Ice Cream Sandwiches With Chocolate Dipping Sauce

Total Time
4hrs 24mins
Prep 24 mins
Cook 4 hrs

This whimsical dessert is a perfect summertime treat. From the R.S.V.P. section of Bon Appetit, July 2004.

Ingredients Nutrition

Directions

  1. Preheat oven to 325*F.
  2. Spray 15X10X1 inch baking sheet with nonstick spray.
  3. Line pan with parchment paper and spray paper with nonstick spray.
  4. Whisk flour, cocoa powder, baking powder, baking soda and salt in large bowl to blend.
  5. Using electric mixer, beat sugar and oil in another large bowl to blend; beat in eggs, one at a time.
  6. Beat in dry ingredients in 3 additions alternately with 3/4 cup warm water in 2 additions.
  7. Pour batter into prepared pan; spread evenly.
  8. Bake until tester inserted into center comes out clean, about 24 minutes.
  9. Cool cake in pan on rack.
  10. Line another baking sheet with plastic wrap.
  11. Run small sharp knife around cake to loosen.
  12. Invert cake onto rack.
  13. Peel parchment off cake.
  14. Cut cake crosswise in half.
  15. Place 1 cake half on prepared sheet.
  16. Spread ice cram evenly over cake.
  17. Top with second half of cake.
  18. Wrap cake in plastic and transfer to freezer.
  19. Freeze until cake and ice cream harden, about 4 hours.
  20. (can be made 3 days ahead. Keep frozen).
  21. Stir bittersweet chocolate in top of double boiler over barely simmering water until melted and smooth.
  22. Add 1/2 cup boiling water; stir until smooth.
  23. Add butter; stir until smooth.
  24. Cut cake into 12 ice cream sandwiches.
  25. Serve sandwiches with warm chocolate sauce for dipping.