chocolate crackle cookie ice cream sandwiches;

Soft delicious ice cream sandwiched between two chewy chocolate cookies with a crunchy crackley sugar top and sprinkles all around.

Prep Time: 15

Cook Time: 20

Total Time: 35

Oven Temp: 350°

Servings:

5 from 1 vote

¾ cup unsalted butter softened
1 ¼ cup brown sugar
1 egg + 2 yolks
½ tsp salt
1 ½ tsp pure vanilla extract
1 tsp baking soda
⅓ + ¼ cup cocoa powder (recommend Dutch processed or a combination of Dutch processed and regular cocoa powder)
1⅔ cup almond flour
Raw Cane sugar for rolling

Note: this recipe for chocolate crackle cookies makes far more cookies than are needed for 12 ice cream sandwiches.
Cream together butter and sugar until combined.
Add the egg and 2 egg yolks, ½ tsp salt, 1½ tsp vanilla, 1 tsp baking soda and mix until combined.
Add in 1⅔ cups almond flour and ⅓ + ¼ cup cocoa powder and mix together until smooth.
Using a cookie scoop or two spoons, spoon out 1 Tbsp of cookie dough for each cookie. Dip the dough gently in a bowl of raw sugar to coat.
Place sugar-coated side up on a parchment paper-lined baking sheet. Make sure to stagger the cookies and leave several inches between them because they will spread.
Bake for 8-10 minutes, or until soft, but edges are crisp. Allow to cool for a minute or two on the sheet before transferring to a cooling rack or the counter to finish cooling. Transfer to the fridge and allow to cool overnight for best results.

Allow ice cream to come to room temperature for approximately 20 minutes, or until soft but not melted. Ensure cookies are fully cooled, ideally refrigerated and cold.
Prepare your sprinkles by adding them on a plate or bowl to allow for easy rolling. Optionally, prepare cellophane or plastic wrap to wrap individual cookie sandwiches in.
Add approximately ¼ cup of ice cream onto a cookie, and use a knife, spoon, or your fingers to press it into the desired shape. Top with a second cookie.
Roll fresh ice cream sandwich in sprinkles and immediately wrap in plastic wrap and return to the freezer. Allow to freeze 2-4 hours or overnight before serving. (They can be served fresh but will be very melty and messy.)

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