Ice Cream Sandwiches

Ingredients

• 0.5 teaspoon baking soda 
• 0.3 cup cocoa powder unsweetened
• 1 tablespoon plus light
• 1 large egg yolk 
• 0.8 cup flour all-purpose
• 1 pint whipped cream (any flavor)
• 0.5 teaspoon kosher salt 
• 1 tablespoon cream sour
• 0.5 cup sugar 
• 6 tablespoons butter unsalted room temperature ()
• 1 teaspoon vanilla extract pure

Equipment

• bowl
• baking sheet
• oven
• whisk
• wire rack
• blender
• hand mixer

Directions

1. Whisk flour, cocoa powder, baking soda, and salt in a medium bowl. Using an electric mixer, beat butter, sugar, and corn syrup in another medium bowl until light and fluffy, about 3 minutes.
2. Add egg yolk and vanilla; beat until combined.
3. Reduce mixer speed to low, add dry ingredients, and mix until just combined.
4. Mix in sour cream. Form dough into a 3/4"-thick square, wrap tightly in plastic, and chill until firm, 2-3 hours.
5. Preheat oven to 350°F.
6. Roll out dough between 2 sheets of parchment to about 1/8" thickness.
7. Transfer dough (still between parchment) to a large baking sheet and chill until firm, at least 30 minutes.
8. Remove top sheet of parchment (it will come away easily if dough is well chilled) and trim to a 14x10" rectangle.
9. Bake cookie until dry and just set at edges, 8-10 minutes.
10. Transfer baking sheet to a wire rack; let cookie cool.
11. Trim cookie to a 12x9" rectangle, then cut into twelve 3" squares. Scoop ice cream into a medium bowl and mix just until softened, 2-3 minutes. Turn 6 cookies bottom side up. Dividing evenly, scoop ice cream on top and flatten slightly; top with remaining cookies, pressing down gently.
12. Place sandwiches on a parchmentlined baking sheet and freeze until firm, at least 4 hours.
13. Cut sandwiches in half on a diagonal to make triangles. Wrap in parchment, if desired, and freeze until ready to serve.
14. DO AHEAD: Ice cream sandwiches can be made 1 week ahead. Keep frozen.