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Two More Ways to Get More for Less
Ice cream sandwich
Ice Cream Sandwich
2 cups of your favourite local ice cream
6 tablespoons of unsweetened cocoa powder
1¼ cups of all-purpose flour
Stick of unsalted butter
Teaspoon of vanilla extract
½ cup of granulated sugar
½ cup of light brown sugar
½ teaspoon of baking soda
¼ teaspoon of salt
Heat oven to 177°C (350°F).
Line two baking sheets with parchment paper.
Add butter and sugars in a large bowl. Using a hand mixer, beat until creamy, light and fluffy (3-5 minutes on medium).
Add the egg, vanilla extract and salt. Beat until well incorporated.
In a different bowl, whisk the flour, cocoa powder and baking soda until blended.
With the mixer on low, slowly add the dry ingredients to the wet ingredients. Mix until everything has combined and the batter becomes thick.
Using rounded tablespoons, drop the batter onto the baking sheets to make 20 cookies.
Bake for 9-12 minutes until the cookies have puffed a little. Then, let them cool completely.
To make the sandwiches, scoop an ice cream ball (approximately 3 tablespoons per scoop) and place it on a cookie.
Top with another cookie and gently press down until the ice cream ball fits the width of the cookies.
Enjoy immediately or store in the freezer.
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