Chocolate Ice Cream Sandwiches with Sourdough Discard
Soft, rich chocolate cookie layers made with sourdough discard sandwich a thick layer of creamy vanilla ice cream. These homemade chocolate ice cream sandwiches are perfectly balanced, fudgy, tender, and freezer-friendly, with just a subtle depth from the sourdough discard.
Equipment
- Mixing bowls
- Electric mixer or whisk
- Measuring cups and spoons
- Square baking pan
- Parchment paper
- Offset spatula or knife
- Sharp knife for slicing
Ingredients
- ½ cup unsalted butter softened
- ¾ cup granulated sugar
- 1 large egg
- ½ cup sourdough discard unfed
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- ½ cup unsweetened cocoa powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1½ cups vanilla ice cream slightly softened
Instructions
- Preheat the oven to 350°F (175°C) and line a square baking pan with parchment paper.
- In a bowl, cream the butter and sugar together until light and smooth.
- Mix in the egg, sourdough discard, and vanilla extract until fully combined.
- Add the flour, cocoa powder, baking soda, and salt, then mix just until a smooth batter forms.
- Spread the batter evenly into the prepared pan.
- Bake for 14-16 minutes, until set but still soft.
- Allow the chocolate layer to cool completely. Cut the baked slab in half horizontally.
- Spread the softened ice cream evenly over one half.
- Place the second half on top and press gently.
- Freeze for at least 45-50 minutes until firm.
- Slice into squares or rectangles and serve immediately or store frozen.
Notes
Nutritional Info (per serving - estimated):
- Calories: 280
- Carbohydrates: 34g
- Fat: 14g
- Protein: 4g
