These ice cream sandwiches are a perfectly sweet end to any Super Bowl party. Make these with any ice cream flavor you wish, or for a more indulgent treat, mix crushed chocolate candy into softened ice cream, refreeze and assemble.
Yields | 16 to 20 sandwiches |
- 1¾ cups unbleached all-purpose flour
- 1½ cups graham flour
- 1 tsp baking soda
- ½ tsp kosher salt
- 1 cup room temperature unsalted butter
- ⅔ cup tightly packed brown sugar
- 3 Tbsp 2 percent milk
- 2 Tbsp honey
- 2 Tbsp molasses
- ½ tsp pure vanilla extract
- 2 large egg whites
- 4 cups powdered sugar, plus more to thicken as needed
- 1 tsp pure vanilla extract
- 1 gallon vanilla bean ice cream (for assembly)
| Preparation – Graham Crackers | In a large mixing bowl, add both flours, baking soda and salt; whisk until combined and set aside. In bowl of a stand mixer on high, beat butter and sugar until light and fluffy, 7 minutes. Scrape down sides of bowl and add milk, honey, molasses, and vanilla and beat until incorporated, 3 minutes, scraping down bowl as needed. Set mixer to low and add flour mixture to butter mixture in 2 parts; stir until just combined and mixture comes together. Release bowl from stand and use a spatula to incorporate any dry patches. Transfer dough to counter, press together and shape into a 1-inch flat rectangle. Wrap tightly in plastic wrap and refrigerate at least 4 hours.
Preheat oven to 350˚F and line 2 rimless baking sheets with parchment paper. Remove dough from refrigerator and set out on counter to soften slightly. Lightly dust work surface with flour and roll out dough to ¼-inch thickness. Use an oval or football-shaped cookie cutter to cut out crackers and set 1 inch apart on prepared sheets. Bake 2 sheets at a time, rotating halfway through, for 15 to 17 minutes, until crackers take on a small amount of color around edges and bottom, being careful not to overbake. Remove and let cool on pans for 5 minutes, then transfer to a wire rack to cool completely.
| Preparation - Royal Icing | In a large bowl using an electric mixer, beat egg whites until foamy. Beat in powdered sugar 1 cup at a time, beating after each addition until incorporated. Stir in vanilla until combined, and check consistency: Icing should be smooth but solid enough to hold its shape when piped. Add more sugar as needed to thicken, or use a little water to thin out until desired consistency is reached. Using a piping bag with a rounded tip, decorate half of crackers with lacing and trim to resemble footballs.
| Assembly | Place cooled cookies on work surface and remove ice cream from freezer. Using a small (1 ounce) ice cream scoop, scoop 2 balls of ice cream onto an undecorated graham cracker, 1 right next to the other. Press a decorated cracker on top of the ice cream, firmly from center, until ice cream is at the edge of crackers. Use an offset spatula to smooth around perimeter so ice cream is even. Place all in a large, airtight container and store in freezer immediately after assembling until ready to serve; if needed, layer between sheets of parchment paper to protect decoration. Remove from freezer and serve immediately when ready.