Celebrate Grand Opening Day with Homemade Ice Cream Sandwiches | Arts and culture

Making homemade ice cream sandwiches is complicated, time consuming, a little risky, but totally worth it in the end. Just like democracy.

In an election season like no other, in a New Year, truly unlike any other, my family chooses to celebrate inauguration day with a treat that, perhaps, new President Joe Biden could appreciate. Biden’s love for America’s favorite dairy dessert is well documented throughout the campaign, as he made frequent stops at local ice cream shops from New York to California and in between.

Joe biden

President Joe Biden has often stopped along the campaign trail to savor his favorite treat, ice cream.

First Lady Jill Biden told Parade magazine that “food is love”, and I totally agree. We might all need a little more love right now, even if your political views don’t make you celebrate today. Ice cream can also help.

For this recipe, I chose a plate approach instead of making individual cookies and sandwiching them with ice cream. Warning: these cookies are delicious and you’ll want to eat three of them at one time. No. Their richness is what makes them pair so well with ice cream, but not so well with large portions. Make sure you don’t overcook this – you want a flat, moist cookie that won’t crack easily when you cut it or move it to another dish.

Plus, you’ll want to make sure you have enough space and space in your freezer for the steps that require you to freeze the cookie sheets. Full disclosure, mine was on a few bags of frozen peas, which I thought was pretty flat, but found out the next morning that my top cookie sheet had slipped as the ice cream hardened when it returned to the freezer for the first time.

Vanilla ice cream is as classic as it gets with this treat, but consider trying one of Biden’s favorite flavors, including vanilla chocolate chips. I put a thin layer of ice cream on my sandwich, but if you’re going thick (you’ll have to work fast!), Consider squeezing some festive nuggets on the sides for extra fun. If you read this recipe and think, “I’m not doing all that” (that’s cool; we all have our own pandemic beat in the kitchen), these cookie bars would also be just as awesome as the base for one. Sundae ice cream.

That makes a lot of ice cream sandwiches (the recipe says cut them into 12, but I got smaller and got more), so wrap them individually in wax paper and keep them in a bag. freezing. While there is hope that better days are ahead for all of us, we might need a few ice cream sandwiches along the way to get us out of this.

Ice cream sandwich

Celebrate the opening day with homemade ice cream sandwiches.


Recipe adapted from lideylikes.com


2 1/2 sticks (10 ounces) unsalted butter, at room temperature

1 cup lightly packed light brown sugar

3/4 cup granulated sugar

2 large eggs, plus 1 large egg yolk, at room temperature

2 teaspoons of vanilla extract

2 1/2 cups all-purpose flour

2 teaspoons of cornstarch

1 teaspoon of baking soda

1 teaspoon of kosher salt

2 cups semisweet chocolate chunks or chips (can use a mixture of white or chocolate)

1 container (1.5 pints) vanilla ice cream, softened at room temperature for 15 minutes

Optional: Chocolate sprinkles and mini chips, for decoration


Preheat the oven to 375 degrees F and line an 18 x 13 x 1-inch baking sheet with parchment paper.

Using a mixer, beat the butter and both sugars on medium-high speed for 3 minutes, until light and fluffy. At low speed, add the eggs one by one, then the vanilla. Mix until well combined.

In a small bowl, combine the flour, cornstarch, baking soda and kosher salt. With the mixer on low, add the dry ingredients to the butter and mix until just incorporated, then add the chocolate pieces and mix until just combined.

Pour the cookie dough onto the prepared baking sheet and spread it in an even layer that covers the entire surface of the baking sheet. (This dough is wet and sticky; the best way to do this step is to dust your hands with flour and work quickly to flatten the dough onto the sheet in an even layer). Bake for 12 to 14 minutes, until lightly browned and still soft to the touch. The cookie should appear undercooked. Cool completely.

Carefully turn the cookie over on a flat surface. Cut the cookie in half to form two rectangles of equal size. Transfer half to a large cutting board that fits in your freezer, with the bottom side of the cookie facing up. Freeze for at least an hour then remove from the freezer. Working quickly, place large scoops of ice cream on the cookie. Spread in an even layer, making sure the ice cream reaches the edges of the cookie.

Place the other half of the cookie, right side up, on top to form a giant sandwich. Press lightly, then transfer the board or tray to the freezer and freeze until stiff, at least 3 hours or overnight.

Using a sharp knife, carefully cut off about 1/4 inch from each edge of the giant cookie sandwich, then cut into 12 individual sandwiches. If you are decorating, place mini chocolate chips and chocolate chips on small plates and press down each side of the sandwiches so the toppings adhere. Freeze all sandwiches again until firm. Store individually wrapped ice cream sandwiches in waxed paper until ready to eat.

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