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Red-Velvet Ice Cream Sandwiches
Credit:
Christopher Testani
Recipe Summary
prep: 35 mins
total: 9 hrs
Yield: Makes 10
Ingredients
Ingredient Checklist
7 tablespoons unsalted butter, melted, plus more for pan
3/4 cup sugar
1 1/2 teaspoons pure vanilla extract
2 large eggs, room temperature
3/4 cup unbleached all-purpose flour
1 tablespoon natural cocoa powder
3/4 teaspoon kosher salt (we use Diamond Crystal)
2 teaspoons red food coloring, such as McCormick
3 cups vanilla ice cream (from 2 pints)
12 ounces bittersweet chocolate, coarsely chopped (2 1/4 cups)
2 tablespoons refined coconut oil or unsalted butter
Gallery
Red-Velvet Ice Cream Sandwiches
Credit:
Christopher Testani
Recipe Summary
prep: 35 mins
total: 9 hrs
Yield: Makes 10
Gallery
Red-Velvet Ice Cream Sandwiches
Credit:
Christopher Testani
Red-Velvet Ice Cream Sandwiches
Credit:
Christopher Testani
Red-Velvet Ice Cream Sandwiches
Recipe Summary
prep: 35 mins
total: 9 hrs
Yield: Makes 10
Recipe Summary
prep: 35 mins
total: 9 hrs
Yield: Makes 10
prep: 35 mins
total: 9 hrs
prep:
35 mins
total:
9 hrs
Yield: Makes 10
Makes 10
Ingredients
Ingredients
- 7 tablespoons unsalted butter, melted, plus more for pan
- 3/4 cup sugar
- 1 1/2 teaspoons pure vanilla extract
- 2 large eggs, room temperature
- 3/4 cup unbleached all-purpose flour
- 1 tablespoon natural cocoa powder
- 3/4 teaspoon kosher salt (we use Diamond Crystal)
- 2 teaspoons red food coloring, such as McCormick
- 3 cups vanilla ice cream (from 2 pints)
- 12 ounces bittersweet chocolate, coarsely chopped (2 1/4 cups)
- 2 tablespoons refined coconut oil or unsalted butter
Directions
Preheat oven to 350°F. Butter a 9-by-13-inch rimmed baking sheet or baking dish. Line with parchment, leaving an overhang on two long sides. In a large bowl, whisk together butter, sugar, vanilla, and eggs.
Whisk in flour, cocoa, and salt, then food coloring, until well incorporated. Pour batter into prepared pan, smoothing in an even layer with a small offset spatula.
Bake until cake is dry to the touch, about 14 minutes. Let cool on a wire rack 5 minutes. Use parchment overhangs to lift out of pan, then transfer to rack and let cool completely. Transfer to a work surface; cut in half crosswise. Remove from parchment and place one half on a baking sheet lined with a piece of plastic wrap, bottom-side down.
Beat ice cream with a mixer fitted with the paddle attachment until malleable, then spread evenly over layer of cake on sheet. Top with second piece of cake, bottom-side up. Wrap tightly in plastic; freeze at least 8 hours and up to 1 week.
Use a serrated knife to trim edges straight. Cut in half lengthwise, then crosswise into 10 approximate 1 1/2-by-2 3/4-inch rectangles. Place on a wire rack set over a baking sheet; freeze 15 minutes.
Melt chocolate with coconut oil or butter over a double boiler (or in a microwave). Remove sandwiches from freezer and dip one of cake sides in chocolate. Return to rack, chocolate-side up, then return to freezer to set, at least 10 minutes. If desired, dip second side and freeze (we like the dramatic stripes of color, so we only dipped about half of each side). Cake can be kept frozen, tightly covered, up to 1 week.
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All Reviews for Red-Velvet Ice Cream Sandwiches
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All Reviews for Red-Velvet Ice Cream Sandwiches
- of Reviews
Reviews:
Most Helpful
Most Helpful
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Least Positive
Newest
Reviews:
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