Ingredients:

  • 115g unsalted butter, melted and cooled
  • 150g light brown sugar, packed
  • 1 large egg, room temperature
  • 5ml pure vanilla extract
  • 155g all purpose flour
  • 45g Dutch processed cocoa powder
  • 2g baking powder
  • 3g kosher salt
  • 1.4 liters premium vanilla ice cream

Instructions:

  1. Whisk the melted butter and brown sugar until smooth.
  2. Add the egg and vanilla, beating until the mixture looks glossy and slightly lightened in color.
  3. Sift in the flour, cocoa, baking powder, and salt. Fold gently until no white streaks remain.
  4. Spread the dough onto your parchment lined sheet, pushing it all the way to the corners.
  5. Bake at 180°C for 10 minutes until the surface looks dull and set.
  6. Let the slab cool completely. Cut the slab into two equal rectangles. While the ice cream is slightly softened, spread it evenly over one rectangle.
  7. Top with the second rectangle and press down gently to bond. Wrap the entire block in plastic and freeze for at least 4 hours until firm enough to slice. Use a hot knife to cut into 12 identical sandwiches.