Recipe: 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

• 1/4 tsp. salt

• 2/3 c. granulated sugar

• 1 egg, beaten

• 1 tsp.vanilla

Directions

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.

Into the butter mixture, whisk the sugar, then the beaten egg, combining thoroughly. Using a spatula, stir in the flour mixture, then the vanilla, mixing until smooth.

Divide the batter between the parchment paper squares; there will be slightly more than 3/4 cup of batter for each. With a rolling pin, roll the batter to fill the penciled outline, taking care to reach the corners. It will be quite thin. (You can also pat out the batter with your fingers.) Use the ruler to square off the edges. (Batter will not spread while baking.)

To assemble the sandwiches: Carefully turn one wafer upside-down on a cutting surface and peel off the parchment. Lift the ice cream slab from the pan using the paper "handles," invert onto the wafer, then peel off the paper. Carefully remove the remaining wafer from its paper, then place right-side up on the ice cream, pressing gently.

Using a serrated knife, immediately cut into the desired shapes and wrap each in plastic wrap. Return to the freezer for several hours or overnight before serving.