Ice Cream Sandwiches

Ingredients

• •¾ cup all-purpose flour
• •¼ cup natural unsweetened cocoa powder
• •½ teaspoon baking soda
• •½ teaspoon kosher salt
• •6 tablespoons unsalted butter
• •½ cup sugar
• •1 tablespoon light corn syrup
• •1 large egg yolk
• •1 teaspoon pure vanilla extract
• •1 tablespoon sour cream
• •1 pint ice cream

Cooking Instructions

1. 1.

   Whisk flour, cocoa powder, baking soda, and salt in a medium bowl. Using an electric mixer, beat butter, sugar, and corn syrup in another medium bowl until light and fluffy, about 3 minutes. Add egg yolk and vanilla; beat until combined.

   5 min

2. 2.

   Reduce mixer speed to low, add dry ingredients, and mix until just combined. Mix in sour cream. Form dough into a 3/4"-thick square, wrap tightly in plastic, and chill until firm, 2-3 hours.

   180 min

3. 3.

   Preheat oven to 350°F. Roll out dough between 2 sheets of parchment to about 1/8" thickness. Transfer dough (still between parchment) to a large baking sheet and chill until firm, at least 30 minutes. Remove top sheet of parchment (it will come away easily if dough is well chilled) and trim to a 14x10" rectangle. Bake cookie until dry and just set at edges, 8-10 minutes. Transfer baking sheet to a wire rack; let cookie cool.

   50 min

4. 4.

   Trim cookie to a 12x9" rectangle, then cut into twelve 3" squares. Scoop ice cream into a medium bowl and mix just until softened, 2-3 minutes. Turn 6 cookies bottom side up. Dividing evenly, scoop ice cream on top and flatten slightly; top with remaining cookies, pressing down gently. Place sandwiches on a parchmentlined baking sheet and freeze until firm, at least 4 hours. Cut sandwiches in half on a diagonal to make triangles. Wrap in parchment, if desired, and freeze until ready to serve.

   240 min

5. 5.

   DO AHEAD: Ice cream sandwiches can be made 1 week ahead. Keep frozen.