Chocolate Malt Ice Cream Sandwiches

Nothing conjures up childhood nostalgia like these frozen sandwiches - but forget the jangling bells on the ice cream truck and make your own for an even better treat. The ice cream needs to be firm enough to hold its shape before making the sandwiches. If it's too soft, let it chill in the freezer before assembling, but if it's too hard, let it sit out for a few minutes first.

Recipe from EatingWell
Chocolate Malt Ice Cream Sandwiches
SERVINGS
15
YIELD
15 ice cream sandwiches
PREP TIME
20 mins
TOTAL TIME
1 hr 20 mins
Ingredients
  • 1 quart Chocolate Malt Ice Cream, (recipe follows)
  • 30 Chocolate Refrigerator Cookie, (recipe follows)
Chocolate Malt Ice Cream
  • 2 1/2 cups skim milk
  • 2/3 cup sugar
  • 1/2 cup nonfat dry milk
  • 1/2 cup malted-milk powder
  • 3 1/2 ounces unsweetened chocolate, chopped
  • 3/4 cup pasteurized liquid egg whites, (see Note)
  • 1 tablespoon vanilla extract
  • 1/4 teaspoon salt

Chocolate Refrigerator Cookies
  • 1/2 cup whole-wheat pastry flour
  • 1/2 cup all-purpose flour
  • 1/2 cup unsweetened cocoa powder, sifted
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3/4 cup light brown sugar
  • 1/2 cup plus 2 tablespoons granulated sugar
  • 6 tablespoons cool unsalted butter, cut into chunks
  • 1 egg white
  • 1 teaspoon vanilla extract

Related Video
How to Make Homemade Vanilla Ice Cream

Once you see how easy it is to make your own homemade ice cream you won't be buying store-bought ice cream any time soon.

Directions
1. 
Spoon 1/4 cup ice cream onto one cookie; sandwich with a second cookie. Repeat with the remainder of the ice cream and cookies. (You may have a little ice cream left over.) Place the sandwiches on a baking sheet and freeze until the ice cream is firm, at least 1 hour. Individually wrap in plastic once the ice cream is firm.
Tip:
1. 
MAKE AHEAD TIP: Store wrapped sandwiches in the freezer for up to 1 month.
Chocolate Malt Ice Cream
1. 
Blend milk, sugar, dry milk, malted-milk powder and chocolate in a blender until fairly smooth. Pour into a large saucepan and bring to a simmer over medium heat, whisking almost constantly. Remove from the heat.
2. 
Pour egg whites into a large bowl and whisk in the milk mixture in a slow, steady stream until smooth. Whisk in vanilla and salt. Refrigerate until cool, at least 3 hours or overnight.
3. 
Freeze the ice cream mixture in an ice cream maker, according to the manufacturer's directions. If using the ice cream for sandwiches, freeze until it's firm enough to hold a scoop shape.
Chocolate Refrigerator Cookies
1. 
Whisk whole-wheat pastry flour, all-purpose flour, cocoa, baking soda and salt in a medium bowl.
2. 
Blend brown sugar, granulated sugar and butter in a large bowl with an electric mixer on medium speed until combined and still a little grainy, about 5 minutes. Beat in egg white and vanilla until smooth. Turn the mixer off; add the flour mixture then beat at low speed until well combined (the dough will still be crumbly). Gather the dough into a ball using your hands.
3. 
Lightly dust a work surface with flour, turn the ball of dough out onto it and form into an 8-inch-long log, about 2 inches in diameter. Wrap in plastic wrap and refrigerate until firm, at least 2 hours or up to 2 weeks (see Tip).
4. 
When ready to bake, position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Line 2 large baking sheets with parchment paper or silicone baking mats.
5. 
Unwrap the log and slice into 1/4-inch-thick rounds, rolling the log as you slice to prevent it from flattening. Place the cookies 1 inch apart on the baking sheet. Bake, switching the pans back to front and top to bottom halfway through, until just beginning to crack along the edges, 10 to 12 minutes. Cool on the baking sheet for 2 minutes, then transfer to a wire rack to cool completely, about 20 minutes.

nutrition information

Per Serving: cal. (kcal) 280, Fat, total (g) 9, chol. (mg) 16, sat. fat (g) 6, carb. (g) 46, Monosaturated fat (g) 1, fiber (g) 3, pro. (g) 7, sodium (mg) 186, Potassium (mg) 292, Milk () 0.5, Other Carb () 2.5, Fat () 1.5, Percent Daily Values are based on a 2,000 calorie diet
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