Back again with more ice cream sandwiches! We are soaking in our last dregs of summer and mint chip ice cream sandwiches seem to be just the ticket! I use a very thin amount of chocolate cake to encase this deliciously frigid and decadent ice cream. It is the perfect way to beat the heat!
Line two sheet pans with parchment paper and liberally spray to prevent any chance of sticking.
Heat oven to 350*
6.6 oz. flour
12.6 oz sugar
3.75 oz. cocoa powder
3/4 tsp. baking soda
3/4 tsp. baking powder
3/4 tsp. salt
Mix all above in mixing bowl.
1 cup milk
1/2 cup oil
2 tsp. vanilla
Combine above ingredients in a large bowl with a pourable edge.
While mixer is running, pour in wet ingredients.
Let mixer run on medium for one minute.
1 cup hot water
Slow mixer down and slowly add water, go slowly or batter will slosh out all over the place.
Pour half the batter into one pan, starting in the middle, and the rest into the other pan. Shake the pans to distribute the batter but don’t worry about taking it even, we will be trimming off the edges.
Bake for 20 minutes.
Once cool, wrap tightly in plastic wrap and let chill until ready to fill with the ice cream, which we shall revisit tomorrow!