As I mentioned before, stars and stripes are the theme I keep going all summer long. I love the clean simplicity of it all and the stars and stripes have that nautical, beach feel too. For this star ice cream sandwich, I bake the cookies first and then over stuff them with store bought ice cream. Once the ice cream hardens, you trim the stars for a sweet, neat, summer treat.
- 1/2 of 1 quart of vanilla ice cream
- 1 3/4 cup all-purpose flour, plus more for dusting work area
- 1 1/4 tsp baking powder
- pinch salt
- 6 Tbsp unsalted butter, room temperature
- 1 tsp vanilla
- 3/4 cup sugar
- 1 egg
- Take the butter out the night before, or a few hours before you plan to start baking. If you forget, you can soften butter in the microwave.
- In a bowl, add 1 1/2 cups of all purpose flour, 1 1/4 tsp of baking soda and a pinch of salt. Mix together with a whisk.
- Cream the 6 TBSP of softened butter with the 3/4 cup of sugar.
- Add the egg and 1 tsp of vanilla into the creamed butter mixture.
- Slowly mix the dry ingredients with the wet ingredients. Do not over mix, just stir until combined.
- Wrap the dough in plastic wrap and chill for 10 minutes.
- Preheat the oven to 350 degrees Fahrenheit.
- Lay the plastic wrap out on the counter as you unwrap the dough and roll the dough out into 1/8 inch thick on the plastic wrap. You can also do this on a floured surface or a piece of parchment paper.
- Using a star-shaped cookie cutter, cut out as many stars as you can. Ball the scraps together and roll them out as well. Prick the cookies with a fork and lay them out on a cookie sheet topped with parchment paper. Be sure not to crowd the cookie dough as it will expand slightly.
- Take the ice cream out of the freezer so it can soften a little.
- Bake the cookies for 8 minutes. Let cool on the baking sheet for a minute or two before transferring them to a rack to cool.
- Once the cookies are cooled, overfill them with ice cream and set them on a cool cookie sheet (you can reuse the parchment you baked them on too). I like to overfill the ice cream so that I can then trim the cookie once they are frozen solid. That is how you get nice even lines and fully stuffed ice cream sandwiches.
Pair this recipe with the red velvet ice cream sandwich recipe for a stars and stripes theme. You can also add some sprinkles to the sides of the cookies for a little more decorative flair.
To serve the cookies, place them on a chilled platter, or you can wrap them in parchment or freezer paper sealed with a sticker or some twine and serve them individually.