Ingredients
1/2 sticks butter, melted and cooled slightly, + more room temperature butter for pan
1 cup all purpose flour
3/4 cup cocoa powder
3/4 teaspoon baking powder
1/2 teaspoon coarse salt
1 cup granulated sugar
2 large eggs
2 teaspoons vanilla
2 pints ice cream
Instructions
Heat oven to 350F. Butter 13x18" rimmed baking sheet and line with parchment paper (buttering the pan makes the parchment paper stick so it doesn't move around when you pour on the batter).
Combine all dry ingredients. In a separate bowl, whisk together melted butter and sugar until creamy. Add eggs, one at a time, and beat until smooth. Add vanilla. Combine with the flour mixture and beat until smooth.
Scrape batter into pan, and using an offset spatula, smooth batter into a thin, even layer. leave a small border of parchment paper around the edges.
Bake until cookie is set, about 10 minutes. Transfer to a rack to cool completely. Optional: evenly poke holes into the cookie like the good ol' fashioned ice cream sandwiches you find in stores. I used a chopstick, but you can also use a meat thermometer.
When ready to assemble, remove ice cream from freezer and let soften slightly, but move quickly, as you can't work with melted, liquidy ice cream. If you have time, I would actually suggest preparing the ice cream ahead of time: find a casserole dish or pan with some depth that is about half the size of your baking sheet that will be used to make the cookie. Line the dish with parchment paper or plastic wrap, and then evenly spread the ice cream in the dish, creating an even layer about 1 inch thick. Freeze until hard again, at least one hour.
To assemble, cut the cookie in half. If ice cream is already prepared, place layer of ice cream on top of one of the cookie halves (cut ice cream to size, as needed) and then place other cookie half on top. If ice cream is not already prepared in shape, quickly spread a layer of ice cream on top of one of the cookie halves and top with the other. Immediately wrap the big sandwich tightly in parchment paper to keep the shape, and freeze until firm, at least 2 hours.
Then, cut to size to serve.
My first time making these turned out okay, but not great, and definitely a bit ugly. I did not spread the batter thinly enough, so the cookie sandwich was a bit fat. I was also too lazy to actually measure out the size of the cookies and just eyeballed everything for the holes and the cutting, which led to uneven sized sandwiches. Lesson learned...but at least they're edible!
1/2 sticks butter, melted and cooled slightly, + more room temperature butter for pan
1 cup all purpose flour
3/4 cup cocoa powder
3/4 teaspoon baking powder
1/2 teaspoon coarse salt
1 cup granulated sugar
2 large eggs
2 teaspoons vanilla
2 pints ice cream
Instructions
Heat oven to 350F. Butter 13x18" rimmed baking sheet and line with parchment paper (buttering the pan makes the parchment paper stick so it doesn't move around when you pour on the batter).
Combine all dry ingredients. In a separate bowl, whisk together melted butter and sugar until creamy. Add eggs, one at a time, and beat until smooth. Add vanilla. Combine with the flour mixture and beat until smooth.
Scrape batter into pan, and using an offset spatula, smooth batter into a thin, even layer. leave a small border of parchment paper around the edges. Bake until cookie is set, about 10 minutes. Transfer to a rack to cool completely. Optional: evenly poke holes into the cookie like the good ol' fashioned ice cream sandwiches you find in stores. I used a chopstick, but you can also use a meat thermometer.
When ready to assemble, remove ice cream from freezer and let soften slightly, but move quickly, as you can't work with melted, liquidy ice cream. If you have time, I would actually suggest preparing the ice cream ahead of time: find a casserole dish or pan with some depth that is about half the size of your baking sheet that will be used to make the cookie. Line the dish with parchment paper or plastic wrap, and then evenly spread the ice cream in the dish, creating an even layer about 1 inch thick. Freeze until hard again, at least one hour.
To assemble, cut the cookie in half. If ice cream is already prepared, place layer of ice cream on top of one of the cookie halves (cut ice cream to size, as needed) and then place other cookie half on top. If ice cream is not already prepared in shape, quickly spread a layer of ice cream on top of one of the cookie halves and top with the other. Immediately wrap the big sandwich tightly in parchment paper to keep the shape, and freeze until firm, at least 2 hours. Then, cut to size to serve.
My first time making these turned out okay, but not great, and definitely a bit ugly. I did not spread the batter thinly enough, so the cookie sandwich was a bit fat. I was also too lazy to actually measure out the size of the cookies and just eyeballed everything for the holes and the cutting, which led to uneven sized sandwiches. Lesson learned...but at least they're edible!
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