Labor Day is just around the corner and these ice cream sandwiches would be just the thing to serve at an end of summer barbecue.
The cookie recipe is from Julie Richardson of Baker & Spice and used to make their coffee and chocolate sandwich cookies. I love Julie's recipe and have been thinking for some time I should use the cookie recipe to make ice cream sandwiches.
I halved the original recipe and used a 3-inch round cutter to make 24 cookies. After filling the baked and cooled cookies with a scoop of softened ice cream, be sure to put them back in the freezer for at least 4 hours before serving.
Ice Cream Sandwiches
Makes 12
3/4 cup granulated sugar
3/4 cup unsalted butter (room temperature)
1 1/2 teaspoons vanilla
1 egg
2/3 cup Dutch Process Cocoa powder
1 1/4 cup all-purpose flour
2 teaspoons espresso powder
1/4 teaspoon fine sea salt
Using a hand held mixer or a stand mixer with the paddle attachment, cream the butter and sugar together on medium-high speed for 5 minutes or until light, scraping down the bowl occasionally as needed.
Add the vanilla. Add the egg. Add the sifted cocoa powder on low speed until combined.
Blend the flour, salt and espresso powder together and add to butter mixture until just combined.
Chill the dough for at least one hour.
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| Wrap the dough and chill for at least 1 hour before rolling out. |
Preheat oven to 325 degrees.
Roll dough out on a lightly floured surface to approximately a 1/4 inch thick.
Use a 3-inch round cutter to cut cookies and place on a parchment lined baking sheet.
Bake for 6 to 8 minutes or until cookies are no longer shiny but still soft in the middle.
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| Cookies baking. |
Cool completely before filling with vanilla ice cream.
To Fill the Cookies:
Let your ice cream soften in the refrigerator for 10 to 15 minutes.
Put one scoop on a cookie and gently top with another cookie.
Immediately put the ice cream sandwiches in the freezer to set for at least 4 hours before serving.
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