News & Events

Recipe from Eat Live Run blog

Ingredients:

1 1/4 cup flour

1/2 cup cocoa

1 tsp baking soda

1/4 tsp baking powder

1/4 tsp salt

1 cup sugar

1/2 cup butter, softened

1 egg

mint chocolate chip ice cream (or ice cream flavor of choice – I recommend anything from Trickling Springs)

Directions:

Cream together the butter and sugar until combined. Add egg and continue beating until smooth.

In another bowl, sift together the flour, cocoa, baking soda, baking powder and salt. Whisk well and then add to the wet ingredients, mixing until a soft dough forms.

Wrap dough up in plastic wrap and chill in the fridge for at least 30 minutes.

When you’re ready, preheat your oven to 375 degrees.

Remove dough from fridge and roll out on a floured surface to 1/4″ thick. Using the bottom of a cereal box (or an actual rectangular cookie cutter), carefully cut out rectangles of dough. Place on a silpat or parchment paper-lined sheet tray and prick all over with a fork. Bake for 9 minutes then immediately transfer to a plate to cool.

Cool cookies completely before prepping ice cream sandwiches. You may make your cookies two days ahead of time and keep covered in plastic wrap at room temperature until ready to fill.

Let your ice cream soften a bit before filling sandwiches. You can do this as neatly or as messily as you like. Then, place ice cream sandwiches in the freezer for an hour to harden completely.

Serve!

Time:

3 hours (includes time to chill, cool and harden in freezer)