On August 2, National Ice Cream Sandwich Day encourages us to cool off with one of our favorite frozen treats. With multiple ice cream flavors in between a variety of cookie or wafer bases, the dessert is sure to hit the spot on a hot summer day.  

 

#IceCreamSandwichDay

 

The original ice cream sandwich sold for a penny in 1900 from a pushcart in the Bowery neighborhood of New York. It was a bonafide hit and began showing up in pushcarts across the country using milk biscuits, shortbread, and sponge cake to hold the ice cream. 

 

In 1945, Jerry Newberg created the modern version of the traditional sandwich, vanilla ice cream sandwiched between two chocolate wafers. You can now find ice cream sandwich versions by some of your favorite dessert makers from Oreo to Nestle Tollhouse. 

 

I’ve made homemade ice cream sandwiches before, though they never turned out quite like the accompanying recipe photos! Check out the recipe below that calls for your favorite ice cream flavor. 

 

If the idea of a D-I-Y ice cream treat is too daunting, pick up a frozen sandwich from your local grocer. In additional to the standard Blue Bell Ice Cream Sandwich, my favorites are the Signature SELECT Ice Cream Sandwich Extreme! Moose Tracks and Blue Bunny Big Mississippi Mud Ice Cream Sandwich Bar. I do love a good chocolate on chocolate dessert! 

 

Enjoy an ice cream sandwich today and share your experience on social media using #IceCreamSandwichDay. 

 

Homemade Ice Cream Sandwiches:

 

Ingredients

•1 cup vegetable or canola oil

•2 cups granulated sugar

•4 large eggs

•1/3 cup unsweetened cocoa powder

•1 teaspoon kosher salt

•1 1/2 cups all-purpose flour

•1 Tablespoon vanilla extract

•1/2 gallon ice cream (any flavor), softened 

 

Instructions

•Preheat oven to 350 degrees F. Line a bakers half sheet size pan (18’’x13’’) with parchment paper and spray lightly with cooking spray.


•Chocolate Sandwich Batter: In a mixing bowl, add sugar and oil stir until combined. Add eggs one at a time, mixing well after each addition. Add cocoa powder and mix. Stir in salt, flour, and vanilla then stir until combined. Pour batter into prepared pan and spread into an even layer.


•Bake at 350 degrees F for 15-20 minutes, or until a toothpick inserted in the center comes out clean. Remove from oven and cool completely.


•Remove ice cream from fridge about 20 minutes before assembling. 


•Assemble: Lift parchment paper to remove brownies from the pan. Cut the pan of brownies in half, creating two large rectangles of equal size. Use scissors to cut the parchment paper down the middle. Spread softened ice cream over the top of one of the layers. Flip the other chocolate layer on top. Cover with plastic wrap and freeze for several hours. 


•Cut into ice cream sandwiches. Serve and enjoy.


 

Jeanni Ritchie is a contributing journalist from Louisiana who still gets excited when she hears the music from the ice cream truck coming down the street. She can be reached at jeanniritchie54@gmail.com.