If you’re like me and absolutely enjoy good old room-ys (ice-cream) anytime during the year, you will absolutely love this.
I’m talking about ice cream sandwiches, a delectable dessert sent from heaven by the Gods. Let me feed you with a little bit of knowledge about the treat before I share a recipe.
According to the book ” Sugar and Snow”, the ice cream sandwich was created in 1899 by an unknown pushcart peddler in the Bowery neighbourhood of New York City and in July of 1900 the very first article about ice cream sandwiches was published by The New York Tribune, it was one of the most the popular newspapers of that time, they published an article about the pushcart vendor who was selling the sandwiches and from then onwards the treat became a sensation.
From being a simple treat made with wafer biscuits sandwiched together with vanilla ice cream, It’s now sandwiched with cookies and a variety of ice creams, spreads and toppings.
Now the American sensation has revolutionized and recreated according to the area by countries such as Australia, Iran, Israel, North America, Philippines, Singapore, United Kingdom, Scotland, Ireland, and Vietnam.
Here’s my favourite ice cream sandwich spot you must try is called “Crumbs & Cream” at Illovo Junction on Oxford Rd.
If you aren’t too lazy to test a new thing here’s a fuss free recipe to try at home.
Gingerbread cookie & vanilla Ice-cream sandwich
For the ice cream
- 1 can sweetened condensed milk
- 2 teaspoons pure vanilla extract
- 2 tablespoons desired alcoholic liquor(amarula or whiskey)
- 2 cups cold double/ heavy cream
For the cookies
- 125g margarine
- 250ml sugar
- 1 egg
- 125ml ginger syrup (125ml golden syrup boiled together with fresh grated ginger until infused and cool down until needed for further use)
- 625ml cake flour
- 5ml bicarbonate of soda
- 10ml ground cinnamon
- 5ml ground ginger
- In a medium bowl, stir together condensed milk, vanilla, and liquor, if desired. In a large bowl, using an electric mixer (using a manual whisk is optional but tiring, tedious and time consuming), in a different bowl beat cream on high until stiff peaks form, 3 minutes.
- Gently fold the whipped cream into condensed milk mixture. Pour into an air tight container or old ice cream tub. Freeze until firm, for 6 hours.
- In the meantime mix the margarine and sugar together in a bowl, add the egg mixing in until light and fluffy and then mix in the syrup.
- Sift all dry ingredients together, add to the egg mixture and knead well to form a dough and then refrigerate for 1 hour.
- Roll out on a floured surface, roll out 4mm thick and cut to your desired shape using a cookie cutter then place on a greased baking tray.
- Bake in a pre-heated oven (180 C) for 10 minutes, when done cool down and serve with ice cream & toppings.
This should make 20 sandwiches. Now have fun & sandwich away!