Sandwiches: Preheat oven to 350 degrees F (180 degrees C). Line a 10 x 15
inch (25 x 38 cm) rimmed baking sheet with foil and then lightly butter the
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 into the prepared pan, smoothing the top.
Bake for about 8 minutes, or until the cake is
just dry, but still soft 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.
Then, using the edges of the foil, gently lift the cake out of the pan and place
on a cutting board. With a sharp knife, cut the cake in half
crosswise. Place one half of the cake, top side down onto a baking sheet that has
been lined with plastic wrap. Spread with your softened
ice cream, smoothing the top with an offset spatula or back of a spoon. Top with the remaining half of
cake, top side up. Wrap tightly in the plastic wrap and place into the freezer until firm, about 2-4 hours or
When ready to serve, remove the dessert from the freezer, unwrap, and with a
knife cut into eight rectangles. You can serve the ice cream sandwiches right away or wrap each
sandwich in plastic wrap and place back into the freezer for up to one week.
Makes 8 ice cream sandwiches.
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Ice Cream Sandwiches
1/2 cup (113 grams) unsalted
1/2 cup (100 grams) white granulated
egg, at room temperature
1 teaspoon pure
1/2 cup (65 grams) all purpose
cup (25 grams) unsweetened
cocoa powder, sifted (regular unsweetened or
1/4 teaspoon salt
4 cups (2
pints) (1 liter) Ice Cream (any flavor) (Homemade or Store Bought),