Ice Cream Sandwich Pancakes (Print Version)
Golden pancakes, creamy raspberry ice cream, and chocolate shell combine for a refreshing summer treat.
# Ingredients:
→ Pancakes
01 -
125 g all-purpose flour
02 -
2 tablespoons granulated sugar
03 -
1 teaspoon baking powder
04 -
1/4 teaspoon baking soda
05 -
1/4 teaspoon salt
06 -
180 ml whole milk
07 -
1 large egg
08 -
2 tablespoons unsalted butter, melted (plus extra for cooking)
09 -
1/2 teaspoon vanilla extract
→ Filling
10 -
700 ml raspberry ripple ice cream, slightly softened
11 -
85 g white chocolate, chopped into small chunks
→ Chocolate Shell
12 -
200 g milk chocolate, chopped
13 -
2 tablespoons coconut oil
# Steps:
01 -
Whisk together flour, granulated sugar, baking powder, baking soda, and salt in a large mixing bowl. In a separate bowl, whisk milk, egg, melted butter, and vanilla extract. Pour wet ingredients into the dry ingredients, mixing gently until just combined. Do not overmix for tender pancakes.
02 -
Heat a nonstick skillet or griddle over medium heat and lightly grease with butter. Pour approximately 2 tablespoons of batter per pancake to yield twelve thin pancakes, each about 9 cm in diameter. Cook until bubbles appear and edges look set, about 1–2 minutes. Flip and cook for an additional 30–60 seconds. Transfer to a rack and allow to cool completely.
03 -
Pair pancakes by matching sizes. Place one pancake with the bottom facing up. Spoon a generous amount of slightly softened raspberry ripple ice cream onto the pancake and sprinkle with chopped white chocolate. Top with a second pancake, pressing gently to form a sandwich. Smooth the sides with a spatula if needed. Arrange sandwiches on a parchment-lined tray and freeze for at least 2 hours until solid.
04 -
Melt milk chocolate and coconut oil together in a heatproof bowl set over a pot of simmering water, stirring until smooth. Allow the chocolate to cool slightly so it remains pourable but is no longer hot. Remove the frozen sandwiches from the freezer. Dip each sandwich halfway into the chocolate or drizzle over the top. Return to the parchment to freeze for an additional 10 minutes, until the chocolate is set.
05 -
Serve the pancakes directly from the freezer. Allow them to soften at room temperature for 2–3 minutes before eating.
# Notes:
01 -
Add fresh raspberries between pancakes prior to freezing for extra fruitiness.
02 -
A gluten-free flour blend can be substituted to accommodate dietary needs.
03 -
Vary the ice cream flavor, such as strawberry or chocolate, for different combinations.
04 -
Serve with melted chocolate for dipping or a dusting of freeze-dried raspberries for garnish.