What Are Ice Cream Sandwiches Made Of?

An ice cream sandwich is a frozen dessert consisting of ice cream between two biscuits, skins, wafers, or cookies. The ingredients are different around the world, with Ireland and Israel using wafers, and North America using chocolate cookies.

What is the black part of an ice cream sandwich?

Besides being arguably the best part of an ice cream sandwich, the cookie portion is made from part brown cocoa and the addition of black cocoa. (Black cocoa is the type of cocoa that is used to make Oreo’s and it has a very mild and smooth taste that is so nostalgic and recognizable.)

What is the top layer of an ice cream sandwich?

Arrange a layer of ice cream sandwiches in the bottom of a 9×13-inch dish; top with a layer of whipped topping, hot fudge topping, and caramel topping.

Are ice cream sandwiches bad for you?

“All of the sugars contained in the ice cream sandwich are simple sugars from corn syrup and added sugar with no added fiber so they can lead to a spike in blood sugars leading to a sugar high,” Acharya explained, adding that “half of the fat in the ice cream sandwich is saturated fat, which is known to increase the

What is the bread part of an ice cream sandwich?

But what exactly constitutes an ice cream sandwich? In America, it’s typically ice cream flanked between two chocolate wafer-like pieces with holes punched in them, but you can use biscuits, cookies, and a number of other treats as the “bread.”

Why are there holes in ice cream sandwiches?

It’s not the “sandwich”that needs the holes, just the cookie itself. The holes help the cookie part cook evenly and remain flat. Without the holes, bubbles may form on the cookie or it might warp into a ribbon. Originally Answered: What is the worst ice cream flavor?

Why are my ice cream sandwiches hard?

3) The chocolate wafers making up the sandwiches start off hard. The chocolate wafers that make up the outside of the ice cream sandwich start off as crunchy hard, cracker-like biscuits. But over time, after the ice cream is added, they begin to soften, making them the easy-to-bite consistency that they are known for.

What are ice cream sandwiches called?

From country to country, this dessert picks up many different nicknames: giant sandwich, chipwich, cream between, vanilla slice, slider, and more! Whatever you call it, one thing’s for sure: the ice cream sandwich is one of the best inventions of all time.

Why do ice cream sandwiches not melt?

Coles told News.com.au that the ice cream sandwich maker adds thickener to the cream, ” creating a honeycomb-like structure which helps to slow the melting process. When the product starts to melt and liquid evaporates, you are left with what appears as foam.”

What is a black man ice cream?

BLACK MAN, n. Add: 4. An ice-cream sandwich, with a wafer at one side, and a thick wafer, coated with chocolate at the edges, and containing marshmallow, at the other (Fif., Edb. 1975).

Why do I crave ice cream sandwiches?

It’s often a sign of a psychological upset such as stress, obsessive compulsive disorder, or a developmental disorder. If the latter two don’t apply, you could just be stressed out and in need of an outlet. Alternatively, ice cravings could be indicative of an iron deficiency.

Are Klondike bars made with real ice cream?

Original Vanilla Bar A huge hunk of creamy vanilla ice cream covered in a thick, chocolatey shell. It’s simple, classic perfection — The best thing to happen to ice cream since, um, the invention of ice cream. *Original Klondike Bars are Kosher certified and made with no artificial growth hormones used on cows.

Why do ice cream sandwiches stick to your fingers?

Here’s the secret: Use cake. Most homemade ice cream sandwiches use chocolate wafer cookies. The best part of the original treat is how the chocolate part sticks slightly to your fingers as you grab it, and it yields easily to your teeth.

Is an Oreo a sandwich?

Oreo (/ˈɔːrioʊ/) is a brand of creme-filled sandwich cookie, consisting of two (usually chocolate) wafers with a sweet crème filling, owned by Mondelez International.

6 Things You Might Not Know About Ice Cream Sandwiches

The 2nd of August is National Ice Cream Sandwich Day, and this year commemorates the 120th anniversary of the delectable treat. But, exactly, what is an ice cream sandwich, and how is it made? If you’re in the United States, the “bread” is commonly ice cream sandwiched between two chocolate wafer-like wafers with holes punched in them, but you can substitute biscuits, cookies, or any other sweet treat for the “bread.” Although vanilla was originally the usual taste for the ice cream sandwich filling, varieties expanded to include Neapolitan (chocolate, vanilla, and strawberry), and now any flavor under the sun is available.

Let’s pay homage to the legendary frozen novelty in celebration of the holiday and the 120th anniversary of its conception, which occurs this year.

1. New York City street vendors started selling ice cream sandwiches in the late 1800s.

The first ice cream sandwich was probably created around the beginning of the twentieth century, according to culinary writer Jeri Quinzio, who told The Boston Globe that the earliest iterations were known ashokey pokeys and that street sellers were selling them on the Bowery in New York City about that time. Back in the day, a simple sandwich consisted of ice cream sandwiched between two pieces of waxed paper. What is the price of the frozen treat? It’s a penny. During his presentation, Quinzio quoted an article from the New York Mail and Express from 1899, which stated: “There are ham sandwich, salmon sandwich, cheese sandwich and various other sorts of sandwiches, but the latest is the ice-cream sandwich.”

2. The earliest known ice cream sandwich recipe used sponge cake.

According to the Food Network, the first recorded ice cream sandwich recipe did not include biscuits, but rather two slices of sponge cake instead of biscuits.

3. Ice cream sandwiches were developed as a cheap treat, but soon became a staple at high-end eateries.

Because the “sandwiches” were sold on the street, they were more appealing to those from lower socioeconomic classes. The sweetness of the sweets, on the other hand, swiftly gained popularity and became a favourite among Wall Street employees. In an article published on August 19, 1899, the New York Sun reported on the occurrence, claiming that “the brokers themselves got into the habit of purchasing ice cream sandwiches and eating them in a democratic way alongside couriers and office boys on the sidewalk.” After a while, high-end restaurants began offering them, and “Elite confectioners began utilizing plates and forks in a delicate way, and sayings that were so much nicer than the ones sold on the street,” according to Quinzio of the Boston Globe.

4. The ice cream cookie sandwich was born in San Francisco.

Cookies have risen in popularity as an alternative to the traditional chocolate wafer while assembling an ice cream sandwich, and we can thank California for this, according to legend. It was 1928 when an ice cream vendor in San Francisco came up with the idea of sandwiching a dollop of frozen yogurt between a couple of oatmeal cookies and then dipping the whole thing in chocolate, according to the Food Network. And so was born a completely new kind of ice cream sandwich.

