Chocolate Sourdough Ice Cream Sandwiches: 7 Joyful Steps

There’s something truly magical about making Chocolate Sourdough Ice Cream Sandwiches at home. Picture this: a warm summer day, the sun shining down, and you’re about to create the ultimate treat that combines rich chocolate cookies with creamy vanilla ice cream. It’s the perfect balance of flavors and textures that brings pure joy in every bite. Trust me, there’s nothing quite like biting into a soft, chewy cookie with a cold, luscious scoop of ice cream nestled in the middle. My fondest memories involve whipping these up with my friends, laughing as we tried to keep the melting ice cream from dripping everywhere! The best part? You can customize them however you like! So, roll up your sleeves, and let’s dive into this delightful recipe that’s bound to become a summer staple in your kitchen.

Ingredients List

Gathering the right ingredients is key to making the best Chocolate Sourdough Ice Cream Sandwiches. Here’s what you’ll need:

• 1.5 quarts vanilla ice cream (softened, not melted)
• 140 g (1 cup) all-purpose flour
• 50 g (½ cup) unsweetened cocoa powder
• 4 g (1 tsp) baking soda
• 4 g (½ tsp) salt
• 156 g (¾ cup) unsalted butter, room temperature
• 220 g (1 cup) sugar
• 2 large eggs
• 8 g (2 tsp) vanilla extract
• 140 g (½ cup) sourdough discard

Make sure to measure everything accurately for the best results, and remember to let your ice cream soften at room temperature for about 30 minutes before you start. This little detail will make it much easier to work with when you’re assembling your delicious sandwiches!

How to Prepare Chocolate Sourdough Ice Cream Sandwiches

Now that you’ve got your ingredients ready, it’s time to roll up your sleeves and get cooking! Making Chocolate Sourdough Ice Cream Sandwiches is a fun and straightforward process that’ll have everyone begging for seconds. Let’s break it down step by step!

Step 1: Soften the Ice Cream

First things first, you’ll want to soften your vanilla ice cream. Take it out of the freezer and let it sit at room temperature for about 30 minutes. You’re aiming for a spreadable consistency, not melted puddles. Trust me, this little step makes a world of difference when you’re assembling the sandwiches!

Step 2: Prepare Ice Cream Layer

While the ice cream is softening, line a 9×13-inch pan with parchment paper. This will make it easier to remove the ice cream later. Once your ice cream is ready, spread it evenly in the lined pan. Don’t worry about making it perfect; just try to get an even layer. Cover it with another piece of parchment and pop it in the freezer until it’s solid—at least 2 hours but overnight is even better! This will ensure your ice cream holds up when sandwiching.

Step 3: Make the Cookie Dough

Now let’s whip up those delicious chocolate cookies! Start by whisking together the all-purpose flour, cocoa powder, baking soda, and salt in a bowl. This will ensure all your dry ingredients are well combined. In another bowl, grab your softened unsalted butter and sugar. Cream them together for about 2–3 minutes until the mixture is fluffy and light. It should look like a pale yellow cloud! Add the eggs one at a time, mixing well after each addition. Then stir in the vanilla extract and your sourdough discard. This unique addition is what makes these cookies so special!

Step 4: Bake the Cookies

Once your cookie dough is ready, it’s time to bake! Spread the batter evenly onto a parchment-lined, buttered 18×13-inch sheet pan. Bake in a preheated oven at 350°F (175°C) for 12–14 minutes. You’ll know they’re done when the top looks dry and the edges start pulling away from the pan. Let them cool slightly before loosening the edges and transferring the slab to a cooling rack to cool completely. The aroma wafting through your kitchen will be irresistible!

Step 5: Assemble the Sandwiches

Once your cookie slab has cooled, gently remove the parchment paper and cut it into two 9×13-inch rectangles. Now it’s sandwich time! Take one cookie slab and place it on a flat surface. Remove the ice cream from the freezer and peel away the parchment. Carefully place the frozen ice cream layer on top of the cookie slab. Top it with the second cookie slab and press down gently to ensure it sticks. Don’t be shy; you want that ice cream to be snug between those cookies!

