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Ingredients
0.5 teaspoon baking soda
0.3 cup natural cocoa powder unsweetened
1 tablespoon plus light
1 large egg yolk
0.8 cup flour all-purpose
1 pint ice cream (any flavor)
0.5 teaspoon kosher salt
1 tablespoon cup heavy whipping 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
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.
Add egg yolk and vanilla; beat until combined.
Reduce mixer speed to low, add dry ingredients, and mix until just combined.
Mix in sour cream. Form dough into a 3/4"-thick square, wrap tightly in plastic, and chill until firm, 2-3 hours.
Preheat oven to 350°F.
Roll out dough between 2 sheets of parchment to about 1/8" thickness.
Transfer dough (still between parchment) to a large baking sheet and chill until firm, at least 30 minutes.
Remove top sheet of parchment (it will come away easily if dough is well chilled) and trim to a 14x10" rectangle.
Bake cookie until dry and just set at edges, 8-10 minutes.
Transfer baking sheet to a wire rack; let cookie cool.
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.
Place sandwiches on a parchmentlined baking sheet and freeze until firm, at least 4 hours.
Cut sandwiches in half on a diagonal to make triangles. Wrap in parchment, if desired, and freeze until ready to serve.
DO AHEAD: Ice cream sandwiches can be made 1 week ahead. Keep frozen.
