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1
Spoon 1/4 cup ice cream onto one cookie; sandwich with a second cookie.
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2
Repeat with the remainder of the ice cream and cookies.
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3
(You may have a little ice cream left over.)
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4
Place the sandwiches on a baking sheet and freeze until the ice cream is firm, at least 1 hour.
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5
Individually wrap in plastic once the ice cream is firm.
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6
For the Chocolate Malt Ice Cream:
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7
Blend milk, sugar, dry milk, malted-milk powder and chocolate in a blender until fairly smooth.
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8
Pour into a large saucepan and bring to a simmer over medium heat, whisking almost constantly.
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9
Remove from the heat.
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10
Pour egg whites into a large bowl and whisk in the milk mixture in a slow, steady stream until smooth.
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11
Whisk in vanilla and salt.
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12
Refrigerate until cool, at least 3 hours or overnight.
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13
Freeze the ice cream mixture in an ice cream maker, according to the manufacturer's directions.
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14
If using the ice cream for sandwiches, freeze until it's firm enough to hold a scoop shape.
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15
For the Chocolate Refrigerator Cookies:
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16
Whisk whole-wheat pastry flour, all-purpose flour, cocoa, baking soda and salt in a medium bowl.
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17
Blend brown sugar, granulated sugar and butter in a large bowl with an electric mixer on medium speed until combined and still a little grainy, about 5 minutes.
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18
Beat in egg white and vanilla until smooth.
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19
Turn the mixer off; add the flour mixture then beat at low speed until well combined (the dough will still be crumbly).
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20
Gather the dough into a ball using your hands.
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21
Lightly dust a work surface with flour, turn the ball of dough out onto it and form into an 8-inch-long log, about 2 inches in diameter.
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22
Wrap in plastic wrap and refrigerate until firm, at least 2 hours or up to 2 weeks.
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23
When ready to bake, position racks in the upper and lower thirds of the oven; preheat to 350F.
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24
Line 2 large baking sheets with parchment paper or silicone baking mats.
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25
Unwrap the log and slice into 1/4 inch-thick rounds, rolling the log as you slice to prevent it from flattening.
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26
Place the cookies 1 inch apart on the baking sheet.
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27
Bake, switching the pans back to front and top to bottom halfway through, until just beginning to crack along the edges, 10 to 12 minutes.
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28
Cool on the baking sheet for 2 minutes, then transfer to a wire rack to cool completely, about 20 minutes.
