ice cream sandwiches √
Makes 9 (3-inch) sandwiches.
Note: Ice cream needs to be prepared a day in advance. The espresso powder is optional, but deepens the chocolate flavor. This recipe is adapted from Martha Stewart Living. Best tip for eating: Cut the corner from a clean envelope and voilà! You have a handy sandwich holder.
• 1.5 quarts (1 carton) premium ice cream, your choice of flavor
• 1/2 c. (1 stick) unsalted butter
• 2 tbsp. canola oil
• 1 c. all-purpose flour
• 1/3 c. unsweetened cocoa powder
• 1 tsp. instant espresso powder, optional
• 1/4 tsp. salt
• 2/3 c. granulated sugar
• 1 egg, beaten
• 1 tsp.vanilla
For the ice cream: A day before you plan to bake, line a 9- by 9-inch pan with a 9-inch wide strip of parchment paper, leaving ends long enough to grab onto. Using slightly softened ice cream (or cut off the carton and slice into slices), spread the ice cream in an even layer, making sure to get into the corners. Cover and freeze for 24 hours or until firm.
For the wafers: Preheat oven to 350 degrees and place rack in center of oven.
On 2 sheets of parchment paper, using a pencil and ruler, draw a 9-inch square.
In a saucepan, warm the butter and oil over medium heat until just melted, then set aside to cool a bit. In a small bowl, whisk together the flour, cocoa, espresso powder (if using) and salt.