Ice Cream Sandwiches
Makes about 1 1/2 dozen
Use a pizzelle maker to create these delicious ice cream sandwiches. Not in the mood to bake? Use store-bought pizzelle or plain chocolate wafer cookies.
3½ cups flour
2 teaspoons baking powder
1/8 teaspoon salt
12 tablespoons (1½ sticks) unsalted butter, at room temperature
1 1/4 cups sugar
5 extra-large eggs, at room temperature
1 tablespoon pure vanilla extract
3 cups multicolored sugar sprinkles
1 quart ice cream, slightly softened; Mary Ann prefers vanilla or strawberry, but use any flavor you like
1. In a medium bowl, sift the flour, baking powder and salt.
2. In another bowl, beat the butter and sugar together with an electric mixer. Beat in the eggs, one at a time until well blended. Add the vanilla extract. On low speed, blend in the flour mixture a little at a time until well blended. The dough will be soft. Cover the bowl and chill the dough for at least 2 hours. (Note: You can make the dough in a food processor, combining the butter and sugar first, then eggs and vanilla, adding the flour mixture last.)
3. Heat a pizzelle maker according to the manufacturer’s directions. If it is nonstick, spray it with a baking spray or lightly brush with vegetable oil.
4. Pour the sugar sprinkles into a shallow dish. Using two teaspoons, scoop up a spoonful of the dough, and using the spoon as a guide, roll the dough in the sugar sprinkles, coating it well. Place the dough in the center of the pizzelle form; if you have a two-form maker or four-form maker, roll the balls first before putting them on the form.
5. Close the lid and latch it for a count to 30. Lift the lid, remove the pizzelle with the edge of a fork, and place on a cooling rack in single layers to cool completely. For darker-colored pizzelle, hold for a longer count. The pizzelle should be thin and have a crisp texture. Continue making pizzelle until all the dough is used. Pizzelle can be made ahead and frozen for up to 3 months.
6. When completely cool, spread a thick layer of ice cream on one of the pizzelles and top with another. Wrap the sandwiches individually in plastic wrap and freeze flat until needed. As an added accent, roll the edges of the filled pizzelles in colored sugar after freezing them.
Variation: When just removed from the pizzelle form, the waffles can be rolled around cannoli forms or pressed between two small custard cups to form shapes that can be filled with ice cream, custard or fruit.