You guys.

I did A Bad Thing. A Really Really Bad Thing. The kind of bad thing that’s pretty much the best ever, unless you’re trying to avoid sweets.

I did this thing like 3 months ago and am just now getting to blogging about it. It’s not as though I haven’t been doing anything cool since Miss Bean was born, but I haven’t figured out how to fit in blogging about it just yet. I only get little snippets of time to myself throughout the day, so it’s a multi-day process to write a post.

ANYWAY. Back to the ice cream. Remember last year when I made this Samoa-inspired ice cream? It’s pretty much the best ice cream of all time. Well, I made it even better by letting you eat it with your hands. These are mind-numbingly delicious. And not just because of the brain freeze.

Ok, so first thing is to make the ice cream. Make the ice cream as described, but skip making the shortbread & adding the coconut. So you’ll just make the ice cream base, then after you churn it, layer in the ganache and dulce de leche. (Important note: I’m sorry, you can’t eat the rest of the dulce de leche out of the can as it states in the ice cream recipe because you’ll need it later. I’m very sorry. Buy yourself another can and you can eat all of it with a spoon if you like.) Freeze this at least 4-5 hours or until it’s completely firm. You could make this as much as a week ahead if you like.

To make the sandwich part, you’ll need to make shortbread. First, preheat the oven to 350˚ and prepare 2 9×13 pans by lining with parchment along the bottom and up the two long sides.

Cream together:
1/2 cup packed brown sugar
2 sticks softened butter

Add:
2 cups flour
a pinch of salt.
You may need to add up to 1/4 cup extra flour if it seems overly sticky.

This is the hardest part of the whole process: divide the dough in two, then press evenly into the pans. It doesn’t sound like it should be hard, but the dough is not really cooperative to being spread into a pan. I found the easiest way is to tear up the dough into small peices and scatter them evenly in the pan. Then press together into an even layer. Do this in both pans.

Then, take one of the pans and top it with:
The remainder of the can of dulce de leche
1/4-1/3 cup dried shredded coconut (I used unsweetened, but sweetened would work, too)

Bake both pans for about 25-30 minutes or until golden brown around the edges, rotating pans halfway through baking time.

Allow to cool on a wire rack, then place in the freezer for at least 30 minutes.

Next, take the plain pan of shortbread and scoop half the ice cream on top. (You’ll only use half of the ice cream for the sandwiches. Eat the rest plain or make a second batch of sandwiches!) This works best by scooping small rounds of ice cream onto the shortbread and then taking an offset spatula and smooshing it together. Remove the coconut shortbread out of the pan using the parchment paper (you may need to loosen the sides slightly if there’s a little dulce de leche stuck to the edge of the pan) and place on top of the ice cream layer. Press down firmly on this layer. Return to the freezer for 20-30 minutes.

Next, make a little more ganache. Heat 3 Tbsp. heavy cream in a saucepan or the microwave until almost boiling. Pour over 1 oz. chopped bittersweet chocolate and let sit for a few minutes, then whisk together until smooth. Allow the ganache to cool slightly.

After the pan of ice cream sandwiches has been in the freezer 20-30 minutes, drizzle the ganache on top. At this point you can return it to the freezer for a few minutes to set the ganache a little, or go straight to cutting it since the ganache will set pretty quickly on the cold bars anyhow.

Can you guess which way I chose? Hint: I’m impatient.

When you’re ready to cut them,loosen the edges with a knife and use the remaining parchment to lift the whole thing out of the pan and onto a cutting board.

I cut mine into 24 pieces. This was perfect for us, but you can cut yours however you like. No one’s the boss of you.

Looking at these pictures really makes me want to make them again. It’s been 3 months! I can’t believe I’ve managed to go that long without eating them. I’ll warn you, though– they don’t last long. Even with my feeble attempts at rationing. Haha. My willpower is no match for these little devils.

I made some for my friend who had twins this summer. She and her husband have been wanting the recipe ever since. (Check it out, I finally posted it!) I’ll admit– they’re a little bit of effort, but it’s soooo worth it. I don’t care how cold it gets this winter, I’m pretty sure these would be welcome any time.

Enjoy!

Samoa Ice Cream Sandwiches

  • Servings: 24
  • Difficulty: Intermediate
  • Print

First, make the Samoa ice cream. Make as described, but skip the shortbread & adding the coconut. (Reserve the leftover dulce de leche for use in the sandwiches.) Freeze this at least 4-5 hours or until it’s completely firm. You can make this up to a week ahead.

To make the shortbread: Preheat the oven to 350˚ and prepare 2 9×13 pans by lining with parchment along the bottom and up the two long sides.

Cream together:
1/2 cup packed brown sugar
2 sticks softened butter

Add:
2 cups flour (You may need to add up to 1/4 cup extra flour if it seems overly sticky.)
a pinch of salt.

Divide the dough in two, then press evenly into the pans. I found the easiest way is to tear up the dough into small peices and scatter them evenly in the pan, then press together into an even layer. Do this in both pans.

Take one of the pans and top it with:
The remainder of the can of dulce de leche (from making the ice cream)
1/4-1/3 cup dried shredded coconut (I used unsweetened, but sweetened is ok)

Bake both pans for about 25-30 minutes or until golden brown around the edges, rotating pans halfway through baking time.

Allow to cool on a wire rack, then place in the freezer for at least 30 minutes.

Take the plain pan of shortbread and scoop half the ice cream on top. (You’ll only use half of the ice cream for the sandwiches) This works best by scooping small rounds of ice cream onto the shortbread and then taking an offset spatula and smooshing it together. Remove the coconut shortbread out of the pan using the parchment paper and place on top of the ice cream. Press down firmly. Return to the freezer for 20-30 minutes.

To make the ganache for drizzling on top: Heat 3 Tbsp. heavy cream in a saucepan or the microwave until almost boiling. Pour over 1 oz. chopped bittersweet chocolate and let sit for a few minutes, then whisk together until smooth. Allow the ganache to cool slightly. Drizzle over cold bars, then let the ganache set a little before removing bars from the pan using the parchment. Cut into bars and serve. Can be kept in a container in the freezer for several days.

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