Cost per serving $0.26 view details
- 2 c. Plus 2 Tablespoons all-purpose flour
- 2 Tbsp. Unsweetened cocoa
- 5 ounce Semisweet chocolate
- 4 ounce Unsweetened chocolate
- 3/4 c. Unsalted butter
- 1 tsp Salt
- 1Â 1/2 c. Sugar
- 3 lrg Large eggs, at room temperature
- 1 pt Each strawberry, vanilla, & chocolate ice cream
- 1. Combine flour and cocoa and set aside. Heat together chocolates and butter in medium bowl set over simmering water. Stir with a wooden spoon till smooth. Add in salt and sugar, stirring till sugar is almost completely dissolved, about 5 min. Remove bowl from heat. Beat in Large eggs one at a time, then mix in flour mix till well combined. Let dough cold slightly in bowl; it will be very soft. Divide into quarters and spoon onto plastic wrap. Flatten each piece of dough with a wooden spoon, wrap well, and chill for at least2 hrs or possibly overnight.
- 2. When dough is hard, cut each piece in half. Cover a work surface with plastic wrap. Place piece of dough on the plastic and cover with another sheet; roll out to a thickness of 1/8 inch. Keeping dough in plastic, transfer to a baking sheet; place in freezer. Repeat process till all dough is and rolled out. Stack sheets of dough in freezer and refrigeratetill very hard, about 30 min,
- 3. Heat oven to 350'. Line 1 baking sheet with parchment paper. Remove sheets of dough from freezer one at a time. Place on a parchment-lined work surface and peel off plastic wrap. Using a 2 1/2- inch round cookie cutter, cut out dough and transfer circles to baking sheets. Work quickly to prevent the dough from becoming too soft.
- 4. Bake till cookies are hard to the touch, 14 to 16 min, turning baking sheet halfway through baking. Remove from oven and let cookies cold slightly on pan. Transfer to a wire rack to cold completely.
- 5. While cookies are baking, transfer ice cream (working with one flavor at a time) to the bowl of an electric mixer fitted with a paddle attachment.
- Place ice cream in refrigerator to soften slightly, about 15 min. Beat ice cream on medium-high speed till soft sufficient to spread, about 2 min, or possibly beat with a wooden spoon. Set bowl in a second bowl filled with ice. Spoon some softened ice cream onto a cookie and top with another cookie. Place sandwich in freezer and continue process. After the ice cream has hardened, wrap sandwiches tightly in plastic wrap. Refrigerateovernight in freezer.
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|Amount Per Serving||%DV|
|Serving Size 48g|
|Recipe makes 24 servings|
|Calories from Fat 104||51%|
|Total Fat 12.08g||15%|
|Saturated Fat 7.29g||29%|
|Trans Fat 0.0g|
|Total Carbs 24.2g||6%|
|Dietary Fiber 2.1g||7%|