Recipe: Ice Cream Sandwiches

Ingredients

1 ½ sticks butter, at room temperature
½–¾ cup granulated sugar
½ cup extra dark Dutch processed cocoa, sifted
½ cup ground bittersweet chocolate or mixed with some unsweetened chocolate (2 oz)
1 large egg
1 ½ teaspoons pure vanilla extract
1 ⅛ cup all-purpose flour
¼ teaspoon salt

Cream butter and sugar until light and fluffy.
Add cocoa powder, ground chocolate, vanilla, and egg, mixing until combined.
Incorporate flour and salt until a dough forms.
Chill the dough wrapped in plastic for about 1 hour or up to 3 days.
Preheat oven to 350°F.
Dust the cutting board with a flour-cocoa mixture to prevent sticking.
Roll out the dough to ¼ inch thickness and cut into shapes.
Bake for 10 minutes until the surface is no longer glossy and cool on wire racks.
Freeze the cookies until ready to use.
Spread ice cream on a sheet pan and refreeze until hard.
Use a warm cookie cutter to cut shapes from the ice cream.
Assemble the sandwiches and freeze again, decorating as desired.

Servings

12-14

Calories

395

Total fat

29.9g

Total carbohydrates

43.4g

Total protein

6.3g

Sodium

130mg

Cholesterol

144.3mg