1. In a stand mixer with the paddle attachment, cream butter and sugar on medium-high speed for several minutes until light and fluffy.
2. Add the cocoa powder, mixing on low speed, scraping the sides. Then add the vanilla and the egg and blend on medium speed until thoroughly combined.
3. Add the flour on low speed, mixing until uniform and comes together like dough.
4. Remove the dough from the mixer and wrap with plastic wrap. Place in the refrigerator until firm (at least 4 hours or overnight).
5. When ready to prepare cookies, preheat oven to 350.
6. Remove dough from the refrigerator and allow to stand at room temperature.
7. In a small mixing bowl, mix together flour and cocoa for dusting your cutting board and rolling pin.
8. Roll out chilled dough to about 1/8” thickness and cut out shapes. Arrange cutouts on parchment paper or silpats on a cookie sheet.
9. Bake for 10 minutes, until the surface is no longer glossy. Allow to cool completely on wire racks. The will harden. Once cool, place the cookies in a ziplock bag and freeze until you’re ready to use.
10. You can use store-bought ice cream or make your own.  I removed the ice cream from the tub and then sliced it into 1 or 1 inch thick slices.
11. I put each slice into a glass baking dish and place back in the freezer for a few minutes so it could harden. I removed the ice cream cookies from the freezer. Then I took the baking dish from the freezer and using my cookie cutter, cut the shapes out of the slice. I placed the ice cream cut out onto a cookie and then topped with another cookie. I placed the sandwich back into the refrigerator.  Keep frozen until you’re ready to eat.

The ice cream can be tricky to work with, but don’t fuss. You can roll the sandwiches in nuts, mini chocolate chips or sprinkles if you’re worried the edges look messy.

Courtesy Ceri Marsh & Laura Keogh, Sweet Potato Chronicles –http://sweetpotatochronicles.com/