Ice Cream Sandwiches | Basics with Babish

this episode of basics with babish is sponsored by Sensodyne toothpaste take control of sensitivity and improve gum health with Sensodyne sensitivity and gum click the link in the description for more info for now let's get down to basics [Music] I submit for your consideration the classic ice-cream sandwich an alabaster slab of vanilla ice cream delicately sandwiched between two chocolate wafer cookies the first instinct when recreating this at home is to cut a wheel off your favorite pint of ice cream remove its paper sheath and sandwich it between two of your favorite cookies and this is a perfectly fine way to do things no one would dare even suggest that this is not a handsome Ice Cream Sandwich but after letting us spend the night in the freezer and attempting to take your first bite you might find that it's more Instagram Abul than it is edible and that's because most cookies upon being frozen turn into little round paperweights chock full of diamonds that used to be chocolate chips these are hard enough to break with one's hands much less ones teeth upon re-examination of the commercially produced Ice Cream Sandwich we noticed that the cookies are actually more akin to cake they're soft and spongy and break apart easily when subjected to any kind of stress so we're gonna make two different versions of this dessert Dagwood one super easy and one a little bit more challenging first up a super easy stand-in for these cakey chocolate wafers I think is gonna be chocolate waffles so in a medium bowl we're combining about two cups of all-purpose flour half a cup of cocoa powder one teaspoon baking powder and a half a teaspoon of baking soda tiny whisking until homogenous and setting aside so we can contend with our sugar and liquid stuff this time into a large bowl goes three large eggs 1/2 a cup of packed light brown sugar one quarter of one cup each olive oil and vegetable oil about one teaspoon of vanilla extract and maybe one teaspoon of instant espresso going tiny whisk all these together try to beat a little bit of air in there if you can until the mixture is completely smooth and then we're gonna dump in the dry stuff along with 2 cups of buttermilk and this is where your dad's cents it's gonna start to tingle because it turns out dad was right do not over mix pancake or waffle batter just make sure there are no streaks left and it's okay if it's lumpy generously Lube your waffle iron of choice if it's a Belgian style one like this you want to dump about 3/4 of a cup to one cup of batter in there let it cook for about 4 minutes and then get it out onto a wire rack immediately to cool completely and there you have it friends chocolate waffles soft cakey and perfect for our purposes let those cool off for about half an hour before wrapping in plastic wrap individually and freezing for at least six hours up to overnight we want these completely solidified before we start making Sammis it's during this time that we can make our quote-unquote ice cream base out of two cups of heavy cream from my hometown that's kind of cool placed into the bowl of a stand mixer along with a couple teaspoons of vanilla extract or paste if you want them little tiny vanilla flecks attach wire whisk and whip until the cream reaches stiff peaks about 90 seconds and then we're gonna lift up the stand mixer head and add one can of cold sweetened condensed milk this is gonna sort of act like our stand-in custard which we're gonna beat into the whipped cream for about an additional minute the whipped cream is acting sort of like our ice cream churner because it's keeping our mixture light and airy and creamy once this new mixture reaches stiff peak stage go ahead and stop the mixer and then you can freeze it at this point for some faux ice cream or we can stuff it between two frozen waffles as you can see I'm doing this in a pie plate with a whole bunch of plastic wrap because I don't really have a mold that fits the size of my waffles and I don't want the filling to go spilling out the sides so I'm gonna wrap this up tight and establish a sort of ice cream perimeter and put it back in the freezer for at least 6 hours or until completely firm before slicing into sandwiches it is at this stage that we can participate in the undeniably fun act of decorating with sprinkles just press the exposed sides of the ice cream into the sprinkles and you got yourself a pretty good-looking Ice Cream Sandwich but how does it function and how does it taste the waffles are perfectly soft cakey and moist without falling apart the faux ice cream honestly tastes just like real ice cream and it's stiff while still creamy so it doesn't squish out the sides on all this is a really solid really easy really fun option but what if you want a little higher risk little higher reward for that I'm thinking we just make a Finn cake to use as our Ice Cream Sandwich bread and I'm thinking carrot cake with cream cheese ice cream is probably a pretty awesome idea so as you can see I'm finally grating about two cups worth of peeled carrots on these small holes of a box grater and since water is our enemy in the freezer I'm going to press them between two layers of paper towels to get out as much moisture as possible this is just gonna help keep our cake tender in the freezer now that we've got our carrots prepped it's time to combine 1 and 3/4 cups of all-purpose flour 1 teaspoon baking powder half teaspoon of baking soda two teaspoons cinnamon 1 teaspoon ground ginger 1/2 teaspoon nutmeg 1/4 teaspoon ground cloves and 3/4 of a teaspoon of kosher salt tiny whisk until completely imaginisce and then same deal is before we're contending with our sugars and liquids into a larger bowl goes one and a quarter cups of brown sugar half a cup of white sugar today's wave was madness or 3 large eggs 3/4 of a cup of vegetable oil and 1 teaspoon of vanilla extract regular sized whisk these guys together until they are completely smooth then before the dry stuff we're gonna add our D wedded carrots whisking to combine to make sure that there are no clumps or lumps