Ice Cream Sandwiches are just not for summer. This is a fun project for the home kitchen. Kids love to join in! This one honoring the great city of New York, dipped in the Classic style with both white and dark chocolate. Dress them up with a side of fruit as a main dessert, or fun dipped with sprinkles. I vote for both!
1 package of Geefree Puff Pastry Dough
½ gallon of quality Ice cream (I used classic French Vanilla)
Granulated Sugar for rolling out the dough (in place of flour)
Ghirardelli Chocolate Wafers (get both dark and white chocolate; find these at the grocery store)
Preheat oven to 375 degrees.
The night before: Slightly soften your ice cream and using a lipped baking sheet lined with parchment paper fill the tray with the ice cream and make smooth and evenly deep. Aprox ¾” deep. Refreeze until the morning.
Roll out dough on work surface using granulated sugar to help dough travel and it adds sweetness to the dough.
Using a 4-inch round cookie cutter cut 12 cookies. Place cookies on a parchment lined cookie sheet and top with another layer of parchment and top with another baking sheet (Bottom side down) to compress the dough (weigh down using pie weights or dried beans).
Bake for 10 minutes and remove top pan and parchment. Then bake for another 5-10 minutes until lightly golden brown.
Remove the ice cream filled tray from the freezer. Using the same cookie cutter cut into the ice cream slab to create disks.
Assemble cookies and freeze until solid.
Melt your Chocolate disks in separate containers, one dark, and the other white chocolate. A Microwave, or in a double boiler. Hint if you use the Microwave, don’t use high heat. Only heat for 15 -30 second bursts, and stir after each cycle. Chocolate can burn easily.
Dip one side of the sandwich first into White Chocolate let harden, then into the Dark Chocolate. Wrap in parchment paper and return to the freezer. Keep frozen until use.
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