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Ice cream sandwiches
Traditional handcrafted ice cream sandwiches feature a soft vanilla ice cream in the center and a chocolate biscuit shell.
Components
- Half a gallon of ice cream
- Two and a half cups all-purpose flour
- 1 cup (minus 2 teaspoons) cocoa powder
- three-quarters teaspoon of salt
- 1 cup of sugar, granulated
- 1/4 cup of butter without salt
- two yolks from eggs
- 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
