Chocolate Malt Ice Cream Sandwiches
Recipe from EatingWell

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.



by 8  people


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Servings: 15
Yield: 15 ice cream sandwiches
Prep Time: 20 mins
Total Time: 1 hr 20 mins
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Ingredients
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    1   quart 
    Chocolate Malt Ice Cream, (recipe follows)
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    30   
    Chocolate Refrigerator Cookie, (recipe follows)
Chocolate Malt Ice Cream
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    2 1/2  cups 
    skim milk
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    2/3  cup 
    sugar
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    1/2  cup 
    nonfat dry milk
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    1/2  cup 
    malted-milk powder
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    3 1/2  ounces 
    unsweetened chocolate, chopped
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    3/4  cup 
    pasteurized liquid egg whites, (see Note)
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    1   tablespoon 
    vanilla extract
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    1/4  teaspoon 
    salt

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


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 () 1, Other Carb () 3, Fat () 2, Percent Daily Values are based on a 2,000 calorie diet
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