From the Kitchen of Pâté Smith

ice-cream-sandwich-pate-smith

We’ve teamed up with contributor Pâté Smith to show you the best in off-beat eats! Pâté Smith is a collection of pop culture inspired recipes, drawing food inspiration from music, movies, games and everything in between, Pâté has got you covered.

This week, we based this chocolate dipped ice cream sandwich recipe off of the famous San Francisco classic It’s-It ice cream sandwich. If you’re not familiar,  It’s-Its are delicious oatmeal cookie ice cream sandwiches dipped in chocolate. Their cookies are soft and lightly sweetened while their ice cream flavors are a mix of classic favorites to random delights (did I mention they have a pumpkin flavor available year round?). You can find the full recipe here.

To recreate the It’s It ice cream sandwich, I tried to make the perfectly thin but crunchy chocolate shell (a.k.a. a “magic shell” chocolate). Additionally, I spun my own ice cream in order to recreate their bright ice cream colors. If you’re wondering–the strawberry = 4 drops red food coloring + 2 drops of blue food coloring; the mint = 1 drop of green food coloring + 5 drops of blue food coloring. I even made the pumpkin flavor but TBH it was not cute enough to present.

 

It’s-It Ice Cream Sandwich Recipe

Ingredients

  • 1 cup butter, softened
  • 1 cup sugar
  • 1 cup brown sugar
  • 2 eggs
  • 2 tsp vanilla extract
  • 2 cups flour (unbleached)
  • 1 tsp baking soda
  • 1 tsp salt
  • 2 tsp cinnamon
  • 2 cups quick cooking oats
  • 6 ounces bittersweet chocolate, chopped
  • 2 tbsp coconut oil
  • Ice cream of your choice (mint, strawberry, pumpkin, etc.)

Instructions

  1. Make cookies. In a large mixing bowl, cream the butter, sugar and brown sugar until starts to pull away from sides.
  2. Beat in eggs individually until fully incorporated. Add vanilla.
  3. Mix in flour, baking soda, salt and cinnamon until fully incorporated.
  4. Mix in quick cooking oats until fully incorporated and chill in fridge for an hour.
  5. Preheat oven to 375 degrees F and grease cookie sheets.
  6. Roll dough into golfball sized balls and place 3 inches apart on cookie sheets. Flatten each cookie down with a fork to help them expand during bake.
  7. Bake for 10-12 minutes until golden. Allow to fully cool before assembling ice cream sandwiches.
  8. Make chocolate shell ice cream topping. In a double boiler (a heat-proof bowl set on top of a pot of boiling water), stir and melt chopped chocolate until fully liquified.
  9. Once fully liquified, add coconut oil and remove from heat. Mix until smooth. Allow to come to room temperature (don’t worry–it will still be liquid)
  10. Assembly sandwiches. Scoop ice cream flavor of choice onto cooled cookie. Top with another cookie.
  11. Smooth out sides with a spoon that has been dipped in lukewarm water and place in freezer for 5-10 minutes.
  12. Remove frozen sandwiches from freezer and carefully dip each chocolate shell ice cream topping.
  13. Place fully dipped cookies on a cooling rack and place in freezer to harden again for 5-10 minutes.

Made It’s-It ice cream sandwiches at home? Tag your chocolate dipped ice cream sandwich photos with #PateSmith or share them in the comments below!

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