These ice cream sandwiches are a little fussy, but really fun to serve. Make several different kinds. I made waxed paper bags to put them in and closed them with a sticker. You can use Ben and Jerry’s ice cream in different flavors or soften any brand of vanilla and mix in crushed Butter Fingers or Heath bars. Strawberry Hagen Daas is also very good.
This is from Rebecca Rather Pastry Queen Parties. Makes about 20 sandwiches.
Cookies
3/4 (1 1/2 sticks) butter at room temp.
1 1/2 cups firmly packed golden brown sugar
1 Tbs. vanilla extract
2 large eggs
1 1/2 cups all purpose flour
1/3 cup unsweetened dark cocoa (if you can’t find it use Hershey’s)
1/2 tsp. kosher salt
1/2 tsp. baking soda
Preheat oven to 350 degrees. Lightly coat a baking sheet with cooking spray or line it with parchment paper.
To make the cookies: using an electric mixer fitted with the paddle attachment, beat the butter, sugar, and vanilla together on medium high speed until fluffy, about 2 minutes. In a bowl, sitr together the flour, cocoa, salt, and baking soda until combined. Pour the dry ingredients in to the butter mixture and beat on low speed until just incorporated. Cover the dough with plastic wrap and refrigerate for 15 to 30 minutes for easier scooping. Using a 2-inch scoop, drop mounds of dough about 2 inches apart on the baking sheet. Bake until there is no visible raw dough on top, 9 minutes. With a spatula, transfer them to a wire rack until completely cool. Can freeze at this point. Thaw ice cream for about 15 minutes. Place the cookies on a work surface, flat side up. Using an ice cream scoop, drop a rounded scoop of ice cream on the cookie. Top with another cookie and using a spatula, smash gently until ice cream comes just to the edge of cookie. Place in a wax paper bag or in tupperware and place in the freezer while working on the rest of the batch.
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