5. A baseball stadium food vendor gets a lot of credit for inventing the modern-day ice cream sandwich, but that might be because of Wikipedia.

According to various accounts, it was Jeremy Newberg, an ice cream vendor at Pittsburgh’s former Forbes Field, who is credited with inventing the vanilla-and-chocolate ice cream sandwich, which consists of a perfectly smooth block of vanilla ice cream gently sandwiched between two rectangular pieces of chocolate wafer. During the 1940s, he would bring these ice cream treats to baseball games and sell them. The Boston Globe conducted an interview with Newberg (who is now 91 years old) and his family to learn more about his contributions to the world of ice cream sandwiches.

“As a homage to my grandpa, I identified him as one of the inventorsWikipedia,” Matt stated, referring to Newberg’s long-standing discussion of his part in the treat’s creation.

As a result, Newberg’s name has come to be connected with the dish in popular culture. Despite the fact that “we’re not convinced he’s the inventor,” Matt said, “we call him that because we really like him.”

6. Other countries have their own versions of the ice cream sandwich.

While the ice cream sandwich is a uniquely American creation, it has inspired nations throughout the world, including Australia, Ireland, Singapore, Israel, Uruguay, Iran, and Vietnam, to create their own versions of the dish. In Iran, there’s a dessert called thebastani-e nooni, which is ice cream flavored with saffron and rosewater and served between two wafers coated in pistachios. Street sellers in Vietnam serve bánh m kp kem, which is ice cream sandwiched between two slices of bread (a real sandwich) and topped with crushed peanuts.

7 Things You Didn’t Know About Ice Cream Sandwiches

If you want to prolong the enjoyment of summer for just a little longer as we approach Labor Day Weekend and the eventual end of summer, there is no better way to do it than by eating an ice cream sandwich. For years, the ice cream sandwich has been a staple of the summertime consciousness in the United States. So much so that it has become one of those indulgences that we have come to expect. But do you have any idea where this frozen delicacy got its start? Here are a few interesting facts about the ice cream sandwich that you may not have known.

Photographs courtesy of Getty Images

1)This year is the unofficial 120 thanniversary of the ice cream sandwich

It is thought that a pushcart seller in New York City came up with the idea for the ice cream sandwich around 1899. He and others began making them by hand and selling them from their carts to New Yorkers in the sweltering heat of that year, marking the 120th summer in which the dessert has been a part of our summertime tradition. 2019 will mark the 120th summer in which the dessert has been a part of our summertime tradition.

2)Hood sells about 100,000 ice cream sandwiches per week in the summer

At its busiest during the summer months, Hood sells about 9,000 cases of ice cream sandwiches each week, which translates to over 100,000 sandwiches. Moreover, throughout the course of the year, two sandwiches are produced at their Connecticut plant every second. Additionally, in addition to the traditional chocolate sandwich with vanilla ice cream, they now offer a variety of different flavors, including a new limited edition taste called “Unicorn Confetti.” Sandwiches with hooded unicorn confetti Hood

3)The chocolate wafers making up the sandwiches start off hard

The chocolate wafers that form the exterior of the ice cream sandwich start off as brittle, cracker-like biscuits that are hard to break apart. Nonetheless, when the ice cream has been added, they begin to soften, resulting in the biteable firmness that they are famous for.

4)July is the month the most are consumed

In the United States, the month of July is the month when the most ice cream sandwiches are consumed. In a rather surprise turn of events, December is the month in which the least amount of calories are ingested.

5)The Chipwich was invented in 1978

A young woman enjoys a fancy ice cream sandwich that she has created herself. Two chocolate chip cookies are sandwiched together with vanilla ice cream.

Moment Getty Images courtesy of the editorial department Richard LaMotta invented the “Chipwich,” an ice cream sandwich consisting of two chocolate chip cookies, vanilla ice cream, and micro chocolate chips, which was first served in 1978.

6)The East Coast loves ice cream sandwiches

Anyone who grew up on the East Coast shouldn’t be surprised to learn that, according to Mobile Cuisine, a trade newspaper for the food truck industry, the Eastern Seaboard eats about half of all ice cream sandwiches consumed in the United States.

7)Many restaurants are now making high-end versions of the treat

Every year for many years, restaurants all around the country have been preparing their own handmade ice cream sandwiches. In reality, Oak Long Bar + Kitchen in Boston presently provides a Whoopie Pie ice cream sandwich, while Blackbird Doughnuts serves doughnut ice cream sandwiches that are created to request. You may follow me on Twitter. Please visit my website.

Homemade Ice Cream Sandwich Recipe – A Great Summer Treat!

Recipe for Homemade Ice Cream Sandwiches What about the days when you would race towards the sound of an ice cream truck and be offered an ice cream sandwich in the middle of a scorching summer flooded your memory? Then, years later, remember how delighted you were when you discovered that you could get a whole box of them at your local supermarket? Now is the moment to get pumped up once again! With this homemade ice cream sandwich recipe, you can now learn how to make your own frozen delicacy from scratch.

Make your own handmade ice cream sandwiches by following the instructions provided below!

Ingredients

Ice cream in the flavor of vanilla Flour for all purposes Cocoa powder is a type of powder that contains cocoa. Salt sugar that has been granulated Butter that has not been salted Egg yolks are a kind of protein. Vanilla extract is a flavoring agent used in baking. This recipe asks for vanilla ice cream, but you may substitute any flavor of ice cream of your choice. You may also create your own vanilla ice cream with our Homemade Vanilla Ice Creamrecipe. Mint Chocolate Chip ice cream, on the other hand, is my particular fave!

Instructions

When preparing homemade ice cream sandwiches, the first step is to soften the ice cream before assembling the sandwiches. This may be accomplished by allowing it to sit at room temperature for roughly 30 minutes. Then, using parchment paper, line a 9-by-13-inch baking dish, allowing the paper to overhang the edges slightly. Fill the pan halfway with softened ice cream and smooth the top with a silicone spatula. Afterwards, freeze the pan for at least one hour, or until the ice cream is totally solidified (around 30 minutes).

1. Prepare two baking sheets by lining them with parchment paper.
2. Make a mental note to put it away.
3. Once the mixture is light and frothy, fold in the egg yolks and vanilla extract until well combined.
4. Take the dough out of the bowl and divide it in two, as shown.

