By Traeger Kitchen
If you're going to get down with an ice cream sandwich, make it worth every bite. Creamy vanilla ice cream squished between warm, fresh baked chocolate shortbread cookies will make you rethink grabbing that box of boring rectangles.
|32 Ounce||(2 pints) vanilla ice cream|
|1/2 Cup||unsalted butter|
|1/2 Teaspoon||vanilla extract|
|1 Cup||all-purpose flour|
|1/2 Cup||powdered sugar|
|2 Tablespoon||baking soda|
|2 Tablespoon||cocoa powder|
Remove ice cream from the freezer for 5 minutes, until gets a little soft.
32 Ounce (2 pints) vanilla ice cream
With a spatula spread the ice cream in a 9 x 13 in. cake pan. Place in freezer to stiffen.
After approximately 1 hour to 2 hours remove pan from freezer. With a 4 inches round cookie cutter, cut the frozen ice cream to be the same size as the shortbread and place in the freezer until needed.
In a mixing bowl, cream the butter, then add vanilla and mix well.
1/2 Cup unsalted butter
1/2 Teaspoon vanilla extract
In another bowl, whisk together flour, sugar, baking soda and cocoa, then add the creamed mixture, beating about 3 minutes or until dough hold together.
1 Cup all-purpose flour
1/2 Cup powdered sugar
2 Tablespoon baking soda
2 Tablespoon cocoa powder
Roll dough to a log 4” round , then cut into 2 inches rounds.
Place rounds 1 inch apart on ungreased baking sheets.
When ready to cook, set the Traeger to 250℉ and preheat, lid closed for 15 minutes.
Prick each round several times with a fork. Bake 20 to 25 minutes or until cookies have set. Set cookie sheets on a wire rack to cool.
250 ˚F / 121 ˚C
As soon as cookies are cool make the sandwiches.
Put ice cream round between two cookies to make a sandwich. Enjoy!
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