So I spent most of the summer promising you a recipe for ice cream sandwiches. At least I made it in the same calendar year, haha. I thought I would take the festive favourite candy cane ice cream and make it into an even yummier treat!
The cookie part of the recipe comes from The Perfect Scoop, by David Lebovitz. Which has lots of delicious ice cream recipes as well as treats to go along with the creamy dessert.
1/2 cup unsalted butter, room temp.
1 cup sugar
1 large egg, room temp.
1 tsp vanilla extract
6 tbsp unsweetened cocoa powder (the recipe specifies Dutch-processed, but I just used what I had in the cupboard)
1 1/2 cups all-purpose flour
1 tsp baking powder
1/8 tsp salt
1. Preheat oven to 350°F, line two baking sheets with parchment paper.
2. In stand mixer beat together butter and sugar until smooth. Beat in egg and vanilla.
3. In separate bowl, whisk together cocoa, flour, baking powder, and salt. Stir dry ingredients gradually into butter mixture, until completely incorporated.
4. Form dough into 1 1/2" balls, and on baking sheets flatten into 3" circles. (I chose to roll out the dough and cut smaller circles to make 'mini' sandwiches, you choose what works best for you!)
5. Bake for 20 minutes, rotate tray halfway through baking.
6. Once completely cooled scoop ice cream between two cookies, press together, and wrap. I wrapped mine in parchment paper.
I used Presidents Choice Candy Cane Ice Cream, but if that doesn't tickle your fancy then whatever ice cream you prefer would go wonderfully with these cookies, and they don't go soggy when stored with the ice cream. Delicious!
Be sure to stop by tomorrow and link-up any of the recipes you have tried, or another one you are bursting to share!