Name: Old-Fashioned Cookie Dough Ice Cream Sandwiches
Prep time: 35 min
Cook time: 35 min
Yield: 9
Ingredients: 1 qt. cookie dough ice cream -; 1/2 c. vegetable shortening -; 1 1/4 c. light brown sugar -; 1/2 tsp. baking powder -; 3/4 tsp. salt -; 1/2 c. dark or Dutch-processed cocoa powder -; 1/2 tsp. instant espresso powder -; 1/2 tsp. vanilla extract -; 2 c. all-purpose flour -

Ingredients for - Old-Fashioned Cookie Dough Ice Cream Sandwiches

1. 1 qt. cookie dough ice cream

2. 1/2 c. vegetable shortening

3. 1 1/4 c. light brown sugar

4. 1/2 tsp. baking powder

5. 3/4 tsp. salt

6. 1/2 c. dark or Dutch-processed cocoa powder

7. 1/2 tsp. instant espresso powder

8. 1/2 tsp. vanilla extract

9. 2 c. all-purpose flour

How to cook deliciously - Old-Fashioned Cookie Dough Ice Cream Sandwiches

1 . Stage

Line a 9-by-9-inch baking pan with foil or parchment paper.

2 . Stage

Preheat oven to 350 degrees F.

3 . Stage

If using homemade ice cream immediately after churning, stir in cookie dough bits and then spread ice cream into the prepared pan. If using store-bought ice cream, soften it slightly and then spread it into prepared pan. Freeze overnight or until firm.

4 . Stage

In a large mixing bowl, beat together shortening and sugar with an electric mixer for 2 to 3 minutes. Add baking powder, salt, cocoa powder, espresso powder, and vanilla and mix until incorporated. Mix in 1 cup of the flour, followed by 2 tablespoons of water, and then add the remaining 1 cup flour and another 2 tablespoons of water, mixing well until no dry ingredients remain. Dough should be soft and pliable but not sticky; if necessary, add more water until dough comes together.

5 . Stage

On a lightly floured surface, turn out half the dough and roll it to an even 1/4-inch thickness. Using a ruler and a rotary cutter or paring knife, cut dough into 3-inch squares. Alternatively, use a similarly sized cookie cutter to make fluted or circular cookies.

6 . Stage

Transfer cookies to a baking sheet lined with parchment paper or a silicone baking mat. Using a chopstick or skewer, poke an even pattern of holes on each cookie’s surface. (Note: This step is purely decorative and can be skipped if you prefer your cookies sans holes.) Roll out, cut, and poke remaining dough, rerolling scraps as you work. You should have just enough for 18 cookies. Place sheets of cookies in the freezer for 10 minutes before baking.

7 . Stage

Bake 7 to 8 minutes, or until tops are matte and cookies are just set. Do not overbake.

8 . Stage

Remove from oven and let cookies cool 2 to 3 minutes on baking sheet. Transfer to cooling racks to cool to room temperature. Refrigerate or freeze cookies until ready to use.

9 . Stage

To assemble sandwiches, use the edges of the parchment to carefully lift the block of firm ice cream from baking pan and place it on a cutting board. Using a large knife, cut ice cream into 9 equal squares. (If you used a shaped cutter for your cookies, use the same cutter for the ice cream.) Place 1 piece of ice cream between 2 chilled cookies and press cookies lightly to adhere. Freeze sandwiches until ready to serve.