Meet your new obsession. Three. Ingredient. Ice Cream Sandwiches. The key ingredient is self-rising flour, a combination of all-purpose flour, baking powder, and salt. If you can’t find it (or don’t feel like making a special trip to the supermarket) you can make it yourself: for every cup of flour add 1½ teaspoons baking powder and ¼ teaspoon salt. From there, choose your favorite ice cream and start experimenting. We like pints with some texture—chocolate chips, nuts, rum-soaked raisins—but not too much. Too many bells and whistles will make the cookies crumble and nobody wants that.
1 pint ice cream, divided
¾ cup self-rising flour
3 tablespoons salted butter, melted
How to Make It
Preheat oven to 350°F. Place ¾ cup of the ice cream in a medium bowl. Let stand until melted, about 20 minutes. Stir in flour and butter until no lumps remain; let stand 5 minutes. Using a 2-inch cookie scoop, drop 8 spoonfuls of dough 2 inches apart on a parchment-lined baking sheet; flatten just slightly with the back of a spoon.
Bake until tops of cookies are dry, 8 to 10 minutes. Transfer cookies to a wire rack, and cool completely, about 15 minutes. Divide remaining ice cream evenly among 4 cookies, spreading evenly to cover. Sandwich with remaining cookies and serve immediately.
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