Triple-chocolate ice-cream sandwiches
7
- Prep Time20 min
- Total Time20 min
- Makes11 ice-cream sandwiches
Ingredients
2 squares semi-sweet chocolate, about 56 g
1 1/2 cups all-purpose flour
1/2 cup cocoa powder
1/2 tsp baking soda
1/2 tsp salt
3/4 cup unsalted butter, at room temperature
3/4 cup granulated sugar
1/2 cup packed brown sugar
2 eggs
2 tsp vanilla
1 cup semi-sweet chocolate chips
Instructions
Preheat oven to 350F (180C). Place chocolate in a bowl. Microwave on medium until almost melted, 1 to 2 min. Stir until smooth. Set aside. Lightly spray 2 baking sheets with oil or line with parchment.
In a bowl, using a fork, stir flour with cocoa, baking soda and salt. In a large bowl, using an electric mixer on medium-high, beat butter with both sugars for 3 min. Beat in eggs one at a time, then vanilla and melted chocolate. On low speed, gradually beat in flour mixture. Stir in chips. Form dough into golf-size balls and place on baking sheets 3 in. (7.5 cm) apart. Using your hand, flatten into a cookie shape, ? to 1/2 in. (0.7 to 1 cm) thick.
Bake one sheet at a time in centre of oven, until cookie edges begin to set, 10 min. Cool on sheet 5 min, then remove to a rack to cool completely. Meanwhile, repeat baking with remaining sheet and dough. Store cooled cookies in an airtight container at room temperature for 3 days or freeze up to 1 month.
For sandwiches, place 1 cookie top-side down. Scoop about ? cup (75 mL) ice cream on top. Gently press with a spoon to cover surface of cookie. Cover with another cookie, top-side up. Gently squeeze together. If making ahead, place in a container, seal and freeze. For an elegant dessert, place on a dessert plate. Lightly drizzle with a chocolate sauce and add a few fresh berries or cherries.
Nutrition (per serving)
Calories 288, Protein 6g, Carbohydrates 65g, Fat 24g, Fibre 3g, Sodium 209mg.
This ultimate ice-cream finger food with plump homemade cookies spells nirvana for chocoholics and ice-cream junkies alike.
Subscribe to Chatelaine!
Want to streamline your life? In our Spring 2025 issue, we’ll show you how—whether it’s paring down your wardrobe, decluttering your messiest spaces or spending way less time cooking thanks to an easy, mostly make-ahead meal plan for busy weeknights. Plus, our first annual Pantry Awards.