CHIPWICH: Ice Cream Sandwich Day

August 2 is National Ice Cream Sandwich Day. There's something about an ice cream sandwich that always appeals to me. I think it's because the ice-cream is 'contained'. I'm not big on gooey hands. Tomorrow is National Chocolate Chip Day, so I decided to combine the two holidays with a post on the Chipwich--the Original Chocolate Chip Cookie Ice Cream Sandwich. Here's the history of the Chipwich, along with a recipe to make the Chipwich at home. Sadly, the Chipwich after being sold to various companies and taken off the market in 2011. But here's a blast from the past that you can create in your own kitchen.

The Chipwich was 'invented' by Richard LaMotta who turned his childhood passion for dunking cookies in milk into the Chipwich — two chocolate chip cookies embracing a chunk of vanilla ice cream dotted with chocolate chips. On May 1, 1982, Mr. LaMotta dispatched 60 street-cart vendors, each wearing pith helmets and khakis, to the streets of Manhattan to begin selling his 4 1/2-ounce concoction (including 3 1/2 ounces of ice cream) for what at the time was a pricey $1 each. A few hours later, all 25,000 Chipwiches had been gobbled — the start of something big. Within two weeks, Mr. LaMotta was selling 40,000 a day, and by the middle of that summer, the Chipwich plants in Queens, N.Y., and Lodi, N.J., were turning out 200,000 a day. Alas, as I mentioned above, the Chipwich is no more, but you make your own Chipwich at home!


Chocolate Chip Ice Cream Sandwich

Ingredients
Chocolate Chip Cookies:  I use the big Pepperidge Farm Chocolate Chip Cookies (or make your own)
Vanilla Ice Cream whichever you prefer (softened)
Mini-chocolate chips I use Guittard Semisweet Chocolate Mini Chips

Directions
Soften ice cream for 10 minutes before making sandwiches.
Place scoop of ice cream on flat side of 1 cookie.
Place second cookie flat side down and carefully press together until ice cream reaches edge of cookies.
Roll edges in Mini-Chocolate Chips.
Freeze for 15 minutes and serve.

Lots of variations, of course, but this recipe is pretty close to the original Chipwich.

And here's a retro commercial for the Chipwich! 

 

S'MORES ICE CREAM SANDWICHES for a Hot Summer Day!

Ice Cream sandwiches are perfect for summer. Here's an easy recipe from Betty Crocker that's a twist on S'mores: S'mores Ice Cream Sandwiches. This recipe feeds a crowd! Invite the neighbors!

S'MORES ICE CREAM SANDWICHES

Ingredients
32 graham cracker squares
1/2 cup Betty Crocker Rich & Creamy Chocolate Frosting (or your own chocolate frosting)
1/2 cup Marshmallow creme (or Marshmallow Fluff)
1/2 gallon brick-style chocolate ice cream

Directions
Arrange 16 of the graham crackers in bottom of ungreased jelly roll pan, 15 1/2 x 10 1/2 x 1 inch. Spread chocolate frosting on top of each graham cracker. Spread marshmallow creme on one side of remaining crackers.
Cut ice cream crosswise into four 3/4-inch-thick slices. Cut each slice into fourths to make 16 pieces. (Freeze remaining ice cream for another use.) Place one ice cream piece on each cracker in pan. Top with remaining crackers, marshmallow sides down, pressing lightly.
Cover and freeze about 2 hours or until firm. Wrap each sandwich in foil or plastic wrap; store in freezer.

BROWNIE ICE CREAM SANDWICHES: National Ice Cream Sandwich Day!

I've subscribed to Sunset Magazine forever. I love this 'Western' magazine for its home and travel tips and, of course, for the recipes! Over the years the recipes have changed from using heavy ingredients to producing lighter, healthier fare. Chocolate has been a constant, and the writers and editors at Sunset are always discovering new and delicious combinations.

So, since today is National Ice Cream Sandwich Day, I thought I'd post this fabulous twist on the ice cream sandwich from Sunset -- Brownie Ice Cream Sandwiches. You can even freeze these for up to a week. If you plan to make brownies anyway, this is a great way to elevate them!

