1 ½quart(s)ice creamhomemade or store bought, any flavor
Instructions
For the Cookies:
In a medium bowl, whisk together the flour, cocoa powder, salt, baking powder, and espresso powder. Set aside.
1 ¼ cup(s) all purpose flour, ⅓ cup(s) Dutch process cocoa powder, ½ teaspoon(s) kosher salt, ½ teaspoon(s) baking powder, ¼ teaspoon(s) espresso powder
Using a stand mixer, cream the butter, brown sugar, and granulated sugar on medium speed until the mixture is fluffy, about 3 to 4 minutes.
½ cup(s) unsalted butter, ½ cup(s) light brown sugar, ⅓ cup(s) granulated sugar
Add the egg and vanilla extract, and continue beating until well combined. Reduce the speed to low, and slowly add the cocoa flour mixture a little at a time until incorporated.
1 large egg, ½ teaspoon(s) pure vanilla extract
Form the dough into a disc, wrap it in plastic, 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. It should be easy to roll with a rolling pin, but not sticky.
Lightly flour a silicone mat or piece of parchment paper, and 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.
Use a spatula to transfer the dough to parchment lined baking sheets, and transfer the baking sheets back to the refrigerator for 30 minutes to firm up again.
While the dough is in the refrigerator, preheat the oven to 350°F. Bake the cookies for 10 to 12 minutes until they are just barely crispy around the edges and soft in the center.
Remove the cookies from the oven, allow them to cool on the baking sheet for 5 minutes before transferring to a wire rack. After they’ve cooled completely, transfer them to a parchment lined baking sheet, and place the baking sheet in the freezer.
Wrap the baking sheet in plastic wrap and aluminum foil, and freeze for 2 to 3 hours or up to overnight. (I like to leave the cookies in the freezer until I’m ready to assemble the sandwiches, which is usually several hours or sometimes overnight.)
For the Ice Cream:
Remove the ice cream from the freezer, and allow it to soften in its container. Meanwhile, line a small pan with raised sides (similar to a 10x15 inch jelly roll pan) or a baking pan with 2 or 3 layers of plastic wrap, and allow the plastic wrap to overhang the sides.
1 ½ quart(s) ice cream
Once the ice cream has softened, scoop it into the prepared pan and use a spatula to spread it out into an even layer. Fold the plastic wrap around the pan, adding additional plastic wrap if needed, add a layer of aluminum foil, and freeze for 4 to 5 hours until the ice cream has firmed back up completely.
After the ice cream firms up, work quickly and remove the entire wrap block of ice cream from the pan and place it on a silicone mat.
Assembly:
Unwrap it, and use the same 3-inch biscuit cutter used to cut the cookies. Press straight through the ice cream to cut out circles, and place the ice cream circles onto a frozen cookie. Place a second cookie on top to create a sandwich. Repeat with the remaining ice cream and cookies.
Immediately wrap the entire tray of assembled sandwiches with plastic wrap, and a layer of aluminum foil. Transfer back to the freezer, and allow the cookies to set for 8 hours or up to overnight.
Enjoy cold!
Notes
*The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 1 ice cream sandwich. Actual calories will vary.*For more information, tips, and answers to frequently asked questions, please refer to the post.*Recipe adapted from Kickass Baker Chocolate Baker Ice Cream Sandwiches.