Ice Cream Sandwiches
For a decorative finish, roll the edges of the sandwiches in semisweet mini chocolate chips or in finely chopped toasted almonds, before freezing.
- 1 chocolate cookie dough disk (see related recipe at left), at cool room temperature
- 1 1/2 pints ice cream, flavor of your choice, slightly softened
Roll out and cut the dough
Preheat an oven to 350°F. Line 2 baking sheets with parchment paper.
On a work surface, place the dough disk between 2 sheets of plastic wrap and roll out about 1/4 inch thick. Using a 3-inch round cookie cutter, cut out cookies. Transfer them to the prepared sheets, spacing them 2 inches apart. Gather the scraps, reroll and cut out more cookies. You will need 16 cookies.
Bake the cookies
Bake the cookies until the edges are crisp, 8 to 10 minutes. Transfer the baking sheets to wire racks and let the cookies cool on the sheets for 2 minutes, then transfer the cookies to the racks and let cool completely.
Make the sandwiches
Place half of the cookies, bottom side up, on a work surface. Place a scoop of the ice cream on each cookie. Top with the remaining cookies, bottom side down, and gently press each sandwich together to flatten the ice cream evenly.
Place each sandwich in a small sealable plastic bag, seal the bag and freeze for at least 1 hour. To keep the sandwiches longer, place them in heavy-duty sealable plastic bags and store in the freezer for up to 3 weeks. Makes 8 sandwiches.
Adapted from Williams-Sonoma Food Made Fast Series, Baking, by Lou Seibert Pappas (Oxmoor House, 2006).