Ice Cream Sandwiches

[DanielleM]

Ice Cream Sandwiches

Serves 8 as Dessert.

This is Cook's Illustrated's take on the cardboard-y, flavorless version you find at the grocery store.

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Ice Cream Sandwiches

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Makes eight 3-inch sandwiches

• 1 c unbleached all-purpose flour (5 ounces)
  
• 1/2 c Dutch-processed cocoa powder (1 1/2 ounces)
  
• 1/4 tsp table salt
  
• 1/8 tsp baking soda
  
• 2 large eggs
  
• 2/3 c granulated sugar (about 4 3/4 ounces)
  
• 1/4 c chocolate syrup (2 3/4 ounces)
  
• 8 T unsalted butter (1 stick), melted
  
• 2 pt vanilla ice cream , chocolate ice cream, or coffee ice cream
  

1. Preheat oven to 350* with oven rack set in the middle. Spray a 17 1/2 x 12" half-sheet pan or 17 x 11" jellyroll pan with cooking spray and line with parchment.

2. Sift the flour, cocoa, salt, and baking soda into a medium bowl.

3. Beat the eggs, sugar, and chocolate syrup in a large bowl until light brown in color. Add the melted butter and whisk everything together.

4. Add the dry ingredients (flour thru baking soda) to egg mixture. Gradually incorporate dry ingredients into wet. Stir until the mixture is evenly moistened. Pour batter into prepared baking sheet and spread batter evenly in pan.

5. Bake until the cookie springs back when touched with finger, about 10 to 12 minutes. Cool in the pan on cooling rack 5 minutes, then run a knife around the edge of the baking sheet to loosen. Invert cookie onto work surface and peel off parchment. Cool to room temperature, about 30 minutes.

6. Using a 2 3/4- to 3" round biscuit cutter, cut 16 rounds from the baked cookie.

7. Slice eight 3/4"-thick rounds from ice cream pints. Peel away container. Use the same size biscuit cutter to cut rounds out of each ice cream slice, so they will fit the cookies. Assemble ice cream sandwiches.

8. Serve immediately or place sandwiches on foil-lined baking sheet, cover tightly with another sheet of foil, and freeze up to 3 hours. To store sandwiches longer, wrap individually in wax paper, then with foil; freeze for up to 7 days. Let sandwiches frozen for more than 30 minutes stand at room temperature for 10 minutes before serving.

Keywords: Dessert, Chocolate

( RG1669 )