Thank you so much for this authentic looking recipe. If I fail at
finding the "real" ones, I will give these a try. --Max


On Fri, 24 Jun 2005 22:10:53 GMT, "L, not -L" > wrote:

>On Thu, 23 Jun 2005 07:09:52 GMT, Max Krippler wrote:
>
>> We've been coming up with some really great ice creams with the new
>> gelato machine, and as a novelty I'd like to fill my own ice cream
>> sandwiches. Does anybody have a resource on where I can find those
>> dark chocolate wafer cookies that are commonly used for ice cream
>> sandwiches? They all look and taste so remarkably similar, there must
>> be only one or two companies making them.
>>
>
>In 1992, a recipe for Ice Cream Sandwich Wafers was posted on Usenet;
>perhaps you'd like to give them a try if you can't find a source.
>
>-------------------------------- Begin 1992 message
>2 cups all purpose flour
>1/4 cup plus 3 tablespoons unsweetened cocoa powder
>1/4 teaspoon baking powder
>1/4 teaspoon salt
>1 stick (4 ounces) plus 3 tablespoons unsalted butter, at room temp
>3/4 cup sugar
>1 egg
>1 teaspoon vanilla extract
>2 to 2 1/2 pints vanilla or coffee ice cream
>Preheat oven to 350F. Line a 10 1/2 by 15 1/2 inch jellyroll pan with
>parchment paper or aluminum foil with the dull side up, pressing it along
>the edge and leaving an overhang on all sides. Butter the paper. Sift
>together the flour, cocoa, baking powder and salt.
>In an electric mixer, beat the butter at moderately high speed until light
>and creamy. Scrape down the sides of the bowl. With the mixer on,
>gradually add the sugar; scrape down the sides of the bowl. Add the egg
>and vanilla and beat until well blended. Reduce the speed to very low
>and add the flour mixture. Mix until just barely blended; do not overmix.
>Turn off the machine and finish mixing by hand with a large rubber spatula
>(the dough should ahve the consistency of modeling clay; if too dry, add
>a few drops of cold water).
>Transfer the dough to the prepared pan. Unsing your fingers, press the
>dough over the bottom of the pan to an even thickness. With a toothpick,
>make holes in the dough at 1/2 in intervals.
>Bake until the cookie is set and the surface looks slightly dry, 8 to 9
>minutes. Do not overbake, or it will be brittle. Transfer the pan to
>a wire rack. Cut the cookie in half crosswise while it is still hot,
>then let cool completely.
>Place the ice cream in the refrigerator to soften until spreadable, about
>10 minutes. Holding the edges of the parchment paper, lift off the cookie
>and place it on a work surface. Place a clean sheet of foil in the baking
>pan. With two spatulas, carefully transfer one of the cookie halves to
>the foil. Gently spread the ice cream over this half of the cookie in an
>even layer 3/4 inch thick, leaving a narrow border on all sides. With
>two spatulas, carefully set the second cookie on top and press very gently
>into place. Smooth the sides. Cover the sandwich wtih plastic wrap and
>freeze until the ice cream is hard, about 2 hours.
>Remove the sandwich from the freezer and let stand for about 5 minutes to
>make it easier to cut. Dip a large chef's knife in hot water, wipe dry
>and cut the sandwich into 6 even rectangles. If you are not serving them
>immediately, wrap each sandwich individually in plastic wrap and store in
>the freezer for up to a week.