Wrap each portion individually in plastic wrap and leave them in the refrigerator for at least 30 minutes to cool before serving. Now that the dough has been allowed to rest for a few minutes, it is time to roll it out to form the outer layer of your homemade ice cream sandwiches.

Measuring And Cutting The Dough

To begin, lightly dust a rolling surface as well as a rolling pin with cornmeal. Once the dough has been rolled out into an 8 × 12-inch rectangle, set it aside. The use of a ruler when rolling out the cookie dough will ensure that you have the exact size cookies that you require for everything to come together correctly. Begin by cutting the dough into 2-inch parts starting on the 12 inch side, so that you have 6 distinct pieces. To get a total of 12, 42-inch pieces, cut each piece lengthwise in half down the middle.

Place the cookies on the baking sheets that have been prepared using a flat spatula.

Bake the cookies for 10-12 minutes, or until they are firm, on baking sheets that have been prepared in the microwave.

When the cookies are finished baking, remove them from the oven and allow them to cool for 5 minutes on the baking sheet before moving them to a cooling rack to cool completely.

Assembly Instructions

The handmade ice cream sandwiches may be assembled once the cookies have been allowed to cool completely. Take the ice cream out of the freezer and set it aside. Then, using the edges of the parchment paper, carefully lift the ice cream out of the pan and set it aside. Trim the ice cream’s borders so that it is a nice rectangle in shape. Cut the ice cream into 12 rectangles of 42 inches in length and width, using the same procedure as you used when making the cookie dough. In order to stack the ice cream, set each rectangle on top of one cookie, and then top it with another cookie.

1. Make sure to store them in the freezer overnight before eating them to ensure that the outside remains traditional, soft, and sticky like classic ice cream sandwiches.
2. However, if you don’t like for the softer cookie’s texture, you can eat it right away if you want.
3. Make careful to cover each cookie in different parts with parchment paper or wax paper so that they don’t cling to one other when they’re being transported.
4. Enjoy!
5. You may also follow us on social media platforms such as Facebook, Twitter, Pinterest, and Instagram.

Ingredients

• 2 2/3 cups all-purpose flour
• 1 cup cocoa powder, minus 2 tablespoons
• 3/4 teaspoon salt
• 1 cup granulated sugar
• 1 1/4 cup unsalted butter
• 2 egg yolks
• 2 teaspoon vanilla extract
• 1/2 gallon ice cream

Instructions

1. Allowing ice cream to sit at room temperature for 30 minutes will help to soften it slightly. Prepare a 9×13-inch baking pan by lining it with parchment paper and allowing the paper to overflow the sides. Smooth the top of the ice cream once it has been pressed into the pan. Freeze for at least one hour, or until the mixture becomes totally solid. Preheat the oven to 350 degrees Fahrenheit. Prepare two baking sheets by lining them with parchment paper. In a medium-sized mixing basin, combine the flour, cocoa, and salt and whisk until thoroughly combined. Using the paddle attachment on a stand mixer, combine the sugar and butter on medium speed for at least one minute, until light and fluffy. Combine the yolks and vanilla extract. Slowly incorporate the dry mixture until it is barely mixed
2. Partially divide the dough into two halves and shape each piece into a 5-inch square
3. Wrap the dough in plastic wrap and place it in the refrigerator for at least 30 minutes, or until it is firm. Each dough piece should be rolled out into an 8 × 12-inch rectangle on a lightly floured board. Cut the dough into 2-inch lengths along the 12 inch side, so that you have 6 pieces in total. Each piece should be cut in half at the middle, resulting in 12 pieces of 4×2. Place the cookies on the baking sheets that have been prepared using a flat spatula. Poke 15 holes into each cookie with a plastic toothpick or the point of a thermometer, whichever you prefer. Alternatively, bake for 10-12 minutes, or until the cookies are hard, swapping baking sheets halfway through the cooking procedure. Remove the cookies from the oven and allow them to cool for 5 minutes on the baking sheet before transferring them to a cooling rack to cool completely. Allow to cool fully
4. Remove the ice cream from the pan by using the edges of the parchment paper. Using the same manner as with the dough, cut the ice cream into twelve 4×2-inch rectangles
5. Trim the sides to create a tidy rectangle. Using a cookie as a base, arrange each rectangle of ice cream on top of a cookie, followed by another cookie on top. It is necessary to repeat the procedure.

Notes

Wrap each cookie individually in parchment or wax paper and place it in the freezer overnight to soften for a softer cookie, or serve it immediately for a crispy cookie, as desired. Make Your Meals has given the recipe.

Nutrition Information:

1 gramPer serving: 1 gramAmount per serving: 0 g of unsaturated fat

Classic Ice Cream Sandwiches Recipe

In the same way that rain is a part of spring and bicycles are a part of childhood, ice cream sandwiches are a part of summer. It brings back memories of drinking from the hose, seeing stacks of bicycles dumped in front yards, sitting on the front porch, and sucking sticky, delicious chocolate cake off my fingertips while creamy vanilla ice cream melts down my wrist during a scorching summer day. A classic summer delicacy, ice cream sandwiches are simple to prepare and are perfect for entertaining.

Recipes created by the Simply Recipes team

What Is an Ice Cream Sandwich?

The fact that this is a straightforward dish is undeniable: a block of vanilla ice cream is sandwiched between two layers of moist, chocolate-flavored cake. For this recipe, I used a thin brownie base to serve as the base for the chocolate cake layers, and I stuck with standard vanilla ice cream, but you may experiment with different flavors if you like. The flavors of strawberry ice cream, mint chip ice cream, caramel ice cream, and practically any taste in between would be delectable. What is it that doesn’t go well with a brownie?

Allowing the sandwich to rest out for approximately one minute will make it even softer.

How to Make the Brownies

I wanted it to be as clear and uncomplicated as possible. A jelly roll pan (a baking sheet with sides) that has been lined with parchment paper can be used. Bake the brownies after spreading a thin layer of brownie batter on the parchment paper. When the brownies have cooled, trim them and cut them into desired shapes.

What’s the Best Ice Cream for Ice Cream Sandwiches?

You must soften the ice cream in a stand mixer or with a hand mixer so that it is simple to spread over the brownie basis, then cover it with the second half of the brownie base before freezing and cutting it into individual sandwiches. It’s an ice cream sandwich, so it doesn’t matter if the edges aren’t exactly clean. No one is very interested. If you’re making your own handmade ice cream for this sandwich dish, you won’t have to bother about softening it in the mixer first. The texture of freshly created handmade ice cream is similar to that of soft serve when it is taken straight from the ice cream machine.

