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.

I know that the die-hard chefs out there will tell me to make my own,
but I would lose the novelty of having sandwiches that look exactly
like the commercially made ones! (Sick right? What's really sick is
that I actually love those dark chocolate cookies! Especially when
they have gone cakey from absorbing the ice cream's moisture...)

--Max

"Max Krippler" > wrote in message
...

> 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.
>
> I know that the die-hard chefs out there will tell me to make my own,
> but I would lose the novelty of having sandwiches that look exactly
> like the commercially made ones!

You won't get any flak from me. Well maybe a little. I have become lazy
enough that I don't see the point in reproducing something commercial unless
I really think it's gonna be WAY better. The novelty of making your own ice
cream is that you can control the flavor - in my opinion.

Anyway if you don't turn up the yummy sogging choco-wafers, what about an
It's It? Or is that mainly an SF Bay Area Peninsula phenom? Two oatmeal
cookies with vanilla ice cream between them, dipped in chocolate. When I was
a kind the oatmeal cookies were huge - or they seemed huge. They had mint
It's-Its too.

enjoy

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.
>
> I know that the die-hard chefs out there will tell me to make my own,
> but I would lose the novelty of having sandwiches that look exactly
> like the commercially made ones! (Sick right? What's really sick is
> that I actually love those dark chocolate cookies! Especially when
> they have gone cakey from absorbing the ice cream's moisture...)

I've occasionally seen those cookies being sold with the loose cookies
at some stupidmarkets but have never seen them sold packaged.

You won't be able to make those cookies at home, leastways not the
precisely molded ones with the small piercings... but there is no
reason you can't bake a reasonable facimile thereof.

I happen to like ice cream sandwiches made with chocolate grahams.

BLACK-AND-WHITE ICE CREAM SANDWICHES
Mint chip ice cream (or the flavor of your choice) is the filling
between tender chocolate cookies that have been dipped halfway into
white chocolate.

2 pints mint chocolate chip ice cream, softened slightly
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
1/2 cup plus 2 tablespoons sugar
1 large egg yolk
1 teaspoon vanilla extract
1 1/4 cups all purpose flour
1/4 cup unsweetened cocoa powder (preferably Dutch-process)
1/4 teaspoon salt
10 ounces good-quality white chocolate (such as Lindt or Baker's),
chopped

Drop six 2/3-cup mounds mint chocolate chip ice cream onto
waxed-paper-lined baking sheet. Using metal spatula, shape each mound
into 3- to 3 1/2-inch square; freeze squares.

Beat butter and sugar in large bowl until smooth. Beat in egg yolk and
vanilla. Sift flour, cocoa and salt onto butter mixture. Stir until
blended and soft dough forms. Gather dough into ball; flatten into
rectangle. Roll out dough between 2 sheets of waxed paper to 13 x
10-inch rectangle. Place dough, still between waxed paper sheets, on
baking sheet. Chill until firm, at least 1 hour and up to 1 day.

Position rack in center of oven and preheat to 300=B0F. Line large
baking sheet with parchment paper. Peel top sheet of waxed paper off
dough. Trim dough to 12 x 9-inch rectangle; cut dough into twelve
3-inch squares. Transfer squares to parchment-lined sheet, discarding
waxed paper and spacing squares about 1 inch apart. Bake until cookies
are firm to touch, about 20 minutes. Cool cookies completely on sheet.

Melt white chocolate in medium metal bowl set over saucepan of barely
simmering water, stirring until smooth (do not allow bottom of bowl to
touch water). Remove bowl from over water.

Holding corner of 1 cookie, dip cookie into melted chocolate until half
covered on diagonal, tilting bowl if necessary to submerge. Shake
cookie gently to allow some excess chocolate to drip back into bowl.
Return dipped cookie to parchment-lined baking sheet. Repeat with
remaining cookies and white chocolate. Freeze cookies until chocolate
coating is firm, about 10 minutes.

