Classic Ice Cream Sandwiches
Ingredients
- 1/2 cup (1 stick) unsalted butter, melted, plus more for pan
- 1/2 cup sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon salt
- 1/2 cup all-purpose flour, (spooned and leveled)
- 1/4 cup unsweetened cocoa powder
- 2 pints ice cream (any flavor), softened
Method
- Preheat oven
to 350. Butter a 15-by-10-inch jelly-roll pan; line with parchment
paper, leaving a 2-inch overhang on the two shorter sides.
- In a medium
bowl, whisk together butter and sugar until combined; whisk in egg,
vanilla, and salt until combined. Add flour and cocoa, and mix just
until smooth. Spread in prepared baking pan. Bake until cake is dry to
the touch and edges begin to pull away from the sides, 10 to 12 minutes.
Cool completely in pan.
- Using paper
overhang, lift cake onto a work surface. With a serrated knife, halve
crosswise. Place one half of cake, flat side down, on a large piece of
plastic wrap. Spread with ice cream, then top with remaining half of
cake, flat side up. Return ice-cream sandwich to baking pan, and wrap
tightly in plastic. Freeze until firm, about 2 hours.
- Unwrap
sandwich; using a serrated knife, cut into 8 rectangles, wiping off
blade between each cut. Serve ice-cream sandwiches immediately.
