| Total: | 1 hr 30 min |
| Prep: | 35 min |
| Cook: | 55 min |
Ingredients
- 1/2 cup all-purpose flour
- 1/2 cup Dutch process cocoa powder
- 1/2 teaspoon fine salt
- 1/4 teaspoon baking powder
- 6 tablespoons unsalted butter, softened
- 2 tablespoons shortening
- 1 cup sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 (1-pint) containers ice cream (any flavor)
Instructions
- 1. Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper.
- 2. In a small bowl, whisk together the flour, cocoa powder, salt, and baking powder. In another bowl, beat the butter, shortening, and sugar together with an electric mixer until fluffy. Beat in the eggs and vanilla, beating until smooth. With a spoon, stir in the flour mixture, stirring just until you have a smooth dough.
- 3. Using a 2 tablespoon cookie dough scoop, drop 6 mounds of dough on each baking sheet, leaving a couple inches between each cookie. Bake until the cookies are firm around the edges and soft in the middle, about 15 minutes. (For even baking, rotate the pans from top to bottom and back to front halfway through baking.) Using a spatula, transfer the cookies to a wire rack and cool completely.
- 4. Meanwhile, turn the ice cream pints on their sides and use a serrated knife to slice through the containers, cutting each into 3 even rounds. Place the ice cream disks on a baking sheet and freeze until ready to assemble the sandwiches.
- 5. To assemble, peel the cardboard from the ice cream disks and sandwich each disk between 2 cookies. Serve the sandwiches immediately, or wrap individually in plastic wrap and freeze up to 1 week.
Reviews
horrible
These were tasty but they did not come out flat like the picture. I had to roll them out after they baked otherwise it would have been like a cookie. I was hoping for a caravel ice-cream sandwich texture, but not so. More like a chewy cookie, which is why I gave it 3 stars.
ice cream sandwiches
These ice cream sandwiches turned out GREAT! They were easy enough to do with the my kids and they tasted awesome! The cake/cookie part is soft but without getting gooey after being in the freezer. They are also perfectly thin (not too much cake, but not so thin they fall apaprt. I did use regular cocoa powder instead of dutch process and sifted it. I also used a 1.5 tablespoon scoop and cooked for 10 minutes, and that size was plenty big. Finally I added about a tablespoon of strongly brewed, cooled coffee.