Ice cream that is more costly melts more quickly than ice cream that is less expensive.

It contains less commercial stabilizers than the previous version. If you choose a high-quality brand, you may not need to beat it in the mixer for quite as long as you would otherwise. Recipes created by the Simply Recipes team

What’s the Best Pan Size to Use?

Okay! If there’s one component of the process that may be a little problematic, it’s definitely the pan size. Jelly roll pans are available in a variety of forms and sizes. I baked it in a 16×11-inch baking sheet. It was a huge success. It is possible that your pan is slightly bigger or smaller. A 15×11-inch baking pan would be ideal. If your pan is significantly smaller, I would divide the dough in half and bake it in two pans at a time, or bake it in batches. If your pan is significantly larger, I would suggest creating a false side by folding aluminum foil and inserting it in the pan such that the inside of the pan measures 16×11 or 15×11 inches.

We don’t have to be overly concerned with the details.

Continue to use the jelly roll pan.

Jazz Up Your Ice Cream Sandwiches

Pour out some sprinkles, sanding sugar, small chocolate chips, and nuts if the basic chocolate and vanilla combination isn’t fantastic enough for your freak flag side, or if you’re searching for a way to engage the kids in the fun. Press the sides of the ice cream into any of the options listed above, wrap it up, and place it in the freezer.

Try These Ice Cream Recipes

• Ice cream flavors include: Mexican Chocolate Ice Cream, Strawberry Ice Cream, and Peppermint Ice Cream. Coffee and Heath Bars, Classic French Vanilla, Strawberry Ice Cream, and Peppermint Ice Cream are also available.

• 2 cups plain flour
• 1/4 teaspoon baking powder
• 1 stick (1/2 cup) unsalted butter
• 4 ounces semisweet chocolate, chopped
• 1 teaspoon salt 1/4 cup granulated sugar
• 1 1/2 teaspoons vanilla extract
• 1 cup brown sugar that has been tightly packed
• 2 big eggs
• 1/2 gallon ice cream of any flavor
• 1/2 teaspoon salt

1. Prepare the oven and the pan as follows: Preheat the oven to 350 degrees Fahrenheit. Butter the bottom of a jelly roll pan, then line it with parchment paper, allowing enough to hang over the edges to prevent the pan from closing. When you put the batter on the parchment paper, the butter will aid in adhesion to the pan. The jelly roll pan should be approximately 15×11 inches, with a little wiggle room on either side. The Simply Recipes Team
2. Combine the dry ingredients by combining them as follows: In a small mixing basin, whisk together the flour and baking powder until well combined. Make a mental note to put it away. Simply Recipes Team
3. To make the chocolate sauce, follow these steps: Slowly melt the butter, chocolate, vanilla, and salt together in a medium saucepan placed over low heat, stirring frequently. Remove the pan from the heat once the chocolate has melted. Simply Recipes Team
4. Finish the batter by adding the following ingredients: Mix in the brown and white sugars until the chocolate is well-combined. Add the eggs one at a time, stirring constantly, until everything is properly blended. Fold in the flour mixture until well combined. Recipes created by the Simply Recipes team Spread the batter in the pan as follows: Simply Recipes Team Spread the batter onto the baking sheet, using an offset spatula or a normal spatula, to create a thin, equal layer on the baking sheet. Preheat the oven to 350°F and bake for 15 minutes. When the brownie is cooked, it should have puffed up just a tiny bit and the top should be dry. Recipes created by the Simply Recipes team Simply Recipes Team
5. s Cool and cut the brownie slab: Allow for thorough cooling. Once the brownie slab has cooled, carefully pull it out of the pan using the parchment paper edges. Transfer to a large cutting board and cut into big pieces. Cut the brownie in half down the middle from north to south. Run an offset spatula or knife between the brownie slabs and the parchment paper to create a smooth surface. Place one brownie on top of the other to ensure that the top is the same size as the bottom of the brownie pan. Make a 1/4-inch cut off each side so that the edges are smooth and equal in thickness. Team from Simply Recipes
6. Prepare to construct the ice cream sandwiches: To create individual ice cream sandwiches, first prepare one huge ice cream sandwich and wrap it tightly in plastic wrap before freezing it and cutting it into smaller pieces later on. To accomplish this, follow these steps: Put some plastic wrap over the baking sheet and set it aside. When you’re through creating the ice cream sandwich, leave enough hanging over the sides to wrap around the entire brownie you’ve made. Lay out one of the brownie slabs on a piece of plastic wrap. Soften the ice cream by doing one of the following: The ice cream should be discarded after being removed from the refrigerator or freezer and placed in the bowl of a stand mixer fitted with the paddle attachment. On low to medium speed, beat it just until it achieves the consistency of soft-serve ice cream, about 2 minutes. This should take no more than a minute or two. Assemble the ice cream sandwiches in the following order: Spread the softened ice cream over the brownie slab on the baking sheet coated with plastic wrap in a uniform layer, pressing down firmly. The remaining brownie slab should be placed on top. Wrap the mixture in plastic wrap and place it in the freezer for at least two hours. Cut into individual ice cream sandwiches as follows: Take the ice cream sandwich out of the freezer and set it aside. Place the ingredients on a chopping board. Make 6 rectangle-shaped ice cream sandwiches or 12 square-shaped ice cream sandwiches with a sharp knife. Wrap the dish in plastic wrap and place it in the freezer. Enjoy: When the want for ice cream (or brownies) strikes, simply reach into your freezer and pull out a sandwich

6 Facts You Might Not Know About Ice Cream Sandwiches

Everyone enjoys learning interesting things, and everyone craves ice cream, so this is sure to be a good time. We’re delighted that you’ve chosen to learn more about ice cream sandwiches from among the many other interesting topics you might be reading about on the Internet. Random information, such as these amusing facts, may sometimes be the most interesting topic of discussion. Although no one is really interested in hearing how you feel about the forthcoming weather, finding out that the first ice cream sandwich was prepared using sponge cake is fascinating.

Let’s start from the beginning, since, after all, why not?

Ice cream sandwiches are popular all throughout the world, but they are particularly popular in the United States of America.

It doesn’t matter what you name it; one thing is certain: the ice cream sandwich is one of the most brilliant innovations of all time.

