Custom-Made Ice Cream Sandwich

Preheat the oven to 350°F. Lightly grease2 baking sheets.

Sift the fl our, cocoa powder, baking powder,espresso, and salt into a bowl. Reserve.

In another bowl, cream the butter andsugar with an electric mixer until it is lightand fluffy.

Add the egg and the vanilla, thenmix well.

Add the reserved dry ingredients and mixuntil just combined.

Form 1/4-cup portions of dough into 8balls. Arrange 4 balls on each cookie sheetand flatten with a spatula.

Bake in the center of the oven until set,about 10 minutes.

Let stand on the bakingsheet for 2 minutes before removing with aspatula to a wire rack to cool completely.

Soften a 14-ounces container of vanilla ice creamin the refrigerator for about 30 minutes.

Place the ice cream in a bowl and swirl iningredients. You’ll get the best results if youuse a dinner knife to stir. Return the mixtureto the freezer to harden, about 1 hour.

Place a scoop of ice cream on the bottom cookie. Gently press asecond cookie over the ice cream. For even more variations, patchopped nuts, shaved chocolate, toasted coconut,chopped M&M’s, or sprinkles onto the sides ofthe sandwiches. Or spread jam on the inside of thecookies for another layer of fl avor. Freeze until readyto serve. The ice cream variations and sandwichesare best eaten the day they are made.

Mix-ins add 10 to 100 calories per serving, depending on ingredients.

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