Looking for a self-contained dessert to eat out by the pool but tired of popsicles? Check out our story on ice cream sandwiches today in LENS, then try this recipe.
Adapted from “Cookies & Cream,” by Tessa Arias. The dough is somewhat sticky; we found it easier to handle after chilling it for 30 minutes.
• 1 cup plus 2 tablespoons flour
• 1/4 cup plus 2 tablespoons unsweetened Dutch-process cocoa powder
• 3/4 teaspoon baking soda
• 1/2 teaspoon fine sea salt
• 1 1/2 sticks (12 tablespoons) unsalted butter, at room temperature
• 3/4 cup sugar
• 2 large eggs
• 1/2 teaspoon vanilla
Heat oven to 375 degrees. In a medium bowl, sift together flour, cocoa, baking soda and salt. In a separate bowl, beat butter and sugar with an electric mixer at medium-high speed until smooth and well combined, one to two minutes. Beat in eggs and vanilla. On low speed, gradually add flour mixture; beat until combined. Refrigerate, 30 minutes.
Drop 2 tablespoon-size balls of dough onto parchment-paper lined baking sheets. Slightly flatten each. Bake nine to 10 minutes, rotating sheets halfway through baking. Cool on baking sheets five minutes; transfer to wire racks. Cool completely. Freeze cookies until firm, at least one hour.
To assemble, top of one cookie with a scoop of slightly softened ice cream. Top with another cookie. Gently press down to form a sandwich. Wrap the sandwich in parchment or wax paper; freeze immediately. Repeat with remaining cookies. Freeze at least one hour before serving.
Makes about 18 cookies, enough for nine sandwiches.