This is a sponsored video about Sensodyne.
Here's some steps for converting nearly any cookie recipe that you like into homemade
ice cream sandwiches. I'm just starting from my own chocolate chip cookie recipe, or rather
I'm making a half-batch. With the extra bulk of the ice cream you really only need a half
batch.
A stick of butter fully melted — 4 oz, 113g. 200g, one cup of brown sugar — or a cup
of white sugar topped off with a glug of molasses because that's all brown sugar is. Big splash
of vanilla, and I'm doing a heaped teaspoon of kosher salt, like 6g. Try extra salt in
your cookie recipe. Salty cookies with ice cream is a life-changing combination. One
egg, beat that smooth to where you get those nice ribbons. Then I'll prepare my dry ingredients
and my chunks.
I've got about 6 ounces, 170g of mixed white and dark chocolate chips. Before I put these
in I want to chop them into smaller chunks that won't hurt my teeth when they're hard
and cold.
Basically my whole adult life I've had really temperature-sensitive teeth, which is a drag
when eating and drinking and cooking is kinda your whole thing. You just get these little
flashes of pain when you eat very cold or hot things.
As a result, the prospect of diving front-teeth-first into an ice cream sandwich can be a little
daunting — the pleasure, but the pain, but the pleasure!
So, I'm brushing with Sensodyne. Specifically, Sensodyne Rapid Relief. Brush with this twice
a day, and in as little as three days you can get some relief from those painful twinges.
I totally feel the effect and it's awesome. I no longer fear you, sir.
Sunday is National Ice Cream Day here in the States, so gear up for it. Life's too short
for sensitive teeth. Use Sensodyne and go back to enjoying ice cream without the pain
of sensitivity! Thank you, Sensodyne.
Now, I'm putting in a teaspoon of baking powder. That's a little extra leavening. It'll help
to lighten the texture when this cookie is hard and cold. And flour — starting with
just a cup of all-purpose flour, 120g. That's less than I normally put in.
I want this to dough to be really wet and sticky so it'll spread nice and thin in the
oven. I hate ice cream sandwiches that are so thick you dislocate your jaw trying to
eat them.
That's too sticky. A little more flour, and yeah, that's good. Go for a texture that's
noticeably wetter and stickier than how your recipe normally feels.
In goes my chopped up chocolate chunks. And then I would normally chill this dough so
that it doesn't spread too fast and too far in the oven, but for a sandwich I want it
to spread as thin as possible, so straight this goes onto a parchment-lined baking sheet.
Gotta have excess parchment in each side so we can lift the cookie sheet out after it's
baked, and it helps to spray the metal with non-stick, ironically so that the paper will
stick to it a little bit and lie flat.
You can also make it lie flatter by making diagonal cuts at the corners, that allows
the excess at the corner to overlap, like that. And any excess that's gonna curl into
the cookie you can just trim off.
Time to drop the dough in dollops. If you space out the dollops, you reduce the distance
over which you will have to spread this very sticky, viscous substance. Nice gentle pulling
strokes with the back of the spatula. I find it helps to think of it as painting the cookie
dough, as thin as you can get it.
If if looks like you don't have enough to cover the whole pan, I'd recommend working
it all the way to the edge on one side. At least you'll get a nice clean edge on that
side. The other side we can trim later.
Ok, in the oven you go at your normal temperature, this is 375F, 135C, and I would lean on the
side of it being under-baked. That'll make it softer and easier to cut into sandwiches
without shattering it. That was only like five minutes in there.
And while it's still hot and pliable, lift the sheet out of the pan. See? No breaking,
no cracking, because it's still soft. Now you can let it cool all the way down and solidify.
It's fully cooled now, and first thing is to cut it in half — the top and bottom sheets.
I'll follow the natural diagonal bent it came out with. And them I'm gonna need to lift
the top sheet off the paper, so I'm just sliding under it with my knife to pry it off. Once
it's dislodged, I'm gonna use my siccors to cut the parchment in half. I can use the paper
to lift up the top sheet later.
Take your ice cream out a little in advance, and it's a spreadable texture when you can
just pinch the carton, kinda like that. Drop on scoops of whatever flavor you want. I'm
alternating chocolate and vanilla scoops. When they're pressed together, these will
give me a nice kinda marbled effect.
I love doing this with cookie sheets instead of individual cookie pairs because I can do
it so much faster, and speed matters when the ice cream is melting rapidly.
Two full pints of ice cream will fit between these sheets, that's almost a liter. Then,
very carefully, I'll lift up the top sheet by its paper, and turn it out onto my hand.
I need it upside down, so that I can now reverse it and plop it right down onto the ice cream,
top-side-up.
Once there, it's time to very gently push — compress that ice cream and close all
the gaps between the scoops. If the ice cream isn't soft enough, just let it sit here for
a minute then try again. You should see it start to squeeze out the sides like, well,
toothpaste.
Now, real quick, that whole sheet has to go in the freezer to chill solid. Once it's totally
firm, you can safely cut it up into sandwiches, which you could to with or without cleaning
up the edges first — trimming off any uneven sides.
Trimming is a little wasteful, but personally I've never hesitated to lay so great a sacrifice
at the alter of aesthetics.
Ah hem. Anyway, when it's time to actually cut this into squares, I find I get much cleaner
cuts if I saw with my knife a little bit at first, just until the knife has bitten down
through the really brittle cookie surface. Once you've done that, you can push straight
through without much risk of cracking.
You could individually wrap these in plastic, or I'm doing little sheets of parchment paper.
You might have noticed I didn't flip the bottom cookie sheet before I stacked it with ice
cream. You could do that, but I like for the bottom of the sandwich to be the bottom of
the cookie sheet. It gives you some textural contrast with the smooth shiny top.
Sadly, I do think it's best to chill these one more time before you eat them. If the
ice cream isn't really cold, the jaw force necessary to bite through the cookie will
cause the ice cream to squeeze out the sides like, well, toothpaste.
Thanks again to Sensodyne for sponsoring this video. Brush with that and get to enjoying
an ice cream summer the way it was meant to be enjoyed.