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OK, I confess, I like ice cream sandwiches

All the recipes I have are for great cookies with ice cream in-between. I want to make those thin generic chocolate wafers the commercial ICS companies use. I know I can do "better", but I want *those*. I will use quality ingredients, of course, but I like the taste and texture. How do I do that?

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  1. I don't know but I'm right behind you, I want those soft chocolate wafers too!!!

    1. They are actually crisp when they are made. They soften from the moisture in the ice cream. Try the chocolate wafers they use for chocolate pie crust.

      1. Nabisco "Famous Chocolate Wafers" might get you close. This recipe http://www.nabiscoworld.com/recipes/r... for a "refrigerator roll" using whipped cream and the wafers might be hackable using a good ice cream, softened. The Famous Wafers are the closest I've found to the flavor of the chocolate-cakey goodness in an ice cream sandwich's outer parts.

        7 Replies
        1. re: cayjohan

          That's the ones.

          1. re: suzigirl

            Yep, and the whipped cream is soooo good that I don't even know if I'd even bother trying it with ice cream, myself. Last time I made it, I threw a little sugar, some orange zest, and a bit of orange extract into the whipped cream mix. A very delicious riff on an ice cream sandwich if one floats in the orange+chocolate boat.

          2. re: cayjohan

            Yeah, I use these for a simply chocolate mousse cake. Make mousse, dip wafer in. Put in pan. (I use a springform). Just keep going until the pan is full, refrigerate. Killer chocolatey.

            1. re: sbp

              That sounds wonderful...what a great idea. I'm guessing it might work just swell with other varieties of mousse-ish-ness - any learning curve to be aware of? I've had my eye on a pear mousse recipe, and this sounds like a great way to deploy it!

              Thanks!
              Cay

              1. re: cayjohan

                No, it's really simple. I keep the mousse in a big bowl, and just slosh the wafer till it's good and coated, then start stacking in the springform. After a day, the wafers really soak up the mousse. It's VERY dense, though (almost like a death by chocolate cake), so you can fill half a pan and then use a straight mousse for a top layer.

                Make sure to run a wet knife around the edge before unmolding.

                1. re: sbp

                  Thank you so...great idea on the mousse layer on top! I'll be deploying this for my Hub's birthday in a couple of weeks. Told him about it, and the game was afoot.

                  Now I just wish those dang Famous Chocolate Wafers weren't so incomprehensibly spendy, as I could see this as a great go-to for summer party desserts. The cookies are almost five bucks for the nine oz (I think?) sleeve around here!

                  1. re: cayjohan

                    Yes, that's the dirty little secret. They ARE overpriced. In a pinch, you can use Oreos.

          3. Im right there with you, I love ice cream sandwiches.

            Furthermore, I dont like the more expensive brands, the cheapo store brand ones are the best ones IMHO.

            Ill go hide in the corner in shame now.

            3 Replies
            1. re: twyst

              Make room for me in the corner too.....love those soft cookies.

              1. re: twyst

                I even like the crappy fluffy ice cream with the soft chocolate wafers.

                1. re: twyst

                  Agree, the el-cheapo ice cream sandwiches are the best kind. I buy the 2-4 in the yellow box that just says "ice cream sandwiches" on it. The ice cream has sort of a frosting consistency. Mmm, I love those. I remember sneaking a box into the freezer when I lived with my parents. Later that day I found my dad eating one in the garage.

                2. I haven't made these myself, but another hound reported that they worked well. Anyway, here's the recipe you're looking for: http://smittenkitchen.com/2012/04/cla...

                  3 Replies
                  1. re: Caitlin McGrath

                    I have made them and they are GREAT

                    1. re: Caitlin McGrath

                      Bless your ever lovin' little heart, you are making a life long dream come true!

                      1. re: Caitlin McGrath

                        the ones i make are really similar... only i use a little 300 g cake flour, 100 g cocoa powder
                        for the sugar, i use 150 g granulated and 50 g dark brown
                        i use 1 1/2 tbsp of vanilla

                        i'm sure SK's are good too.