Homemade Ice Cream Sandwiches
Indulge in the ultimate chocolate lovers' treat with these decadent homemade chocolate chip ice cream sandwiches. Rich cocoa powder and sweet sugar combine to create chewy and intensely chocolatey cookies that sandwich a creamy layer of chocolate chip ice cream. Perfect for satisfying all your sweet cravings, these ice cream sandwiches are a delightful frozen dessert to enjoy all year round.
— Constant Cookbook
Ingredients
- 1 tablespoon unsalted butter, at room
- temperature, for greasing foil
- 12 tablespoons (1 1/2 sticks) unsalted butter
- 3/4 cup unsweetened cocoa powder
- 1 1/2 cups sugar
- 3 eggs
- 2 teaspoons vanilla extract
- 1 1/2 cups all-purpose flour
- Pinch of salt
- 1 quart chocolate chip ice cream, softened
Instructions
- Preheat an oven to 350°F (180°C). Spray the wells of an ice cream sandwich pan with nonstick cooking spray. Use a pastry brush to brush out any excess spray.
- In a small bowl, whisk together the flour, cocoa powder, baking powder and salt. In a medium bowl, whisk together the melted butter, egg, sugar and vanilla until smooth. Using a silicone spatula, fold in the flour mixture until combined
- Spoon or scoop a heaping 1 Tbs. of the batter into each prepared well and use an offset spatula to spread evenly.
- Bake until a toothpick inserted into the center of a cookie comes out clean, about 11 minutes. Transfer the pan to a wire rack and let cool for 10 minutes, then turn the cookies out onto the rack and let cool completely.
- Place 6 of the cookies, flat side up, on a work surface and scoop about 1/4 cup (2 fl. oz./60 ml) of the ice cream onto each flat side (you will have a little ice cream left over). Top each with one of the remaining cookies, flat side down, pressing gently to spread the ice cream to the edges. Wrap the ice cream sandwiches individually in plastic wrap and freeze for at least 1 hour or up to 3 days before serving. Makes 6 ice cream sandwiches.
- Williams Sonoma Test Kitchen
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