Grasshopper Ice Cream Sandwiches With Hot Fudge Sauce Recipes

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GRASSHOPPER ICE CREAM SANDWICHES WITH HOT FUDGE SAUCE



Grasshopper Ice Cream Sandwiches with Hot Fudge Sauce image

This dessert combines mint and chocolate, cookies and ice cream, hot and cold.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Time 1h30m

Number Of Ingredients 10

2/3 cup (1 1/3 sticks) unsalted butter, room temperature, plus more for baking sheet
1 1/2 cups plus 2 tablespoons all-purpose flour, plus more for baking sheet
1/2 cup cocoa powder
1 teaspoon baking powder
1/4 teaspoon salt
1 cup sugar
2 large eggs
1 teaspoon pure vanilla extract
1 quart mint chocolate-chip ice cream, softened
1 1/2 cups 3-Ingredient Hot Fudge Sauce

Steps:

  • Preheat oven to 375 degrees. Butter a 10-by-15-inch rimmed baking sheet; dust with flour, tapping out excess. Set aside. In a bowl, whisk together flour, cocoa, baking powder, and salt.
  • Cream butter and sugar until smooth. Add eggs and vanilla; beat until light and fluffy. With mixer on low, gradually beat in flour mixture. Pat dough into a rectangle. Wrap in plastic; refrigerate 30 minutes.
  • Roll out dough between wax paper into a 10-by-15-inch rectangle. Remove top paper; use the bottom to flip dough onto prepared sheet. Score into 20 squares with a paring knife. Pierce holes over squares.
  • Bake until just firm, 8 to 10 minutes, rotating sheet halfway through. Cut into squares; let cool completely.
  • Sandwich ice cream between 2 cookies. Wrap in plastic; freeze to set, 5 to 10 minutes. Serve plain, or place on plates, and drizzle with hot fudge.

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