Brownie Ice Cream Sandwiches

Brownies

Ingredients
6 ounces bittersweet chocolate, chopped
1 cup unsalted butter
2 cups packed light brown sugar
4 large eggs
1 cup flour
1/2 cup Dutch-processed unsweetened cocoa powder
1 tsp salt

1 pint ice cream, softened (any flavor you like--I love Ben & Jerry's Chunky Monkey or Cherry Garcia, but vanilla is great, too)

Directions
Preheat oven to 350°.
In medium pot, bring 1 inch water to simmer. Put chocolate and butter in medium metal bowl and set bowl over pot, being careful not to let bottom of bowl touch water. Heat until chocolate is almost completely melted, then add sugar and eggs and mix thoroughly. Sift together flour, cocoa, and salt, then add to chocolate mixture, stirring well. Pour batter into a greased 10- by 15-in. baking pan. Bake until toothpick inserted in center comes out clean, about 20 minutes. Let cool completely.

Invert brownie sheet onto work surface and cut into 1 1/2-inch squares; arrange on pan.
Freeze brownies 30 minutes.
During last 10 minutes, remove ice cream from freezer to soften.

Working in batches, scoop 1 heaping Tbsp ice cream onto half of brownie squares. Set remaining squares, shiny side up, on top of ice cream and press gently.

Freeze until firm, at least 2 hours. Straighten tops of brownies and trim oozing ice cream with paring knife if you like. Freeze, covered, up to 1 week.

S'MORES ICE CREAM SANDWICHES: National Ice Cream Sandwich Day

Today's National Ice Cream Sandwich Day! Ice Cream sandwiches are perfect for summer! Here's an easy recipe from Betty Crocker that's a twist on S'mores: S'mores Ice Cream Sandwiches. This recipe feeds a crowd! Invite the neighbors.

S'MORES ICE CREAM SANDWICHES

Ingredients
32 graham cracker squares
1/2 cup Betty Crocker Rich & Creamy Chocolate Frosting
1/2 cup Marshmallow creme (or Marshmallow Fluff)
1/2 gallon brick-style chocolate ice cream

Directions
Arrange 16 of the graham crackers in bottom of ungreased jelly roll pan, 15 1/2 x 10 1/2 x 1 inch. Spread chocolate frosting on top of each cracker. Spread marshmallow creme on one side of remaining crackers.
Cut ice cream crosswise into four 3/4-inch-thick slices. Cut each slice into fourths to make 16 pieces. (Freeze remaining ice cream for another use.) Place one ice cream piece on each cracker in pan. Top with remaining crackers, marshmallow sides down, pressing lightly.
Cover and freeze about 2 hours or until firm. Wrap each sandwich in foil or plastic wrap; store in freezer.

Photo: Betty Crocker

S'MORES ICE-CREAM SANDWICHES: Nationl Ice Cream Sandwich Day

Today's National Ice Cream Sandwich Day! I love ice cream sandwiches. They're easy and perfect for summer! Here's an easy recipe from Betty Crocker that's a twist on S'mores Ice Cream Sandwiches. This recipe feeds a crowd! Invite the neighbors.

S'MORES ICE CREAM SANDWICHES

Ingredients
32 graham cracker squares
1/2 cup Betty Crocker Rich & Creamy chocolate frosting
1/2 cup marshmallow creme
1/2 gallon brick-style chocolate ice cream

Directions
Arrange 16 of the graham crackers in bottom of ungreased jelly roll pan, 15 1/2 x 10 1/2 x 1 inch. Spread frosting on top of each cracker. Spread marshmallow creme on one side of remaining crackers.
Cut ice cream crosswise into four 3/4-inch-thick slices. Cut each slice into fourths to make 16 pieces. (Freeze remaining ice cream for another use.) Place one ice cream piece on each cracker in pan. Top with remaining crackers, marshmallow sides down, pressing lightly.
Cover and freeze about 2 hours or until firm. Wrap each sandwich in foil or plastic wrap; store in freezer.

Photo: Betty Crocker

Chipwich: Ice Cream Sandwich Day and Chocolate Chip Day

August 2 was National Ice Cream Sandwich Day! Perfect for these hot summer days. There's something about an ice cream sandwich that always appeals to me. I think it's because the ice-cream is 'contained'. I'm not big on gooey hands. Tomorrow is National Chocolate Chip Day, so I decided to combine the two holidays with a post on the Chipwich--the Original Chocolate Chip Cookie Ice Cream Sandwich. Here's the history of the Chipwich, along with a recipe to make the Chipwich at home.

