More cake than cookie, these frozen snacks are a summertime staple. While not necessary, these chocolatey cookies can be baked in a specialty pan to give them the dimpled texture that store-bought ice cream sandwiches have.
SERVES 8
INGREDIENTS
- ½ cup unsalted butter, melted
- ½ cup sugar
- 2 teaspoons vanilla
- 1 large egg, beaten
- ½ cup all-purpose flour
- ¼ cup unsweetened cocoa powder
- Pinch salt
- 4 cups softened ice cream
PREPARATION:
- Preheat the oven to 350°F. Prepare a 10 × 15 rimmed baking sheet with parchment paper, leaving a 2 overhang on the short sides.
- In a medium bowl or bowl of stand mixer, whisk butter, sugar, and vanilla. Add in egg and continue to whisk. Finally, whisk in flour, cocoa powder, and salt until well combined.
- Spread batter onto the prepared baking sheet until even. Bake for 10 minutes, until set.
- Remove from oven and allow to cool on a wire rack. Once cooled, remove the cake and parchment using the overhang. Cut the cake into two halves. Spread the softened ice cream over one half and top with the other cake half.
- Return the prepared dessert to the baking pan, wrap it tightly in plastic, and place in the freezer for 5 hours or overnight.
- Before serving, remove from freezer and cut into 8 rectangles using a serrated knife. Serve immediately or wrap in squares of parchment paper and return to freezer.
Serving Suggestions:
- No one said vanilla ice cream must be used here. For a Neapolitan treat, spread equal parts strawberry, chocolate, and vanilla ice creams between the cake layers. Banana, peanut butter, or caramel ice creams or gelatos would also be incredible choices.
