My friend Barie Pinnell (who, like me, lived in France for a number of years) served these ice cream sandwiches for dessert one night at her house in Bernalillo, N.M., and she called them “Texas macaroons” - which was totally fitting because, one, they're bigger than a traditional French macaroon, and two, because it's so hot in the summer in Texas, an ice cream sandwich instead of a meringue cookie filled with ganache is far more appropriate. This recipe is an adaptation of recipes from Barie and the owners of Bi-Rite Creamery in San Francisco.
ICE CREAM SANDWICHES
Makes about 25 sandwiches
2 2/3 cups flour
2 cups unsweetened cocoa
4 teaspoons baking soda
1 teaspoon sea salt
1 pound (4 sticks) butter, at room temperature
2 cups sugar
1 cup brown sugar
2 pints of your favorite ice cream (I used Talenti raspberry sorbet)
Whisk together flour, cocoa, baking soda and salt, and set aside.
In a stand mixer, cream butter and sugars until fluffy. Add eggs one at a time, beating a minute or so between each addition.
Add flour-cocoa mixture, mixing just until it comes together. Refrigerate dough for 2 hours, or until firm.
Place racks in the top and bottom thirds of the oven and preheat to 350 degrees. Line two baking sheets with parchment paper and scoop out 2-inch balls of dough, leaving 3 inches between them. Flatten the dough with your hand so each ball is a ½-inch-thick disc.
Bake both sheets (on top and bottom racks) for 5 minutes, then switch them, making sure to rotate the pans, too. Bake for another 5 to 6 minutes, or until the cookies are slightly cracked on the surface and feel dry and slightly firm in the middle - you're going for a flat cookie. Cool for a minute on the baking sheet, then transfer to a rack. Let cool completely and store in an airtight container.
To make the sandwiches, let ice cream soften so it will spread easily. Then spread about a scoopful on each cookie and top with another cookie. As you assemble these, put them in a large plastic zip-top bag and place them in the freezer. The ice cream sandwiches need to freeze for at least 2 hours before serving.
Note: You may freeze the cookie dough to make sandwiches later. Simply scoop dough balls and place in a zip-top bag. When you're ready to bake, let them warm up a bit so you can press down the dough (per instructions).
Nutritional analysis per sandwich: 329 calories, 19 grams fat, 41 grams carbohydrates, 4 grams protein, 75 milligrams cholesterol, 456 milligrams sodium, 3 grams dietary fiber, 48 percent of calories from fat