Cookin with Cathy: Ice Cream Sandwiches 

Cathy Speronis was in for this month’s Cooking with Cathy segment, she made Homemade Ice Cream Sandwiches National Ice Cream Sandwich Day.The recipe on how to make these Ice Cream Sandwiches is below:Ice Cream SandwichesAdapted from Cooks IllustratedMakes 12 sandwichesIngredients: 1 cup all-purpose flour1/2 cup sifted, unsweetened cocoa powder1/4 tsp. salt1/4 tsp. baking soda2 large eggs3/4 cup granulated sugar1/4 cup chocolate syrup1/4 tsp. vanilla extract8 Tbsp. unsalted butter, melted2 pints vanilla or chocolate ice cream Directions Preheat oven to 350° F placing rack in middle. Place the ice cream in the refrigerator to soften while making the cookies. Grease the bottom and sides of a 1/2 sheet pan (17″ x 12″). Line the bottom with a piece of parchment paper (do not grease the parchment paper): set aside. In a medium bowl, sift together the flour, cocoa powder, salt and baking soda: set aside. In a large bowl beat the eggs, sugar, chocolate syrup and vanilla with a whisk until lightened in color. Add the melted butter and beat until incorporated. With a rubber spatula gradually fold in the dry ingredients until smooth, mixture will resemble a brownie batter. Pour into the center of the prepared sheet pan. With an offset spatula spread the batter from the center to the sides. Take your time getting it as even as possible. Place in the oven and bake for 10 to 12 minutes until it springs back when touched lightly. Remove from oven and cool for 5 minutes. Invert onto a cooling rack, peel off parchment and invert again onto another cooling rack shiny side up. Cool completely. While cookies are cooling form a piece of aluminum foil into a pan that is half the size of the above sheet pan (8.5″ x 12″). Spread the softened ice cream into the foil pan – this will form the filling for the sandwiches. Refreeze until hardened. Cut the cookies into 24 rectangles (8ths by 3rds.) It is helpful to use a pre-folded 17″ x 12″ piece of parchment paper as a guide to make the cookies even.Invert the formed ice cream filling onto a cutting board. Peel off the foil and cut into 12 rectangles using the parchment guide above. Working quickly, place an ice cream rectangle between two cookies then onto a sheet pan and into the freezer. Repeat making the remaining sandwiches. Chill until set, about an hour. Wrap the sandwiches in pieces of parchment and keep frozen until ready to serve.