How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Red Velvet Ice Cream Sandwiches?

You need 10 ingredients. The key ingredients include: 1 1/4 cups all-purpose flour, plus more for rolling, 1 1/2 teaspoons unsweetened cocoa powder, 1/4 teaspoon baking soda, Fine salt, and more.

Is Red Velvet Ice Cream Sandwiches suitable as baking & desserts?

Yes, Red Velvet Ice Cream Sandwiches falls under the Baking & Desserts category and is a great choice for this type of meal.

How do I store leftover Red Velvet Ice Cream Sandwiches?

Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.

Red Velvet Ice Cream Sandwiches Recipe

Name: Red Velvet Ice Cream Sandwiches
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/4 cups all-purpose flour, plus more for rolling; 1 1/2 teaspoons unsweetened cocoa powder; 1/4 teaspoon baking soda; Fine salt; 6 tablespoons unsalted butter, softened; 1/2 cup plus 2 tablespoons sugar; 1 large egg yolk; 1 1/2 teaspoons red food coloring; 1 teaspoon pure vanilla extract; 2 pints ice cream, such as vanilla, butter pecan, strawberry, chocolate or pistachio

Red Velvet Ice Cream Sandwiches

Eats Now Editorial Team · 443 kcal · Baking & Desserts

1
Sift the flour, cocoa powder, baking soda and 1/8 teaspoon salt into a medium bowl.
2
Beat the butter and granulated sugar in the bowl of a stand mixer fitted with a paddle attachment (or a large bowl if using a hand mixer) on medium speed just until combined.
3
Beat in the egg yolk just until combined.
4
Beat in the food coloring and vanilla until the color is evenly distributed, scraping down the bowl as needed.
5
Reduce the mixer speed to low and gradually add the flour mixture.
6
Beat just until the dough comes together.
7
Form the dough into two 1-inch-thick disks, wrap tightly in plastic and refrigerate until firm, about 2 hours.
8
Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper.
9
Lightly dust a sheet of parchment paper with flour.
10
Unwrap one disk, place it on the paper and cover with a large sheet of plastic wrap.
11
Roll the dough out to 1/8 inch thick.
12
Peel off the plastic wrap and, using a 2 1/2-inch round or square cookie or biscuit cutter, cut out the dough.
13
Place the cut-outs on the prepared baking sheets, spacing them 1 inch apart (about 12 cookies per sheet).
14
Gather the scraps, chill until firm, roll again and cut.
15
Repeat with the remaining disk.
16
Bake the cookies until brick-red and set, 8 to 10 minutes, rotating the baking sheets halfway through.
17
Let the cookies cool on the sheets for 3 minutes, then transfer to a wire rack to cool completely.
18
Line a rimmed baking sheet with parchment.
19
Scoop a generous 1/4 cup ice cream into a 2 1/2-inch round or square cookie or biscuit cutter set on the parchment.
20
Smooth the top flat and remove the cutter.
21
Repeat with the remaining ice cream to form 12 to 14 disks or squares, spaced evenly apart.
22
Freeze until firm, about 2 hours.
23
Place 1 portion of ice cream on 1 cookie and top with another cookie.
24
Trim off any ragged edges of ice cream.
25
Repeat with the remaining cookies and ice cream.
26
Freeze for at least 4 hours or overnight.

Red Velvet Ice Cream Sandwiches

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