I know I said I wasn’t going to post about this since I didn’t have enough pictures, but I decided to anyway. I learned a lot from making 100 ice cream sandwiches for my own wedding, and felt I should share my experience in case anyone else feels inclined to do the same thing.
First, let’s talk about the preparation.
I got married in Lake Tahoe (where I do not live). I flew in on Wednesday and got married on Sunday. My goal was to be finished with all of the cookie assembly by Friday, so that I could relax and enjoy the weekend.
I was staying in a condo where they had a basic kitchen set up (bowls, measuring cups & spoons, a mixer, whisk, etc). I ordered some things ahead of time to make sure I would have what I needed. The following tools arrived on Wednesday from Amazon (yay, Prime!):
We made three different cookies and had six different ice cream sandwich combinations for my wedding. The combos were as follows:
- Shortbread & Chocolate
- Shortbread & Strawberry
- Chocolate Chip & Mint Chip
- Chocolate Chip & Vanilla
- Peanut Butter & Chocolate
- Peanut Butter & Vanilla
As soon as I landed Wednesday, I went to the grocery store and got all of the ingredients I needed.
My shopping list:
- 5lb bag of flour
- 4lb bag of sugar
- vanilla extract 2 oz bottle
- brown sugar 2lb bag
- peanut butter (16 oz)
- Baking Powder
- Baking Soda
- 12 eggs
- 3 12 oz bags chocolate chips
- 3 lbs butter (3 boxes)
- Chocolate Ice Cream 2 quarts
- Strawberry Ice Cream 1 quart
- Vanilla Ice Cream 2 quarts
- Mint Chocolate Chip Ice Cream 1 quart
On Wednesday & Thursday I made the cookie doughs and baked the cookies.
I had 90 guests, so I decided to make 102 sandwiches to be safe (17 of each variety).
I was able to get the cookie yield I needed from a double batch of each kind of cookie.
Note: I did a double batch of the original recipe, not the modified recipe I tested (which is what is linked).
One thing about Lake Tahoe is that it is at a really high elevation. Elevation can have an impact on how your items bake. In order to make sure my cookies turned out how I wanted them to, I test baked one cookie from each batch of dough before baking the rest. I would highly recommend this step pretty much whenever you are baking cookies that you want to display, share, or just ensure turn out properly. It can save you a lot of grief if the first cookie doesn’t turn out right.
I used a 1 oz scoop for the dough and a 3″ in diameter round cookie cutter to ensure uniformity in my cookies. I actually baked them to be a bit large and flat on purpose because I like my sandwiches with flatter cookies and I also wanted to make sure the cookie would spread enough so that I could cut out a perfect circle.
A picture that accurately captures the chaos of making hundreds of cookies in a tiny kitchen.
It may sound tedious, but as we began assembling the sandwiches we found that having the cookies the exact same size was really helpful. I had my family taste testing the scraps as I went so it actually worked out in my favor doing it this way 🙂
Once the cookies had cooled, we put them in the freezer. This step was most helpful for the shortbread, as they can be a bit fragile when are you pushing down on them and can break pretty easily.
On Thursday I began assembling the sandwiches (with the help of my sister and brother in law). We used the largest scoop (it is about 3 oz). We let the ice cream sit out for a few minutes to soften before we began scooping. We would put the scoop in the middle of the cookie (on the back side), and then push another cookie down on top. If the ice cream didn’t fill out evenly, we would use a knife to fill in and smooth the edges.
As soon as the sandwich was finished, it went back in the freezer.
Friday we packaged all of the ice cream sandwiches. We used 10″ parchment rounds to wrap the cookies. We taped the backs and then used sticker labels I had created on VistaPrint to label the front. As soon as the cookie was wrapped, it went back in the freezer.
To transport them to the wedding on Sunday, I rented a cooler, and had my dad pick up some dry ice.
The dry ice kept the ice cream perfectly frozen and not a single sandwich melted. The sandwiches were still frozen when served and they turned out better than I had hoped! It was a success overall and everyone seemed to enjoy them. I don’t know if I would make them myself next time, but I am definitely glad that the dessert I served at my wedding had a personal touch.
Mostly I’m glad I was done by Friday so I could enjoy the weekend!
My husband and me at the Halloween Party we hosted.
My bridesmaids and me in our onesies getting ready. (It was a onesie kind of weekend)