Ice Cream Sandwiches

Name: Ice Cream Sandwiches
Yield: 12
Ingredients: 1 1/2 sticks/170 grams unsalted butter, melted and cooled slightly, plus more at room temperature for the pan; 1 cup/128 grams all-purpose flour; 3/4 cup/75 grams cocoa powder; 3/4 teaspoon baking powder; 3/4 teaspoon coarse salt; 1 cup/200 grams granulated sugar; 2 large eggs; 2 teaspoons pure vanilla extract; 2 pints/1 quart good-quality vanilla ice cream

Ice Cream Sandwiches was pinched from <a href="https://cooking.nytimes.com/recipes/1018812-ice-cream-sandwiches" target="_blank">cooking.nytimes.com.</a>

"These ice cream sandwiches make a perfect summertime treat. The thin brownie cake layer bakes quickly, which is a bonus on hot days, and the filling need not be homemade. Freezing time can vary so be sure to plan ahead. Give the assembled cake plenty of time before trying to cut and wrap individual sandwiches and make sure the finished sandwiches are well-frozen before serving. Featured in: The Joys Of A Classic Ice Cream Sandwich...."

INGREDIENTS

•

1 1/2 sticks/170 grams unsalted butter, melted and cooled slightly, plus more at room temperature for the pan

•

1 cup/128 grams all-purpose flour

•

3/4 cup/75 grams cocoa powder

•

3/4 teaspoon baking powder

•

3/4 teaspoon coarse salt

•

1 cup/200 grams granulated sugar

•

2 large eggs

•

2 teaspoons pure vanilla extract

•

2 pints/1 quart good-quality vanilla ice cream

Go To Recipe

Rate

Comments & Reviews

Just A Pinch Sweepstakes