I Scream Sandwich Cookbook Review: Elevating Homemade Frozen Treats with Jennie Schacht

Few things bring as much pure joy and comfort into my life as ice cream. It’s my go-to for celebration, my solace on a tough day, and the perfect antidote to a scorching summer afternoon. There’s hardly an occasion where a scoop of my favorite frozen treat isn’t welcome. But if there’s one thing that elevates ice cream from a simple pleasure to an exquisite experience, it’s sandwiching it between two perfectly baked cookies. The harmonious blend of textures and temperatures, the interplay of creamy and chewy, is simply irresistible. This profound love for the humble yet magnificent ice cream sandwich made me incredibly excited when I first heard about Jennie Schacht’s cookbook, I Scream Sandwich. Initially, I admit, a tiny part of me was skeptical: an entire book dedicated solely to ice cream sandwiches? Could there truly be enough unique content to fill its pages? However, those doubts melted away faster than an ice cream cone on a hot day as soon as I began to flip through the book. The vibrant, mouth-watering photography alone was enough to win my heart, showcasing an array of creative and inspiring combinations that promised to transform my dessert repertoire.

This isn’t just a collection of recipes; it’s an ode to the art of the ice cream sandwich, a comprehensive guide that delves into thoughtful flavor pairings and expert techniques. It quickly became clear that this book was far more than I anticipated, brimming with ideas that would challenge and delight any home baker or ice cream enthusiast.

Why ‘I Scream Sandwich’ Stands Out in the Dessert World

What truly sets I Scream Sandwich apart from other dessert cookbooks is Jennie Schacht’s meticulous approach to crafting these frozen delights. This isn’t a book where you simply take a pre-made cookie and a scoop of store-bought ice cream and call it a day. Far from it. Jennie demonstrates a profound understanding of flavor chemistry and texture dynamics, carefully curating combinations that are both innovative and incredibly delicious. She invests significant thought into which cookies would best complement a specific ice cream or sorbet, creating a symphony of flavors in every bite.

Consider the ingenious pairings she presents: imagine the refreshing tang of Blueberry Sorbet nestled between soft, aromatic Blueberry Muffin Top Cookies, or the tropical escape evoked by Pina Colada Sorbet paired with buttery Macadamia Cookies. Then there’s the comforting indulgence of Cream Cheese Ice Cream perfectly complemented by spiced Carrot Cake Cookies. These aren’t just random pairings; they are carefully engineered culinary experiences, designed to surprise and satisfy the palate.

Beyond the inspired combinations, one of the most valuable aspects of this book for a scratch baker like myself is that Jennie doesn’t just list “12 snickerdoodle cookies” as an ingredient. Instead, she provides a detailed, step-by-step recipe for those snickerdoodle cookies right there within the book. This comprehensive approach means you don’t have to scramble to find a reliable cookie recipe online or settle for store-bought alternatives if you prefer to bake everything from scratch. This convenience is a game-changer, ensuring that every component of your ice cream sandwich is crafted to perfection, aligning with the overall high standard of the book.

While you certainly have the freedom to use your favorite cookie recipe or even high-quality store-bought options, the inclusion of these foundational recipes empowers you to create truly bespoke, homemade ice cream sandwiches from the ground up. It’s a testament to Jennie’s commitment to guiding her readers through every stage of the creative process, making gourmet frozen treats accessible to everyone.

A Taste of Summer: My First Creation

Don’t mind the rushed job I did on assembling them.

For my inaugural dive into the book’s delightful offerings, I chose the “Early Summer Sunrise” recipe, which features Apricot Ice Cream on Snickerdoodle cookies. The decision was practical, driven by a bounty of fresh apricots I had eager to be used in my fridge. From the very first bite, I was captivated. The ice cream was incredibly refreshing, its sweet, delicate creaminess singing in perfect harmony with the soft, cinnamon-sugar-dusted snickerdoodle cookies. The combination was a revelation, a beautifully balanced dessert that tasted like the essence of a warm summer day.

I halved the recipe to make a smaller batch, and, out of necessity, I substituted cornstarch for the tapioca starch (a topic I’ll delve into more deeply shortly). Despite this alteration, the results were still exceptional, affirming the robustness of Jennie’s recipes. While my assembly might have been a bit rushed – a common occurrence in the joyful chaos of home baking – the flavors certainly didn’t suffer. The textural contrast between the yielding cookie and the smooth, cold ice cream, coupled with the bright apricot notes and warm spice of cinnamon, created an unforgettable treat.

Future Frozen Adventures: What’s Next on My List

Having experienced such a stellar first recipe, my excitement for exploring more of I Scream Sandwich has only grown. My list of “must-try” recipes is already quite long, but a few have risen to the top:

• Vanilla Ice Cream on Soft Chocolate Cookie Bars: You simply can’t go wrong with a classic, and I’m eager to see Jennie’s take on this timeless combination. The idea of a soft chocolate cookie bar sounds like the ideal canvas for creamy vanilla.
• Espresso Caramel Swirl Ice Cream on Espresso Fudge Brownies: As a coffee lover, this pairing sounds like a dream come true. The rich bitterness of espresso combined with sweet caramel and decadent fudge brownies promises an intense and sophisticated flavor profile.
• Chocolate Hazelnut Ice Cream on Hazelnut Sandies: The nutty, rich flavors of chocolate and hazelnut are a match made in heaven, and I anticipate a deeply satisfying and elegant ice cream sandwich from this recipe.
• Blueberry Sorbet on Blueberry Muffin Top Cookies: This intriguing combination offers a lighter, fruitier option, perfect for a warmer day. The idea of incorporating muffin tops as cookies is quite clever and promises a unique texture.
• Pina Colada Sorbet on Macadamia Cookies: A taste of the tropics, this pairing sounds like a vacation in dessert form. The crunch of macadamia nuts against the creamy, coconut-pineapple sorbet would be absolutely divine.

