Ingredients
- 1/2 cup of butter
- 1/2 cup of sugar
- 2 large eggs
- 2 cups of chocolate chips
- 1.5 cups of flour
- 2 tbsp of cocoa
- 1 tsp of baking powder
- Pinch of salt
- Vanilla ice cream

Directions:

1. Preheat oven to 350 degrees.

2. Whiz butter and sugar together in a food processor. Add eggs and continue to whiz. Add chocolate chips and whiz until they are ground into small bits.

3. Sift together the flour, cocoa, baking powder and salt and add to the food processor. Pulse until incorporated.

4. Roll dough into balls the size of golf balls. Place on a baking sheet and press down to flatten. Bake for about 6-8 minutes. Let cool.

5. Place a cookie on a baking sheet and top with one heaping scoop of ice cream. Put another cookie on top and push down until the ice cream spreads out and reaches the edges. It should be about an inch thick and evenly dispersed. Continue until desired number of sandwiches have been assembled and put in the freezer. You may need to put each sandwich into the freezer immediately after assembly to avoid excessive melting.









































Notes: The ice cream sandwiches definitely tasted better after we plastic wrapped them and stored them in the freezer.

Adapted from: Chef Michael Smith Ice Cream Sandwiches