Black and White Ice Cream Sandwiches
Mint chip ice cream (or the flavor of your choice) is the filling between
tender chocolate cookies that have been dipped halfway into white chocolate.
2 pints mint chocolate chip ice cream, softened slightly
3/4 C. unsalted butter, room temperature
1/2 C. plus 2 T. sugar
1 large egg yolk
1 t. vanilla extract
1 1/4 C. all purpose flour
1/4 C. unsweetened cocoa powder (preferably Dutch-process)
1/4 t. salt
10 oz. good-quality white chocolate, chopped
Drop six 2/3-cup mounds mint chocolate chip ice cream onto waxed-paper-lined
baking sheet. Using metal spatula, shape each mound into 3- to 3 1/2-inch
square; freeze squares.
Beat butter and sugar in large bowl until smooth. Beat in egg yolk and vanilla.
Sift flour, cocoa and salt onto butter mixture. Stir until blended and soft
dough forms. Gather dough into ball; flatten into rectangle. Roll out dough
between 2 sheets of waxed paper to 13 x 10-inch rectangle. Place dough, still
between waxed paper sheets, on baking sheet. Chill until firm, at least 1 hour
and up to 1 day.
Position rack in center of oven and preheat to 300�F. Line large baking sheet
with parchment paper. Peel top sheet of waxed paper off dough. Trim dough to 12
x 9-inch rectangle; cut dough into twelve 3-inch squares. Transfer squares to
parchment-lined sheet, discarding waxed paper and spacing squares about 1 inch
apart. Bake until cookies are firm to touch, about 20 minutes. Cool cookies
completely on sheet.
Melt white chocolate in medium metal bowl set over saucepan of barely simmering
water, stirring until smooth (do not allow bottom of bowl to touch water).
Remove bowl from over water.
Holding corner of 1 cookie, dip cookie into melted chocolate until half covered
on diagonal, tilting bowl if necessary to submerge. Shake cookie gently to allow
some excess chocolate to drip back into bowl. Return dipped cookie to
parchment-lined baking sheet. Repeat with remaining cookies and white chocolate.
Freeze cookies until chocolate coating is firm, about 10 minutes.
Arrange 6 cookies, flat side up, on work surface. Top each with frozen ice cream
square, then another cookie, flat side down, pressing slightly to adhere. Cover
and freeze sandwiches. (Can be made 4 days ahead. Keep frozen.)
Serves 6.
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