¾teaspoonxanthan gum(add only if making gluten-free version & flour does not contain it)
⅛teaspoonbaking soda
¼teaspoonsalt
½cupunsweetened cocoa powder
¼cupgranulated sugar
½cuplight brown sugar,packed
6TablespoonsCrisco,melted (or coconut oil)
3Tablespoonsbutter,melted (or butter substitute)
2eggs,room temperature
2teaspoonsvanilla extract
3-4small containers of your favorite ice cream,dairy or non-dairy
Instructions
Preheat oven to 325 degrees. Have 2 8x8-inch square pans ready. Cut 6 pieces of parchment paper into 8x8-inch squares.
Mix dry ingredients together in a large bowl making sure there are no lumps.
Combine remaining liquid ingredients, starting with Crisco, and add to dry mixture. Once well mixed the dough should be pliable and hold together well.
Divide dough into 4 equal pieces and roll each out between 2 pieces prepared parchment. Make the dough square just slightly shorter than the paper so it fits well into bottom of dish. It should be approximately ¼” thick. Trim edges to make a nice even square.
Place 1 square, with parchment paper still on bottom, into one of the 8” square dishes. Repeat with the other square into remaining dish.
Place both baking dishes in preheated oven. Bake for 10 minutes.
Let cool on rack about 10 minutes prior to removing carefully from pan and setting on wire rack to cool.
Repeat rolling, cutting and cooking with remaining 2 squares of dough.
Line both square baking dishes with a long piece of parchment paper that comes up over sides. This will give you something to grab to help lift out completed ice cream sandwiches
When wafers have cooled, remove original piece of parchment paper from bottom of wafer and place one wafer into the bottom of each of the 2 8x8-inch prepared dishes.
Spread slightly soft ice cream over each of the wafers. Place remaining wafer on top or each dish and press down carefully in order to spread ice cream evenly.
Cover with plastic wrap and place in freezer until firm.
When ice cream is frozen, about 4-5 hours, remove from freezer, lift out and place on cutting board. Cut into equal-sized rectangles. I usually get 8 small sandwiches out of each dish (2” wide x 4” long).
At this point you can wrap each individually with plastic wrap or dip ice cream edges into sprinkles (such as bright pastel colors for summer or red, white & blue for a patriotic holiday) and then wrap in plastic wrap. Store in freezer until ready to eat.
Notes
Total time does not include time it takes ice cream sandwiches to freeze.