Ice Cream Sandwiches
If you don’t have access to the dark cocoa called for in this recipe, you can use any good-quality cocoa. The flavor may not be as intense, but it will still be very good.
INGREDIENTS | YIELDS 18 SANDWICHES
- ½ cup unsalted butter
- ½ cup vegetable shortening
- 2/3 cup sugar
- ½ cup brown sugar
- 1 egg
- 2 tablespoons espresso
- ½ cup Hershey’s Special Dark cocoa powder
- 3 cups all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 half-gallon ice cream in your favorite flavor
Cream butter, shortening, and sugars. When mixture is very light and fluffy, add egg and coffee; blend well.
Sift dry ingredients together; stir into butter mixture. Blend well. Knead together until smooth and dough is very stiff. Wrap and chill overnight.
Preheat oven to 350°F. Line a baking sheet with parchment.
Roll dough out on floured surface; cut into rounds or any desired shape. Bake 6–8 minutes. Cool completely.
Spoon softened ice cream generously on flat side of 1 cookie. Top with another cookie, flat side down. Press down gently. Wrap and freeze.
Filling Ice Cream Sandwiches
There are many fabulous combinations when it comes to ice cream sandwiches. Choose one of the following to put in the middle: coffee, mint chocolate chip, chocolate, peanut butter cup, Oreo, vanilla, butter pecan. Any one of them will taste great. For a garnish, roll the sides of the sandwich in mini M&M’s, colored jimmies, or other colorful candies.
