Ice Cream Sammies

Ingredients:

1/2 cup plant-based butter, softened at room temperature

1/2 cup Tofutti Better Than Sour Cream, softened at room temperature

1 teaspoon vanilla extract

1 cup powdered sugar

1/2 cup cocoa powder or dark cocoa powder

1 1/2 cups all-purpose flour

1/2 teaspoon salt if butter is not salted

1/4 cup plant-based chocolate chips, regular or mini, semi-sweet or dark, melted

Approximately 1 pint Tofutti frozen dessert (any flavor)

Directions:

In bowl of electric mixer, cream together butter, Tofutti Better Than Sour Cream, and vanilla until smooth and fluffy. Turn off mixer, add powdered sugar, 1/2 cup at a time, combining with butter mixture at low speed, scraping sides of bowl as necessary. Repeat with cocoa powder, and then with flour, 1/2 cup at a time. Incorporate melted chocolate after first 1/2 cup flour. Avoid over mixing.

Line a baking sheet with parchment paper twice the width of pan, allowing half to hang off the side. Place dough in a mound in center of pan on top of parchment, fold excess parchment over dough, and press into a disk about 1-inch thick. With a rolling pin, roll dough to a 1/4- to 1/3-inch even thickness and place the rolled dough, still on the pan, into the refrigerator for 1-hour. Remove.

Preheat oven to 350 degrees. Using a round cutter, cut out cookies leaving them on the pan, and gathering scraps. On a nearby work surface, form scraps into a ball, reroll to same thickness as others, and cut more cookies, transferring them to the parchment-lined baking sheet. Bake approximately 10 minutes or until set and no longer shiny. Remove pan to wire rack and allow to cool.

Work quickly when filling. Lay half of the cookies on a platter. Scooping ice cream directly onto cookies may cause them to break. Instead, pat small scoops of Tofutti frozen dessert, shaped with our fingers, quickly into a disk before placing on top of each cookie. Top each with a remaining cookie and very gently press down. Refreeze and serve.

*Created exclusively for Tofutti Brands, Inc. by Betsy DiJulio of The Blooming Platter.