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Ice Cream Sandwiches
Makes about twelve 4-inch ice cream sandwiches.

1/2 - cup shortening

1 - cup sugar

1 - egg

1 - teaspoon vanilla extract

1-2/3 - cups all-purpose flour

1/3 - cup cocoa

1/2 teaspoon baking soda

1/2 - teaspoon salt

1/4 - cup milk

 

1/2 - gallon desired flavor ice cream, slightly softened

  • In large bowl, beat shortening, sugar, egg and vanilla until well blended. 
  • Stir together flour, cocoa, baking soda and salt; add alternately with milk to sugar mixture, beating until well blended. 
  • Cover; refrigerate about 1 hour.
  • Heat oven to 375F. Drop batter by heaping tablespoons onto ungreased cookie sheet. 
  • With palm of hand or bottom of glass, flatten each cookie into 2-3/4 inch circle, about 1/4 inch thick. 
  • Bake 8 to 10 minutes or until almost set. Cool 1 minute. 
  • Remove from cookie sheet to wire rack. Allow to cool completely.
  • Place scoop of ice cream on flat side of 1 cookie; spread evenly with spatula. 
  • Top with another cookie, pressing together lightly; repeat with remaining cookies. 
  • Wrap individually in foil; freeze until firm. 
Ice Cream Making Tips
 
 
 
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