Ice Cream Sandwich Cookies
Source of Recipe
Abigail Johnson Dodge
Recipe Introduction
These are kind of a pain, but very worth the effort. I used them with the Toasted Marshmallow ice cream to make sandwiches recently and taste tested sandwiches made with purchased chocolate wafers and these were significantly better. The recipe calls for a 18 x 13" pan. This is slightly larger than the half sheet pans that I own, so mine was a bit thicker, I guess - still fine, though. You have to pay attention to the directions and cut the parchment paper so that it extends beyond the pan on two sides and roll out the dough evenly all the way to the edges of the pan. Also make sure to thoroughly spray the parchment that you put on top of the dough when you roll it out, otherwise it will stick. The recipe calls for 1 quart of ice cream to fill these cookies - I used a lot less and liked the amount.
List of Ingredients
1 1/4 c. AP flour
1/2 c. cocoa powder
1/2 t. baking soda
1/4 t. table salt
6 T. sweet butter, at room temperature
3/4 c. sugar
1 1/2 t. vanilla
2/3 c. cold milk
Recipe
Preheat oven to 350. Spray the bottom of a 18x13" sheet pan with cooking spray. Cut a piece of parchment paper to cover the bottom of pan and up the sides of the the pan's longer sides. Place in the pan.
Mix the flour, cocoa, baking soda and salt in a small bowl. Beat the butter and sugar together with an electric mixer until well blended - about 3 minutes. Add vanilla and mix well. Add 1/3 of the flour mixture and mix on medium low just until blended. Add half of milk and mix just until blended. Add half of the remaining flour and blend again. Add remaining milk and mix, then beat in the remaining flour mixture.
Spoon the dough evenly over the pan in small spoonfuls. Spread the dough as evenly as possible with an offset spatula. Cut a piece of parchment paper the same size as the pan and spray with cooking spray. Place the parchment over the dough and roll out evenly on the pan (I have a mini rolling pin that I used for this). Remove the paper carefully. Bake 10 - 12 minutes until it passes the toothpick test. Cool to room temperature on a rack.
Lay two long pieces of plastic wrap in a cross shape on a sheet pan. Carefully loosen the cooky from the pan. Invert cooky onto a cutting board. Peel off the parchment. Using a ruler as a guide, trim the edges flat and cut the cooky in half crosswise into two equal pieces. Put one layer, top side down, on the plastic wrap.
Remove ice cream from the freezer. It is easier to work with if it softens slightly, but you don't want it to get too drippy. If it gets too soft, put it back in the freezer for a few minutes. Also it works best if you can cut it into squares, so if you make your own ice cream, pack it into square freezer boxes. Cut the ice cream into slices 1/2 - 3/4" thick and arrange them on the top of the cooky. Using a rubber spatula, spread the ice cream evenly across the cooky or cover with plastic wrap and smooth with your hands. Put the other cooky layer, top side up, over the ice cream. Press gently to spread the ice cream to the edges. Put a piece of plastic wrap over the top and bring the long ends of the plastic on the bottom over to wrap securely. Put the baking sheet in the freezer and chill for at least 4 hours.
Cut into the shapes/sizes that you like and wrap individuallly. You can garnish the sides of the sandwiches with crumbs, sprinkles, mini chips, etc. These keep for two weeks. If at any point these get too soft, just put them on a baking sheet and put back in the freezer for a few minutes.
Makes 12 - 2 3/4" square sandwiches
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