Ice Cream Sandwich Cakes

Ingredients:

• 4 tbsp unsalted butter, plus extra for greasing pans
• 3/4 cup premium flour
• 1 teaspoon baking powder
• 1/4 teaspoon of baking soda
• 1/4 teaspoon salt
• 3/4 cup cocoa powder
• 0.5 cup light brown sugar
• 0.5 cup granulated sugar
• 0.5 cup brewed coffee (not espresso)
• 0.5 cups of sour milk or kefir
• 1 large egg
• 1 tsp vanilla extract
• 6 cups ice cream

Preparation:

1. Preheat the oven to 160°C. Line the bottoms of two 20cm metal baking sheets with parchment paper and lightly grease the paper. Sift the flour, baking powder, baking soda, and salt into a bowl, then mix.
2. Melt the butter in a saucepan over medium heat. Add the cocoa powder and stir until fully incorporated, about 1 minute. Transfer to a bowl and mix with both types of sugar until smooth. Add the coffee, sour milk, egg, and vanilla and stir until smooth. Add the flour mixture and knead into a smooth dough.
3. Divide the batter evenly among the prepared pans. Bake until a toothpick inserted into the center comes out with a few moist crumbs, 15–20 minutes. Let cool slightly in the pans, then invert onto a wire rack and let cool completely. Transfer the cakes to a parchment-lined baking sheet, cover with plastic wrap, and freeze for about 1 hour.
4. Remove the ice cream from the freezer and let it soften for 10–20 minutes. Wash and dry the baking pans, then line each with plastic wrap, leaving a 10 cm overhang on all sides. Pour the ice cream into one of the pans, spreading it out to form an even layer 2.5 cm thick. Cover the ice cream with the edges of the plastic wrap and freeze for at least 1 hour.
5. Place one frozen cake layer in a second pan lined with plastic wrap. Unfold the ice cream layer and invert it onto the cake layer; remove the plastic wrap. Top with the second cake layer, pressing gently. Wrap the cake in plastic wrap and freeze for about 1 hour.
6. When ready to serve, unwrap the cake and cut into 9 squares. Cut each square in half to create 2 rectangles or triangles.