Name: Double Chocolate Ice Cream Sandwich
Prep time: P0Y0M0DT0H25M0.000S
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT1H40M0.000S
Yield: 16 servings
Cuisine: american
Ingredients: 1 1/2 cups pastry flour, sifted; 2 teaspoons baking powder; 1/8 teaspoon salt; 2/3 cup cocoa powder; 1 cup butter, softened; 1 cup light corn syrup; 4 eggs; 3 1/2 cups milk chocolate, chopped; 1 quart vanilla ice cream of your choice (recommended: Ronnybrook)

Directions

Preheat oven to 350 degrees F.
In a 5-quart mixing bowl, combine the flour, baking powder, salt, and cocoa. Using the paddle attachment, add the butter and mix just until combined. Incorporate the corn syrup and eggs. Add the milk chocolate and mix just until blended.
Chill the dough in the refrigerator for at least 1 hour to firm. Using a 1 1/2-ounce scoop, portion the dough onto a sheet pan lined with parchment paper.
Bake the cookies for 12 to 15 minutes. Cool and freeze the cookies.
Fill the cookies with ice cream and serve immediately.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Recipe courtesy of En-Ming Hsu, Ritz Carlton Hotel, Chicago, IL

Double Chocolate Ice Cream Sandwich

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