National Ice Cream Sandwich Day

Ice cream sandwiches are certainly deserving of a national holiday, especially when they are as refreshing, creamy, and delectable as they are. On August 2nd, I scream, you scream, and the entire United States of America cries for ice cream sandwiches (every year). This year marks the 122nd anniversary of the creation of the sandwich. But they’ve never looked better than they do now. Just when the summer heat begins to wear us down in the middle of the summer, national ice cream sandwich day comes to the rescue.

We recognize that it is still a long way off, but it is something to look forward to. August 2nd may seem like a long time away now that you’re thinking about ice cream sandwiches.) Because there’s nothing keeping you from having one (or a few) between now and then, you’re in luck!

The First Recorded Recipe Used Sponge Cake

The earliest reported ice cream sandwiches appeared in the 1890s, and the first recorded recipe asked for sponge cakes to be used as the “slices” of the outer sandwich. The specific when, where, and who parts of the original “creation” remain a mystery to us, but don’t you think a little mystery makes them taste even more delicious? The oldest documented mention of this delectable delicacy dates back to 1894, and it described the invention as vanilla ice cream sandwiched between two slices of sponge cake.

This sounds wonderful; someone has to bring it back into trend as soon as possible.

California Gave Us the Cookie Version

The first 30 years of the twentieth century saw ice cream sandwiches served with sponge cake, chocolate wafers, and several other varieties of biscuits. San Francisco is largely responsible for the “default” ice cream sandwich being created with cookies as the outside layers, and we can thank the city for this. In 1928 an ice cream vendor (and apparent genius) decided to put a scoop of ice cream between two oatmeal cookies. Take note, he didn’t stop there; he then covered the entire thing with chocolate to make it seem even more delicious.

However, utilizing cookies instead of chocolate dip was a huge hit (it’s a lot less labor, you know?).

Thank you very much, California.

Ice Cream Sandwiches Made Their First Move in New York City

After taking a journey down memory lane, we arrive at New York City. Ice cream sandwiches first gained popularity in New York City’s Bowery district in 1900, thanks to a street seller who began selling them in the neighborhood. This specific sandwich, which consisted of vanilla ice cream sandwiched between two graham crackers, was offered for a cent and was quite popular. This one-coin transaction mechanism made selling the sandwiches quick and efficient, allowing the seller to serve a large number of consumers at the same time without having to worry about changing money between customers.

Other Countries Have Put Their Own Twist On It

The classic ice cream sandwich as we know it – vanilla ice cream sandwiched between two chocolate chip cookies – is the way we do things in the United States (and technically the “real” way, because it was originated here). Other countries, on the other hand, have created their own variants. In Iran, there’s a dessert known as thebastani-e nooni, which translates as “bread-ice cream.” It’s produced by sandwiching Persian ice cream (typically flavored with saffron) between two syrup-flavored wafers.

Taiyaki is a fish-shaped “cake” that is filled with soft serve in Japan.

Ice cream makes no distinctions; ice cream is all about love, and we have yet to come across a geographical variation of this sandwich that we don’t enjoy as much as we do.

They Can Be Plant-based

Ice cream sandwiches are quite versatile; they can be served cold, creamy, or cream-free! For a few years now, the United States has been moving away from dairy products, and it’s gradually becoming a case of “get on board or be left behind” for various food manufacturers. Just a few years ago, finding anything dairy-free was difficult, if not impossible. However, times have changed, and nearly every dairy product under the sun now has a dairy-free counterpart, even ice cream sandwiches. It’s actually quite easy; vegan ice cream substitutes for regular ice cream, and for the outer cookies, there are a plethora of delicious plant-based cookies to pick from on the market.

Simpler than you would imagine, it produces healthier ice cream, and it is a pleasant activity to participate in with friends or family.

Life Is Better with Ice Cream

Another interesting fact: summer is just around the corner, and nothing screams summer quite like an ice cream sandwich. If you want to try something different this summer, go outside of the vanilla ice cream, chocolate chip cookie, and cookie sandwich box. To limit oneself to basic sandwich compositions would be a mistake. There are just too many mouth-watering tastes and combinations to try them all. Consider hosting a handmade ice cream sandwich-making party for your closest friend and inviting her over to participate.

• Even the notion of a crispy chocolate coating on the outside of a bar of chocolate makes tummies growl.
• This is a hint that you should schedule an ice cream date in the near future.
• There are those who believe that the inside (ice cream) is the best part, and those who believe that the exterior (sandwich layers) is the greatest part.
• Sources National Ice Cream Sandwich Day |
• Thrillist What is the history of the Bánh M?
• Backpackerlee, Inc.

Classic Ice Cream Sandwiches Recipe

These traditional ice cream sandwiches are simple to make and are the perfect gourmet ice cream treat to prepare ahead of time. The chocolate shortbread softens to the perfect texture in the freezer, and you can personalize them even further by serving them with your favorite ice cream flavor. Sweet Designs: Bake It, Craft It, Style Itby Amy Atlas is the source of inspiration for this dish.

• 1/2 gallon ice cream, gently softened (see note)
• s 2 2/3 cups (approximately 13 1/3 ounces) all-purpose flour
• 2/3 cup + 1/4 cup (3 1/2 ounces) cocoa powder
• s 3/4 teaspoon salt
• s 1 cup (7 ounces) granulated sugar
• s 20 tablespoons (10 ounces) unsalted butter
• s 2 egg yolks
• s 2 teaspoons vanilla essence

1. Prepare a 9-by-13-inch baking pan by lining it with parchment paper, allowing the material to overhang the sides. Smooth the top of the ice cream once it has been pressed into the pan. Freeze for at least one hour, or until solid. Preheat the oven at 350 degrees Fahrenheit with the oven racks in the upper-middle and lower-middle positions. Prepare two baking sheets by lining them with parchment paper. In a medium-sized mixing bowl, sift together the flour, cocoa, and salt
2. Set aside. Mix sugar and butter in a standing mixer fitted with a paddle attachment on medium speed for about 1 minute, or until the sugar is incorporated and the butter is slightly lightened. Combine the yolks and vanilla extract. In a small bowl, blend the dry ingredients until just incorporated. Divide the dough into two halves and pat each piece into a 5-inch square, wrapping each piece in plastic wrap and chilling until hard, about 30 minutes total. Roll out the dough into an 8-inch by 12-inch rectangle on a lightly floured surface, working with one piece of dough at a time, until the dough is completely covered. Use a ruler to cut the fabric into 2-inch segments along the long side (you should have 6 pieces). Cut each length in half, resulting in 12 cookies measuring 4 x 2 inches. Place the cookies onto the baking sheets that have been prepared using a flat spatula. Poke around 15 holes into the cookies with the pointed tip of a thermometer if you have one. Bake until cookies are hard, about 10-12 minutes, flipping pans halfway through baking time from top to bottom and front to back. Allow to cool fully
3. Carefully lift the ice cream out of the pan and cut the borders so that it is a nice rectangle. Cut the ice cream into 12 rectangles measuring 4 by 2 inches, following the same procedure as with the dough. The ice cream should be sandwiched between two cookies. Wrap the completed sandwiches individually in parchment paper or aluminum foil and place them in the refrigerator overnight or serve them immediately.

