Ice cream sandwiches
Ease of preparation: Easy
Preparation time: 25 minutes
Cooking Time: 5 minutes
Serve: 12
Ingredients
- ½ cup (125 ml) flour
- ½ tsp (2.5 ml) baking soda
- 1 square of 1 oz. (28 g) medium-sweet chocolate, chopped
- ¼ cup (60 ml) non salted butter
- ¼ cup (60 ml) cocoa
- 3 eggs
- ½ cup (125 ml) brown sugar
- 1/2 brick of 8 cups (2 litres) vanilla ice cream
Method
- Put the rack in the middle of the oven. Preheat the oven to 400 °F (200 °C).
- Line a 17 X 20 in (43 X31 cm) cookie sheet with parchment paper and let it over hang on two sides. Butter and sprinkle flour on the ends.
- In a bowl, mix the flour and baking soda. Reserve.
- In a saucepan, melt the chocolate and butter with the cocoa. Beat with an electric beater until the mixture is homogenous. Reserve
- In another bowl, beat the eggs and the brown sugar with an electric beater until the mixture whitens and triples in volume, about 5 minutes.
- At low speed, incorporate the dry ingredients. Use a spatula to carefully incorporate the chocolate mixture.
- Spread the paste on the cookie sheet. Bake for about 5 minutes or until a tooth-pick inserted in the center of the cake comes out clean. Let it cool for 5 minutes. De-mould the biscuit on a rack and remove the paper. Let cool down completely.
- Cut the biscuit in halves, lengthwise.
- Cut the ice cream brick in halves, lengthwise, to obtain two rectangles of 7.5 X 4.5 in. (19 X 11.5 cm) long by ¾ in. (2 cm) thick.
- Put the ice cream slices side by side on one biscuit and cover with the other, nice side up.
- Use a knife to remove the excess on each side to make them even.
- Cover and freeze about 30 minutes. Cut the cake into 12 sandwiches.
Note
- Wrap individually with a plastic film and store in the freezer.
- For children, press the sides into chocolate chips or in multicoloured sprinkles.