The Chipwich was 'invented' by Richard LaMotta who turned his childhood passion for dunking cookies in milk into the Chipwich — two chocolate chip cookies embracing a chunk of vanilla ice cream dotted with chocolate chips. On May 1, 1982, Mr. LaMotta dispatched 60 street-cart vendors, each wearing pith helmets and khakis, to the streets of Manhattan to begin selling his 4 1/2-ounce concoction (including 3 1/2 ounces of ice cream) for what at the time was a pricey $1 each. A few hours later, all 25,000 Chipwiches had been gobbled — the start of something big. Within two weeks, Mr. LaMotta was selling 40,000 a day, and by the middle of that summer, the Chipwich plants in Queens, N.Y., and Lodi, N.J., were turning out 200,000 a day.

Want to make the Chipwich at Home?

Chocolate Chip Ice Cream Sandwich

Ingredients
Chocolate Chip Cookies:  I use the big Pepperidge Farm Chocolate Chip Cookies (or make your own)
Vanilla Ice Cream whichever you prefer (softened)
Mini-chocolate chips I use Guittard Semisweet Chocolate Mini Chips

Directions
Soften ice cream for 10 minutes before making sandwiches.
Place scoop of ice cream on flat side of 1 cookie.
Place second cookie flat side down and carefully press together until ice cream reaches edge of cookies.
Roll edges in Mini-Chocolate Chips.
Freeze for 15 minutes and serve.

Lots of variations, of course, but this recipe is pretty close to the original Chipwich.

And here's a retro commercial for the Chipwich! 

 

Chocolate Gingersnaps: Gingersnap Day

Today is National Gingersnap Day! I love Gingersnaps--or Ginger Snaps, as some spell it! Although they're usually associated with the holidays, they're fabulous all year round. They're also a very versatile cookie, and I often crush them up, add a bit of melted butter and use them as a crust for various pies, especially chocolate silk pie. If you end up making these gingersnaps bigger, you can also use them for the cookies in a Chocolate Ice Cream Sandwich! And, since Fourth of July is this weekend, you might want to do just that!

So here's a great easy Chocolate Gingersnap Cookie Recipe (adapted from Taste of Home Comfort Food Diet Cookbook via About.com Home Cooking) that uses both fresh and ground ginger and cocoa and chopped dark chocolate! How can you go wrong?

Tip: If you haven't used these dried spices since the holidays, you might want to check their freshness. They do have a shelf-life, and it would be sad to ruin these delicious cookies with 'stale' ingredients.

CHOCOLATE GINGERSNAPS

Ingredients
1/2 cup packed dark brown sugar
1/2 cup sweet butter
1/4 cup molasses
1 Tbsp water
2 tsp minced fresh ginger
1-1/2 cups flour
1 Tbsp Dark cocoa
1-1/4 tsp ground ginger
1 tsp baking soda
1 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp ground cloves
7 ounces high quality dark chocolate, chopped
1/4 cup sugar

Directions
In large bowl, cream butter and brown sugar until light and fluffy. Beat in molasses, water and minced fresh ginger.
Combine flour, cocoa, ginger, baking soda, cinnamon, nutmeg, and cloves. Gradually add to creamed mixture and mix well. Stir in chocolate. Cover and refrigerate 2 hours or until easy to handle.
Shape dough into 1-inch balls. Roll in sugar. Place 2 inches apart on greased (or parchment-lined) baking sheets.
Bake cookies at 350 F. for 10 to 12 minutes or until tops begin to crack. Cool for 2 minutes before removing to wire racks.

Brownie Ice Cream Sandwiches!

Photo: Sunset Magazine, Annabelle Breakey; Styling: Karen Shinto

I've subscribed to Sunset Magazine forever. I love this 'Western' magazine for its home and travel tips and, of course, for the recipes! Over the years the recipes have changed from using heavy ingredients to producing lighter, healthier fare. Chocolate has been a constant, and the writers and editors at Sunset are always discovering new and delicious combinations.

So, since today is National Ice Cream Sandwich Day, I thought I'd post this fabulous twist on the ice cream sandwich from Sunset -- Brownie Ice Cream Sandwiches. You can even freeze these for up to a week. If you plan to make brownies anyway, this is a great way to elevate them!

