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Gale Gand's Peppermint Crunch Ice Cream Sandwiches
Makes 18 Sandwiches
*12 tablespoon butter
*3/4 cup powdered sugar
*2 teaspoons pure vanilla extract
*1/4 cup cocoa powder
*2 tablespoons cornstarch
*1 cup all-purpose flour
*2 pints vanilla or another ice cream of your choice
*1 cup crushed peppermint candy (made by putting candy canes or peppermint sticks in a resealable plastic bag, then whacking them with a rolling pin)
1In a mixer fitted with the paddle attachment, cream the butter until soft and smooth. Add the sugar and continue mixing until well blended. Add the vanilla and mix until light and fluffy. In a separate bowl, stir together the cocoa powder, cornstarch and flour. With the mixer running at low speed, add the dry ingredients to the butter mixture and blend just until combined. Form the dough into a disk, wrap it in plastic wrap and chill at least 2 hours. (See Notes)
2Heat the oven to 325F degrees. On a floured work surface, using a floured rolling pin, roll the dough out to 1/8-inch thick or as thin as you can possibly get it. (The dough will be a little crumbly and rough, but you can use your fingers to patch any holes.) Use flour-dipped cookie cutters to cut out circles 2 to 3 inches in diameter and place them on an ungreased sheet pan, leaving an inch between the cookies. Prick the cookies lightly with a fork. Bake until crisp, 12 to 14 minutes, then let cool on the pan. Reroll the dough scraps and keep making more cookies until you've used all the dough. Let all the cookies cool and store in an airtight container.
3To build the sandwiches, place a flat plate or small tray in the freezer. Scoop the ice cream into balls and place them on the frozen tray. Lay a large piece of plastic wrap over the ice cream balls and use a second tray (or the palm of your hand) to press them flat. Don't press too thin; you want at least 1/2-inch of ice cream thickness. Return to the freezer again to firm up. Spread the peppermint candy out on a plate. Sandwich each ice cream disk between 2 cookies and roll the sides in the candy until coated. Wrap the sandwiches individually in foil, twist the ends and freeze until ready to serve. (See Notes)
  • The dough can be mixed and chilled for up to 3 days. Once baked, the cookies can be stored for up to 1 week. The finished sandwiches can be kept in the freezer for up to 2 weeks.
  • If you want the cookie crusts to be crisp, eat them the same day they are made. If you like yours softer, give them some time to mature in the freezer, at least overnight or up to two weeks.
  • Source
    Executive Pastry Chef/Partner Gale Gand, TRU, Chicago, Illinois