Sandwiches with ice cream recipe
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Ingredients
12 servings For 12 sandwiches of size 7×7 110 g has slo 0,25 tsp salt 210 g plain flour 210 ml cold milk 0,50 packet vanilla sugar 50 g cocoa 0,50 tsp soda 170 g semolina sugar For the filling: 700 ml ice cream
Procedure for the recipe
1 Place the oven rack in the middle position. Preheat the oven to 220 degrees C and the hot-air oven to 200 degrees C. Line a baking tray of approximately 45×32 cm with baking paper, with the higher edges of the paper overlapping the longer edges. Sift the flour, cocoa, baking soda, vanilla sugar and salt into a bowl and mix. In another bowl, whisk together plenty of softened butter and sugar. Whisk for about three minutes, then pour in the milk, whisk and mix with the dry ingredients. Pour the batter into the baking tin on baking paper and spread it evenly. Lightly oil a sheet of baking paper the same size as the dough and place the oiled side on the dough. Flatten with a rolling pin and remove the paper. Bake for 10-12 minutes, then check with a skewer. 2 While the dough is cooling, place two large pieces of cling film crosswise on top of each other on a clean baking tray. Loosen the cooled dough with a knife and turn out onto a cutting board. Remove the baking paper and cut the back of the sandwich exactly in half. Place one half on the foil, top side down. Remove the ice cream from the freezer and cut into slices. It is convenient to cut the whole cup in half and remove the ice cream on a cutting board. The ice cream should be very frozen , if necessary, leave it sliced on the plate and refreeze. Place the ice cream chunks side by side to leave as few gaps as possible. Then, if possible, spread the ice cream gently but evenly with a spatula, preferably a rubber spatula. Alternatively, place cling film over the cold mixture and spread it with your hands. Remove the foil before the next step, of course. Then cover the ice cream with a second sheet of pastry and press down to spread the ice cream evenly. Wrap everything in cling film and put it in the freezer for at least four hours and leave it for up to two days.
TIP: How to make homemade ice cream
3 >Remove the tray from the freezer and transfer the filled sheet to a cutting board. Place new foil on the loose baking sheet and remove the top layer of foil from the dessert (you can leave the bottom layer on). Work quickly, you will need a sharp knife. Cut the sheet into regular cubes and always wipe the knife between cuts. You can serve the dessert as it is, or you can make it even better by rolling it in chopped hazelnuts, walnuts, pistachios, almonds, coconut, chocolate and other nuts. So, if it’s too hot in the kitchen and the ice cream is starting to melt, just cut only 1 bar into cubes for now and put the rest in the freezer. Place the chopped topping ingredients on a shallow plate and press two or all of the sides of the sandwich against them so that they soak into the ice cream. The sandwiches can then be frozen again on the baking tray and served with a dollop of whipped cream and a fruit garnish.
