Easy Homemade Chocolate Ice Cream Sandwich Recipe

Ingredients

• vegetable oil cooking spray
• 0.5 cup all-purpose flour
• 1 tablespoon all-purpose flour
• 0.25 teaspoon kosher salt
• 0.25 teaspoon baking soda
• 0.33 cup sifted Dutch-process cocoa powder
• 3 tablespoons unsalted butter, softened
• 0.25 cup white sugar
• 2 tablespoons light brown sugar
• 0.5 teaspoon pure vanilla extract
• 0.33 cup whole milk, at room temperature
• 6 scoops vanilla ice cream

Instructions

1. Preheat your oven to 350°F (175°C). Prepare a baking sheet by lining it with a silicone mat (like Silpat). Lightly spray the liner with cooking spray, ensuring even coverage.
2. In a mixing bowl, whisk together 1/2 cup plus 1 tablespoon of flour, salt, baking soda, and cocoa powder until well combined. If the mixture appears lumpy, sift it for a smoother consistency.
3. In a separate bowl, cream together the butter, granulated sugar, brown sugar, and vanilla extract using a spatula until you achieve a smooth, paste-like consistency. Gradually add the flour mixture along with the milk, stirring until the batter is smooth and firm. Using a cookie scoop, drop 12 evenly spaced scoops of batter onto the prepared baking sheet.
4. Bake in the center of the preheated oven for 9 to 10 minutes, or until the tops of the cookies no longer appear wet or shiny. Remove from the oven and firmly tap and shake the pan on the counter 5 times to settle and compress the cookies. Allow the cookies to cool completely on the pan at room temperature, approximately 15 minutes.
5. Place the baking sheet in the freezer and chill until the cookies are firm to the touch, about 15 minutes.
6. Remove the baking sheet from the freezer and carefully peel the cookies off the pan by lifting the silicone liner. Use the sharp edge of a chopstick to poke 10-12 holes in the surface of each cookie. Return the cookies to the freezer until you're ready to assemble the ice cream sandwiches.
7. When ready to assemble, take the cookies out of the freezer. Flip one cookie upside down, place a scoop of ice cream on top, and gently press another cookie on top to create a sandwich. Serve immediately, or wrap each sandwich individually in plastic wrap and freeze for at least 3 hours before enjoying. Repeat with the remaining cookies and ice cream.

Nutrition

• Calories: 205 kcal
• Fat Content: 9 g
• Fiber Content: 2 g
• Sugar Content: 18 g
• Sodium Content: 158 mg
• Protein Content: 3 g
• Cholesterol Content: 26 mg
• Carbohydrate Content: 30 g
• Saturated Fat Content: 6 g
• Unsaturated Fat Content: 0 g