Amazing Ice Cream Sandwiches
**Cookies:
1 3/4 cup all-purpose flour
1 1/4 cup cocoa powder
2 tsp. baking soda
1/4 tsp. salt
1 1/4 cup unsalted butter
1 1/4 cup sugar
3/4 cup dark brown sugar
2 eggs
1/4 tsp. vanilla
12 oz. chopped bittersweet chocolate
1 cup chopped pecans
1/2 cup dried cherries
1 qt. vanilla ice cream
In a small bowl, combine the flour, cocoa
powder, baking soda and salt. In a large
bowl, with an electric mixer combine the
butter, sugar and brown sugar. When well
combine, add the eggs one at a time, mixing
well after each addition.
Blend in the vanilla. Begin adding the dry
ingredients 1/2 cup at a time, mixing well
until completely incorporated. Fold in
the bittersweet chocolate, pecans and
cherries. Using a small ice cream scoop,
place balls of dough onto a parchment
paper lined cookie sheet. Bake at 350
degrees for about 8-10 minutes until
puffed and cracked. Allow cookies to cool
and place a scoop of ice cream on one
cookie and top with a second cookie.
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Giant Ice Cream Sandwich (Sundae)
Yield: 16 Servings
COOKIE:
1 15 ounce pkg.fudge brownie mix
2/3 c Water
1/2 c Oil
2 Eggs
1 6 ounce pkg. (1 cup) semi-sweet chocolate chips, if
-desired
1/2 Gallon (8 cups) any flavor ice cream, slightly softened
TOPPING:
2 c Powdered sugar
2/3 c Semi-sweet chocolate chips
1 c Evaporated milk
1/2 c Margarine or butter
1 ts Vanilla
Heat oven to 350F. Line two 12 inch pizza pans with
foil. In large bowl, combine brownie mixes, water,
oil, eggs and 1 cup chocolate chips; beat 50 strokes
with spoon. Spread half of batter in each foil-lined
pan. Bake at 350F for 15 to 20 minutes. Do not
overbake. Cool; freeze 1 to 2 hours for ease in
handling. Remove from pans; remove foil. To
assemble, place 1 brownie round on serving plate.
Spoon softened ice cream evenly over brownie. Top
with remaining brownie. Cover; freeze until firm.
Meanwhile, in medium saucepan combine powdered sugar,
2/3 cup chocolate chips, milk and margarine. Bring to
a boil; cook 8 minutes, stirring constantly. Remove
from heat; stir in vanilla. Cool.
Let ice cream sandwich stand at room temperature for
10 to 15 minutes before serving. Cut into wedges;
drizzle with topping. Yield 16 servings.
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