Bring your Easter guests back to their childhoods by serving these adorable Easter Bunny Ice Cream Sandwiches! A rich chocolate fudge soft cookie surrounds your favorite ice cream in this delectable dessert. Truly a dessert the entire family will love! And grown-ups, just make sure you save some for the kids!
The chocolate cookie used for the “bread” is so rich, it almost resembles homemade fudge. You can make these ice cream sandwiches for any occasion depending on the springerle mold you choose to use as the topper. Remember, only half the cookies will have impressions and the other half will be plain for the bottoms. When making these cookies, be careful not to over bake them – you want a nice soft cookie, not crunchy.
We used strawberry ice cream for our sandwiches, but you can choose any flavor you like. Mint chocolate chip, rocky road, or plain vanilla – it all tastes amazing! Just slice the ice cream to 1/2 inch thickness and cut out with a cutter that is just slightly smaller than the cutter you used for your cookies.
Assemble the cookies by placing the ice cream cut outs on top of a plain chocolate cookie. Then top with your cookie that has the impression. You’ll want to work quickly on this step to prevent the ice cream from melting. Store these beauties in the freezer until you are ready to serve them. And because they are stored in the freezer, they make a great “make-ahead” dessert!
- 1 cup butter, softened
- 1 1/2 cups sugar
- 1 egg
- 1 egg yolk
- 2 teaspoons vanilla
- 2 cups flour
- 1 cup unsweetened cocoa powder
- 1/2 teaspoon salt
- Beat together butter and sugar with an electric mixer. Add eggs and vanilla.
- Whisk together the flour, cocoa powder and salt.
- Slowly add flour mixture to butter mixture until well combined.
- Dust the surface of your counter and rolling pin with flour and roll out the dough to a thickness of approximately 3/8 inch to 1/2 inch. (If your dough is too soft to work with, refrigerate it 15-30 minutes.)
- Dust the surface of your dough and your cookie mold with flour. Press the mold into the dough just far enough down to fill the mold cavity.
- Using your preferred cookie cutter, cut out the molded impression as well as an unmolded cookie for the base of the sandwich.
- Place your cookies on a cookie sheet lined with parchment paper.
- Chill your cookie sheet full of molded cookies for at least 1/2 hour in the fridge.
- Take your cookie sheet out of the fridge and immediately place it in the center rack of a preheated 350 degree F (160 degree C) oven. Bake your cookies for 8 minutes until set. Do not over bake.
- Cool cookies completely before assembling ice cream sandwiches.
- Slice your favorite ice cream in 1/2 inch thick slices.
- Using a cookie cutter slightly smaller than the one you used for your chocolate cookies, press down onto the sliced ice cream to cut out your ice cream filling.
- Place ice cream cut outs onto chocolate base cookies (the ones with no impressions.)
- Top with chocolate cookie impressions.
- Store in the freezer until ready to serve.
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