Ice Cream Sandwiches

Ingredients for 20 servings:

• 2 liters of vanilla ice cream
• 340 g flour
• 86 g cocoa powder
• ¾ tsp salt
• 160 g sugar
• 20 tbsp butter
• 2 egg yolks
• 3 tsp vanilla extract

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 40 minutes

First, line a baking dish completely with cling film, spread all of the ice cream in it, and smooth it out. Freeze for 3-4 hours. Then, cream the butter, sugar, egg yolks, and vanilla extract until light and fluffy. Mix the dry ingredients together and gradually add them to the butter mixture while stirring. Then divide the dough in half, wrap each in cling film, and chill for about 30 minutes. Roll out the two pieces of dough separately and cut each into about eight 5 x 10 cm rectangles, so that you end up with sixteen rectangles. Place these on a baking tray lined with baking paper, leaving space between them, and pierce the dough with a fork or similar tool. Bake in an oven preheated to 175°C (top/bottom heat) on the middle shelf for about 10 minutes. When the cookies are completely cool, remove the ice cream from the freezer and cover the top with plastic wrap. Turn out onto a board and cut into approximately eight 5 x 10 cm rectangles (it’s best to use the largest knife you have). Place the ice cream on the cookies and top with another cookie. Immediately wrap in plastic wrap and freeze overnight. Remove the sandwiches from the freezer about 15 minutes before eating, otherwise they will be too hard. You can also find the recipe here: https://www.lillyscupcakery.de/ice-cream-sandwiches?rq=Ice%20Cream%20Sandwiches