Red Velvet Ice Cream Sandwiches Recipes

Steps:

• Sift the flour, cocoa powder, baking soda and 1/8 teaspoon salt into a medium bowl.
• Beat the butter and granulated sugar in the bowl of a stand mixer fitted with a paddle attachment (or a large bowl if using a hand mixer) on medium speed just until combined. Beat in the egg yolk just until combined. Beat in the food coloring and vanilla until the color is evenly distributed, scraping down the bowl as needed. Reduce the mixer speed to low and gradually add the flour mixture. Beat just until the dough comes together. Form the dough into two 1-inch-thick disks, wrap tightly in plastic and refrigerate until firm, about 2 hours.
• Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper.
• Lightly dust a sheet of parchment paper with flour. Unwrap one disk, place it on the paper and cover with a large sheet of plastic wrap. Roll the dough out to 1/8 inch thick. Peel off the plastic wrap and, using a 2 1/2-inch round or square cookie or biscuit cutter, cut out the dough. Place the cut-outs on the prepared baking sheets, spacing them 1 inch apart (about 12 cookies per sheet). Gather the scraps, chill until firm, roll again and cut. Repeat with the remaining disk.
• Bake the cookies until brick-red and set, 8 to 10 minutes, rotating the baking sheets halfway through. Let the cookies cool on the sheets for 3 minutes, then transfer to a wire rack to cool completely.
• Line a rimmed baking sheet with parchment. Scoop a generous 1/4 cup ice cream into a 2 1/2-inch round or square cookie or biscuit cutter set on the parchment. Smooth the top flat and remove the cutter. Repeat with the remaining ice cream to form 12 to 14 disks or squares, spaced evenly apart. Freeze until firm, about 2 hours.
• Place 1 portion of ice cream on 1 cookie and top with another cookie. Trim off any ragged edges of ice cream. Repeat with the remaining cookies and ice cream. Freeze for at least 4 hours or overnight.

Steps:

• Preheat oven to 350°F. Butter a 9-by-13-inch rimmed baking sheet or baking dish. Line with parchment, leaving an overhang on two long sides. In a large bowl, whisk together butter, sugar, vanilla, and eggs.
• Whisk in flour, cocoa, and salt, then food coloring, until well incorporated. Pour batter into prepared pan, smoothing in an even layer with a small offset spatula.
• Bake until cake is dry to the touch, about 14 minutes. Let cool on a wire rack 5 minutes. Use parchment overhangs to lift out of pan, then transfer to rack and let cool completely. Transfer to a work surface; cut in half crosswise. Remove from parchment and place one half on a baking sheet lined with a piece of plastic wrap, bottom-side down.
• Beat ice cream with a mixer fitted with the paddle attachment until malleable, then spread evenly over layer of cake on sheet. Top with second piece of cake, bottom-side up. Wrap tightly in plastic; freeze at least 8 hours and up to 1 week.
• Use a serrated knife to trim edges straight. Cut in half lengthwise, then crosswise into 10 approximate 1 1/2-by-2 3/4-inch rectangles. Place on a wire rack set over a baking sheet; freeze 15 minutes.
• Melt chocolate with coconut oil or butter over a double boiler (or in a microwave). Remove sandwiches from freezer and dip one of cake sides in chocolate. Return to rack, chocolate-side up, then return to freezer to set, at least 10 minutes. If desired, dip second side and freeze (we like the dramatic stripes of color, so we only dipped about half of each side). Cake can be kept frozen, tightly covered, up to 1 week.