Chocolate Heart Ice Cream Sandwiches
Serves: 4
Destiney Bartoletti
1 January 1970
Based on User reviews:
62
Spice
50
Sweetness
58
Sourness
49
mins
Prep time (avg)
7.4
Difficulty
Ingredients:
1 cup
Cocoa Powder2.5 tsps
Baking Powder1 tsp
Salt1.5 tsps
Pure Vanilla Extract1.5 cups
Sugar2 large
Egg1 tbsp
MilkDirections:
1
In a medium bowl, sift together flour, cocoa powder, baking powder, and salt, and set aside
2
In the bowl of an electric mixer fitted with the paddle attachment, cream butter, vanilla, and sugar
3
Add eggs and milk, and mix until combined
4
Add reserved flour mixture, and mix on low speed until incorporated, scraping the sides of the bowl at least once
5
Divide the dough in half, and shape each half into a flat disk
6
Wrap each disk in plastic wrap, and chill until firm, about 1 hour
7
Heat oven to 350 degrees F
8
Roll dough out on a floured work surface, releasing dough with an offset spatula every few turns of the rolling pin
9
Roll dough to 1/8-inch thick
10
Cut dough using a variety of heart-shape cookie cutters 2 1/2 to 3 inches in diameter, making sure each cookie has a match to make a sandwich
11
Place hearts on a parchment–lined baking sheet; chill until firm, about 30 minutes
12
Remove from refrigerator; use a fork to prick the cookies with holes
13
Bake 12 to 15 minutes, or until just firm
14
Let cool on cookie sheet; transfer to a wire rack
15
With the underside of half the cookies facing up, spoon softened strawberry ice cream about 1/2-inch thick to cover one side
16
Place matching cookie on top of ice cream, top-side facing out
17
Transfer immediately to freezer to harden; repeat with remaining ingredients
18
Serve directly from the freezer
19
Sandwiches can be kept stored in an airtight container for 3 to 4 days