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Soften the ice cream. Line the bottom and sides of a 9 x 12 pan with Saran wrap. Scoop in the softened ice cream, cover with another layer of Saran wrap and refreeze. You can do this the day before so it will be ready to assemble when the cookie is done.
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For the cookie:
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In a medium bowl, sift together flour, cocoa powder, baking powder and salt and set aside.
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Using an electric mixer, cream butter, vanilla and sugar. Add eggs and milk and mix until combined. Slowly add flour mixture and mix on low, scraping the sides of the bowl. The batter will be thick and stiff.
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Divide the dough in half, shape into a flat disk, wrap in plastic wrap and refrigerate until firm, about 1 hour. (Warning: The dough was so good I couldn't stop eating it!)
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Preheat oven to 350u00b0F.
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Roll dough between two sheets of Saran wrap. I found this worked better than trying to roll on a floured surface and it kept the dough a nice chocolate color. Roll dough to about 1/8 to 1/4 thick.
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Use a heart-shaped cookie cutter and place on parchment paper on a cookie sheet. Chill until firm, about 30 minutes. Remove from refrigerator and prick the cookies all over with a fork. Try to make even lines.
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Bake until just firm, about 12-15 minutes. Let cool on baking sheet then transfer to a wire rack.
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Get ready to fill your sandwich. Make sure the underside of the cookie is face up when you put the ice cream on it.
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Using the same cookie cutter, press it into the ice cream and gently remove using a spatula. Place ice cream on top of the cookie. Top with the other cookie and you're done. One bite and you'll never want another store-bought ice cream sandwich again.
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This is another fun dessert to make with your kids; they'll love using the cookie cutters on the ice cream. You can make this for any occasion-just change the shape of the cookie cutter and you can celebrate any holiday ... with chocolate!
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Recipe from Martha Stewart.
