Ice Cream Sandwiches

Whisk together the flour, cocoa powder, salt, baking powder, and espresso powder. Set aside.

Using a stand mixer, cream the butter, brown sugar, and granulated sugar on medium speed until the mixture is fluffy.

Add the egg and vanilla extract, and continue beating until well combined.

Reduce the speed to low, and slowly add the flour mixture a little at a time until incorporated.

Form the dough into a disc, wrap it in plastic wrap, and refrigerate for 1-2 hours until firm.

After the dough firms up, remove it from the refrigerator and allow it to set at room temperature for 5 to 10 minutes.

Roll the dough until it’s about ⅛-inch thick. Use a large biscuit cutter (about 3-inches in diameter) to cut circles into the dough.

Refrigerator for 30 minutes to firm up. Bake on 350°F for 10-12 minutes, cool, and freeze for 2-3 hours.

Smooth softened ice cream in a small pan lined with plastic wrap, cover, and refreeze.

Remove the ice cream from the pan, and use the same biscuit cutter to cut the ice cream filling and place it on the cookies. Add the top cookie and freeze for 8 hours.

Enjoy the ice cream sandwiches cold, and wrap leftovers in plastic wrap to refreeze.

For more recipes, check out More Than Meat and Potatoes!