Licorice Candy Ice Cream Sandwiches

National Food Day on October 24 invites a playful American dessert moment. These sandwiches nestle vanilla ice cream between cocoa cookies studded with Good & Plenty licorice candy and a sparkle of pink sanding sugar.

Serves 6 · 25 min prep · 11 min cook

Estimate for one serving

• 410 cal
• 6g protein
• 58g carbs
• 19g fat
• 3g fiber

Every recipe here is free to read.

Ingredients

• 1 1/4 cups all-purpose flour
• 1/3 cup unsweetened cocoa powder
• 1/2 tsp baking soda
• 1/4 tsp fine salt
• 1/2 cup, softened unsalted butter
• 3/4 cup light brown sugar
• 1 large egg
• 1 tsp vanilla extract
• 1 cup Good & Plenty candy
• 1 1/2 pints vanilla ice cream
• 2 tbsp pink sanding sugar

Instructions

1. 1Heat the oven to 350°F and line two baking sheets with parchment paper. Soften the ice cream in the fridge for 10 minutes so it scoops easily later.
2. 2Whisk together the flour, cocoa, baking soda, and salt in a bowl. In another bowl, cream the butter and brown sugar until fluffy and light, about 2 minutes.
3. 3Beat in the egg and vanilla until smooth. Add the dry ingredients and mix on low just until a soft chocolate dough forms.
4. 4Chop half the Good & Plenty finely and fold them into the dough. Divide the dough into 12 equal portions and roll into balls.
5. 5Place the balls on the sheets, flatten each into a round about 2 1/2 inches wide, and press a few whole Good & Plenty pieces onto the tops of half the cookies for a decorative side.
6. 6Bake 9 to 11 minutes until the edges are set and the centers look matte but still soft. Cool on the sheets 5 minutes, then move to a rack until completely cool and firm.
7. 7Working quickly, scoop a generous mound of vanilla ice cream onto the flat side of a plain cookie. Top with a decorated cookie and gently press until the ice cream reaches the edges.
8. 8Roll the exposed ice cream rim in the remaining chopped Good & Plenty and pink sanding sugar so every sandwich shows pink-and-white candy sparkle.
9. 9Place finished sandwiches on a parchment-lined tray and freeze at least 1 hour until the ice cream is solid and the cookies lock in place.
10. 10Serve straight from the freezer. Wrap extras individually in parchment and keep frozen up to a week for grab-and-go treats.