Ingredients

The following ingredients have 16 Servings
  • 1 3/4 cups flour ((use gluten-free flour if needed))
  • 3/4 teaspoon xanthan gum ((add only if making gluten-free version & flour does not contain it))
  • 1/8 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup unsweetened cocoa powder
  • 1/4 cup granulated sugar
  • 1/2 cup light brown sugar, (packed)
  • 6 Tablespoons Crisco, (melted (or coconut oil))
  • 3 Tablespoons butter, (melted (or butter substitute))
  • 2 eggs, (room temperature)
  • 2 teaspoons vanilla extract
  • 3-4 small containers of your favorite ice cream, (dairy or non-dairy)

Instruction

  • Preheat oven to 325 degrees. Have 2 8x8-inch square pans ready. Cut 6 pieces of parchment paper into 8x8-inch squares.
  • Mix dry ingredients together in a large bowl making sure there are no lumps.
  • Combine remaining liquid ingredients, starting with Crisco, and add to dry mixture. Once well mixed the dough should be pliable and hold together well.
  • Divide dough into 4 equal pieces and roll each out between 2 pieces prepared parchment. Make the dough square just slightly shorter than the paper so it fits well into bottom of dish. It should be approximately ¼” thick. Trim edges to make a nice even square.
  • Place 1 square, with parchment paper still on bottom, into one of the 8” square dishes. Repeat with the other square into remaining dish.  
  • Place both baking dishes in preheated oven. Bake for 10 minutes. 
  • Let cool on rack about 10 minutes prior to removing carefully from pan and setting on wire rack to cool. 
  • Repeat rolling, cutting and cooking with remaining 2 squares of dough.
  • Line both square baking dishes with a long piece of parchment paper that comes up over sides. This will give you something to grab to help lift out completed ice cream sandwiches
  • When wafers have cooled, remove original piece of parchment paper from bottom of wafer and place one wafer into the bottom of each of the 2 8x8-inch prepared dishes. 
  • Spread slightly soft ice cream over each of the wafers. Place remaining wafer on top or each dish and press down carefully in order to spread ice cream evenly. 
  • Cover with plastic wrap and place in freezer until firm.
  • When ice cream is frozen, about 4-5 hours, remove from freezer, lift out and place on cutting board. Cut into equal-sized rectangles. I usually get 8 small sandwiches out of each dish (2” wide x 4” long).
  • At this point you can wrap each individually with plastic wrap or dip ice cream edges into sprinkles (such as bright pastel colors for summer or red, white & blue for a patriotic holiday) and then wrap in plastic wrap. Store in freezer until ready to eat.