Ice Cream Sandwich Recipe

Ingredients:

1/2 cup 113 g unsalted butter, melted

1/2 cup 100 g white granulated sugar

1 large egg

1 teaspoon pure vanilla extract

1/2 cup 65 g all purpose flour

1/4 cup 25 g unsweetened cocoa powder

1/4 teaspoon salt

4 cups (2 pints) 950 ml Ice Cream

10 x 15 inch 25 x 38 cm rimmed baking sheet

Parchment paper

Directions:

Preheat oven to 350 degrees F (180 degrees C) and place rack in center of oven.

The first time I made this, I used parchment paper in a 10 x 15 inch (25 x 38 cm) baking pan. The second time, I slipped a silicone sheet (Sil-Pat) over a cookie tray and just spread the mixture on it carefully. Both methods worked, but I prefer the less hassle of the cookie sheet.

Chop up your butter and microwave it for 30 seconds to a minute.  Alternatively, melt it over low heat on the stove.   Stir stir stir, to make sure all of the butter is melted, but not boiling.