Ice Cream Sandwiches With Chocolate Dipping Sauce

Name: Ice Cream Sandwiches With Chocolate Dipping Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: vegetable oil cooking spray; 1 ¼ cups all-purpose flour; ¾ cup unsweetened cocoa powder; 1 teaspoon baking powder; ½ teaspoon baking soda; ½ teaspoon salt; 1 ½ cups sugar; 6 tablespoons vegetable oil; 2 large eggs; ¾ cup warm water; 1 quart good quality vanilla ice cream, slightly softened; 1 lb bittersweet chocolate (unsweetened) or 1 lb semisweet chocolate, chopped (I use Valrhona); ½ cup boiling water; ¼ cup unsalted butter, room temperature

Servings: persons

vegetable oil cooking spray
1 ¼ cups all-purpose flour
¾ cup unsweetened cocoa powder
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 ½ cups sugar
6 tablespoons vegetable oil
2 large eggs
¾ cup warm water
1 quart good quality vanilla ice cream, slightly softened
1 lb bittersweet chocolate (unsweetened) or 1 lb semisweet chocolate, chopped (I use Valrhona)
½ cup boiling water
¼ cup unsalted butter, room temperature

1
Preheat oven to 325*F.
2
Spray 15X10X1 inch baking sheet with nonstick spray.
3
Line pan with parchment paper and spray paper with nonstick spray.
4
Whisk flour, cocoa powder, baking powder, baking soda and salt in large bowl to blend.
5
Using electric mixer, beat sugar and oil in another large bowl to blend; beat in eggs, one at a time.
6
Beat in dry ingredients in 3 additions alternately with 3/4 cup warm water in 2 additions.
7
Pour batter into prepared pan; spread evenly.
8
Bake until tester inserted into center comes out clean, about 24 minutes.
9
Cool cake in pan on rack.
10
Line another baking sheet with plastic wrap.
11
Run small sharp knife around cake to loosen.
12
Invert cake onto rack.
13
Peel parchment off cake.
14
Cut cake crosswise in half.
15
Place 1 cake half on prepared sheet.
16
Spread ice cram evenly over cake.
17
Top with second half of cake.
18
Wrap cake in plastic and transfer to freezer.
19
Freeze until cake and ice cream harden, about 4 hours.
20
(can be made 3 days ahead.
21
Keep frozen).
22
Stir bittersweet chocolate in top of double boiler over barely simmering water until melted and smooth.
23
Add 1/2 cup boiling water; stir until smooth.
24
Add butter; stir until smooth.
25
Cut cake into 12 ice cream sandwiches.
26
Serve sandwiches with warm chocolate sauce for dipping.

1793

kcal

Calories

107

Fat

185

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: vegetable oil cooking spray, 1 ¼ cups all-purpose flour, ¾ cup unsweetened cocoa powder, 1 teaspoon baking powder, and more.

Yes, Ice Cream Sandwiches With Chocolate Dipping Sauce falls under the Baking & Desserts category and is a great choice for this type of meal.

Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.

That's it — enjoy your meal!