Chocolate Whoopee Pie Ice Cream Sandwiches
Chocolate cookies surround vanilla ice cream and chopped almonds to make a new take on the traditional whoopee pie.
15 oz. dark couverture chocolate
2 lb. + 10 oz. brown sugar
9 whole eggs
10 oz. canola oil
10 oz. room-temperature butter
2 lb. + 13 oz. all-purpose flour
6 oz. cocoa powder
5 tsp. baking powder
5 tsp. baking soda
5 tsp. salt
51⁄3 cups buttermilk
6 lb. vanilla ice cream
3 lb. candied chopped almonds
1. For cakes, melt chocolate and cool slightly, so it remains fluid. Beat brown sugar, eggs, oil and butter in mixer with paddle. Mix in melted chocolate.
2. Sift remaining dry ingredients together. Add to creamed butter, alternating with buttermilk. Scrape down sides of bowl between additions.
3. Allow batter to sit for 30 minutes. Scoop onto parchment-lined pans using 1-oz. scoop. Bake at 350°F for 10 to 15 minutes.
4. To serve, sandwich about 2 oz. ice cream between two whoopee pie cakes and roll in chopped almonds.
Recipe by Oracle, Redwood Shores, Calif. (Bon Appétit)