Each recipe in the book feels carefully considered, offering a wide spectrum of flavors and textures, ensuring there’s something to tempt every palate and suit every occasion.

Navigating Unique Ingredients: The Case of Tapioca Starch

One minor hurdle I encountered, which is less a criticism of the book and more a reflection of my geographical location, was the frequent call for tapioca starch (also known as tapioca flour). This ingredient is commonly used in ice cream making to improve texture, prevent ice crystal formation, and add a desirable chewiness and stability to the frozen product. Its unique properties contribute to a creamier mouthfeel and help the ice cream maintain its structure, especially when sandwiched between cookies.

Despite its benefits, tapioca starch isn’t a staple in my pantry, and living in a smaller country town meant it was surprisingly difficult to source locally. I searched high and low – by the general flours, near the tapioca pearls, and even in the specialty Asian sections of various stores. My hunt extended to gluten-free aisles, as tapioca flour is a popular gluten-free alternative, but to no avail. While I could certainly order it online or undertake a 40-minute drive over a mountain to a larger metropolitan grocery store, at the time, the effort didn’t seem justified for just a few recipes. Consequently, I opted for a common kitchen substitute: cornstarch.

Cornstarch is a widely available thickener that can often stand in for tapioca starch in many applications. While both are starches and serve to thicken, their chemical structures and resulting textures can differ slightly. Tapioca starch tends to create a slightly gummier, more elastic, and translucent finish, particularly beneficial for the creamy, chewy texture often desired in ice cream. Cornstarch, on the other hand, provides a good thickening property but might result in a slightly firmer or less “stretchy” texture in comparison, and potentially a more opaque finish. In my apricot ice cream, the cornstarch worked well, and the ice cream turned out delicious and had a fine texture. However, I will always wonder if the tapioca starch would have elevated the texture even further, imparting that characteristic chewiness and smoothness. For those in a similar situation, knowing that cornstarch can be a viable substitute is helpful, though the purist in me still yearns to compare the nuanced differences.

Beyond the Pages: Tips for Ice Cream Sandwich Success

Drawing inspiration from Jennie’s detailed approach, here are some general tips for creating perfect homemade ice cream sandwiches, regardless of the recipe you choose:

• Master Your Cookies: The cookie is just as important as the ice cream. Opt for cookies that are slightly chewy, not overly crisp, as very crisp cookies can shatter when bitten into with frozen ice cream. They should be sturdy enough to hold the ice cream without crumbling but soft enough to be easily eaten.
• Perfect Ice Cream Consistency: For easy spreading and assembly, your ice cream should be slightly softened but not melted. Take it out of the freezer about 10-15 minutes before you plan to assemble.
• Work Quickly and Efficiently: Ice cream melts fast! Have all your components ready before you begin assembly. Work in batches if necessary, returning ice cream and assembled sandwiches to the freezer promptly.
• Even Spreading: Use an offset spatula or the back of a spoon to spread the ice cream evenly to the edges of one cookie, then gently top with the second cookie. Press lightly to ensure a good seal.
• Shape and Trim (Optional): For perfectly uniform sandwiches, you can trim the edges of your assembled sandwiches with a sharp knife after a brief freeze. This also helps seal the edges.
• Proper Storage: Once assembled, wrap each ice cream sandwich individually in parchment paper, plastic wrap, or foil. Store them in an airtight container in the freezer. This prevents freezer burn and keeps them fresh for longer.
• Embrace Customization: Don’t be afraid to experiment with your favorite cookie and ice cream flavors. The beauty of homemade treats lies in your ability to tailor them to your exact preferences.

Final Thoughts: A Must-Have for Dessert Lovers

Despite the minor ingredient sourcing challenge, Jennie Schacht’s I Scream Sandwich cookbook is an absolute triumph. It transcends the typical dessert book by offering not just recipes, but a philosophy for creating truly exceptional frozen treats. Her dedication to thoughtful flavor combinations, paired with the convenience of including comprehensive cookie recipes, makes this book an invaluable resource for anyone who loves to bake and enjoys gourmet desserts.

Whether you’re a seasoned baker looking for fresh inspiration or a dessert enthusiast eager to elevate your homemade ice cream game, this book is for you. It’s vibrant, inspiring, and above all, genuinely delicious. I highly recommend it to anyone looking to add a touch of creative flair and unparalleled taste to their sweet repertoire. Get ready to embark on a delightful journey of crafting the perfect ice cream sandwich, one ingenious combination at a time.

Disclosure: I was offered one copy of I Scream Sandwich to review and one copy to giveaway. All opinions and photos are my own. There are also Amazon Affiliate links in this post, which means I may earn a small commission if you make a purchase through them, at no extra cost to you.