Chocolate Ice Cream Sandwich Bars
- Mixing bowls
- Fine-mesh sieve
- Rimmed baking sheet (14½ x 18 inches/37 x 46 cm)
- Rectangular pan (half-sheet size)
- Chef's knife
- Kitchen scale
INGREDIENTS
Sponge Cake:
- 4 large eggs
- 3/4 cup/150 grams granulated sugar
- 3/4 cup/100 grams all-purpose flour
- 1/4 cup cocoa powder
- 1 teaspoon/5 grams baking powder
- Pinch fine sea salt
Filling:
- 2 cups/480 grams heavy whipping cream
- 3/4 cup/200 grams sweetened condensed milk
- 2 tablespoons vanilla pudding mix
Coating:
- 10.5 ounces/300 grams dark chocolate
- 1/2 cup sliced almonds
- 5 tablespoons oil
INSTRUCTIONS
- Heat oven to 350°F/180°C. Grease a full-size rimmed baking sheet (approximately 14½ x 18 inches/37 x 46 cm), line with parchment, and press flat.
- In a stand mixer fitted with the whisk, beat eggs and salt on medium speed until foamy, about 1 minute. Gradually add sugar and continue beating until very pale, thick, and voluminous, 4 to 5 minutes.
- Sift flour, cocoa, and baking powder over the mixture. Fold gently until smooth. Spread evenly in the prepared pan.
- Bake until set and springy, about 12 minutes. Transfer to a rack and cool completely.
- Whip cream and pudding mix to stiff peaks. Add condensed milk and mix just until smooth and stable.
- Line a rectangular pan half the size of the baking sheet with parchment. Cut the sponge into two equal rectangles to fit the pan.
- Place one layer in the pan, spread the cream evenly, and top with the second layer. Freeze until solid, 4 to 5 hours.
- Unmold, cut into even bars, and keep frozen.
- Melt chocolate and oil together in short microwave bursts, stirring until smooth. Stir in almonds.
- Dip each frozen bar, shake off excess, and place on parchment. Freeze until firm.
FAQ
What type of chocolate is best for coating?
Use high-quality dark chocolate with a cocoa content between 60% and 70% for optimal flavor and texture. Dark chocolate provides a firm, crisp shell that holds up in the freezer while offering a rich contrast to the sweet cream filling. You can also use semi-sweet chocolate for a slightly sweeter finish, though the coating may be softer. Avoid low-quality baking chocolate or candy melts, as they can create a grainy texture and may not harden properly. Combining chocolate with a small amount of neutral oil, like canola or vegetable oil, helps achieve a smooth, glossy finish that evenly coats the bars and prevents cracking when sliced.
What mix-ins can I add to the ice cream sandwiches?
Use high-quality dark chocolate with a cocoa content between 60% and 70% for optimal flavor and texture. Dark chocolate provides a firm, crisp shell that holds up in the freezer while offering a rich contrast to the sweet cream filling. You can also use semi-sweet chocolate for a slightly sweeter finish, though the coating may be softer. Avoid low-quality baking chocolate or candy melts, as they can create a grainy texture and may not harden properly. Combining chocolate with a small amount of neutral oil, like canola or vegetable oil, helps achieve a smooth, glossy finish that evenly coats the bars and prevents cracking when sliced.
How long do the chocolate ice cream sandwiches last in the freezer?
Chocolate ice cream sandwiches can be stored in the freezer for up to three months if properly wrapped and kept in an airtight container. Ensure that each bar is individually wrapped in parchment or plastic wrap before placing them in a sealed container to prevent freezer burn and absorption of odors.
Maintaining a consistent freezer temperature at or below 0°F (-18°C) preserves texture and flavor. When ready to serve, allow the sandwiches to sit at room temperature for 5 to 10 minutes to make cutting easier and to soften slightly for a better bite. Over time, even in the freezer, chocolate ice cream sandwiches may lose some of their creaminess or develop ice crystals, so consuming them within the first few weeks is ideal.
What is the best way to cut the chocolate ice cream sandwiches?
Use a sharp chef’s knife warmed under hot water and dried completely before slicing. Freezing the bars until completely firm ensures the chocolate and cream maintain structure while cutting. For uniform bars, mark even slices with a ruler or offset spatula to guide your cuts. Avoid sawing motions; instead, press straight down with steady pressure to prevent the chocolate from shattering. If the chocolate cracks slightly, smoothing the edges with a small offset spatula or gently pressing with a fingertip can help.
How should I serve the ice cream sandwiches?
They are best served straight from the freezer but allowed to sit at room temperature for 5–10 minutes to slightly soften for easier slicing. Slice with a sharp, warmed knife to maintain clean edges and prevent cracking of the chocolate coating. Place on decorative plates or trays lined with parchment for a polished presentation. For added flair, sprinkle with extra crushed nuts, chocolate shavings, or a light drizzle of melted chocolate. Miniature versions can be served on skewers or in individual cups for convenience.
How can I make the chocolate ice cream sandwiches gluten-free?
Substitute the all-purpose flour in the sponge cake with a high-quality gluten-free flour blend. Ensure the blend contains a mix of rice flour, potato starch, and tapioca starch for structure and tenderness similar to traditional flour. You may also add a teaspoon of xanthan gum to help bind the cake and maintain elasticity. Baking times should be monitored closely, as gluten-free cakes can dry out faster, so check for springiness before removing from the oven.
How do I prevent the cream from separating?
Use heavy whipping cream with at least 36–38% fat and chill both the bowl and whisk before whipping. Whip the cream and pudding mix to stiff peaks, but avoid overwhipping, which can cause the mixture to break and separate. Gently fold in sweetened condensed milk until fully incorporated to maintain a smooth texture. When assembling, ensure the sponge cake is completely cooled and the bars are evenly frozen before coating with chocolate.
How can I make the ice cream sandwiches dairy-free or vegan?
Use oat-based cream or another plant-based heavy cream alternative and a sweetened condensed coconut milk or oat-based condensed milk for the filling. Choose vegan dark chocolate for the coating and ensure any flavorings or pudding mix used are also vegan. Baking the sponge cake can be done with egg replacers such as flaxseed meal, aquafaba, or commercial egg replacers.
For smaller or bite-sized chocolate ice cream sandwiches
Cut the sponge cake into smaller rectangles or squares before assembling the cream layer. Keep the ratio of sponge to cream balanced to ensure each mini sandwich freezes properly and maintains structural integrity. Smaller portions may freeze faster, so monitor the bars during freezing to avoid over-hardening, which can make cutting difficult.
