In my previous post, I shared a recipe for Hazelnut Semifreddo Mio Modo (my way). For a semifreddo base, I like to use my homemade ice cream sandwich cookie recipe.
Here, I make it, and then break it up into little pieces and put it in the bottom of my springform pan. However, sometimes I grind the pieces in my food processor and put them, ground, on a parchment paper-lined cookie sheet back in the oven so they get a little dryer and crisper, like the crunchies in the middle of a store-bought ice cream cake.
You can also cut these cookies into rounds or rectangles for traditional ice cream sandwiches. If I have extra, I put them in a ziplock and freeze them.
These ice cream sandwiches with semifreddo are hands down my niece’s favorite thing I make ever! I hope you get to make them for your loved ones this summer.
Cookies for Ice Cream Sandwiches
8
servings15
minutes40
minutesIngredients
1-1/2 cup 1-1/2 flour (00 or ap)
1/2 cup 1/2 cocoa (Dutch process)
1 tsp. 1 baking powder
1 pinch 1 salt
1 + 1/3 stick 1 + 1/3 unsalted butter, softened (not melted)
1/2 cup 1/2 light brown sugar
1/4 cup 1/4 white sugar
1 1 egg
1 pinch 1 espresso powder
1 drop 1 Vanilla extract
Vanilla bean paste (optional, to taste)
1 drop 1 milk (if needed)
Directions
- To Prepare
- Using paddle attachment, mix butter with both sugars till light and creamy, about 4-5 minutes.
- Add egg.
- Add vanilla and vanilla paste (if using).
- Meanwhile, sift together flour, cocoa, baking powder, salt and espresso powder.
- Add dry ingredients to wet ingredients (it will have the consistency of cookie batter; if it is a little dry, add a drop of milk - the dough should be solid but malleable).
- Cover and refrigerate, at least 30 minutes, but preferably 3-4 hours or overnight.
- To Bake
- Preheat oven to 350.
- Grease and line a cookie sheet with parchment paper.
- Grease the parchment paper
- Pat out the dough into as neat of a rectangle as possible or use a rolling pin (it should be about a 1/2 inch deep, and as uniform as possible).
- Using a fork, poke holes all over the dough.
- Bake (about 20 minutes) till done.
- Cool completely before cutting or using.
Did you make this recipe?
Tag @appetitomagazine on Instagram and hashtag it with #italianfoodanddrink
Like this recipe?
Follow @Appetitomagazine on Pinterest
Follow us on Facebook!
Follow us on Facebook
