Low Sodium Classic Ice Cream Sandwiches

Total time2 hr 37 min

Prep time25 min

Cook time12 min

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Ingredients

8 servings

For the cookie wafers

½ cup (1 stick) unsalted butter, softened
Kerrygold Butter Pure Irish Unsalted - 8 Oz Kerrygold Pure Irish Unsalted Butter Pasture Verde Butter Unsltd Alfresco - 8 Oz Challenge Butter Unsalted - 16 Oz Tillamook Extra Creamy Unsalted Butter Sticks Multipack - 4-16 Oz
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¾ cup granulated sugar
1 large egg
1 tsp vanilla extract
1 cup all-purpose flour
½ cup dutch-process cocoa powder
½ tsp baking soda
¼ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
2 tbsp whole milk

For the filling

1.5 quarts vanilla ice cream, slightly softened

For serving

½ cup mini chocolate chips (optional)

Instructions

1
Heat the oven to 350°F (175°C). Line a large baking sheet with parchment paper.
2
In a large bowl, beat the softened butter and granulated sugar together with a stand mixer or hand mixer on medium speed until pale and fluffy, about 2–3 minutes. Add the egg and vanilla extract and beat until fully combined, about 1 minute more.

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