How to make
1 tub (500 mL)PC® Black Label Madagascar Bourbon Vanilla Ice Cream
1/2 cup (125 mL)Unsalted butter, softened
1/2 cup (125 mL)Granulated sugar
1/2 tsp (2 mL)Salt
1 cup (250 mL)All-purpose flour
1/2 cup (125 mL)Unsweetened cocoa powder
2 tsp (10 mL)Vanilla
How to make
- Step 1
Line baking sheet with parchment paper. Scoop ice cream onto baking sheet in 12 scoops no more than 1-1/2 inches (4 cm) wide. Top with another sheet of parchment paper. Place in freezer.
- Step 2
In bowl and using electric beaters, beat butter, sugar and salt for 2 minutes or until light and fluffy. Add egg; beat on low speed for 30 seconds or until combined. Add flour, cocoa and vanilla; continue to beat on low speed just until incorporated. Increase speed to medium; beat for 1-½ to 2 minutes or until mixture comes together. Dough will be very soft.
- Step 3
Between two 17 X 11-inch (43 X 28 cm) pieces of parchment paper, roll dough to 1/4-inch (5 mm) thick. Transfer to baking sheet. Refrigerate for 30 minutes or until firm.
- Step 4
Preheat oven to 350°F (180°C). Line two baking sheets with parchment paper.
- Step 5
Remove cookie dough from refrigerator. Discard top layer of parchment paper. Using 2-inch (5 cm) round cookie cutter, cut out as many disks as you can; transfer to prepared baking sheets. Gather remaining dough scraps and reroll to 1/4-inch (5 mm) thickness; cut out more disks to yield total of 24.
- Step 6
One sheet at a time, bake in centre of oven for 7 to 9 minutes or until cooked through but still soft at centre. Cool to room temperature on baking sheets.
- Step 7
To assemble, remove ice cream scoops from freezer. Gently flatten scoops with your palm. Remove top parchment paper and sandwich a scoop between two cookies; gently press. For a smooth finish, run back of spoon around ice cream edge. Repeat. Serve immediately, or return to freezer and chill until firm.