Vanilla Cupcake Ice Cream Sandwiches

Who isn’t a fan of an ice cream sandwich? We love every variation in my house, so, naturally, I had to try this version using vanilla cupcake tops.

This recipe was adapted from Food and Wine, contributed by Candace Nelson. I made the cupcake tops using a muffin top pan to give them more surface area- genius, right?

We gobbled up these all-American treats for dessert during the Super Bowl this year. I filled half with salted caramel gelato and half with vanilla bean ice cream. The vanilla ice cream-filled sandwiches were our favorite.

Yield: Serves 6

• 1 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon kosher salt
• 2/3 cup whole milk
• 1 1/2 teaspoons pure vanilla extract
• 1 stick unsalted butter, 
at room temperature
• 3/4 cup sugar
• 2 large eggs, at room temperature
• 1 pint ice cream, gelato, or sorbet, slightly softened (Pistachio ice cream was recommended; I used salted caramel gelato & vanilla bean ice cream.)

1. Preheat the oven to 325°, preferably on convection. Coat a standard muffin pan or a muffin top pan with cooking oil spray.
2. 
In a medium bowl, whisk the flour with the baking powder and salt.
3. In a small bowl, whisk the milk with the vanilla.
4. In a stand mixer fitted with the paddle, beat the butter with the sugar 
at medium-high speed, scraping down the bowl once or twice, until light and fluffy, about 2 minutes.
5. At medium-low speed, beat in the eggs one at a time until incorporated.
6. At low-speed, beat in the dry ingredients and the milk mixture in 3 alternating additions until smooth.
7. Spoon about 1/4 cup of the batter into each prepared cup.
8. Bake the cupcakes for 15 minutes if using a muffin top pan, or about 18 to 25 minutes in a standard pan, until a toothpick inserted in 
the centers comes out clean.
9. Let cool in the pan for 5 minutes, then cool 
completely on a wire rack, about 1 hour.
10. Working with 1 cupcake at a time, carefully slice off the cake top. Reserve 
the cupcake bottom for another use.
11. Arrange the top smooth side down 
on a platter. Repeat with the remaining cupcakes. Freeze the tops for 1 hour.
12. Spread 1/4 cup of the ice cream 
onto each of 6 cupcake tops.
13. Close the sandwiches with the remaining cupcake tops and gently press together. Wrap individually in plastic wrap.
14. Freeze for at least 30 minutes before serving.

Note: The ice cream sandwiches can be wrapped in plastic and frozen for up to 1 week. Let soften at room temperature for 10 minutes before serving.

One Year Ago: Cinnamon Swirl Bread

Two Years Ago: Country Apple Fritter Bread

Three Years Ago: Soft Baked Snickerdoodles

Four Years Ago:

• Tate’s Chocolate Chip Cookies
• Pizzelles
• Pistachio Semifreddo

Five Years Ago:

• Double-Chocolate Brownies
• Cornmeal Cookies
• Busy Day Chocolate Cake

About Josette@thebrookcook

I live in Stony Brook, New York on Long Island. I love garlic and baking. My hobby (and love) is to try new recipes. My favorite recipe resources include The New York Times, Food and Wine, Bon Appetit, and Martha Stewart Living. Enjoy!

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