Brownie Ice Cream Sandwiches

Brownies

Ingredients
6 ounces bittersweet chocolate, chopped
1 cup unsalted butter
2 cups packed light brown sugar
4 large eggs
1 cup flour
1/2 cup Dutch-processed unsweetened cocoa powder
1 tsp salt

1 pint ice cream, softened (any flavor you like--I love Ben & Jerry's Cherry Garcia, but vanilla is great, too)

Directions
Preheat oven to 350°.
In medium pot, bring 1 inch water to simmer. Put chocolate and butter in a medium metal bowl and set bowl over pot, being careful not to let bottom of bowl touch water. Heat until chocolate is almost completely melted, then add sugar and eggs and mix thoroughly. Sift together flour, cocoa, and salt, then add to chocolate mixture, stirring well. Pour batter into a greased 10- by 15-in. baking pan. Bake until toothpick inserted in center comes out clean, about 20 minutes. Let cool completely.

Invert brownie sheet onto work surface and cut into 1 1/2-inch squares; arrange on pan.
Freeze brownies 30 minutes.
During last 10 minutes, remove ice cream from freezer to soften.

Working in batches, scoop 1 heaping Tbsp ice cream onto half of brownie squares. Set remaining squares, shiny side up, on top of ice cream and press gently.

Freeze until firm, at least 2 hours. Straighten tops of brownies and trim oozing ice cream with paring knife if you like. Freeze, covered, up to 1 week.

S'mores Ice Cream Sandwiches and more!

Today is National Ice Cream Sandwich Day. Every day can be a gourmet ice cream sandwich day as long as you have great cookies and great ice cream. One of my favorite ice cream sandwiches is made with Dark Chocolate Pepperidge Farm cookies and Ben & Jerry's Cherry Garcia ice-cream. How easy is that?  Try it with Chocolate Cookies and Chunky Monkey Ice Cream, too.

You can always make your own cookies and ice cream, but putting good quality cookies together with wonderful ice cream works well and is fast and easy. Hint: depends how big your cookies are, but you can cut a softened chunk of ice cream using a cookie cutter the approximate size of the cookie. Press lightly until ice cream matches or is just a bit bigger than the size of the cookies, bottoms facing in. Roll the sides of each sandwich in chocolate chips. (If ice cream is melting, place sandwiches in freezer until firm enough to roll in chips.) Transfer sandwiches onto baking sheets. Freeze until firm, at least 2 hours

Here's a link to Two Ice Cream Sandwich recipes I've posted:

Chocolate Chip Ice Cream Sandwich 

Peppermint Patty Ice Cream Sandwiches

And here's another! Summertime is all about S'mores on the Grill, but these S'mores Ice Cream Sandwiches from AllYou July 2008 are frozen, easy and delicious! Graham Crackers work well in ice cream sandwiches because they're sturdy when you make the sandwiches, but then they soften up when you freeze them. I will admit that I usually have a jar of Marshmallow Fluff in the pantry for times like this. Using Rocky Road Ice Cream is perfect in these S'mores Ice Cream Sandwiches, but as always, use what you have. I always have high quality dark chocolate on hand, but if you want a more traditional S'mores, chop up a Hershey Bar!

S'mores Ice Cream Sandwiches
Makes 8 sandwiches (because 1 is not enough!)

Ingredients
8 graham crackers, broken in half
1/2 cup Marshmallow Fluff
1 1/2 ounces dark chocolate (65-75% cacao) chocolate, finely chopped
1 pint rocky road ice cream, softened

Directions
Spread 8 graham cracker halves with Marshmallow Fluff and set aside.
 Put dark chocolate in microwave-safe bowl and microwave on high for about 90 seconds, stirring every 30 seconds, until melted and smooth. With a spatula or knife, spread melted chocolate on remaining 8 graham cracker halves. Let cool slightly.
Spoon 1/4 cup softened Rocky Road ice cream onto each marshmallow-topped cracker.
Top with chocolate-covered graham, chocolate side down, pressing gently.
Serve immediately, or wrap in plastic and return to freezer.
Sandwiches will keep, frozen, for 2 days.

Celebrate Ice Cream Sandwich Day!

