August 2 is National Ice Cream Sandwich Day! Cool off with this classic recipe from The New York Times that makes for a delicious summertime treat!
Preheat oven to 350 degrees Fahrenheit. Butter a 13-x-18-inch baking sheet and line it with parchment paper.
In a medium bowl, whisk together 1 cup all-purpose flour, 3/4 cup cocoa powder, 3/4 teaspoon baking powder and 3/4 teaspoon salt. In a large bowl, whisk together 1 1/2 sticks butter and 1 cup sugar until creamy. Add 2 eggs, one at a time, and beat until smooth. Beat in 2 teaspoons pure vanilla extract. Add the flour mixture and beat until combined.
Scrape batter into the pan and use a spatula to smooth into a thin, even layer, leaving a small border of parchment paper around the edges. Bake until cake is set, about 10 to 12 minutes. Transfer pan to a rack to cool completely.
Transfer cake to a cutting board and cut in half so you have two 9-by-13-inch pieces. Scoop 1 quart of vanilla ice cream on top of one half of the cake and smooth into an even layer. Place the remaining piece of cake on top of the ice cream to make one large sandwich. Wrap well in plastic wrap and freeze until firm, about 8 hours.
Remove from freezer, take off plastic wrap, cut into 12 smaller sandwiches and enjoy.