Ice cream Sandwiches

Preparation

• • With the rack in the middle position, preheat the oven to 200°C (400°F). Butter a 43 x 30 cm (17 x 12-inch) baking dish and line it with parchment paper, letting the paper hang over two opposing sides.
  • In a bowl, combine the flour and baking soda. Set aside.
  • In a saucepan over low heat, melt the chocolate and butter with the cocoa powder. Whisk until smooth.
  • In another bowl, beat the eggs and brown sugar until the mixture turns pale and triples in volume, about 5 minutes. With the mixer on low speed, add the dry ingredients, followed by the chocolate mixture.
  • Spread the dough evenly on the pan. Bake until a toothpick inserted in the centre comes out clean, about 5 minutes. Let cool for 5 minutes. Unmould onto a cooling rack and remove the paper. Let cool completely.
  • Cut the cookie wafer in half lengthwise.
  • Cut half on the ice cream brick lengthwise into 3 equal rectangles 19 x 11.5 x 2 cm (7.5 x 4.5 x 3/4 inches). Return 1 of the rectangles to the freezer for another use.
  • Arrange the two remaining ice cream rectangles, side by side, on the cookie sheet. Cover with the remaining cookie sheet. With a knife, trim away any excess ice cream.
  • Cover with plastic wrap and freeze for about 30 minutes. Cut into 12 sandwiches. Wrap individually with plastic wrap and store in the freezer.