All summer long I've been drooling over pictures of ice cream on other people's blogs. Now that I have my own ice cream maker, I can't wait to start trying all of these delectable recipes I've been eyeing (good thing summer in St. Louis probably isn't going anywhere anytime soon, huh?). One thing I've been especially impressed by were the homemade ice cream sandwiches people were making. I decided to give it a go with my homemade peanut butter ice cream and began searching for cookie recipes that would hold up well to an ice cream filling.
These brownie roll-out cookies fit the bill. Not only were these cookies easy to make, they had an intense chocolately flavor that I knew would pair nicely with my ice cream. I spent one evening making these cookies and was eager to make my ice cream the next day to sandwich between them.
The ice cream was successful. The cookies were successful. The ice cream sandwiches? Not so much! In retrospect (and as much as I hate to admit it), I should've listened to Ryan, who warned me that I should fill the sandwiches just before eating. Instead, I took my freshly churned ice cream and set about filling the sandwiches and transferring them to the freezer. Look below for a sad picture of how well this turned out.
It's okay, you can laugh. I did. Next time I think I'll let the ice cream further harden in the freezer for a few hours before I try to sandwich it between anything. What started out as a really good idea...stayed a really good idea, at least for now. I'll conquer picture perfect ice cream sandwiches one of these days!
Despite the aesthetic disaster, these cookies were still fabulous and I do think they are the perfect cookies to fill with ice cream. I'm sure it's no surprise to you that I we finished off every last frozen cookie and its peanut butter drizzle :)
Make me feel better, leave a comment and tell me about one of your kitchen disasters!
Brownie Roll-Out Cookies
adapted from Smitten Kitchen
-3 cups all-purpose flour
-1/2 tsp salt
-1/2 tsp baking powder
-1 cup unsalted butter, softened
-1 1/2 cups sugar
-2 large eggs
-1 tsp vanilla extract
-2/3 cup unsweetened cocoa
1. In a large bowl, whisk flour, salt, and baking powder.
2. In a mixing bowl, mix butter, sugar, eggs, vanilla, and cocoa. Gradually add flour mixture, beating until smooth.
3. Cover and refrigerate for at least 1 hour.
4. Using a rolling pin, roll out dough on a floured surface. Cut into desired shapes-I used a drinking glass to get circles. (Note: You may need to add extra flour to the dough to avoid sticking when rolling out...they will still bake deep brown!). Bake on baking sheet for 7-8 minutes at 350F. Edges will be firm and centers will be slightly puffed.
5. Allow to cool on a wire rack.