Homemade Ice Cream Truck Treats
As summer comes to an unofficial close this Labor Day, you may hear the familiar jingle of the neighborhood ice cream truck one last time. That tune inspires a sense of nostalgia, and sends many grown up hearts soaring and little legs skipping to the music and running for spare change.
The good news is that we still have several official summer days left, although the end of the summer vacation season is just about here. You can keep that carefree summer feeling going just a while longer with delicious ice cold treats.
Even if frozen pops were a rare treat, you probably remember a couple of ice cream truck favorites. Mine were the Chipwich and Bubbalo Bill. And while you can’t find these novelties in their original form anymore, there are still plenty of treats to be had.
Some of those frozen confections that look so delightful on the menu board can be full of artificial ingredients. My little son’s favorite Popsicle, which comes in the shape of Spider-Man, is made with no fewer than 21 ingredients, not including what makes up the gumball eyes. I'm not a big fan of all those items you can't pronounce, but there is a real lure to this summertime treat, so I will consent to it as an infrequent indulgence.
The good news is that you can make your own retro style ice cream truck treats at home, and they will be just as special. My favorite chocolate chip cookie sandwiched with vanilla ice cream and rolled in more chocolate chips is even better when you make it yourself. Imagine the contrast of a warm fresh baked soft cookie against smooth and creamy cold ice cream, rolled in high quality chocolate bits, and you’ll have the best grown up Chipwich ever.
Take that same ice cream sandwich formula and apply it to your favorite cookie recipe and choice of ice cream. There’s an almost unlimited potential for combinations – gingersnaps with lemon sorbet, snickerdoodles with chocolate ice cream, paper thin waffle cookies with cherry vanilla, or go classic with a chocolate cake cookie and vanilla or mint ice cream. You can further personalize your ice cream sandwiches by rolling them in your favorite ice cream toppings, sprinkles or nuts.
PB & J ice cream sandwiches make a smart after school snack for these lingering summer days – all you need to do is mix a half cup of peanut butter into a pint of vanilla ice cream or frozen yogurt, and sandwich it between graham crackers with your choice of jelly and you’re all set. It’ll put a little fun into these tough days spent adjusting to new schedules, teachers, and expectations. Plus homemade ice cream sandwiches are the perfect make ahead treat, and keep frozen for weeks.
And while your child’s favorite character may be tough to replicate, you can still try making funny faces using chocolate candy pieces, kisses, jelly beans or gumballs and sprinkles. Just place them on the bottom of silicone candy molds or muffin tins, and fill the molds with softened ice cream, insert a popsicle stick, and freeze for several hours. Alternatively, place the candy pieces in the bottom of a sugar cone, fill with ice cream, drizzle with chocolate or caramel and nuts or sprinkles, and freeze for several hours for homemade nutty buddies.
Let your imagine go wild and your ice cream creations will be sure to put everyone in a good mood. Celebrate the end of summer with your own homemade ice cream truck style treats minus the mystery ingredients and make every day of the remaining warm weather count!
Made with flour, sugar, cocoa powder, salt, baking powder, milk, eggs, vanilla extract, shortening
Serves/Makes: 12
***Cookies***
- 3 cups all-purpose flour
- 1 1/2 cup sugar
- 3/4 cup cocoa powder
- 3/4 teaspoon salt
- 3 teaspoons baking powder
- 1 1/2 cup milk
- 2 eggs
- 1 1/2 teaspoon vanilla extract
- 3/4 cup shortening
***
- ice cream (any flavor), softened
Preheat the oven to 400 degrees F.
Combine the flour, sugar, cocoa powder, salt, and baking powder in a large bowl. Mix well. In a small bowl, whisk together the milk, eggs, and vanilla extract.
Add the shortening to the flour mixture and cut into the flour using a pastry blender until it is incorporated. While stirring, slowly add the egg mixture to the flour mixture. Mix until blended.
Drop the cookie dough by teaspoons onto an ungreased baking sheet, leaving about an inch between each cookie.
Place the baking sheet in the oven and bake the cookies at 400 degrees F for 7-8 minutes. Remove the baking sheet from the oven. Let the cookies cool for 1 minutes on the baking sheet then transfer to a wire rack to cool completely.
Meanwhile, soften the ice cream to where it is easily scoopable. Place a spoonful of ice cream on half of the cookies and top with the remaining cookies, pressing down gently to distribute the ice cream to the edges.
Wrap the ice cream sandwiches in plastic wrap and freeze until solid. If desired, the edges of the ice cream filling can be rolled in mini chocolate chips, graham cracker crumbs, chocolate sprinkles, etc.
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