Wednesday, July 16, 2014

No Melt Ice Cream Sandwiches

The Headlines:


These ice cream sandwiches are so yummy.

Perfect for a hot Summer day.

Because they don't melt.



Huh?  Am I just talking crazy now?   Has the Summer heat gone to my head?  What's that saying?  If it's too good to be true…?  No no no it sounds too good to be true but it is not.  Just check these babies out.  Rich, yummy, cold goodness that make virtually no mess down the faces of children everywhere.

Rest your eyes on the pieces of magic below!

Fudge Cream Sandwiches
I've been making these guys for several years now.  Here's the deal with where I live… it's hot!  In Arizona, it can easily get up to 110 degrees.  It's been known to get up to 115, 116 even 117.  It's a seriously hot place.  So ice cream sandwiches, outside during the Summer, is really not an option.  It's just not.  Until I made these.  Kids can take these outside in 110 degree weather and they WILL NOT MELT.  Well, not significantly anyways.  Leave one sitting on a plate for 10 minutes and it won't stay completely intact - a little meting will definitely occur.    

The secret is this: while you freeze it, there's actually no ice cream in the frozen treat.  Uh-huh!  That's how I get away with it.  It's made, instead of melted chocolate, marshmallows and whipping creme!  Tah-dah.

As with all of my stuff, it's really easy to make so it will take you like a whole 5 minutes.  Carve out the time, you can find it. 

You will need:
1 1/2 cups of whole milk
50 large marshmallows
24 ounces of semi sweet chocolate chips
3 cups of heavy cream
graham crackers

You will do this:
Take a 9x13 inch pan and line it with foil.  It should spill out over the top.  Heat the milk and marshmallows in a large pan over low heat.  Stir a lot to avoid burning.  


When it's smoother than the picture above, it's done.  Pull it off and add the chocolate chips, stir, until all of the chips are melted into the mixture.  No white spots.  Once it's semi cooled off, put it in the fridge for about 15-20 minutes until fully cooled.  Then, make the whipping cream.  Use a large bowl and, with an electric mixer, on medium high beat the heavy cream until peaks form.  Then, fold it into the cooled, chocolate mixture.  It will look much like a chocolate mousse.





































But don't stop there, now spoon it into that tin foiled pan.  Cover and  place it in the freezer for at least 3 hours.  While that's freezing up take the graham crackers and break them in half so you have some ready to make the ice cream sandwiches.  When it comes out it will be a big chunk of chocolate goodness but you still have a bit more work to do. Lay a graham on top of the chocolate chunk to basically measure the filling size you need to cut.  Then slice it like pictured below.


Now assemble your sandwiches.  Stick in the freezer inside a covered container until you eat.


Three side notes:

1 - you can half the recipe above, use a smaller pan and make a smaller batch.

2 - I never make enough.  That's why the pictures on this post have a second, lighter layer on it. That's not supposed to be there.  But since I made too little again when I did this, I just added some marshmallows and milk to the remaining cholocate left in the pan, made some extra whipping cream and mixed together for a second layer (below).  It worked.  They were yummy but I have since adjusted my recipe so that you won't have that problem!

3 - These are super rich and for adults and some young kids I will make cut them even smaller.  They cut easily after being frozen as sandwiches.

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Whatever the road traveled, if your end destination looks something like this... you're good!  Everyone at that hot Summer backyard BBQ will be happy!  Including you!