Monday, April 15, 2013
Chocolate-Mint Ice Cream Sandwiches
2 cups all purpose flour
1/2 cups cocoa powder
1/4 teaspoon salt
1 cup (2 sticks) unsalted butter, softened
1 1/2 cups confectioners' sugar
2 large egg yolks
1 teaspoon pure vanilla extract
2 quarts mint chocolate-chip ice cream
1. Make the cookie-sandwich dough: Preheat oven to 350 degrees F. Sift together the flour, cocoa, and salt in a medium-sized bowl and set aside. Beat the butter and sugar together in a large bowl with an electric mixer set on medium speed until light and fluffy. Add the egg yolks and vanilla to the butter mixture and beat to incorporate. Reduce mixer speed to low and slowly add the flour mixture. Beat until a firm dough forms. Divide dough in 1/2 and shape each half into a rectangle, about 4" X 3". Wrap in plastic and shill for 20 minutes.
2. Shape the cookies: Line a 13" X 9" baking pan with plastic wrap and spread the ice cream in the pan. Cover with plastic wrap and refreeze. Line two baking sheets with parchment paper and set aside. Roll one rectangle of dough out to 1/4 inch in thickness approximately 9X11". Cut the dough into six 2 1/2 X 5" rectangles. (I would make them 2" X 3") Repeat using the remaining dough for a total of 12 cookies. Using the blunt end of a wooden skewer, poke holes into the cookies (5 rows with 3 holes in each row). Place the cookies about 2" apart on the prepared baking sheets and bake for 15 minutes. Remove from oven and let cool for 5 minutes on the pan. Transfer the baked cookies to a wire rack and let cool completely.
3. Assemble the sandwiches: Place 6 cookies face down on a clean work surface. Remove the ice cream from the baking dish and unwrap it. Using a sharp knife, cut six 2 1/2 X 5" (or whatever size you chose) rectangles from the ice cream. Place one piece of ice cream on each of the cookies and top with remaining cookies. Wrap tightly with plastic wrap and freeze until set-- about 30 minutes.