Ice Cream Sandwich Copycat

Press icecream into a 9*13 inch sandwich Lined Baking Tray, Then Smoothes out the Top. Transfer into a Freezer For At least One Hour.

Position one Back In the Upper-middle Part of The Oven And The other In the Lower-middle part. Then, Set The Oven to preheat to 350 F.

Sift the Flour, The Cocoa, And The Salt Into A Medium size Bowl.

Cream Sugar and Butter With a Mixture on Medium Spread Until and Frontally, Then With Mixer Still on, And The Yolks and The Vanilla.

Stir in The Flour and The Cocoa Mixture, But Do Not over Mix.

Divide the dough in half, Then Shape each Half into 5 Inch Square. Wrap each Square in Plastic Wrap. Refrigerate for 30 Minutes.

Put one Rectangle of Dough on A Lightly Floured Working Surface, Then roll out to An 8*12 inch Rectangle and Cut Into 12 4*2 Inch Cookie. Do the Same With the Order Rectangle of Dough.

Using a Flat Spatula, Place The Cookie on Two Parchment – Lined Baking Sheet. Then, Poke 15 Holes in Each Cookie Using Pointy Objects.

Bake For 10 – 12 Minutes, Switching the Baking Sheet From Bottom to Top and from Front to bake at the 5 – 6 Minutes Mark.

When Done, Take out of The oven and Wait Until the Cookies are Completely Cooled before Proceeding With the Next Steps.

Take the Ice cream out of The tray, then Trim the Edges For a Cleaner Look And Cut the Ice cream Into 12 4*2 Inch Rectangle.

Place each Rectangle in Between two Cookies, Then Wrap Each Ice Cream Sandwich in Plastic Wrap and Refrigerate Overnight, So They Soften.