Cortés Chocolate Ice Cream Sandwiches

Prep time: 1 hour + 2 hours of wait time

INGREDIENTS

¾ cup Cortés Sugar-Free Cocoa

1 ½ tsp salt

1 tsp baking powder

2 ½ cups all-purpose flour

2 sticks unsalted butter, at room temperature

1 cup brown sugar

¾ cup granulated sugar

2 eggs

2 tsp vanilla

4 pints ice cream

1 round or square cookie cutter

PROCEDURE

In a bowl, mix the Cortés Sugar-Free Cocoa, salt, baking powder, and flour.
In the mixer bowl, mix the sugars and butter.
Add the eggs and vanilla and mix until soft and creamy.
Lower the mixer’s speed and gradually add the flour mixture.
Divide the dough into two portions and form discs with them. Cover them in plastic wrap and place them in the fridge for at least 2 hours.
Line a cake pan with plastic wrap. Pour the ice cream in the pan and let it soften a bit at room temperature. After it has softened, spread it over the pan, forming an even layer. Put it in the freezer.
Dust flour on a clean kitchen surface and stretch the dough with a rolling pin until it reaches a thickness of ⅛ of an inch.
Preheat the oven to 350 °F.
Use the cookie cutter to cut out the cookie components for the sandwiches and, using a spatula, place them on the cookie trays.
Bake the cookies for 12 to 15 minutes.
After the cookies cool down, use the cookie cutter to cut the frozen ice cream and make the sandwiches.