The ice cream sandwich we all should have grown up with. It’s-It is a legendary ice cream sandwich from San Francisco, created in 1928. Nick’s Cove has rediscovered this icon with their own ice cream sandwich using soft oatmeal cookies filled with vanilla ice cream and hand-dipped into decadent chocolate.
Table with a View: The History and Recipes of Nick’s Cove by Dena Grunt is out now. Also, don’t miss Niick’s Cove Bloody Mary recipe for your next weekend brunch.
For the oatmeal cookies:
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 3 cups old-fashioned rolled oats
- 1 ½ cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon nutmeg, freshly grated
- 1 teaspoon cinnamon, ground
- 7 tablespoons unsalted butter, at room temperature
- 1 cup granulated sugar
- 1 cup packed light brown sugar
For the ice cream sandwiches:
- 1 ½ pints vanilla ice cream
- 1 lb semisweet chocolate, chopped
- 1/4 cup canola oil
To make the cookies:
- In a small bowl, whisk together the eggs and vanilla until blended. In a medium bowl, whisk together the oats, flour, baking soda, nutmeg, and cinnamon.
- In a stand mixer fitted with the paddle attachment, beat together the butter and both sugars on medium speed until fluffy and smooth, 5-7 minutes. Add the egg mixture in three additions, beating well and scraping down the sides of the bowl after each addition. With the mixer on low speed, add the flour mixture in three additions, beating well and scraping down the sides of the bowl after each addition. Continue to mix until the dough is fully combined, about 1 minute longer.
- Transfer the dough to a sheet of plastic wrap and form it into a log that is 1 ½ inches in diameter. Wrap tightly in the plastic wrap and refrigerate until well chilled, at least 8 hours or up to 1 day in advance.
- When you are ready to bake, preheat the oven to 325F. Line a large sheet pan with parchment paper. Remove the dough from the plastic wrap and cut into 12 equal slices. Using your hands, roll each slice into a ball. Arrange on the prepared sheet pan, spacing the dough balls about 4 inches apart. Using your palm, gently flatten each dough portion into a disk about 3 inches in diameter.
- Bake the cookies for 4 minutes, then turn the pan 180 degrees and bake 5 more minutes, until golden brown but still soft. Transfer to a wire rack and let cookies cool completely.
To assemble the sandwiches:
- Let the ice cream sit at room temperature for about 10 minutes to soften slightly. While the ice cream softens, line a small sheet pan with parchment paper. Arrange half the cookies, bottom side up on the prepared pan. Fill a small bowl with warm water and place it next to the ice cream.
- For each sandwich, dip a large ice cream scoop into the water and scoop out one scoop ½ cup ice cream and place it on a cookie base. Place another cookie, bottom side down, on top and press gently to spread the ice cream as evenly as possible between the cookies; the ice cream should be about an inch thick. Immediately move the pan to the freezer and Let ice cream freeze for at least 2 hours and up to overnight.
- Pour water to a depth of about 2 inches into a medium saucepan and bring to a gentle simmer over medium-low heat. Rest a heatproof medium bowl on top of the saucepan over (not touching) the water and put the chocolate and oil into the bowl. Heat, stirring often, until the chocolate is mostly melted with only a few pieces remaining. Remove the bowl from the heat and wipe the outside of the bowl dry. The chocolate should be warm but not hot.
- Dip each ice-cream sandwich vertically halfway into the chocolate, then return it to the sheet pan. When all of the sandwiches are dipped, return the sheet pan to the freezer and freeze for 30 minutes to 1 hour, until chocolate hardens, then serve. If you are not going to eat them right away, wrap each one in plastic wrap, slip them into a zippered plastic bag or two, and store flat in the freezer for up to 5 days.