Sandwiches: Preheat oven to 350 degrees F (180 degrees C) and place rack in
center of oven. Butter, or spray with a non stick vegetable spray, a 10 x 15
inch (25 x 38 cm) rimmed baking sheet. Then line the pan with parchment paper,
leaving a 2 inch (5 cm) overhang on the two shorter sides.
a large bowl, whisk together the melted butter and sugar. Whisk in the egg and
vanilla extract. Add the flour, cocoa powder, and salt and stir until combined
and smooth. Spread the batter evenly in the prepared pan, smoothing the top.
Bake for about 7-10 minutes, or until the cake is
just dry to the touch and the edges
just begin to pull away from the sides of the pan. Remove from oven and place on
a wire rack to cool.
Using the paper overhang, gently lift the cake onto a cutting board. With a
serrated knife, cut the cake in half crosswise. Place one half of the cake, top
side down, on a large piece of plastic wrap. Spread with the softened ice cream,
smoothing with an offset spatula. Top with the remaining half of cake, top side
up. Place the assembled dessert back into the baking pan and wrap tightly in
plastic wrap. Place in the freezer until firm, about two hours or overnight.
When ready to serve, remove the dessert from the freezer, unwrap, and with a
serrated knife, cut into eight rectangles. Wipe the knife with a damp kitchen
towel or paper towel between each slice. Can serve immediately or wrap each
sandwich in plastic wrap and place back into the freezer. Can be stored in the
freezer up to one week.
Makes 8 ice cream sandwiches.
From the Kitchens of Martha Stewart Living. Everyday
Fresh Flavor Fast. Clarkson Potter/Publishers. New York: 2010,
Ice Cream Sandwiches
1/2 cup (113 grams) unsalted
1/2 cup (100 grams) white granulated
1 teaspoon pure
1/2 cup (65 grams) all purpose
cup (25 grams) unsweetened
1/4 teaspoon salt
4 cups (2
pints) (950 ml) Ice Cream (any flavor) (Homemade or Store Bought),