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Milo Ice Cream Sandwiches


Makes 24 small ice cream sandwiches

Cookie slab dough from King Arthur Baking


1 recipe Milo ice cream 
1 1/4 cups (149g) all purpose flour
1/2 cup (43g) Dutch-process cocoa powder
1/2 tsp baking soda
1/2 tsp kosher salt
6 tablespoons (85g) unsalted butter, softened
1/2 cup (99g) granulated sugar
1/4 cup (53g) light brown sugar, packed
1 tsp vanilla
2/3 cup (152g) whole milk
Extra Milo powder for dipping







MAKE THE ICE CREAM
Make Milo ice cream and store in freezer.

MAKE THE COOKIE SLABS
Preheat the oven to 350°F. Cut a piece of parchment to about 12" x 16” and place on a large baking sheet.

In a medium bowl, whisk flour, cocoa, baking soda, and salt.

In a large bowl, beat together butter, both sugars, and vanilla with a mixer on high speed until well combined. It should look creamy, but may look a little grainy as well.

Reduce speed to low and add half of the flour/cocoa mixture and mix until just combined. Add in all of the milk; continue mixing on low speed. Then mix in the remaining flour/cocoa mixture. Scrape down the bowl between additions. 

Spoon cookie batter over the prepared parchment sheet. Use an offset spatula to spread batter to the edges of the parchment. Smooth down the batter to flatten it to the edges.

Bake on center rack for 8-10 minutes, or until it just loses its shine. Remove from oven, and let cool on pan for 5 minutes. Prick the top of the cookie slab with a skewer or toothpick in even rows, (similar to a traditional ice cream sandwich). Lift parchment and cookie slab onto a rack and let cool completely.

Cut the slab in half to make two rectangles, about 8" x 12" each. Trim edges if desired.

Place the cut cookie slabs back onto a parchment lined baking sheet and place in the freezer.

ASSEMBLE ICE CREAM SANDWICHES
Remove ice cream from freezer and let soften in fridge for 30 min or at room temperature for about 15 minutes. It should still be firm, but soft enough to spread easily. Remove baking sheet with cookie slabs from freezer. Turn one cookie slab bottom side up and spread with ice cream. (You probably will have some unused ice cream.) Top with remaining cookie slab, top side up. Even out the ice cream between the slabs by pressing down firmly. Freeze until ice cream has hardened.

Remove from freezer and cut into two rows of six (for 12 rectangular sandwiches). Cut each rectangle in half, to make 24 smaller squares.

Serve immediately; or store in the freezer. To store in freezer, let harden on baking sheet, then transfer to a freezer bag.

If desired, add extra texture by dipping edges of ice cream sandwich into a small plate of milo powder just before serving.




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