adding our dry ingredients and gently folding together until no dry streaks of flour remain if you want to go for more of a chocolate chip cookie vibe you can scratch the carrots and all the spices and replace them with chocolate chips finely chop so you don't crack your teeth anyway now we are generously oiling a large rimmed baking sheet along with a sheet of parchment paper pressed into it before dumping our cake batter inside and using an offset spatula smoothing it out as smooth and even as possible I know this doesn't look like a whole lot of cake batter but it's actually gonna end up being quite thick now we've got our oven preheated to not--not and either's rides in there our oven supreme no no hey hey Andrew Rick get back here right now kids anyway this is going into a 350 degree fahrenheit oven for about 15 minutes until the top is soft and glossy then we're inverting the cake onto it cooling rack and again onto another cooling rack so it can cool off while sitting on top of the parchment paper otherwise things might get a little sticky this guy needs to be cooled completely before being cut in half wrapped in plastic wrap and freezer again for at least 6 hours or until completely firm during which time we're gonna make our frozen filling and it's gonna be sort of like an advanced version of what we made before a delightfully soft Italian frozen dessert called semifreddo the cream-cheese semifreddo whose recipe I got from the New York Times it starts kind of similar this time beating one cup of heavy cream to stiff peaks setting aside while in a heat proof Bowl we are combining 5 large egg yolks a teaspoon of vanilla extract and a 1/2 cup of sugar regular sized whisk those guys together until they are completely smooth and then we're headed over to the stovetop where a small saucepan with 1 inch of simmering water is awaiting we're now going to effectively use our bowl as a double boiler constantly beating the egg yolk mixture for about three to five minutes until it is lighter in color and doubled in volume then I'm gonna whisk that off heat for another couple minutes until it returns to room temperature put it in the bowl of stand mixer and add about seven ounces worth of room temperature cream cheese cubes we're then gonna whip this mixture together on medium-high speed for about five minutes occasionally stopping to scrape down the sides of the bowl until our cream cheese custard base is completely smooth then we are retrieving our whipped cream from the fridge and gently folding it into the custard being very gentle and taking extreme care not to deflate the mixture once only a few pale barely visible streaks remain we're gonna line our intended mold with plastic wrap and dump in our custard taking care to smooth and even it out before wrapping it tightly in plastic wrap and freezing overnight until completely firm once both the cakes and the custard are rock-hard it's time to start assembly first we have to trim our cakes down to size so I'm gonna use the ice cream mold this is going to ensure that my cakes and ice cream are perfectly compatible and then I'm going to assemble layers in the mold itself starting with the first layer of cake followed by these semifreddo and then you guessed it the top layer of cake now we're wrapping this guy in plastic wrap and letting him hang out in the freezer for another hour to just affirm back up then we can extract and commence to slicing use a hot knife and rinse it off after every slice and cuts into your desired shapes or bars and as you can see these ice cream sandwiches are a little cake heavy but the ice cream is super duper rich and flavorful just like regular carrot cake it is tangy sweetness dancing delicately with the spicy softness of the cake neither is simply a vehicle for the other both parts of this ice cream sandwich are just as important and just as delicious and so there you have it a few different ways to make a few different kinds of ice cream sandwiches with very different outcomes what's the one thing they have in common besides the fact that they're frozen that's right they cause to sensitivity it is a good thing that I am equipped with today's sponsor Sensodyne sensitivity and gum tooth sensitivity is a problem that's more common than you might think 40% of people experience twinges with hot cold or sugary foods and drinks and may not realize they're experiencing tooth sensitivity and if you ask me hot cold and sugary food basically covers all food right so if this rings true personal experience you might want to try this toothpaste their sensitivity and gum product is a twice-daily dual-action toothpastes that relieve sensitivity and improves gum health it builds a protective layer over sensitive areas for continuous protection from tooth sensitivity and targets and removes plaque to help reduce swollen and 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Channel: Babish Culinary Universe

Views: 3,797,768

Rating: 4.9679427 out of 5

Keywords: binging with babish, basics with babish, ice cream sandwiches, ice cream sandwich recipe, waffle ice cream sandwich, carrot cake ice cream sandwich, chocolate chip ice cream sandwich, how to make ice cream at home, how to make ice cream sandwiches at home, how to make ice cream sandwich wafers, pear qwerty horse, homemade ice cream, homemade ice cream sandwich, home made ice cream sandwich recipe, home made ice cream sandwich, ice cream sandwich, babish ice cream

Id: m6fnJ6rQPok

Length: 10min 6sec (606 seconds)

Published: Thu Apr 23 2020

Reddit Comments

[u/Jamon25]

This man is the Heisenberg of ice cream sandwiches. Really well produced and funny video. I'm definitely making the waffles. I might have all the shit right here ....I effing love ice cream sandwiches.

[u/kanaka_maalea]

hmm. waffles. who woulda thought?!

[u/Pennymoonz94]

Does anyone know why he uses baking soda and baking powder? I've never understood why we need to use either for baking I just do what the recipe calls for

[u/RamenPoodleSoup]

Content starts at 0:28 (to avoid the ads and annoying editing)

Actual cooking/recipe is at 1:28