Classic Ice Cream Sandwiches Recipe

Source - food.fnr.sndimg.com

1. Line 9- by 13-inch pan with parchment paper, allowing it to hang over to the sides. Depress ice cream into the pan and smooth top and freeze for at least 1 hour until it gets solid.
2. Preheat oven to 175˚C and adjust oven rack to upper middle and lower middle position. Line 2 baking sheets with another parchment paper. Put cocoa, flour and salt in a medium-sized bowl; set aside.
3. In a bowl of standing mixer fitted with a paddle attachment, beat cream sugar with butter on medium speed for 1 minute, until slightly lightened. Mix in 2 egg yolks and then vanilla extract and mix it dry mixture until combined well. Then, divide dough into 2 pieces and place each piece into a 5-inch square, wrap it with plastic wrap and chill it until firm for about 30 minutes.
4. Now take one piece of dough at a time working on a light flavoured surface, roll the dough into an 8-inch by 12- inch rectangle. Along, the long sides of the pan, use the ruler to cut into 2-inch lengths, should be at least 6 pieces. And cut each length into the half, preparing 12 4x2 inch cookies. Use the flat spatula to place cookies into pans. Using a pointed pin of the thermometer, pin about 15 holes into cookies. Bake the cookies for 10-12 minutes until they get firm, rotating pans from front to back and top to bottom while baking. Cool completely.
5. Take out ice cream from pan and trim out the rough edges to make a neat rectangle shape. Using the same technique, as done with the dough, cut out the ice cream into 12 4 by 2-inch rectangles. And Sandwich the ice cream with the cookies.
6. Finally, wrap the sandwich ice cream and store it overnight to get soften or could be served immediately.