Old-Fashioned Ice Cream Sandwiche

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½ cup (102.5 g) vegetable shortening cups (275 g) light brown sugar ½ teaspoon (0.5 teaspoon) baking powder ¾ teaspoon (0.75 teaspoon) salt ½ cup (43 g) Dutch-process cocoa powder ½ teaspoon (0.5 teaspoon) instant espresso powder

Ingredients

White Scribbled Underline

– Line a 9×13-inch baking dish with foil, allowing excess to hang over the edges.

If you’re using homemade ice cream, immediately after churning, spread the ice cream into the prepared pan. 

If using store-bought ice cream, soften it slightly and then spread it into the prepared pan. Freeze overnight. 

In a large mixing bowl, beat together the shortening and the brown sugar with an electric mixer for 2 to 3 minutes.  

Add the baking powder, salt, cocoa powder, espresso powder and vanilla. Mix until incorporated.  

The dough should be soft and pliable but not sticky; if necessary, add more water, a teaspoon at a time, until the dough comes together.