Ice Cream Cake - part I

Yesterday was my birthday.
I seriously wanted ice cream cake.
SERIOUSLY
If I wanted it I was going to have to make it.
And so I did.


My local store didn't even have the chocolate wafers to crush up in the middle.
*sigh*
So I was REALLY making this ice cream cake!


I had a recipe I had used over and over and over again thanks to my favoritest magazine, Fine Cooking. It came in the Winter 2006 Issue and it was a feature on three fabulous cookie doughs from which you could make 9 cookies. All three doughs are very useful but I am showing you the Cocoa Cookie Dough today:


And of course I didn't follow the directions......


2 1/2 cups all purpose flour (I used White Whole Wheat)
1 cup plus 2 TBS unsweetened cocoa powder - USE GOOD COCOA, it makes all the difference in the world
1 2/3 cups granulated sugar
2/3 tsp salt
3/8 tsp baking powder
1 cup and 5 TBS softened unsalted butter
4 1/2 TBS whole milk (I used goat's milk)
1 1/2 tsp pure vanilla extract


The directions in the magazine are all about the food processor and blah, blah, blah. To be honest I hate using my food processor for baking. I don't know why. I guess I am just weird. So here is what I did and I am sorry I don't have photos. The battery was dead:


I creamed the butter and the sugar
I added in the flour, cocoa, salt and baking powder.
I mixed in the milk and vanilla


I dumped the mixture onto my counter and brought it together into a log.
I cut the log into three pieces.
I wrapped each of the three logs in foil and put it into the refrigerator overnight.


The next day I took out a log when I was ready to bake.
I preheated the oven to 350°

I know, I know - it looks like a giant.....tootsie roll

I sliced the log into 1/4" pieces

I put them on the cookie sheet line with a silpat mat. If you don't have one use parchment or lightly grease your sheet.


Bake them for a total of 15 - 18 minutes, switching them around halfway through baking until they are just set but not brown around the edges.

Let them cool on a rack until they are very crisp.
These are a really delicious chocolate wafer cookie. 

To use them for my ice cream cake I took about two dozen of them and I put them in a zip bag and I whacked them. I whacked them good. Until I had crumbs.


I used some of the rest to make little ice cream sandwiches.
I should have taken photos but I didn't. That was stupid.


I will neither confirm nor deny the continued existence of the remaining cookies.
It WAS my birthday.....


Part II will be up a bit later today with how I managed to make my cake!