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LOCATION: Recipes >> Desserts Frozen >> Icecream Sandwiches 01

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Ice Cream Sandwiches

2 cups all purpose flour
1/4 cup plus 3 tablespoons unsweetened cocoa powder
1/4 teaspoon baking powder
1/4 teaspoon salt
1 stick (4 ounces) plus 3 tablespoons unsalted butter, at room temp
3/4 cup sugar
1 egg
1 teaspoon vanilla extract
2 to 2 1/2 pints vanilla or coffee ice cream

Preheat oven to 350F. Line a 10 1/2 by 15 1/2 inch jellyroll pan
with parchment paper or aluminum foil with the dull side up, pressing
it along the edge and leaving an overhang on all sides. Butter
the paper. Sift together the flour, cocoa, baking powder and salt.

In an electric mixer, beat the butter at moderately high speed
until light and creamy. Scrape down the sides of the bowl. With
the mixer on, gradually add the sugar; scrape down the sides of
the bowl. Add the egg and vanilla and beat until well blended.
Reduce the speed to very low and add the flour mixture. Mix until
just barely blended; do not overmix. Turn off the machine and
finish mixing by hand with a large rubber spatula (the dough should
ahve the consistency of modeling clay; if too dry, add a few drops
of cold water).

Transfer the dough to the prepared pan. Unsing your fingers, press
the dough over the bottom of the pan to an even thickness. With
a toothpick, make holes in the dough at 1/2 in intervals.

Bake until the cookie is set and the surface looks slightly dry,
8 to 9 minutes. Do not overbake, or it will be brittle. Transfer
the pan to a wire rack. Cut the cookie in half crosswise while it
is still hot, then let cool completely.

Place the ice cream in the refrigerator to soften until spreadable,
about 10 minutes. Holding the edges of the parchment paper, lift
off the cookie and place it on a work surface. Place a clean sheet
of foil in the baking pan. With two spatulas, carefully transfer
one of the cookie halves to the foil. Gently spread the ice cream
over this half of the cookie in an even layer 3/4 inch thick,
leaving a narrow border on all sides. With two spatulas, carefully
set the second cookie on top and press very gently into place.
Smooth the sides. Cover the sandwich wtih plastic wrap and freeze
until the ice cream is hard, about 2 hours.

Remove the sandwich from the freezer and let stand for about 5
minutes to make it easier to cut. Dip a large chef's knife in hot
water, wipe dry and cut the sandwich into 6 even rectangles. If
you are not serving them immediately, wrap each sandwich individually
in plastic wrap and store in the freezer for up to a week.

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