Chocolate Whoopee Pie Ice Cream Sandwiches

Menu Part: 
Dessert
Cuisine Type: 
American
Serves: 
80 servings

Chocolate cookies surround vanilla ice cream and chopped almonds to make a new take on the traditional whoopee pie.

Ingredients

15 oz. dark couverture chocolate
2 lb. + 10 oz. brown sugar
9 whole eggs
10 oz. canola oil
10 oz. room-temperature butter
2 lb. + 13 oz. all-purpose flour
6 oz. cocoa powder
5 tsp. baking powder
5 tsp. baking soda
5 tsp. salt
51⁄3 cups buttermilk
6 lb. vanilla ice cream
3 lb. candied chopped almonds 

Steps

1. For cakes, melt chocolate and cool slightly, so it remains fluid. Beat brown sugar, eggs, oil and butter in mixer with paddle. Mix in melted chocolate.

2. Sift remaining dry ingredients together. Add to creamed butter, alternating with buttermilk. Scrape down sides of bowl between additions.

3. Allow batter to sit for 30 minutes. Scoop onto parchment-lined pans using 1-oz. scoop. Bake at 350°F for 10 to 15 minutes.

4. To serve, sandwich about 2 oz. ice cream between two whoopee pie cakes and roll in chopped almonds.

Recipe by Oracle, Redwood Shores, Calif. (Bon Appétit)  

More From FoodService Director

Industry News & Opinion

Risley Dining Room at Cornell University in Ithaca, N.Y., has just become 100 percent gluten-free, 14850.com reports.

For the past two years, the university has slowly phased out gluten in the dining hall’s menu by eliminating it in its stir fries, biscuits and brownies.

Instead of offering gluten-free versions of typical college fare, including pizza and pasta, the dining service team aimed for more sophisticated restaurant-style items.

Along with being gluten-free, Risley is also peanut free and tree-nut free.

The dining room is the second college eatery...

Industry News & Opinion

James Madison University in Harrisonburg, Va., recently hosted a weeklong program called Weigh the Waste, which aimed to show students how much food gets wasted in dining halls, The Breeze reports.

Throughout the week, students placed food they were about to throw away on a scale located near the trash bins at one of their dining halls. At the end of the week, the school tallied the waste and saw that 817 pounds of food had been wasted.

School officials hope that the annual program, which it’s hosted since 2015, will remind dining hall patrons to only take as much food as...

Industry News & Opinion

The University of Maryland will begin offering weekly specials at all of its dining halls this semester, The Diamond Back reports.

The weekday specials will allow Dining Services to offer past menu items that students miss as well as new dishes students have been requesting, according to a spokesperson.

Students can find out which specials are being offered each week via dining hall table tents as well as through Dining Services’ social media. During select weeks, the specials may reflect a particular theme, such as Taste of the South.

Read the full story via...

Ideas and Innovation
email computer screen

Communication is key, and [managers] are busy too. One tip I picked up from another director was to label my subject line with the header “action,” “information” or “response” followed by a brief description of the email contents. That way they can filter through their inboxes during their busy days to know which emails need their attention immediately and which they can save to read later.

FSD Resources