Step 6: Final Freezing

Wrap your assembled sandwiches tightly in plastic wrap. This step is crucial for keeping them fresh and preventing freezer burn. Pop them in the freezer for at least 4 hours, but if you can wait overnight, you’ll be rewarded with the best texture and flavor!

Step 7: Slice and Serve

When you’re ready to dig in, slice the sandwiches into 12–16 pieces using a warm serrated knife. This little trick helps prevent the cookies from crumbling. Serve them up and watch the smiles light up the room! You can also get creative and roll the edges in sprinkles, mini chocolate chips, or crushed Oreos for that extra fun touch. Enjoy every delicious bite!

How to Prepare Chocolate Sourdough Ice Cream Sandwiches

Now that you’ve got your ingredients ready, it’s time to roll up your sleeves and get cooking! Making Chocolate Sourdough Ice Cream Sandwiches is a fun and straightforward process that’ll have everyone begging for seconds. Let’s break it down step by step!

Step 1: Soften the Ice Cream

First things first, you’ll want to soften your vanilla ice cream. Take it out of the freezer and let it sit at room temperature for about 30 minutes. You’re aiming for a spreadable consistency, not melted puddles. Trust me, this little step makes a world of difference when you’re assembling the sandwiches!

Step 2: Prepare Ice Cream Layer

While the ice cream is softening, line a 9×13-inch pan with parchment paper. This will make it easier to remove the ice cream later. Once your ice cream is ready, spread it evenly in the lined pan. Don’t worry about making it perfect; just try to get an even layer. Cover it with another piece of parchment and pop it in the freezer until it’s solid—at least 2 hours but overnight is even better! This will ensure your ice cream holds up when sandwiching.

Step 3: Make the Cookie Dough

Now let’s whip up those delicious chocolate cookies! Start by whisking together the all-purpose flour, cocoa powder, baking soda, and salt in a bowl. This will ensure all your dry ingredients are well combined. In another bowl, grab your softened unsalted butter and sugar. Cream them together for about 2–3 minutes until the mixture is fluffy and light. It should look like a pale yellow cloud! Add the eggs one at a time, mixing well after each addition. Then stir in the vanilla extract and your sourdough discard. This unique addition is what makes these cookies so special!

Step 4: Bake the Cookies

Once your cookie dough is ready, it’s time to bake! Spread the batter evenly onto a parchment-lined, buttered 18×13-inch sheet pan. Bake in a preheated oven at 350°F (175°C) for 12–14 minutes. You’ll know they’re done when the top looks dry and the edges start pulling away from the pan. Let them cool slightly before loosening the edges and transferring the slab to a cooling rack to cool completely. The aroma wafting through your kitchen will be irresistible!

Step 5: Assemble the Sandwiches

Once your cookie slab has cooled, gently remove the parchment paper and cut it into two 9×13-inch rectangles. Now it’s sandwich time! Take one cookie slab and place it on a flat surface. Remove the ice cream from the freezer and peel away the parchment. Carefully place the frozen ice cream layer on top of the cookie slab. Top it with the second cookie slab and press down gently to ensure it sticks. Don’t be shy; you want that ice cream to be snug between those cookies!

Step 6: Final Freezing

Wrap your assembled sandwiches tightly in plastic wrap. This step is crucial for keeping them fresh and preventing freezer burn. Pop them in the freezer for at least 4 hours, but if you can wait overnight, you’ll be rewarded with the best texture and flavor!

Step 7: Slice and Serve

When you’re ready to dig in, slice the sandwiches into 12–16 pieces using a warm serrated knife. This little trick helps prevent the cookies from crumbling. Serve them up and watch the smiles light up the room! You can also get creative and roll the edges in sprinkles, mini chocolate chips, or crushed Oreos for that extra fun touch. Enjoy every delicious bite!

Tips for Success

To ensure your Chocolate Sourdough Ice Cream Sandwiches turn out perfectly every time, here are some tried-and-true tips that I swear by!

