Ice cream sandwiches to stock your freezer

A nifty sheet pan trick makes the perfect summer treat.

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COOK THIS NOW

By Kendra Vaculin

For this easy summer dessert from Epi associate food editor Kendra Vaculin, you’ll use rimmed baking sheets to make a giant cookie filled with store-bought ice cream. Swap out the peanut butter for any creamy nut butter you like. Vanilla ice cream is classic, but coffee, salted caramel, or chocolate chip cookie dough will shine just as bright.

INGREDIENTS

• Nonstick vegetable oil spray
• 1¼ cup (2½ sticks) unsalted butter
• ¾ cup (50 g) unsweetened cocoa powder
• ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt
• ½ tsp. baking powder
• 2 cups granulated sugar
• 1 tsp. vanilla extract
• 3 large eggs
• 1¾ cups (219 g) all-purpose flour
• ¼ cup creamy peanut butter or other nut butter
• Flaky sea salt
• 3 pints vanilla ice cream
• 1 cup coarsely chopped mint

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