Ice cream sandwiches

Ease of preparation: Easy
Preparation time: 25 minutes
Cooking Time: 5 minutes
Serve: 12


  • ½ cup (125 ml) flour
  • ½ tsp (2.5 ml) baking soda
  • 1 square of 1 oz. (28 g) medium-sweet chocolate, chopped
  • ¼ cup (60 ml) non salted butter
  • ¼ cup (60 ml) cocoa
  • 3 eggs
  • ½ cup (125 ml) brown sugar
  • 1/2 brick of 8 cups (2 litres) vanilla ice cream


  1. Put the rack in the middle of the oven. Preheat the oven to 400 °F (200 °C).
  2. Line a 17 X 20 in (43 X31 cm) cookie sheet with parchment paper and let it over hang on two sides. Butter and sprinkle flour on the ends.
  3. In a bowl, mix the flour and baking soda. Reserve.
  4. In a saucepan, melt the chocolate and butter with the cocoa. Beat with an electric beater until the mixture is homogenous. Reserve
  5. In another bowl, beat the eggs and the brown sugar with an electric beater until the mixture whitens and triples in volume, about 5 minutes.
  6. At low speed, incorporate the dry ingredients. Use a spatula to carefully incorporate the chocolate mixture.
  7. Spread the paste on the cookie sheet. Bake for about 5 minutes or until a tooth-pick inserted in the center of the cake comes out clean. Let it cool for 5 minutes. De-mould the biscuit on a rack and remove the paper. Let cool down completely.
  8. Cut the biscuit in halves, lengthwise.
  9. Cut the ice cream brick in halves, lengthwise, to obtain two rectangles of 7.5 X 4.5 in. (19 X 11.5 cm) long by ¾ in. (2 cm) thick.
  10. Put the ice cream slices side by side on one biscuit and cover with the other, nice side up.
  11. Use a knife to remove the excess on each side to make them even.
  12. Cover and freeze about 30 minutes. Cut the cake into 12 sandwiches.


  • Wrap individually with a plastic film and store in the freezer.
  • For children, press the sides into chocolate chips or in multicoloured sprinkles.