Ice Cream Sandwich Stars
 
 
Yield: 9 ice cream sandwiches
Ingredients
  • 4 tablespoons unsalted butter, at room temperature, plus more for the pan
  • 2 cups all-purpose flour, plus more for the pan
  • 2 teaspoons vanilla extract
  • 1½ teaspoons red gel food coloring
  • ½ cup whole milk
  • ½ cup malted milk powder (such as Carnation original)
  • ¾ teaspoon salt
  • ¼ teaspoon baking powder
  • ¼ teaspoon baking soda
  • ¼ cup vegetable shortening
  • ¾ cup granulated sugar
  • ¾ cup packed brown sugar
  • 3 large egg yolks
  • Red, white and blue nonpareils or 4th of July sprinkles, for decorating
  • 3 pints vanilla ice cream
Directions
  1. Preheat oven to 325 with the rack positioned in the upper third of the oven. Line a rimmed 13x18-inch baking sheet with parchment paper, buttering the pan so the parchment paper stays put. Butter and four the parchment, tapping out the excess flour.
  2. In a liquid measuring cup, stir together the vanilla, food coloring and milk. Set aside. In a medium bowl, sift together the flour, malted milk powder, salt, baking powder and baking soda.
  3. In the bowl of a stand mixer or in a large bowl with a hand mixer, beat the butter, shortening, sugar and brown sugar on low speed until combined. Beat on medium-high speed until fluffy, about 5 minutes. Add the egg yolks, beating after each addition, until combined, scraping down the sides as needed. Add the flour mixture then beat on low until just combined. Add the milk mixture and beat on medium until smooth. Pour the batter into the prepared pan and then spread until even. Sprinkle the nonpareils or sprinkles over top then bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean and the cake is just set. Cool completely in the pan set on a wire cooling rack. Once cool, use a 3¼-inch star cookie cutter to cut out 18 stars. Let the cookie stars sit in the fridge to firm up until you are ready to sandwich then with the ice cream.
  4. While the cake is baking and cooling, cut out the ice cream stars. Line a baking sheet (that will fit in your freezer) with parchment paper. Take 1 pint of ice cream out of the freezer. Turn it on its side and cut into ½-inch thick slices, right through the cardboard and ice cream, starting with the wide end. You will get 3 to 4 slices out of the pint. Place the pint slices on the parchment and remove then cardboard wrapping then place the baking sheet in the fridge to firm up. Once the slices have firmed up, use a 3¼-inch star cookie cutter to cut the slices into stars, placing the ice cream scraps in a container for another use. Put back in the freezer then repeat with the remaining two pints.
  5. Once the ice cream stars are firm enough to handle, working with a few at a time sandwich the ice cream stars between 2 of the cookie stars. Return to the freezer until ready to eat. If not eating right away, wrap them in plastic wrap after they’ve had a chance to firm up.
Recipe by Lemon & Mocha at http://www.lemonandmocha.com/2019/06/26/ice-cream-sandwich-stars/