At this point in my life, I would definitely consider myself to be a DC food truck expert. I worked on a lobster roll truck for a few months after college, I’ve attended a fair number of Truckeroos and I have been known to trek to different parts of town for a taste of my favorite mobile food. Unfortunately, the West End of DC doesn’t get a lot of food truck traffic, limiting my lunch time selection. This has been especially true since the city redid M street to take away tons of parking. Luckily, not all trucks have given up on the West End so during the summer months I still get to enjoy Captain Cookie’s delectable ice cream sandwiches.
Ice cream sandwiches date back to 18th century England but have evolved considerably since then. By the 19th century, this idea of putting frozen treats between wafers or cookies was widespread among street vendors and it became a treat of choice for the ‘common folk’ in the United States. Today, I think we can all agree that ice cream sandwiches’ travel-friendly practicality and incredible flavor variety make them a summer must.
Captain Cookie can’t be at my beck and call 24/7 so I’ve started to make my own ice cream sandwiches. I figure since I’m making so much ice cream, why not make a few cookies and throw it all together! This recipe calls for my amazing peanut butter ice cream recipe and an adaptation of one of Giada’s cookie recipes. They spread wide and flat making for giant ice cream sandwiches, just the way I like them.
Don’t have an ice cream machine? You should definitely make these cookies anyways and just fill them with store bought ice cream. Or come over and help me eat the pile of ice cream sandwiches in my freezer.
What are your favorite ice cream sandwich flavor combinations for summer?
Ice Cream Ingredients
- 6 Large egg yolks
- ½ Cup sugar
- 1 Cup milk
- 2 Cups heavy cream
- ¾ Cup peanut butter
- ¼ Teaspoon salt
Ice Cream Recipe
- Whisk egg yolk and sugar together in a large bowl
- Over medium heat, warm milk and heavy cream until mixture is simmering (about 180F)
- Temper the milk and cream mixture into the egg mixture
- Mix in peanut butter and salt
- Cover and refrigerate until completely cool (8 hours or overnight)
- Once cool, churn according to manufacturer’s instructions
- 6 Ounces of semisweet chocolate roughly chopped
- 2 Tablespoons of unsalted butter, room temperature
- 1 Cup (3 ounces) flour
- 2 Tablespoons unsweetened cocoa powder
- 1 Teaspoon baking powder
- ¼ Teaspoon salt
- ⅔ Cup (4.5 ounces) sugar
- 2 Large eggs, room temperature
- 1 Teaspoon vanilla extract
Cookie Recipe - Adapted from Giada’s Double Chocolate and Mint Cookies
- Preheat oven to 300F
- Combine chocolate and butter in a double boiler to melt. Stir occasionally until the chocolate mixture is smooth. Cool for 10 minutes
- Whisk together flour, cocoa powder, baking powder and salt in a medium bowl
- Whisk the sugar, eggs, vanilla and 2 tablespoons of water in a large bowl.
- Gently stir the dry ingredients into the wet ingredients
- Fold in the melted chocolate
- Chill dough for 10 minutes
- Bake cookies for about 18 minutes - they will spread so keep to 6 per baking sheet
- Let completely cool on baking sheet
Once the cookies are cool and the ice cream has reached desired consistency, make into sandwiches and serve immediately! Store cookies and ice cream separately in airtight containers.