Homemade Ice Cream Sandwiches

• Vegetarian

• Refrigerated

  • 2 Eggs, large

• Condiments

  • 1/4 cup Chocolate syrup

• Baking & Spices

  • 1 cup All-purpose flour
  • 1/4 tsp Baking soda
  • 1/2 cup Cocoa powder
  • 2/3 cup Granulated sugar

• Dairy

  • 8 tbsp Butter, salted

• Frozen

  • 1 1/2 qt Ice cream

Found on foodfolksandfun.net

Description

Ingredients

• 1 cup all-purpose flour
• ½ cup cocoa powder
• ¼ teaspoon baking soda
• 2 large eggs
• ⅔ cup granulated sugar
• ¼ cup chocolate syrup (I used Hersheys)
• 8 tablespoons salted butter, melted and cooled slightly
• 1.5 quarts ice cream, slightly softened for about 5-10 minutes (either homemade or store bought)

Directions

• Adjust oven rack to middle position and preheat to 350 degrees F. Lightly spray 17½ x 12-inch half-sheet pan with nonstick cooking spray and line with parchment paper. Set aside
• Into a medium bowl add flour, cocoa, and baking soda. In a large bowl whisk eggs, sugar, and chocolate syrup until well blended. Add melted butter and whisk until fully incorporated.
• Fold the dry ingredients into egg mixture until everything is well combined and there are no flour streaks. Pour batter into prepared baking sheet, spread batter evenly in pan using offset metal spatula. Bake until cookie springs back when touched with finger, 10 to 12 minutes. Cool in pan on wire rack for 5 minutes, then run paring knife around perimeter of baking sheet to loosen. Invert cookie onto work surface or large cutting board; carefully peel off parchment. Cool to room temperature, about 30 minutes.
• After the cookie layer is done cooling, measure, score, and cut at the halfway point. The cookie has a tendency to stick after cooling, so use a bench scraper to lift it from the cutting board onto a large piece of plastic wrap. Empty the ice cream onto the cookie, and using your clean or gloved hands, squish the ice cream to distribute evenly. Place the second cookie layer on top of the ice cream and wrap in plastic wrap. Place on a cookie sheet and freeze until the ice cream hardens again, about 1-2 hours.
• Cut the bars into thirds and then each third into four pieces to make 12 ice cream sandwiches. Serve immediately or wrap each ice cream sandwich in plastic wrap and return to the freezer.