Classic Ice Cream Sandwiches: Stay Soft When Frozen

Instructions:

1. Whisk together the flour, dark cocoa powder, baking soda, and salt in a medium bowl. Set aside.
2. In a large bowl, beat the softened butter and granulated sugar until the mixture is light and fluffy (approximately 3 minutes).
3. Mix in the egg yolk, vanilla extract, and whole milk until just combined. Scrape down the sides of the bowl.
4. Gradually incorporate the dry ingredients into the wet ingredients on low speed until a sticky, uniform dough forms.
5. Divide the dough in half, flatten each half into a rectangular disc, wrap tightly, and chill in the refrigerator for at least 1 hour. The dough must be firm enough to roll cleanly.
6. Preheat oven to 350°F (175°C). Roll the chilled dough out onto a piece of parchment paper to a uniform thickness of about 1/8 inch. Trim the edges to create a large rectangle. Cut the large rectangle into 16 smaller, equal-sized rectangles (these will be the wafers for 8 sandwiches).
7. Transfer the parchment paper with the cut dough to a baking sheet. Bake for 8–10 minutes until the edges are just set but the centers still look slightly soft and fudgy.
8. Allow the wafers to cool completely on the baking sheet for 5 minutes before carefully transferring them to a wire rack to finish cooling.
9. Line a 9x13 inch pan with parchment paper, leaving an overhang on the long sides. Allow the vanilla ice cream to soften on the counter for 10–15 minutes until spreadable.
10. Scoop the softened ice cream into the prepared pan. Press it firmly into an even, level layer, ensuring no air pockets remain.
11. Cover the pan tightly and return it to the freezer for a minimum of 6 hours, or until completely solid.
12. Once the ice cream slab is solid, lift it using the parchment paper and place it on a cutting board. Cut the ice cream slab into 8 equal rectangular blocks matching the wafer size. Place one ice cream block between two wafers.
13. If desired, roll the edges of the assembled sandwiches in nonpareil sprinkles or mini chocolate chips. Wrap each sandwich individually in plastic wrap and return to the freezer for at least 1 hour before serving, or store for up to one month.