Soft, chewy red velvet cookies are paired with creamy vanilla ice cream to make an easy, indulgent ice cream sandwich. These colorful treats are perfect for parties, holidays, or a fun homemade dessert on a warm day.
Ingredients
- 2 1/4 cups all-purpose flour spooned and leveled
- 2 tablespoons unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup unsalted butter softened
- 1 cup granulated sugar
- 1 large egg
- 1 tablespoon red food coloring or enough for desired color
- 2 teaspoons vanilla extract
- 1/2 cup buttermilk
- 1 pint vanilla ice cream slightly softened
- 1/2 cup mini chocolate chips or sprinkles optional, for rolling edges
Instructions
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt.
- In a large bowl, beat the butter and sugar until light and fluffy, about 2 to 3 minutes.
- Beat in the egg, red food coloring, and vanilla extract until combined.
- Add the dry ingredients in two additions, alternating with the buttermilk, mixing just until combined.
- Scoop the dough into 16 equal portions and place on the prepared baking sheets, spacing them a few inches apart. Flatten slightly with your hand or the bottom of a glass.
- Bake for 10 to 12 minutes, until the edges are set and the centers look slightly soft. Cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
- Once cooled, pair the cookies by size. Place a scoop of vanilla ice cream on the flat side of one cookie, top with a second cookie, and gently press together.
- If desired, roll the ice cream edges in mini chocolate chips or sprinkles. Freeze the sandwiches for at least 1 hour before serving.
Nutrition
Serving: 1gCalories: 420kcalCarbohydrates: 58gProtein: 6gFat: 18gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.5gCholesterol: 55mgSodium: 260mgPotassium: 180mgFiber: 1gSugar: 34gVitamin A: 8IUCalcium: 8mgIron: 10mg