't in any way bring : yeah right here take your pick I already bet I take a bite out of that one already ate it thoughts yeah it's salty right like you get that good salt from a cookie it has a slight cakiness that we were going for cause like you know when you eat the Good Humor bar like all it comes off on your fingers yeah the best part I think that you would achieve that with a little time in the freezer wrapped in parchment in Fahrenheit well you really want to wrap in parchment to a waited to take care of wrap in a parchment and then you can bring me back to like that community [Laughter] okay no one cared about it okay but they sold these at the clubhouse clubhouse nobody's like a shade we're like teenager then all right we have quite a few leftover I'll put them back in the freezer wrap tightly the last four you know cook better part of a week and we can continue to enjoy them so thanks for watching great well can't really pressed for time you can buy some good humor bars and eat those they're actually pretty good we're gonna cut that far

Channel: Bon Appétit

Views: 4,214,978

Rating: 4.9260011 out of 5

Keywords: claire saffitz, ice cream, ice cream sandwich, test kitchen, claire, from the test kitchen, claire test kitchen, claire makes, claire makes ice cream, claire makes ice cream sandwiches, how to make ice cream sandwiches, ice cream sandwich recipe, making ice cream sandwiches, how to make ice cream, baking, ice cream recipe, how to make ice cream sandwich, how to make, ice cream sandwiches, homemade, cream, food, bon appetit

Id: AipmQ2HWOxg

Length: 14min 1sec (841 seconds)

Published: Wed Aug 22 2018

Reddit Comments

[u/GoatLegRedux]

Hey, they finally called her Claire, not just Pastry Chef!

[u/bunsonh]

I hate that I have allowed myself to become one of those people genuinely, semi-obsessively pining after a person on the internet. But seriously. I would marry Claire on first sight without hesitation.

[u/strongo]

As a straight man let me say I have that weird attraction to Claire...but nothing compares to my even weirder attraction to Brad.

[u/[deleted]]

[removed]

[u/chuffaluffigus]

I love Claire.

[u/PointlessTrivia]

Why for the love of all that is holy don't they measure ingredients by WEIGHT!

Why measure solid butter in CUPS?

Also, there can be a 30% different in weight depending on how much you pack the brown sugar into the measuring cup.

[u/tryJenkem]

Bone apple teeth