Ingredients
Ice Cream
- 1.5 quart vanilla ice cream
Cookie Batter
- 140 grams all-purpose flour (1 cup)
- 50 grams unsweetened cocoa powder (1/2 cup)
- 4 grams baking soda (3/4 teaspoon)
- 3 grams salt (1/2 teaspoon)
- 170 grams unsalted butter, room temperature (3/4 cup)
- 200 grams sugar (1 cup)
- 2 large eggs
- 8 grams vanilla flavoring (2 teaspoons)
- 120 grams sourdough discard (1/2 cup)
Instructions
- Soften the Ice Cream: Let the vanilla ice cream sit at room temperature for about 30 minutes until it becomes soft but not melted to ensure a smooth texture when refrozen.
- Prepare Ice Cream Layer: Line a 13×9-inch rimmed baking sheet with parchment paper. Spread the softened vanilla ice cream evenly into the pan, cover with another parchment paper, and freeze until solid.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt to evenly distribute the leavening and flavor components.
- Cream Butter and Sugar: Using a stand mixer fitted with the paddle attachment, beat the room temperature unsalted butter and sugar on medium speed for 2-3 minutes until the mixture is light and fluffy, scraping down the sides as needed.
- Add Eggs and Flavor: Incorporate the eggs one at a time, mixing thoroughly after each addition. Then beat in the vanilla extract and sourdough discard until the mixture is well combined.
- Combine Dry and Wet Ingredients: Add the flour mixture to the wet ingredients and beat on low speed just until combined. Finish mixing with a rubber spatula if necessary to avoid overmixing.
- Spread the Batter: Butter an 18×13-inch rimmed baking sheet and line it with parchment paper. Spread the batter evenly over the surface using an offset spatula.
- Bake the Cookie Layer: Preheat the oven to 350°F (175°C). Bake the cookie layer for 12 to 14 minutes, until the top looks dry and the edges start to pull away from the pan.
- Cool the Cookie: Allow the cookie to cool slightly in the pan, then gently run a knife around the edges to loosen it. Transfer the cookie still on parchment paper to a wire rack to cool completely.
- Cut the Cookie Base: Once cooled, move the cookie onto a cutting board and peel off the parchment paper. Cut the cookie in half to create two 9×13-inch slabs that will be the top and bottom of the sandwiches.
- Assemble the Ice Cream Sandwiches: Place the frozen ice cream layer between the two cookie slabs to form a sandwich. Wrap the entire sandwich tightly in plastic wrap and freeze for at least 4 hours or preferably overnight to firm up.
- Slice and Serve: When ready to enjoy, use a warm serrated knife to slice the sandwich into 12 to 16 portions for clean, neat servings. Serve immediately and savor the rich chocolate and creamy vanilla combination.
Notes
- Ensure ice cream is softened but not melted to avoid grainy texture after refreezing.
- Use parchment paper to prevent sticking and for easy transfer of cookie slabs.
- The sourdough discard adds a subtle tang and moisture to the cookies.
- Wrap ice cream sandwiches tightly and freeze well to maintain structure when slicing.
- Warm your knife before slicing to achieve cleaner cuts without cracking.
- Prep Time: 45 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
