Homemade Ice Cream Sandwiches in the Ninja® CREAMi™

Ingredients 

1 1/4 cups all-purpose flour  

1/2 cup Triple Cocoa Blend  

1/2 t baking soda  

1/2 t kosher salt  

6 T unsalted butter, softened 

1/2 cup granulated sugar  

1/4 cup light brown sugar, packed  

1 teaspoon vanilla extract  

2/3 cup whole milk

Directions 

1. Preheat the oven to 350 degrees F , with a rack in the center. Lightly grease a piece of parchment about 12” x 16”, and place it on a half sheet pan at least 12 x 16 size you may want to spray the pain so the parchment sticks. 

2. Whisk together the flour, cocoa, baking soda, and salt; set aside. 

3. In a separate bowl, beat together the butter, sugars, and vanilla at high speed until well combined and somewhat expanded; the mixture will look a bit grainy, but also fairly creamy. 

4. On low speed, add half the dry ingredients; then the milk; then the remaining dry ingredients, scraping the bowl between additions. 

5. Drop the batter all over the prepared parchment paper. Use a spatula to spread it to the edges of the parchmen, smoothing it as flat as possible. Spray another piece of parchment, lay over then top, then use a rolling pin to spread the dough more evenly. 

6. Bake the cookie slab for about 10 minutes, until is just loses its shine (poor cookie dough what did it do to you). Remove the pan from the oven and cool the cookie on the pan for about 5 minutes. Cut it in half crosswise to make two rectangles, about 8” x 12”. Trim the edges of each rectangle for making neater looking sandwiches 

7. Use a fork to prick the top of the cookie sheets in net rows so it looks like traditional ice cream sandwiches. Place the cookie slabs, with the parchment still in place, on a rack to cook completely. When completely cook, wrap well and place in. The freezer. If there is room freeze them on the baking sheet; it is good to have a cold surface to work on when making the sandwiches. 

8. To Assemble the sandwiches: Remove cookie from freezer and remove the parchment paper. Place one slab, bottom up, on a cold surface. Spread ice cream of choice across the top. Top with the second cookie slab, top side up. Press down firmly to distribute the ice cream evenly between the cookie sheets. 

9. Use a sharp knife to trim the edges of the sandwiches. If ice cream has started to melt, Place the pan bake in the freezer to firm up. Once it is firm, cut the sheet into 12 squares. 

10. Serve immediately; or wrap in wax paper/plastic wrap and store in the freezer. ENJOY! 

Equipment used: 

Ninja® CREAMi™