ice cream sandwich ingredients

350 g (1 1/3 cups, 2 tbsp) unsalted butter, soft
215 g (2 cups) icing sugar
1 g (1/4 tsp) salt
340 g (2 1/3 cups) flour
90 g (1 cup) cocoa
1 g (1/4 tsp) baking powder (baking powder)
1 box of store-bought ice cream, of your choice (vanilla, chocolate, caramel, etc.)

Preparation

For the chocolate shortbread, preheat the oven to 175°C (350°F).

In a bowl, cream the butter with the icing sugar and salt. Add flour, cocoa and baking powder.

Mix until a homogeneous paste is obtained. Do not overwork the dough. Wrap and refrigerate for 30 minutes.

Lightly flour a work surface. Roll out the dough to a thickness of 4mm.

Using a knife, cut out rectangular pieces measuring 6 cm x 9 cm (2 1/2 in. x 3 1/2 in.).

Place the shortbread cookies on a baking sheet lined with parchment paper or a silicone mat.

Refrigerate for 15 minutes.

Put in the oven and cook for 8 minutes. Let cool completely.

To assemble the sandwiches, remove the ice cream from its carton.

With a knife, cut the ice cream into slices 1.5 cm (1/2 inch) thick, then cut each slice into two equal pieces.

Place each piece of ice cream between two chocolate shortbread cookies.

Store the sandwiches in an airtight container and freeze immediately.