
Ice Cream Sandwiches
Ice Cream Sandwiches
John Kanell @preppykitchen
Ingredients
For the Cookies
- 1 cup unsalted butter
- 1 cup sugar
- 1 large egg
- 1/4 cup corn starch
- 2 cups all-purpose flour
- 3/4 cups cocoa powder
- 1/2 tsp salt
- 1 tsp vanilla extract
- 1 tsp almond extract
For the Assembly
- 1 pint Chocolate Ice Cream
Instructions
- Preheat oven to 350°F degrees.
- Combine butter and sugar in a bowl. Mix on medium-low speed with a paddle attachment. Mix until incorporated. Don’t over mix.
- Add eggs and mix and scrape the sides of the bowl.
- Stir in vanilla.
- Sift together flour, corn starch, cocoa, and salt.
- Add in flour mixture to the bowl. Mix at low speed for 30 seconds.
- The dough is ready when it sticks to the paddle. Do not over mix.
- Roll out the dough between 2 pieces of parchment paper.
- Use a round cookie cutter to cut out circles.
- Bake for 8-12 minutes or until centers are set.
- Let cool, then wrap and store in refrigerator if making ahead.
For the Assembly
- Take 1 pint of chocolate ice cream, cut vertically down the side of the container, and peel open.
- Cut the ice cream into slices.
- Using the same cookie cutter to cut the ice cream.
- Push the ice cream out of the cookie cutter and onto the cookie.
- Place the other cookie on top to finish your sandwich.
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