Ricardo's Ice Cream Sandwiches
- serves 12
Difficulty level: Easy
Preparation time: 25 minutes
Cooking time: 5 minutes
125 mL (1/2 cup) all-purpose flour
2 ½ mL (1/2 teaspoon) baking soda
28 g (1 oz) semi-sweet chocolate, chopped
60 mL (1/4 cup) unsalted butter
60 mL (1/4 cup) cocoa powder
125 mL (1/2 cup) brown sugar
½ gallon Half of a 2-litre brick vanilla ice cream, cut lengthwise
1. With the rack in the middle position, preheat the oven to 200°C (400°F).
2. Butter a 43 x 30 cm (17 x 12-inch) jelly roll pan and line it with parchment paper, letting the paper hang over two opposing sides.
3. In a bowl, combine the flour and baking soda. Set aside.
4. In a saucepan over low heat, melt the chocolate and butter with the cocoa powder. Whisk until smooth.
5. In another bowl, beat the eggs and brown sugar until the mixture turns pale and triples in volume, about 5 minutes.
6. With the mixer on low speed, add the dry ingredients, followed by the chocolate mixture.
7. Spread the dough evenly on the pan.
8. Bake until a toothpick inserted in the centre comes out clean, about 5 minutes. Let cool for 5 minutes.
9. Unmould onto a cooling rack and remove the paper.
10. Let cool completely.
11. Cut the cookie wafer in half lengthwise.
12. Cut the ice cream brick lengthwise into 3 equal rectangles 19 x 11.5 x 2 cm (7.5 x 4.5 x 3/4 inches).
13. Return 1 of the rectangles to the freezer for another use.
14. Arrange the two remaining ice cream rectangles short end to short end on one cookie wafer.
15. Cover with the other cookie wafer.
16. Using a knife, trim away any excess ice cream.
17. Cover with plastic wrap and freeze for about 30 minutes. Cut into 12 sandwiches.
18. Wrap individually with plastic wrap and store in the freezer.
19. Note: Kids will get an even bigger kick out of these bars if you decorate the sides with mini chocolate chips or coloured sprinkles. Spread some chips or sprinkles on a plate and gently press the sides of the bars into them.