Ice cream sandwiches
Description
The recipe won't take much time. In a medium bowl, sift together flour, cocoa powder, baking powder, and salt; set aside. In a separate bowl, use an electric mixer to beat butter, vanilla, and sugar. Add eggs and milk. Add the flour mixture and mix at low speed until combined. Divide the dough in half, wrap each half in plastic wrap, and refrigerate for 1 hour. Preheat the oven to 170°C. Roll out the dough on a lightly floured surface to a thickness of 3 mm. Cut out heart shapes about 7 cm in diameter using various cookie cutters or biscuit cutters. Place the cookies on a baking sheet, chill for about 30 minutes. Remove from the refrigerator and prick the cookies with a fork. Bake for 12 to 15 minutes. Let cool slightly on the baking sheet, then transfer to a wire rack to cool completely. Place about 1 cm of ice cream on half of the cookies and top with the remaining cookies. Immediately place in the freezer. Serve straight from the freezer. The sandwiches can be stored in an airtight container in the freezer for 3 to 4 days. Serve chilled.