Special equipment

a 9-by-13-inch pan and a ruler

Notes

I used chocolate ice cream, but you may use whatever you choose! When you’re trimming the ice cream, be sure to leave a rectangle of 8 by 12 inches for yourself.

It is preferable if the prepared sandwiches are allowed to rest in the freezer overnight, even though they may be served immediately after assembling them. A small softening of the cookie will result as a result of this.

This Recipe Appears In

In the opinion of some, an ice cream sandwich is one of the tastiest sweets to indulge in on a hot summer afternoon. Served in a portable container, the decadent but refreshing dessert may be personalized to your preferences. Ice cream can be sandwiched between chocolate chip cookies, chocolate wafer cookies, and Oreo cookies, among other things. Whatever type of an ice cream sandwich you favor, be sure to mark August 2nd as National Ice Cream Sandwich Day to commemorate your choice. It is possible to create your own ice cream sandwiches at home, even though they are readily accessible in grocery shops and from ice cream trucks.

Lick Honest Ice Creams in Austin, Texas, was founded by Anthony Sobotik in 2016, and he has been offering ice cream sandwiches at his restaurants since then.

He claimed he learnt the dos and don’ts of preparing ice cream sandwiches throughout his investigation — and discovered things that may be useful in the kitchen as a result of his efforts.

“Ice cream should never be a source of anxiety.” THIS ARTICLE CONTAINS DISCLAIMER INFORMATION.

Ingredients to make ice cream sandwiches

An ice cream sandwich is made up of two parts: the ice cream layer on the inside and the two “sandwich” pieces on the outside that make up the outer layers. Sobotik recommends using softened store-bought ice cream to fill your ice cream sandwiches, but you can also create your own ice cream at home, according to him. In terms of ice cream proportions, there is no right or wrong quantity to use – some individuals love a thick coating, while others prefer a thin one. When it comes to the outer layers of the sandwich, Sobotik says Lick employs a recipe for cake cookies that the firm invented — cookies that have the consistency of a densecake.

Sobotik advises using acakeybrownie recipe rather than afudgyone when making brownies.

As an additional (and more straightforward) option, you may use handmade or store-bought cookies as the outside layers of your ice cream sandwich.

How to assemble ice cream sandwiches

Making ice cream sandwiches at Lick is a multi-day procedure that takes many days.

1. Sobotik bakes two rectangular pans of cake cookies and then sets them aside to cool completely. He freezes the cake cookie trays overnight in the freezer. Following that, Sobotik takes the cake cookies from their pans and uses an offset spatula to spread ice cream over one of the baking sheets. Lastly, he sets the second tray of cake cookies on top of the ice cream, completing the final stacking of the ice cream sandwich. After that, Sobotik covers the sandwich in saran wrap and places it in the freezer for an overnight period. Finally, he divides the ice cream sandwich into squares and distributes it to his clients, who are delighted.

He claims that you can replicate this precise procedure at home, and he recommends cutting the enormous ice cream sandwich into squares using a large chef’s knife or a double handle cheese knife. In the event that you have any leftover brownie, blondie, or cookie bits after preparing your ice cream sandwiches, Sobotik suggests crushing them into homemade ice cream or using them as an ice cream topping. Rather of assembling an ice cream sandwich from scratch, Sobotik proposes putting ice cream onto a cookie, topping it with another cookie, and then tearing into it, which he believes is a perfect way for satisfying last-minute ice cream sandwich desires.

Of course, you can prepare ice cream sandwiches without the use of any special devices, but manufacturers like asWilton and Chef’n provide goods that may make the procedure go more quickly. Take a look at these five more items that you may use to make ice cream sandwiches at home.

5 best products for making ice cream sandwiches

This pan produces 12 cookies of uniform size, which makes it possible to assemble ice cream sandwiches with pinpoint accuracy with this pan. In addition to giving products a golden brown crust, the cast-aluminum pan conducts heat evenly, resulting in a consistent bake and a golden brown crust. The wells of the pan feature scalloped edges that give a touch of elegance to your ice cream sandwiches, and you can fill them with cake, brownie, blondie, or cookie batter, depending on your preference.

2.Chef’n Ice Cream Sandwich Maker

This mold comes in three sections: two for baking the sandwich’s outer layers and one for filling with ice cream. The outer layers of the sandwich are baked in the first two pieces of the mold. The pans used to bake the sandwich’s outer layers have perforations in them, according to Sobotik, which allows air to escape readily and prevents the baked items from breaking during baking. In addition to being able to manufacture up to four rectangular ice cream sandwiches at simultaneously, this ice cream mold comes with a tool for scooping and spreading ice cream on top.

3.Wilton Non-Stick Rectangle Ice Cream Sandwich Pan

This pan may be used to produce six sets of outer layers for ice cream sandwiches by pouring brownie, cake, or blondie batter into it. The pan features a non-stick surface, which helps to prevent baked goods from clinging to it after they have been removed from the oven. Baked products have a multi-dimensional weaving pattern thanks to the pan’s cavities, which are suitable for the dishwasher.

4.Pampered Chef Ice Cream Sandwich Maker

Pour the batter into the silicone tray that comes with this ice cream sandwich maker after you’ve made your favorite cookie or brownie recipe with this ice cream sandwich maker. Using the ice cream mold placed on top of the silicone pan, spread ice cream over three of the baked products once they have cooled completely. Placing the loaded ice cream sandwich maker in the freezer for a few hours will allow you to build the layers in no time, resulting in three enormous ice cream sandwiches to enjoy in no time.

