Ice cream sandwiches

Traditional handcrafted ice cream sandwiches feature a soft vanilla ice cream in the center and a chocolate biscuit shell.

Components

1. 1. Half a gallon of ice cream
   2. Two and a half cups all-purpose flour

1. 1. 1 cup (minus 2 teaspoons) cocoa powder
   2. three-quarters teaspoon of salt
   3. 1 cup of sugar, granulated

1. 1. 1/4 cup of butter without salt
   2. two yolks from eggs
   3. Two tsp of essence from vanilla

Guidelines

• • Ice cream can be softened slightly by letting it sit at room temperature for half an hour. Press parchment paper into a 9 x 13-inch pan, letting the paper overhang the sides.
  • Smooth surface of ice cream after pressing into pan. Freeze until totally solid, or for at least one hour.
  • Turn the oven on to 350°F. Use parchment paper to line two baking sheets

• • Combine the flour, cocoa, and salt in a medium-sized basin and mix until thoroughly combined.
  • Using the paddle attachment, add the butter and sugar to the bowl of a stand mixer and mix on medium speed for a minimum of one minute. Add vanilla and yolks and stir. Add the dry mixture gradually until barely mixed.
  • After dividing the dough in half, shape each half into a 5-inch square. Cover dough with plastic wrap and refrigerate until solid, at least 30 minutes.

• • Each dough portion should be rolled into an 8 by 12-inch rectangle on a surface dusted with flour.
  • Cut the dough into six pieces by cutting it into 2-inch lengths along the 12-inch side
  •  To get 12 4×2 pieces, cut each piece in half down the middle.

• Place each of the ice cream reactangle on top of  cookies and place another cookies on to
• Repeat the process Notes
  • To make softer cookies, wrap each one in parchment or wax paper and place it in the freezer overnight. Alternatively, serve the cookies right away if you prefer them crunchy