Ice Cream Sandwiches with Peanut Butter Cups | Living By Design
Source: Powerhouse Productions / CLEO TV
Ingredients
- 11⁄4 cups Unbleached All-Purpose Flour
- 1⁄2 cup Dutch-process cocoa
- 1⁄2 teaspoon baking soda
- 1⁄2 teaspoon kosher salt
- 6 tablespoons unsalted butter, softened
- 1 cup granulated sugar
- 1⁄4 cup light brown sugar, packed
- 1 teaspoon vanilla extract
- 2/3 cup milk, whole preferred
- 1 quart Vanilla Ice Cream
Instructions
- Whisk together the flour, cocoa, baking soda, and salt; set aside. In a separate bowl, beat together the butter, sugars, and vanilla extract at high speed until well combined and somewhat expanded; the mixture will look a bit grainy, but also fairly creamy. On low speed, add half the dry ingredients; then the milk; then the remaining dry ingredients, scraping the bowl between additions.
- Dollop the batter all over the prepared parchment paper. Use a spatula to spread it to the edges of the parchment, smoothing it as flat as possible. Pick the parchment up and set it into a half- sheet pan (18" x 13"), or onto a large cookie sheet.
- Bake the cookie slab for about 10 minutes, until it just loses its shine. Remove the pan from the oven and cool the cookie on the pan for about 5 minutes. Cut it in half crosswise to make two rectangles, each about 8" x 12". Trim the edges of each rectangle, if desired; you'll make neater- looking sandwiches.
- Use a carving fork to prick the top of the cookie slabs in neat rows, like the top of a traditional ice cream sandwich. Place the cookie slabs, with their parchment, on a rack or racks to cool completely. When completely cool, wrap well and place in the freezer. I f there's room, freeze them on a baking sheet; it's good to have a cold surface to work on when you're making the sandwiches.
- To assemble the ice cream sandwiches, if the ice cream is hard, remove it from the freezer and allow it to soften at room temperature for 15 to 30 minutes before assembling. Once the ice cream is firm but spreadable, peel the parchment off the backs of the cookie slabs. Place one slab, bottom up, on a cold surface. Spread with ice cream and sprinkle the Peanut Butter Cups over the ice cream, then top with the second cookie slab, top side up. Press down firmly to distribute the ice cream evenly between the cookie slabs.
- Use a serrated knife to trim the edges of the sandwiches. If the ice cream has started to melt, place the pan back in the freezer to firm it up. Once it's firm, cut the slab into 12 squares. Press the edges of the sandwiches with pieces of the peanut butter cups.
- Serve immediately; or wrap squares individually in plastic wrap, and store in the freezer.