Chocolate Shortbread Cookie Ice Cream Sandwich
Prep time 30 mins
Cook time 25 mins|
If you're going to get down with an ice cream sandwich, make it worth every bite. Creamy vanilla ice cream squished between warm, fresh baked chocolate shortbread cookies will make you rethink grabbing that box of boring rectangles.
1/2 cup unsalted butter
1/2 tsp vanilla extract
1 cup all purpose flour
1/2 cup powdered sugar
2 tbsp baking soda
1 tbsp fresh orange zest
1 qt vanilla ice cream
2 tbsp baking cocoa
Remove ice cream from the freezer for 5 minutes, until gets a little soft.
With a spatula spread the ice cream in a 9 x 13 in. cake pan. Place in freezer to stiffen.
After approximately 1 hour to 2 hours remove pan from freezer. With a 4 inches round cookie cutter, cut the frozen ice cream to be the same size as the shortbread and place in the freezer until needed.
In a mixing bowl, cream the butter, then add vanilla and mix well.
In another bowl, whisk together flour, sugar e cocoa, then add the creamed mixture, beating about 3 minutes or until dough hold together.
Roll dough to a log 4” round , then cut into 2 inches rounds.
Place rounds 1 inch apart on ungreased baking sheets.
When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to 250 degrees F and preheat, lid closed, for 10 to 15 minutes.
Prick each round several times with a fork. Bake 20 to 25 minutes or until cookies have set. Set cookie sheets on a wire rack to cool.
As soon as cookies are cool make the sandwiches.
Put ice cream round between two cookies to make a sandwich. Enjoy!
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