Red Velvet Ice Cream Sandwich

Votes: 2

Time: 3 hours 20 minutes
Complexity: easily
Quantity: 12 - 14 ice cream sandwiches

Bright red red velvet cookies are perfect for making holiday ice cream sandwiches. For a neat look, use the same cookie cutter you used to cut the dough to shape the ice cream. This will ensure the cookies and ice cream balls are the same size. White vanilla ice cream works best for this classic red velvet dessert, but you can use any flavor you like. If making ice cream sandwiches in advance, wrap each one individually in plastic wrap and store in the freezer.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1 and 1/4 cups of premium flour + extra for working with the dough
1.5 tsp unsweetened cocoa powder
1/4 teaspoon of baking soda
Fine salt
90 g unsalted butter, softened
0.5 cup + 2 tablespoons sugar
1 large yolk
1.5 tsp red food coloring
1 tsp vanilla extract
4 cups ice cream, such as vanilla, pecan, strawberry, chocolate, or pistachio

Ingredient Substitution Suggestions

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Recipes with similar ingredients: biscuit dough, biscuit cookies, ice cream, cocoa

Cooking the dish according to the recipe:

Sift flour, cocoa powder, baking soda and 1/8 teaspoon salt into a medium bowl.

In the bowl of a stand mixer (or in a large bowl if using a hand mixer), beat the butter and sugar at medium speed using the paddle attachment until the sugar is completely incorporated. Beat in the egg yolk. Stir in the food coloring and vanilla extract until the mixture is evenly colored, scraping down the sides of the bowl as needed.
Reduce mixer speed to low and gradually beat in the flour mixture. Beat just until all the flour is incorporated. Form the dough into two 2.5 cm thick disks, wrap tightly in plastic wrap, and refrigerate for 2 hours.

Preheat oven to 175°C. Line two baking sheets with parchment paper.
Lightly flour a sheet of parchment paper. Unroll one disk of dough, place it on the paper, and cover with a large piece of plastic wrap. Roll the dough out to a thickness of 0.3 cm. Remove the plastic wrap and, using a 6 cm round cookie cutter, cut out circles from the dough. Place them on the prepared baking sheets, spacing them 2.5 cm apart (about 12 cookies per baking sheet).
Gather the scraps, refrigerate the dough to set, and then roll and cut out the cookies again. Repeat with the remaining disk of dough.
Bake the cookies until they're brick-red and set, 8-10 minutes, rotating the baking sheets halfway through. Let them cool on the baking sheets for 3 minutes, then transfer them to a wire rack to cool completely.
Line a rimmed baking sheet with parchment paper. Place a 6-cm round cookie cutter on the parchment and spoon 1/4 cup of ice cream into it. Smooth the surface and remove the ring. Repeat with the remaining ice cream to make 12-14 evenly spaced balls of ice cream. Freeze until firm, about 2 hours.
Place 1 scoop of ice cream on 1 cookie and top with another cookie. Trim any rough edges of the ice cream. Repeat with the remaining cookies and ice cream. Freeze the sandwiches for at least 4 hours or overnight.