Best Bites: Ice-Cream Sandwich Minis
By Donna Erickson
Prepare Ice-Cream Sandwich Minis for Game Day
Wind up the final quarter of the upcoming Super Bowl with homemade ice-cream sandwiches! Not too rich and not too fussy, this classic dessert direct from your freezer is easy to slice up at the last minute to bring on extra cheers from your home stadium.
PHOTO CREDIT: Donna Erickson
A day or two before game day, your school-aged kids can have a part in measuring, whisking, beating and spreading out the chocolate cookie dough on a jelly roll pan. When it's baked and cooled, pick your favorite ice-cream flavor or one with a color that represents your team, then assemble and freeze!
Ready for the cooking kickoff? Here's how to make the snack, starting with the cookie:
ICE-CREAM SANDWICH MINIS
Makes 40 (1-by 2-inch) servings
1 1/3 cups unbleached, all-purposed flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsweetened cocoa powder
6 tablespoons unsalted butter, softened to room temperature
3/4 cup sugar
1 teaspoon vanilla
2/3 cup milk
For the inside:
1.5 quarts ice cream
Here's the fun: Heat the oven to 350 F. Cut parchment paper to generously fit a rimmed 11-by-17-inch jelly roll pan. In a medium bowl, whisk together the flour, baking soda, salt and cocoa, then set aside.
With a mixer, cream the butter and sugar at medium speed until light and fluffy. Add and beat in vanilla. Add 1/4 of the flour mixture and stir until just combined. Add 1/2 of the milk and stir until combined, then continue to add the flour mixture and milk alternately.
Spoon the thick cookie dough onto the pan and spread as evenly as possible to all edges. Bake 10 minutes, or until toothpick in center comes out clean. Cool.
Loosen the cookie, invert onto a cutting board, and peel away parchment. Cut the cookie in half horizontally and vertically to form 4 rectangles.
Let ice cream sit at room temperature until it is easy to cut and spread. Working quickly, slice and spread it evenly over 2 rectangles. (You may wish to have a different flavor on each one.) Top with remaining 2 rectangle pieces. Wrap both of the large ice-cream sandwiches with plastic wrap and freeze.
To serve, remove plastic and cut into serving portions according to taste. I sliced mine with a large, sharp knife into 1 by 2 inches to yield 40 small servings.
Extra idea: Think pink and make a batch with strawberry ice cream for Valentine's Day!
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Donna Erickson creates relationships and community through food and fun. Find more to nourish and delight you at www.donnaerickson.com.
(c) 2025 Donna Erickson
Distributed by King Features Synd.