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Classic Ice Cream Sandwiches

August 18, 2014

Classic Ice Cream Sandwiches

Oh, ice cream, how we love you, and of course we love cookies too. So it’s obvious that ice-cream sandwiches are a winning combo. We tell ourselves that ice-cream sandwiches are less messy and require less cleanup than a bowl of ice cream — but really we prefer them because they taste so good. Take this recipe for a test-drive and see if you get any drips.

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This thin, easy-to-make cake can sandwich any flavor of ice cream, though many think the classic chocolate-and-vanilla combo can’t be beat. To soften the ice cream, leave it at room temperature for a few minutes.

1/2 cup (1 stick) unsalted butter, melted, plus more for pan
1/2 cup sugar
1 large egg
1 teaspoon pure vanilla extract
1/2 teaspoon salt
1/2 cup all-purpose flour, (spooned and leveled)
1/4 cup unsweetened cocoa powder
2 pints ice cream (any flavor), softened

1. Preheat oven to 350. Butter a 15-by-10-inch jelly-roll pan; line with parchment paper, leaving a 2-inch overhang on the two shorter sides.

2. In a medium bowl, whisk together butter and sugar until combined; whisk in egg, vanilla, and salt until combined. Add flour and cocoa, and mix just until smooth. Spread in prepared baking pan. Bake until cake is dry to the touch and edges begin to pull away from the sides, 10 to 12 minutes. Cool completely in pan.

3. Using paper overhang, lift cake onto a work surface. With a serrated knife, halve crosswise. Place one half of cake, flat side down, on a large piece of plastic wrap. Spread with ice cream, then top with remaining half of cake, flat side up. Return ice-cream sandwich to baking pan, and wrap tightly in plastic. Freeze until firm, about 2 hours.

4. Unwrap sandwich; using a serrated knife, cut into 8 rectangles, wiping off blade between each cut. Serve ice-cream sandwiches immediately.

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