Ice cream sandwiches are perfect to cool off from the burning heat of the summer. And they make excellent desserts of course! Everyone will love these simple and delicious ice cream sandwiches. They’re gooey, finger-licking good, and deliciously messy.
Ingredients
Chocolate cake
125g butter, melted
1/2 cup vegetable oil
2 cups brown sugar
4 eggs
1 tablespoon vanilla
1/2 teaspoon salt
2/3 cups unsweetened cocoa powder
1 tablespoon baking powder
4 cups flour
Caramel
100ml water
1 cup sugar
50g butter
150ml cream
Pinch of salt
1 ½ liter vanilla ice cream, slightly softened
Directions
To make the caramel:
In a pot placed on high heat, pour the water and sugar and stir until dissolved (brush the sides of the pot with a wet brush to avoid crystallization of the sugar).
Bring the mixture to a boil, and allow it to cook until it reaches a golden caramel color.
Now without stirring, remove from the heat and add the cream and butter and continue stirring (it will splatter but that’s okay).
Return to the heat to melt any solids and stir until combined. Remove from the heat, sprinkle with salt, and set aside.
To make the chocolate cake:
In a mixer fitted with the paddle attachment, pour the butter, oil, and sugar and mix until combined.
Add the eggs and vanilla and continue mixing.
Follow with the flour, cocoa powder, baking powder, and salt. Mix until well combined then cover with plastic wrap and refrigerate for at least 30 minutes.
Preheat the oven to 175C.
Split the dough in half and line a baking sheet with parchment paper.
Remove the parchment paper and place it on a work surface and place half the dough on it and start rolling out the dough as wide as you can until it's a 1/4 inch thick.
Transfer the dough to the baking sheet and bake in an oven for 10 minutes. Do the same with the other half of dough.
Remove from the oven and allow it to cool.
To assemble:
In the same sheet pan lined with parchment paper, place one sheet of chocolate cake in the sheet pan with the top side down and spread the vanilla ice cream on top of it.
Drizzle as much caramel as you want (you can store the rest of the caramel in a sealed jar in the fridge) and cover it with the second layer of chocolate cake with the top side facing up.
Wrap the sheet pan with plastic wrap and put it in the freezer to chill for at least 2-3 hours.
When ready, slice the cake into rectangular shaped sandwiches, wrap individually in parchment paper and serve immediately.
You can also store the slices in a box in the freezer to have at any other time.
– Text and photography Shaikha Al-Ali
