Published July 1, 2002.
Our ideal ice cream sandwich recipe would have to provide a quick and easy way (even in the middle of July) to make a dessert with a substantial layer of ice cream and with chocolaty, rich cookies that would not need to be rolled out like cookie dough. For the cookie part of our ice cream sandwich recipe, we baked a flat, pliable, brownielike batter made with flour, cocoa powder, eggs, sugar, and chocolate syrup on a rectangular baking sheet and cut out the cookies with a biscuit cutter. For the ice cream, we cut rounds from round pint containers of ice cream using the same biscuit cutter.
Dense, rich ice cream and smooth—not chunky—flavors make the best sandwiches. See related Quick Tip for ways to dress up the sides of the ice cream sandwiches with shredded coconut, chopped nuts, sprinkles, or chocolate chips.
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