Snickerdoodle Whoopie Pie Ice Cream Sandwiches

Menu Part: 
Dessert
Cuisine Type: 
American
Serves: 
50

Traditional whoopie pies get the ice cream treatment in this dish, which also features chocolate shavings and cinnamon.

Ingredients

2 lb., 4 oz. all-purpose flour
4 1⁄2 tsp. baking powder
1 1⁄2 tsp. salt
1 tbsp. cinnamon
1 lb., 1 oz. butter, room temperature
10 oz. sugar
11 oz. brown sugar
6 eggs
1 1⁄2 cups buttermilk
6 tbsp. milk
1 tbsp. baking soda
1 tbsp. white vinegar
1 1⁄2 tsp. vanilla extract
6 lb. vanilla ice cream
3 lb. bittersweet chocolate shavings 

Steps

1. For cakes: Sift together flour, baking powder, salt and cinnamon. Cream butter and sugars together with paddle attachment until light and creamy. Add eggs and buttermilk and mix until combined.

2. Combine milk, baking soda, vinegar and extract. Add vinegar-milk combination, alternating with sifted dry ingredients, to creamed butter mixture.

3. Scoop batter onto parchment-lined pans using 1-ounce scoop. Allow to rest in cooler before baking. Bake at 350 F for 8 to 10 minutes.

4. To serve, sandwich about 2 ounces ice cream between two whoopie pie cakes and roll in chocolate shavings.

More From FoodService Director

Ideas and Innovation
shrimp lemon

In an interview with Bon Appetit magazine, Victor Clay, a line cook at Nobu Dallas in Texas, reveals his two simple tricks to prep an average of 15 to 20 shrimp per minute.

First, use kitchen shears to split the back of the shrimp. Then, before removing the vein, run the shrimp under cold water, which will loosen the vein. This cuts down on cleaning time, and prevents cooks from having to soak and rinse the shrimp afterward.

Menu Development
beau rivage resort blended burger

Stealth health is so 1998. When author Evelyn Tribole’s original book on sneaking healthy add-ons into meals was published nearly 20 years ago, there may have been a genuine nutrition need to fill. But as today’s diners are increasingly requesting more produce at the center of the plate, another need has taken the lead: a desire for creativity. Here’s how operators are openly blending meat with other ingredients—or eliminating animal products entirely—to take protein to another level.

In April, dining halls at Yale University in New Haven, Conn., began offering the Beyond Burger, a...

Ideas and Innovation
desserts plate

We’re knocking down a wall in our bar area, which will create a more inviting atmosphere and allow us to host a coffee and dessert bar in the space on off nights when the bar is closed.

Industry News & Opinion
nacufs award

Ohio University Director of Culinary Services Rich Neumann was on Wednesday evening awarded NACUFS’ 49th annual Theodore W. Minah Distinguished Service Award, the association’s highest honor.

Neumann’s foodservice career began as an undergraduate at University of Wisconsin at Stevens Point. After his first day as a student cook, he says, his production manager wanted to fire him because he was striving for perfection, not—as she put it—“now and fast.” But he kept with it, eventually moving up to student manager. “If I had quit, I would not be here today,” he says.

During...

FSD Resources