5.Cuisipro Mini Ice Cream Sandwich Maker

This ice cream sandwich maker is available in three different designs: a heart, a star, and a circle. Using these, you may build adorable ice cream sandwiches by cutting out shaped layers of ice cream (or cookies, brownies, and cakes), then assembling them to make a charming sandwich. The ice cream sandwich makers come with a recipe book, and they are dishwasher-safe on the top level of the top rack of the dishwasher.

More shopping guide and recommendations

• Purchasing an Instant Pot
• Understanding how air frying works and the best recipes to get you started
• And more. The 26 finest cookbooks to gift (and receive) this holiday season I’m going to buy a KitchenAid Artisan Series Stand Mixer as my last mixer. Where to find the best bread makers

What to look for when purchasing an Instant Pot; how air frying works and the best recipes to get you started; Cookbooks are excellent gifts (and are also useful for yourself). I’m going to buy a KitchenAid Artisan Series Stand Mixer as my last mixer. To purchase, look for the best bread makers.

Ice Cream Sandwiches

Purchasing an Instant Pot; understanding how air frying works and the best recipes to get you started; 26 of the best cookbooks to give (and receive). Why the KitchenAid Artisan Series Stand Mixer is my last mixer; Where to find the best bread bakers;

Why We LOVE these Ice Cream Sandwiches

• Rich chocolatey flavor that is superior to store-bought chocolate. The combination of Dutch-processed cocoa and espresso powder results in a rich, chocolatey taste that is both versatile and delicious. You may use whatever flavor combination you like for the ice cream filling. Perfect for storing in the freezer for the entire summer

The Ingredients

These ice cream sandwiches are made up of two parts: the chocolate cookies and the ice cream filling, which are both baked together.

Chocolate Cookies – The Key Ingredients

• It makes the chocolate cookie softer and a bit flaky because of the vegetable shortening used. Sweetens the cookies while also ensuring that they remain exceptionally moist
• Brown sugar Use Dutch-processed cocoa powder for a profoundly chocolate taste
• I strongly advise against using unprocessed cocoa powder. Espresso Powder: This enhances the flavor of the chocolate by bringing out its aroma.

Other Ice Cream Choices

While many people believe that traditional vanilla is the greatest flavor for an ice cream sandwich, the fact is that you really can’t go wrong with any flavor combination. If you want to make the cookies taste well, I recommend choosing a flavor that goes well with chocolate because it is the flavor of the cookies. Some of my favorite recipes to attempt are as follows:

• Jeni’s Milkiest Chocolate Ice Cream, Rocky Road Ice Cream, Peanut Butter Ice Cream, Cookie Butter Ice Cream, and your favorite store-bought flavor are all possibilities.

How to Make Them

These ice cream sandwiches are not difficult to prepare, but they do need a little forethought before you begin. Everything must be as cold as possible before you begin assembling them, and you must work swiftly to avoid damaging the components.

Prepare the Ice Cream

Ideally, this should be completed the day before you intend to create the ice cream sandwiches.

• Prepare the pan as follows: Prepare a 9-by-13-inch baking dish by lining it with aluminum foil and leaving the extra to hang over the sides
• Ice cream should be frozen: Using a spatula, spread the ice cream over the prepared pan. Soften the ice cream if you are using store-bought before putting it on the cake. Freeze for at least 24 hours.

Directions for Homemade Chocolate Cookies

• Preheat the oven to 350 degrees Fahrenheit. Combine shortening and sugar in a mixing bowl: In a large mixing bowl, using an electric mixer, cream together the shortening and the brown sugar for 2 to 3 minutes. Toss in the dry ingredients: In a separate bowl, whisk together the baking powder, salt, cocoa powder, espresso powder, and vanilla extract. Mix until all of the ingredients are combined
• Toss in the flour and water: In a large mixing bowl, combine 1 cup of the flour with 2 tablespoons of water, mixing thoroughly until no dry components remain

• Give it some time, up to 5 minutes of mixing at the very least. Ensure that the dough is soft and malleable, but not sticky
• If required, add additional water, a teaspoon at a time, until the dough comes together. The dough should be rolled out as follows: Half of the dough should be turned out onto a lightly floured surface and rolled out to an even 1/8-inch to 1/4-inch thickness
• Cut the dough into rectangles measuring 24 inches in length. Alternately, you might divide the dough into squares or use a cookie cutter to cut out circles. Placing the cookies on a baking sheet coated with parchment paper is the next step. Poke the cookies with a fork: Make a pattern of holes on the surface of each biscuit with a skewer or the point of a thermometer
• Set aside.

• Repeat: Roll out the remaining dough, cut it, and poke it with a fork, re-rolling the scraps as you go
• Freeze the cookie dough in the following ways: Before baking, place the cookie sheets in the freezer for 10 minutes to help them firm up. Bake for 7 to 8 minutes, or until the cookies are just beginning to firm up. Don’t overcook the potatoes. Allow to cool completely: Remove the cookies from the oven and set them aside on a baking sheet to cool for 2 to 3 minutes. Transfer to cooling racks and allow to cool to room temperature before serving. Before constructing the sandwiches, place the cookies in the freezer for at least 1 hour.

Assemble Your Sandwiches

• Cookies to be paired: Match cookies of the same size and arrange them on a baking sheet, ready to be served with ice cream
• Remove the ice cream: Using the edges of the aluminum foil, carefully take the block of hard ice cream from the baking pan and transfer it to a cutting board. Work quickly to cut the ice cream into 2 1/4-inch rectangles (or whatever form you want the cookies to be) and set aside.

• Cookies should be glued together: Placing a rectangle between two cold cookies with an arrow stainless steel spatula and softly pressing the cookies together can help the rectangle to attach. To set a freeze-frame, follow these steps: Place the sandwiches back in the freezer for at least 30 minutes after removing them. To save time, I found it simplest to cut one or two ice cream fillings at a time and build the sandwiches one at a time, then transfer them to a tray and continue until all of the sandwiches were completed.

Dip and Decorate

Alternatively, you may dress up the ice cream sandwiches to make them more interesting. Some ideas for dipping or decorating these homemade ice cream sandwiches are as follows:

• Dip in chocolate sauce. Dip one-half of the ice cream sandwich in melted chocolate and place it in the freezer until it is set
• Dip in peanut butter. Half of the ice cream sandwich should be dipped in melted peanut butter and then frozen to solidify

Edge Coatings

Pour the topping over a medium-sized dish and place the ice cream sandwich in the centre to coat the edges with the topping, as shown. Place the uncovered edge of the ice cream in the toppings and dip it to coat it. Turn the tortillas over and dip each edge in the toppings until they are completely covered. Some excellent edge coatings are as follows:

• Sprinkles such as rainbow sprinkles and chocolate sprinkles, crushed oreo cookies, little chocolate chips, chopped peanuts or other nuts such as pistachios, pecans, and walnuts
• Cocoa Krispies Cereal is a kind of cereal that contains cocoa.

