Ingredients:

  • 115g unsalted butter, softened
  • 100g brown sugar, packed
  • 60ml light corn syrup
  • 1 large egg, room temperature
  • 5ml pure vanilla extract
  • 160g all-purpose flour
  • 45g Dutch-processed cocoa powder
  • 2g fine sea salt
  • 1.5 liters premium vanilla bean ice cream

Instructions:

  1. In a large bowl or stand mixer, cream the softened butter, brown sugar, and corn syrup until the mixture is aerated and pale. Beat in the egg and vanilla extract until fully incorporated.
  2. Sift together the all-purpose flour, Dutch-processed cocoa powder, and sea salt. Gently fold the dry ingredients into the wet batter until a tacky, thick dough forms.
  3. Spread the dough into a thin, even layer across a parchment-lined 12x17 inch baking sheet. Use an offset spatula to ensure uniformity. Use a fork to dock (poke holes) across the entire surface of the batter.
  4. Bake at 350°F (175°C) for 10 minutes. Allow the wafer sheet to cool completely in the pan.
  5. Line a second 12x17 inch pan with plastic wrap. Spread the slightly softened vanilla ice cream into an even layer. Freeze for at least 2 hours until completely firm.
  6. To assemble, slice the cooled chocolate wafer sheet in half. Place the frozen ice cream slab onto one half, top with the second half, and slice into 12 rectangular sandwiches using a warm, sharp knife.