the goods:
1/2 cup (1 stick) unsalted butter, melted, plus more for pan
1/2 cup sugar
1 large egg
1 teaspoon pure vanilla extract
1/2 teaspoon salt
1/2 cup all-purpose flour
1/4 cup unsweetened cocoa powder
2 pints vanilla ice cream, softened
Preheat oven to 350 degrees. Butter a 15-by-10-inch jelly-roll pan; line with parchment paper, leaving an overhang on 2 sides.
In a medium bowl, whisk together butter and sugar until combined.
Whisk in egg, vanilla, and salt until combined.
Add flour and cocoa, and mix just until smooth.
Spread in prepared baking pan. Bake until cake is dry to the touch and edges begin to pull away from the sides, 10 to 12 minutes. Cool completely in pan.
Using paper overhang, lift cake onto a work surface. With a serrated knife, halve crosswise. Place one half of cake, flat side down, on a large piece of plastic wrap. Spread with ice cream, then top with remaining half of cake, flat side up. Return ice cream sandwich to baking pan, and wrap tightly in plastic. Freeze until firm, about 2 hours.
Unwrap sandwich; using a serrated knife, cut into 8 rectangles, wiping off blade between each cut. Serve ice cream sandwiches immediately, or wrap individually in plastic and freeze up to 1 week.
2 comments:
We were all just ooohing and aaaahing over this recipe last week! Was it so good? or should I just go buy a Klondike Bar?
I saw this in Jenni's cookbook about a week ago and I was telling her how i wanted to try it! That's so funny that it was your next recipe... was it worth the work??
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