Einkorn Chocolate Ice Cream Sandwiches

The perfect sweet treat to make ahead and pull from the freezer on a hot summer day, these Einkorn Chocolate Ice Cream Sandwiches taste very similar to the store-bought version! Except they're made even better with our All-Purpose Einkorn Flour. Aside from the time spent waiting on the different components to freeze, this recipe is much simpler to pull together than you might think!

Prep time: 30 minutes
Bake Time:  15 minutes
Chill Time: 5 hours  
Total Time: 5-6 hours (due to chill time)

Makes: 12 large or 24 small ice cream sandwiches 

Instructions

1. Preheat the oven to 350°F. Lightly butter a 18x13 half sheet pan. Using two sheets of parchment paper, line it so that the paper hangs off the short sides and forms a sling. Lightly coat the top of the paper with cooking spray.
   
2. In a medium mixing bowl, whisk together the flour, cocoa powder, baking soda and salt.  
   
3. In the bowl of a stand mixer fitted with the paddle attachment, beat together the softened butter and both sugars until smooth, about 1-2 minutes. Add the egg and vanilla, and continue to beat until combined. Scrape down the sides and bottom of the bowl, as needed. 
   
4. With the mixer running on low speed, slowly add the flour mixture followed by the milk. Beat until just combined, scraping down the sides and bottom of the bowl to ensure there aren’t any remaining dry bits. 
   
5. Turn the dough out into the prepared pan. Use an offset spatula to spread it evenly into one layer. Don’t worry about getting it smooth, as the cookie will spread in the oven as it cooks. Just try to spread out to an even thickness.
   
6. Bake for 15-18 minutes, or until the edges are just beginning to pull away from the sides. Place pan on wire rack to cool completely, at least 45 minutes. 
   
7. After it’s set and cooled to room temperature, lift the cookie layer out of the pan using the parchment sling. Place on a cutting board, parchment and all, and transfer to the freezer to chill. 
   
8. While the cookie layer chills, take the vanilla ice cream out of the freezer and allow it to soften so it’s soft enough to spread (but not melted), about 10-15 minutes. 
   
9. Remove the cookie from the freezer. Cut in half widthwise and place one cookie half back in the pan upside down on top of the parchment and scoot it so it’s butting up against the short edge of the pan: this will help us form our sandwiches. 
   
10. Scoop the ice cream out onto the cookie and spread in an even layer. Press second cookie half, right side up, on top of the ice cream. Use the sides of the pan and the parchment paper to help the ice cream keep its shape in the cookie and place in the freezer.
11. Freeze for 4-6 hours, minimum, and best overnight before enjoying. 
12. After freezing, transfer large cookie sandwich to a cutting board and cut into 12 rectangles or 24 squares. Eat or freeze immediately.