Chipwich: National Ice Cream Sandwich Day

Today is National Ice Cream Sandwich Day! Perfect for these hot summer days. There's something about an ice cream sandwich that always appeals to me. I think it's because the ice-cream is 'contained'. I'm not big on gooey hands. So in honor of the day, here's a nod to and history of the Chipwich, along with a recipe to make the Chipwich at home.

The Chipwich was 'invented' by Richard LaMotta who turned his childhood passion for dunking cookies in milk into the Chipwich — two chocolate chip cookies embracing a chunk of vanilla ice cream dotted with chocolate chips. On May 1, 1982, Mr. LaMotta dispatched 60 street-cart vendors, each wearing pith helmets and khakis, to the streets of Manhattan to begin selling his 4 1/2-ounce concoction (including 3 1/2 ounces of ice cream) for what at the time was a pricey $1 each. A few hours later, all 25,000 Chipwiches had been gobbled — the start of something big. Within two weeks, Mr. LaMotta was selling 40,000 a day, and by the middle of that summer, the Chipwich plants in Queens, N.Y., and Lodi, N.J., were turning out 200,000 a day.

Want to make your own Chipwich at Home?

Chocolate Chip Ice Cream Sandwich

Chocolate Chip Cookies:  I use the big Pepperidge Farm Chocolate Chip Cookies (or make your own)
Vanilla Ice Cream I like Dreyer's (softened)
Mini-chocolate chips I use Guittard Semisweet Chocolate Mini Chips

Soften ice cream for 10 minutes before making sandwiches.
Place scoop of ice cream on flat side of 1 cookie.
Place second cookie flat side down and carefully press together until ice cream reaches edge of cookies.
Roll edges in Mini-Chocolate Chips.
Freeze for 15 minutes and serve.

Lots of variations, of course, but this recipe is fairly close to the original Chipwich.

And here's a retro commercial for the Chipwich! 

 

S'mores Ice Cream Sandwiches: National Ice Cream Sandwich Day

Today is National Ice Cream Sandwich Day. Every day can be a gourmet ice cream sandwich day as long as you have great cookies and great ice cream. One of my favorite ice cream sandwiches is made with Dark Chocolate Pepperidge Farm cookies and Ben & Jerry's Cherry Garcia ice-cream. How easy is that?  Try it with Chocolate Cookies and Chunky Monkey Ice Cream, too.

You can always make your own cookies and ice cream, but putting good quality cookies together with wonderful ice cream works well and is fast and easy. Hint: depends how big your cookies are, but you can cut a softened chunk of ice cream using a cookie cutter the approximate size of the cookie. Press lightly until ice cream exceeds or matches the size of the cookies, bottoms facing in. Roll the sides of each sandwich in chocolate chips. (If ice cream is melting, place sandwiches in freezer until firm enough to roll in chips.) Transfer sandwiches onto baking sheets. Freeze until firm, at least 2 hours

Here's a link to Two of the Ice Cream Sandwich recipes I've posted over the last year:

Chocolate Chip Ice Cream Sandwich 

Peppermint Patty Ice Cream Sandwiches

Summertime is all about S'mores on the Grill, but these S'mores Ice Cream Sandwiches from AllYou July 2008 are frozen, easy and delicious!  Graham Crackers work well in ice cream sandwiches because they're sturdy when you make the sandwiches, but then they soften up when you freeze them. I will admit that I usually have a jar of Marshmallow Fluff around. Using Rocky Road Ice Cream is perfect in these S'mores Ice Cream Sandwiches. I usually use really high quality dark chocolate.

S'mores Ice Cream Sandwiches
Makes 8 sandwiches

Ingredients
8 graham crackers, broken in half
1/2 cup Marshmallow Fluff
1 1/2 ounces dark chocolate (75-85% cacao) chocolate, finely chopped
1 pint rocky road ice cream, softened

Preparation
Spread 8 graham cracker halves with Marshmallow Fluff and set aside. Put dark chocolate in microwave-safe bowl and microwave on high for about 90 seconds, stirring every 30 seconds, until melted and smooth. With a spatula or knife, spread melted chocolate on remaining 8 graham cracker halves. Let cool slightly.
Spoon 1/4 cup rocky road ice cream onto each marshmallow-topped cracker.
Top with chocolate-covered graham, chocolate side down, pressing gently.
Serve immediately, or wrap in plastic and return to freezer.
Sandwiches will keep, frozen, for 2 days.

Celebrate Ice Cream Sandwich Day!