Homemade Chocolate Ice Cream Sandwiches

Products Used

Ingredients

    *Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.

    Directions

    1. Preheat oven to 350°F.
    2. Combine and sift together flour, cocoa powder, salt and baking powder. Set aside.
    3. With hand held mixer or stand mixer beat soft butter and sugar until light and creamy. Add egg and vanilla extract. Add sifted ingredients and mix until dough forms, do not overmix.
    4. Press dough 1/4 inch thick on a cookie sheet lined with plastic food film and place in refrigerator until firm enough to be rolled, about 30 to 45 minutes.
    5. Press dough briefly together to form a ball. Place powdered sugar in a sieve and dust the work surface and dough with a thin layer.
    6. Roll dough about 1/6 to 1/8-inch thick. Cut into circles about the size of a large ice cream scoop and place on parchment lined cookies sheets about 1/2 inch apart.
    7. Place in oven and bake until the surface is set but is still soft, about 11 to 13 minutes.
    8. Once cooled fill with ice cream and serve.
    9. To prepare ice cream, combine milk with sugar and return to refrigerator for at least 30 minutes to ensure that sugar will fully dissolve. Add remaining ice cream ingredients and churn according to ice cream maker directions.
    Dixie Crystals Insight

    The dough is rolled in powdered sugar instead of flour. Flour often leaves grey streaks on the surface of baked chocolate cookies but powdered sugar will dissolve during baking leaving a nice sheen and delicious taste.

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