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Name: Ice Cream Sandwiches
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: not set
Ingredients: 1 Stick Margarine; 1 Cup Brown sugar; 1 teaspoon Vanilla extract; 1/2 Cup Cocoa powder; 2 Cups All purpose flour; 1 teaspoon Baking powder; 1/4 teaspoon Salt; 1/2 gallon carton Vanilla Ice Cream

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INGREDIENTS

1 Stick Margarine
1 Cup Brown sugar
1 teaspoon Vanilla extract
1/2 Cup Cocoa powder
2 Cups All purpose flour
1 teaspoon Baking powder
1/4 teaspoon Salt
1/2 gallon carton Vanilla Ice Cream

INSTRUCTIONS

2. In a separate bowl, stir the cocoa, flour, baking powder, and salt. gradually add the margarine mixture. beat until well combined. gather the dough into a ball and chill for at least one hour.

3. Heat the oven to 375°F. On a lightly floured surface, roll out dough to 1/4 inch thick. Use a ruler in a sharp knife to cut out rectangular pieces. (we made large cookies about 2.25 x 5", but you can make them smaller)

4. Transfer the cookie rectangles with the spatula to an ungreased baking pan. Ask your child to use the Tines of a fork to make patterns on the cookies.

5. Bake the cookies for 8 to 10 minutes or until set. Cool on a cooling rack.

6. Meanwhile, cut rectangular blocks from ice cream. To do this, Peel back the half gallon carton and cut 1/2 inch thick slabs that are roughly the dimensions of your baked cookies. Return the blocks to the freezer

7. Once the cookies have thoroughly cooled, Place one ice cream blocks between two cookies. Trim the sides with the knife, wrap the sandwich in foil, and freeze for several hours. Repeat into you have used all the cookies and ice cream. Makes enough dough for six large sandwiches.

NOTES

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Ice Cream Sandwiches

1 Stick Margarine
1 Cup Brown sugar
1 teaspoon Vanilla extract
1/2 Cup Cocoa powder
2 Cups All purpose flour
1 teaspoon Baking powder
1/4 teaspoon Salt
1/2 gallon carton Vanilla Ice Cream

1.  In a medium size bowl, cream the margarine and brown sugar (using margarine instead of butter and brown sugar instead of granulated sugar produces a chewy soft cookie).  Beat in eggs, one at a time, then the vanilla extract.
2.  In a separate bowl, stir the cocoa, flour, baking powder, and salt.  gradually add the margarine mixture. beat until well combined.  gather the dough into a ball and chill for at least one hour.
3.  Heat the oven to 375°F.  On a lightly floured surface, roll out dough to 1/4 inch thick.  Use a ruler in a sharp knife to cut out rectangular pieces. (we made large cookies about 2.25 x 5", but you can make them smaller)
4.  Transfer the cookie rectangles with the spatula to an ungreased baking pan.  Ask your child to use the Tines of a fork to make patterns on the cookies.
5.  Bake the cookies for 8 to 10 minutes or until set.  Cool on a cooling rack.
6.  Meanwhile, cut rectangular blocks from ice cream.  To do this, Peel back the half gallon carton and cut 1/2 inch thick slabs that are roughly the dimensions of your baked cookies.  Return the blocks to the freezer
7.  Once the cookies have thoroughly cooled, Place one ice cream blocks between two cookies.  Trim the sides with the knife, wrap the sandwich in foil, and freeze for several hours.  Repeat into you have used all the cookies and ice cream.  Makes enough dough for six large sandwiches.

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Nutrition

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Serving Size: 1 Serving (185g)
Recipe Makes: 6 Servings

Calories: 719
Calories from Fat: 154 (21%)

Amt Per Serving		% DV

	Total Fat 17.2g	23 %
	Saturated Fat 4.2g	21 %
	Monounsaturated Fat 8g
	Polyunsanturated Fat 4.2g
Cholesterol 0.5mg		0 %
Sodium 399.6mg		14 %
Potassium 434.5mg		11 %
Total Carbohydrate 135.4g		40 %
	Dietary Fiber 2.5g	10 %
	Sugars, other 132.9g
Protein 7.5g		11 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 719

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