Ice Cream Sandwiches

By KitchenGnome

Ingredients

• 2 Cups Flour
• 1/2 cup + 2 tbsps. cocoa powder
• 1/4 tsps. salt
• 1 Cup butter, room temperature
• 1 1/2 Cups powdered sugar
• 2 large egg yolks
• 1 tsp. vanilla
• 2 quarts ice cream, slightly softened

Details

Servings 12
Adapted from chefscatalog.com

Preparation

Step 1

In a mixing bowl, sift together flour, cocoa and salt. Set aside. In a large mixing bowl, cream together butter and sugar until light and fluffy. Reduce mixer speed to medium. With mixer running add vanilla, and let mix to combine. Add egg yolks, one at a time, allowing them to be mixed into the dough before adding the next. Once egg yolks are incorporated, reduce mixer speed to low, and add in 1/3 of the flour mixture. Let the flour incorporate then add 1/2 of the remaining flour and let it incorporate. Add the remaining flour and beat until a firm dough forms. Scrape the dough out of the mixing bowl and divide into half. Pat each half into a thick rectangle, wrap in plastic and place in refrigerator to chill for 25 to 30 minutes.

Line two 9x13-inch cake pans with plastic wrap. Spread each container of ice cream into one of the pans. Cover with plastic wrap, pressing the plastic onto the surface of the ice cream to keep out air and prevent ice crystals from forming. Place pans flat in freezer to harden ice cream.

Preheat oven to 350 F. Line baking sheets with silicone baking mat or parchment paper.

Remove dough from refrigerator. Place one of the rectangles on a silicone rolling mat or on a surface lightly dusted with powdered sugar. Roll the dough out until about 1/4-inch thickness. Using a 2-3/4 inch square cookie cutter, cut out 12 squares. Using a dough docker or end of a skewer, poke holes into the cookies (three rows of three or as desired). Repeat process with remaining dough. Transfer cookies to prepared baking sheet, leaving room in between to allow for the cookies to spread slightly.

Bake in preheated oven for 15 minutes. Remove from oven and let cool 5 minutes in pan before removing to cooling rack to come to room temperature.

Place 12 cookies face down. Top with a square of ice cream, then top with a second cookie (face-up). Wrap each ice cream sandwich tightly in plastic wrap and store in the freezer until ready to eat.

Makes 12 ice cream sandwiches.