Storing and Freezing Tips

• Keeping the ice cream sandwiches: Wrap each ice cream sandwich individually in plastic wrap and place it in a freezer-safe, airtight container or zip-top plastic bag in the freezer
• Shelf-Life: This product keeps well for up to 3 months in the refrigerator.

Ice Cream Sandwich FAQs

What is the purpose of poking holes in the cookies? Poking holes in the tops of the cookies causes the cookies to bake more uniformly and also provides a way for steam to escape during the baking process, which is beneficial. Why do you go into a coma after putting everything together? While each individual component has previously been frozen, it is critical that the sandwich be allowed to freeze as a whole. The moisture from the ice cream aids in softening the cookies, resulting in each mouthful being chewy and melting in the tongue.

Frozen Treats to Try Next

• Homemade Dairy Queen Ice Cream Cake
• Spumoni Ice Cream Terrine
• Banana Split Ice Cream Cake
• Ice Cream Sandwich Cake
• Cookies and Cream Ice Cream Cake

Homemade ice cream sandwiches are a classic summer snack that is excellent for cooling down in the summer heat and humidity. These classic summer treats, made with soft chocolate cookies and handmade vanilla ice cream, are a hit with kids and adults alike. If you prepare this dish and enjoy it, please return to this page and give it a 5-star review; this will assist others in finding the recipe. ❤️️

Old-Fashioned Ice Cream Sandwiches

8 to 10 ice cream sandwiches can be made with this recipe. Preparation time: 30 minutes Cooking Time: 10 minutes 1 day in the freezer 1d40mins is the whole time allotted. Summertime is the perfect time to enjoy homemade ice cream sandwiches prepared with chewy chocolate cookies sandwiching luscious vanilla ice cream.

For the Cookies:

• 12 cup (102.5 g)vegetable shortening
• 114 cups (275 g)light brown sugar
• 12 teaspoon (0.5 teaspoon)baking powder
• 34 teaspoon (0.75 teaspoon)salt
• 12 cup (43 g)Dutch-process cocoa powder
• 12 teaspoon (0.5 teaspoon)instant espresso powder
• 12 teaspoon (0.5 teaspoon)vanilla extract
• 2 cups (250 g)all-purpose flour, divided
• 2 cups

• Prepare a 9-by-13-inch baking dish by lining it with aluminum foil and leaving the extra to hang over the sides
• Pour the ice cream into the prepared pan as soon as it has been churned if you are using handmade ice cream
• Otherwise, set it aside. If you’re using store-bought ice cream, soften it somewhat before spreading it into the pan you just made. Freeze for at least 24 hours. Preheat the oven to 350 degrees Fahrenheit. To make the shortening and brown sugar, combine them in a large mixing bowl with an electric mixer on medium speed for 2 to 3 minutes. Combine the baking powder, salt, cocoa powder, espresso powder, and vanilla in a large mixing bowl. Mix until all of the ingredients are combined. In a separate bowl, combine 1 cup of the flour with 2 tablespoons of water, and then add the remaining 1 cup flour with another 2 teaspoons of water, mixing thoroughly until there are no dry ingredients left (give it some time, up to 5 minutes of mixing). Ensure that the dough is soft and malleable, but not sticky
• If required, add additional water, a teaspoon at a time, until the dough comes together. Half of the dough should be turned out onto a lightly floured board and rolled to a consistent 1/8-inch to 14-inch thickness. Create rectangles out of the dough that are 24 inches in length (you could alternatively cut it into squares or use a cookie cutter to form circles)
• Place the cookies on a baking sheet that has been lined with parchment paper and bake for 15 minutes. Prepare each cookie’s surface by poking a pattern of holes into it with a skewer (or the point of an instant-read thermometer – it works great!). Roll out the remaining dough and cut and poke holes in it as you go, rerolling the scraps as you go. Before baking, place the cookie sheets in the freezer for 10 minutes to help them firm up. Baking time should be 7 to 8 minutes, or until the cookies are just starting to set. Don’t overcook the potatoes. Remove the cookies from the oven and set them aside on a baking sheet to cool for 2 to 3 minutes. Transfer to cooling racks and allow to cool to room temperature before serving. Before constructing the sandwiches, place the cookies in the freezer for at least 1 hour. To build the sandwiches, make sure you have everything ready and that you work fast! Match cookies of the same size and arrange them on a baking sheet, ready to be topped with ice cream. Lift the block of hard ice cream out of the baking pan with the help of the edges of the aluminum foil and lay it on a cutting board. Make 24 inch squares out of the ice cream, working quickly (you’ll have a little ice cream leftover). Placing a rectangle between two cold cookies with a narrow stainless steel spatula and softly pressing the cookies together can help the rectangle to attach. This was the most efficient way for me to complete it one at a time. Once you’ve cut one or two rectangles, assemble those cookies and set them on a tray, repeat the process with one or two more rectangles, and so on until you’re completed.) Place the sandwiches in the freezer for at least 30 minutes after removing them. Using plastic wrap, wrap each piece individually and put in an airtight container or zip-top plastic bag in the freezer

• Use Dutch-processed cocoa powder for a profoundly chocolate taste
• I strongly advise against using unprocessed cocoa powder. Espresso Powder: Enhances the flavor of the chocolate by bringing out its aroma. Purchase at your local grocery shop in the Italian or coffee area, or order online from Amazon. Fresh Homemade Ice Cream or your favorite store-bought flavor are also excellent options. Preserving: These may be stored in the freezer for up to three months. An adaptation of the Cookie Dough Lover’s Cookbook cookie recipe

The nutritional values are based on a single serving of food. The following are the nutritional values: 615kcal, 88g carbohydrate, 8g protein, 26g fat, 11g saturated fat, 52mg cholesterol, 324 mg sodium, 421 mg potassium, 3g fiber, 58g sugar, 500IU vitamin A, 0.7mg vitamin C, 202mg calcium, 2.5mg iron Course:Dessert Cuisine:American