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Grasshopper Ice Cream Sandwiches With Hot Fudge Sauce

This dessert combines mint and chocolate, cookies and ice cream, and hot and cold. The dough is very pliable; after placing it on the baking sheet, press it into the corners with your fingers. Dough can be refrigerated on sheet, covered, up to 1 day.

  • prep: 35 mins
    total time: 1 hour 30 mins
  • servings: 10

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Ingredients

  • 2/3 cup (1 1/3 sticks) unsalted butter, room temperature, plus more for baking sheet
  • 1 1/2 cups plus 2 tablespoons all-purpose flour, plus more for baking sheet
  • 1/2 cup cocoa powder
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup sugar
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 1 quart mint chocolate-chip ice cream, softened
  • 1 1/2 cups Hot Fudge Sauce

Cook's Note

Pricking holes in the dough with a fork prevents it from puffing during baking.

Directions

  1. Step 1

    Preheat oven to 375 degrees. Butter a 10-by-15-inch rimmed baking sheet; dust with flour, tapping out excess. Set aside. In a bowl, whisk together flour, cocoa, baking powder, and salt.

  2. Step 2

    Cream butter and sugar until smooth. Add eggs and vanilla; beat until light and fluffy. With mixer on low, gradually beat in flour mixture. Pat dough into a rectangle. Wrap in plastic; refrigerate 30 minutes.

  3. Step 3

    Roll out dough between wax paper into a 10-by-15-inch rectangle. Remove top paper; use the bottom to flip dough onto prepared sheet. Score into 20 squares with a paring knife. Pierce holes over squares.

  4. Step 4

    Bake until just firm, 8 to 10 minutes, rotating sheet halfway through. Cut into squares; let cool completely.

  5. Step 5

    Sandwich ice cream between two cookies. Wrap in plastic; freeze to set, 5 to 10 minutes. Serve plain, or place on plates, and drizzle with hot fudge.

Source
Everyday Food, July/August 2003

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Reviews (1)

  • 4 Jun, 2010

    I'd love to know if this could be baked on a silpat sheet instead of on the buttered