Ice Cream Sandwiches
Homemade chocolate mocha cookie ice cream sandwiches with a texture that surpasses store-bought versions. Perfect as a refreshing summer snack or post-dinner dessert.
Ingredients
all-purpose white flour
2 1/4 cups
coffee or water
1 tablespoon
unsweetened Dutch-process cocoa powder (sifted after measuring, if lumpy)
2/3 cup
vanilla extract
2 teaspoons
salt
1/2 teaspoon
baking powder
1 teaspoon
unsalted butter (slightly softened)
3/4 cup plus 2 tablespoons (1 3/4 sticks)
corn oil or other flavorless vegetable oil
2 tablespoons
sugar
Generous 1 1/3 cups
ice cream (such as vanilla, fudge ripple, chocolate-chip mint, coffee, or fudge chunk)
About 1 quart
Chocolate jimmies, chopped nuts, or colored sprinkles (for topping (optional))
large egg
1
Instructions
1
Prepare dry ingredients
In a large bowl, thoroughly stir together the flour, cocoa, and baking powder; set aside.
2
Cream butter and sugar
In a large bowl, with an electric mixer on low, then medium, speed, beat together the butter, oil, and sugar until lightened and fluffy. Add the egg, coffee or water, vanilla, and salt and beat until well blended and smooth.
3
Combine dough
Beat or stir in the flour mixture until evenly incorporated. Let the dough stand for 10 to 15 minutes, or until firmed up slightly.
4
Roll and chill dough
Divide the dough in half. Place each portion between large sheets of wax paper. Roll out each portion a scant 1/4 inch thick; check the underside of the dough and smooth out any wrinkles that form. Stack the rolled portions (paper still attached) on a baking sheet. Refrigerate for 45 minutes, or until chilled and firm but not hard, or freeze for about 20 minutes to speed chilling.
5
Preheat oven
Preheat the oven to 350 degrees F. Grease several baking sheets or coat with nonstick spray.
6
Cut cookies
Working with one portion at a time and leaving the remaining dough chilled, gently peel away, then pat one sheet of wax paper back into place. Flip the dough over, then peel off and discard the second sheet. Using a large, sharp knife, cut the dough into 1 3/4-by-4-inch rectangles, or cut into rounds using a 3-inch or similar round or fluted cutter. Using a spatula, carefully transfer the cookies to the baking sheets, spacing about 2 inches apart. Using the lightly oiled tines of a fork, deeply prick each cookie in a decorative design and score with a small, sharp knife as shown in the photograph, if desired. Reroll any dough scraps; chill the dough. Continue cutting out the cookies until all the dough is used.
7
Bake cookies
Bake the cookies, one sheet at a time, in the upper third of the oven for 8 to 11 minutes, or until just firm when pressed in the centers. Reverse the sheet from front to back halfway through baking to ensure even browning. Transfer the sheet to a wire rack and let stand until the cookies firm up slightly, 1 to 2 minutes. Using a spatula, transfer the cookies to wire racks. Let stand until completely cooled.
8
Freeze cookies
Freeze the cookies for at least 1 hour or up to 1 month before assembling the sandwiches.
9
Assemble sandwiches
Spread 1/3 to 1/2 cup ice cream on the underside of one cookie. Top with a second cookie about the same size. Press down slightly until the ice cream squeezes out to the edges. Pack the sandwiches in individual plastic bags, seal tightly, and return to the freezer for at least 3 hours or up to several days before serving. Serve the sandwiches as is or, if desired, dip the ice-cream edges into jimmies, nuts, or colored sprinkles before serving.