Arrange 6 cookies, flat side up, on work surface. Top each with frozen
ice cream square, then another cookie, flat side down, pressing
slightly to adhere. Cover and freeze sandwiches. (Can be made 4 days
ahead. Keep frozen.)=20

Bon App=E9tit
August 1999
---

Sheldon

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.
>
> I know that the die-hard chefs out there will tell me to make my own,
> but I would lose the novelty of having sandwiches that look exactly
> like the commercially made ones! (Sick right? What's really sick is
> that I actually love those dark chocolate cookies! Especially when
> they have gone cakey from absorbing the ice cream's moisture...)
>
Have you tried the chocolate wafer cookies (about 3" in diameter) that
you can buy in the grocery store? They are easily missed, so you'll
need to look carefully.

There's a cookie shop on Lincoln St in Welland Ontario which carries
them, but that may be a little out of your way *<8-)

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.
>
> I know that the die-hard chefs out there will tell me to make my own,
> but I would lose the novelty of having sandwiches that look exactly
> like the commercially made ones! (Sick right? What's really sick is
> that I actually love those dark chocolate cookies! Especially when
> they have gone cakey from absorbing the ice cream's moisture...)

If you want them to be "exactly" the same, then buy a box of ice cream
sandwiches, thaw them until you can separate the cookie from the ice
cream and use those.

Otherwise, make sugar cookies with added chocolate, roll them out thin,
and cut into big shapes.

Susan B.

"sf" > wrote in message
news
> 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.
>>
>> I know that the die-hard chefs out there will tell me to make my own,
>> but I would lose the novelty of having sandwiches that look exactly
>> like the commercially made ones! (Sick right? What's really sick is
>> that I actually love those dark chocolate cookies! Especially when
>> they have gone cakey from absorbing the ice cream's moisture...)
>>
> Have you tried the chocolate wafer cookies (about 3" in diameter) that
> you can buy in the grocery store? They are easily missed, so you'll
> need to look carefully.

I believe the brand name is "Favorite" and they are (at least in the
groceries in my area) NOT in the cookie section, but close to the ice
creams, along with ice cream toppings and cones.

Regards,

Susan

Sheldon wrote:

<snip>

>
> You won't be able to make those cookies at home, leastways not the
> precisely molded ones with the small piercings... but there is no
> reason you can't bake a reasonable facimile thereof.
>
> I happen to like ice cream sandwiches made with chocolate grahams.
>
> BLACK-AND-WHITE ICE CREAM SANDWICHES
> Mint chip ice cream (or the flavor of your choice) is the filling
> between tender chocolate cookies that have been dipped halfway into
> white chocolate.

<recipe snipped>

Thank you for this, Sheldon! I'm doing food for a friend's birthday
party next week, and I was looking for something
cake-and-ice-cream-ish, but different. I'm going to do these, with a
variety of ice cream flavors.

Alexis.

Sheldon wrote:

<snip>

>
> You won't be able to make those cookies at home, leastways not the
> precisely molded ones with the small piercings... but there is no
> reason you can't bake a reasonable facimile thereof.
>
> I happen to like ice cream sandwiches made with chocolate grahams.
>
> BLACK-AND-WHITE ICE CREAM SANDWICHES
> Mint chip ice cream (or the flavor of your choice) is the filling
> between tender chocolate cookies that have been dipped halfway into
> white chocolate.

<recipe snipped>

Thank you for this, Sheldon! I'm doing food for a friend's birthday
party next week, and I was looking for something
cake-and-ice-cream-ish, but different. I'm going to do these, with a
variety of ice cream flavors.

Alexis.

Susan,
Thank you so much! I'll do my best to locate those. --Max


On Fri, 24 Jun 2005 19:02:58 GMT, "Susan Edkins"
> wrote:

>
>"sf" > wrote in message
>news
>> 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.
>>>
>>> I know that the die-hard chefs out there will tell me to make my own,
>>> but I would lose the novelty of having sandwiches that look exactly
>>> like the commercially made ones! (Sick right? What's really sick is
>>> that I actually love those dark chocolate cookies! Especially when
>>> they have gone cakey from absorbing the ice cream's moisture...)
>>>
>> Have you tried the chocolate wafer cookies (about 3" in diameter) that
>> you can buy in the grocery store? They are easily missed, so you'll
>> need to look carefully.
>
>I believe the brand name is "Favorite" and they are (at least in the
>groceries in my area) NOT in the cookie section, but close to the ice
>creams, along with ice cream toppings and cones.
>
>Regards,
>
>Susan
>
>

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.