• Prevent Sticking: When spreading your cookie dough into the pan, be generous with butter or non-stick spray. This little extra step keeps those cookies from sticking and makes for easy removal later. You can even line your pan with parchment paper, letting the excess hang over the sides for easy lifting!
• Perfect Ice Cream Texture: Make sure your ice cream is softened but not melted. If it’s too runny, it’ll spill out of your sandwiches when you bite in. Aim for a smooth, spreadable consistency that still holds its shape!
• Cooling Time: Don’t rush the cooling process! Allow your cookie slab to cool completely before cutting or assembling. This ensures they stay firm and won’t crumble when you slice them.
• Warm Knife Trick: When it’s time to slice your sandwiches, run a serrated knife under hot water and then dry it off. This will help cut through the cookies cleanly without breaking them apart.
• Wrap and Freeze: After assembling your sandwiches, wrap them tightly in plastic wrap or foil. This keeps them fresh and prevents freezer burn, ensuring that they taste just as good days later!

With these tips, you’ll be well on your way to mastering the art of making these delicious Chocolate Sourdough Ice Cream Sandwiches. Happy baking!

Variations on Chocolate Sourdough Ice Cream Sandwiches

One of the best parts about making Chocolate Sourdough Ice Cream Sandwiches is the endless possibilities for customization! If you want to switch things up, why not try using different ice cream flavors? Mint chip, cookies & cream, or even strawberry would make delightful alternatives that add a fun twist to your classic creation.

For toppings, let your creativity soar! Roll the edges in colorful sprinkles, mini chocolate chips, or crushed Oreos for a delightful crunch. You can even drizzle some melted chocolate or caramel sauce on top for that extra touch of indulgence. If you’re feeling adventurous, try adding a hint of espresso powder to the cookie dough for a mocha flavor that pairs beautifully with vanilla ice cream.

These variations mean you can enjoy a new flavor experience every time you whip up a batch. So go ahead and experiment—your taste buds will thank you!

Nutritional Information

Here’s a breakdown of the estimated nutritional values for each Chocolate Sourdough Ice Cream Sandwich, so you know what you’re indulging in:

• Serving Size: 1 sandwich
• Calories: 250
• Fat: 12g
• Saturated Fat: 7g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Cholesterol: 50mg
• Sodium: 200mg
• Carbohydrates: 32g
• Fiber: 1g
• Sugar: 15g
• Protein: 3g

Keep in mind that these values are estimates and can vary based on specific ingredients and portion sizes. Enjoying these delightful sandwiches in moderation is key, but with all that delightful chocolate and creamy goodness, it’s hard not to indulge a little!

FAQ Section

Got questions about making Chocolate Sourdough Ice Cream Sandwiches? You’re definitely not alone! Here are some common queries I’ve encountered, along with answers to help you out:

Can I use different types of ice cream for this recipe?

Absolutely! While vanilla is a classic choice, feel free to experiment with your favorite flavors. Mint chip, cookies & cream, or even a fruity option like strawberry can add a fun twist to your sandwiches. Just remember to soften the ice cream before spreading it!

What if I don’t have sourdough discard?

No worries! If you don’t have sourdough discard on hand, you can substitute it with an equal amount of all-purpose flour and a little bit of water to mimic the consistency. It won’t have quite the same depth of flavor, but it’ll still taste delicious!

How long can I store the sandwiches in the freezer?

Your Chocolate Sourdough Ice Cream Sandwiches can last in the freezer for up to a month when wrapped tightly in plastic wrap or foil. Just make sure to keep them well-sealed to prevent freezer burn!

Can I make the cookie dough ahead of time?

Definitely! You can prepare the cookie dough ahead of time and refrigerate it for up to 2 days. Just be sure to bring it back to room temperature before spreading it in the pan for baking.

What’s the best way to slice the sandwiches without making a mess?

The secret is to use a warm serrated knife. Just run it under hot water, dry it off, and slice through your sandwiches. This will help you get clean cuts without crumbling the cookies!

Why You’ll Love This Recipe

• Quick Preparation: With just a few simple steps, you can whip up these delicious sandwiches in no time, making them perfect for spontaneous summer gatherings.
• Delightful Flavor Combinations: The rich chocolate cookies paired with creamy ice cream create a heavenly treat that everyone loves.
• Endless Customization: Feel free to experiment with different ice cream flavors and toppings, ensuring a unique experience every time you make them!
• Fun for All Ages: Making these sandwiches is a fun activity for the whole family, creating memories and laughter in the kitchen.

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