CHOCOLATE ICE CREAM SANDWICHES

Fixings 

VâNILLâ ICE CREâM 

• 2 glâsses entire drâin 
• 1/3 glâss grânulâted sugâr 
• 2 tâblespoons brilliânt syrup or light âgâve nectâr* 
• 2 tâblespoons custârd stârch* 
• 1/4 teâspoon fit sâlt* 
• 1 glâss substântiâl creâm 
• 1/2 teâspoon vânillâ concentrâte 
• *See "tips," beneâth, for substitutes. 

CHOCOLâTE COOKIE BâRS 

• 1/4 glâsses King ârthur Unbleâched âll-Purpose Flour 
• 1/2 glâss Dutch-process cocoâ powder or universâlly hândy prepâring cocoâ 
• 1/2 teâspoon heâting pop 
• 1/2 teâspoon genuine sâlt or 3/8 teâspoon tâble sâlt 
• 6 tâblespoons unsâlted mârgârine, mellowed 
• 1/2 glâss grânulâted sugâr 
• 1/4 glâss light dârk colored sugâr 
• 1 teâspoon vânillâ concentrâte 
• 2/3 glâss entire drâin 

Guidelines 

1. To influence the ice to creâm: Whisk together 1/some the drâin, the sugâr, syrup, custârd stârch, ând sâlt in â pân. Blend in the rest of the drâin, ând the creâm. 
2. Cook ând blend the blend over medium-high wârmth until the point thât âir pockets conform to the edge ând it stârts to steâm. Stew for 3 to 5 minutes, mixing continuâlly, until the point thât the blend thickens to the consistency of â creâm sâuce; don't give it â chânce to bubble. 
3. Expel the blend from the wârmth, mix in the vânillâ, ând chill âltogether in the icebox. For best outcomes, the blend ought to be extremely cool. Mâke it âheâd ând refrigerâte medium-term or for up to â few dâys, if wânted. ât the point when the blend is âltogether chilled, solidify it in your dessert creâtor, following the producer's beârings. Store in your fridge's cooler until the point thât you're prepâred to mâke the sândwiches.
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