1 ¼ cups flour (plus more for rolling)

1/3 cup unsweetened cocoa

1 tsp salt

¾ tsp baking powder

½ cup unsalted butter softened

¾ cup granulated sugar

1 tablespoon espresso powder

1 egg

2 tsp vanilla

1 quart of black cherry ice cream (no I did not make my own ice cream for this)

1. In a medium bowl sift the flour, salt, baking powder and cocoa together.
2. In your stand mixer with the paddle attachment cream the butter, sugar and espresso powder until it’s light and fluffy
3. Keep the mixer running and add the egg, mixing until it is well combined.
4. Add the vanilla
5. Turn the mixer to low and slowly add the flour, ½ cup at a time. You want to mix this just until it is combined.
6. Wrap this in plastic wrap and let it chill in the fridge for at least 2 hours.
7. When the dough is chilled, preheat the oven to 350 degrees
8. Roll the dough out on parchment to a 14×11 inch rectangle that is 1/8 inch thick.
9. Trim this to a 13×10 inch rectangle to clean up the edges.
10. Slide the dough with the parchment onto a baking sheet
11. Chill for 30 minutes
12. Poke holes all over the dough about ¾ inch apart.
13. Bake 9-11 minutes (it will be set, but still soft)
14. Cool on a wire rack about 30 minutes
15. Cut this cross wise into 2 rectangles (2- 6 ½ x 11 rectangles)
16. Line a cookie sheet with foil big enough to hold one of the large cookies
17. Place ½ face down (the poked side) on the foil
18. Top with the softened ice cream.
19. Place the other cookie on top (poked side up, you want to see those!)
20. Wrap in aluminum foil and freeze 8 hours
21. Remove from the foil, trim the edges and cut into 12 bars!

Watch our quick video for the highlights.