Old-Fashioned Ice Cream Sandwiches

Preheat an oven to 375°F (190°C). Lightly spray the ice cream sandwich molds with nonstick cooking spray and place them on a baking sheet.

In a bowl, sift together the flour, cocoa powder, baking powder, baking soda and salt. Set aside.

In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugars on medium-high speed until light and fluffy, about 3 minutes. With the mixer still running, add the egg and egg yolk one at a time, beating well after each addition, then add the vanilla, scraping down the sides of the bowl as needed. Reduce the speed to low and add the flour mixture, beating until combined, about 1 minute. With the mixer still running, slowly add the hot water to the bowl and continue mixing until incorporated, about 1 minute. Increase the speed to high and beat until the mixture is smooth and slightly thickened, about 2 minutes.

Spoon a generous tablespoonful of batter into each well of the ice cream sandwich molds and use a spatula to spread evenly. The batter should reach all corners of the well but it should not overflow. Gently tap the baking sheet on the counter to remove any air bubbles from the batter.

Bake until a toothpick inserted into the center of a cookie comes out clean, 8 to 10 minutes. Let cool completely in the molds, then turn out onto a wire rack. Wash and dry the molds and repeat with the remaining batter to make 8 more cookies.

Using the cooled cookies and the ice cream, assemble the ice cream sandwiches according to the manufacturer’s instructions. Serve immediately or wrap each sandwich in wax paper and freeze in an airtight container for up to 1 week. Makes 8 ice cream sandwiches.

Williams-Sonoma Test Kitchen