Chocolate Cookies for Ice Cream Sandwiches

Photo by Barb D.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1/2

    cup (113 grams) unsalted butter, melted

  • 1/2

    cup (100 grams) white granulated sugar

  • 1

    large egg

  • 1

    teaspoon pure vanilla extract

  • 1/2

    cup (65 grams) all purpose flour

  • 1/4

    cup (25 grams) unsweetened cocoa powder

  • 1/4

    teaspoon salt

  • 4

    cups (2 pints) (950 ml) Ice Cream (Homemade or Store Bought), slightly softened -

  • 10

    x 15 inch (25 x 38 cm) rimmed baking sheet

  • Parchment paper

Directions

Preheat oven to 350 degrees F (180 degrees C) and place rack in center of oven. The first time I made this, I used parchment paper in a 10 x 15 inch (25 x 38 cm) baking pan. The second time, I slipped a silicone sheet (Sil-Pat) over a cookie tray and just spread the mixture on it carefully. Both methods worked, but I prefer the less hassle of the cookie sheet. Chop up your butter and microwave it for 30 seconds to a minute. Alternatively, melt it over low heat on the stove. Stir stir stir, to make sure all of the butter is melted, but not boiling. In a large bowl, whisk together the melted butter and sugar. Whisk in the egg and vanilla extract. Add the flour, cocoa powder, and salt and stir until combined and smooth. Spread the batter evenly in the prepared pan. This is made easier by use of an offset spatula. You don't need one, but they're pretty cheap, and I've been using mine far more than I thought I would! Bake for about 10 minutes turning the pan around halfway through cooking, so one side doesn't get more brown than the other. The cake is done when it is dry to the touch and the edges just begin to pull away from the sides of the pan. Remove from oven and place on a wire rack to cool. Gently lift the cake onto a cutting board. With a serrated knife, cut the cake in half crosswise. Place one half of the cake, top side down, on a large piece of plastic wrap. Spread with the softened ice cream, smoothing with a spatula. Top with the remaining half of cake, top side up. Wrap tightly in plastic wrap. Place in the freezer until firm, about two hours or overnight. Cut into sandwiches and wrap individually. These will store in the freezer for up to 1 week.

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