What’s our favorite way to stay cool? With ice cream of course!

As summer heats up, we were inspired by the classic summer treat: ice cream sandwiches. In our July issue, chef Jeni Britton Bauer, author of Jeni’s Splendid Ice Cream Desserts (amazon.com, $16) gave us the scoop on her new take on the childhood treat.

The secret is in the cookies. In Britton Bauer’s take, the cookies are super luxe: dense, chewy, and chocolatey enough to pass as truffles. Skip the vanilla filling typically found in the ice cream truck staple and pick a more grownup flavor to indulge in (we like pistachio and salted caramel).

Read on for the heavenly recipe!

Want more recipes of our favorite ice cream recipes? Pick up the July issue of InStyle, available on newsstands and for digital download now.

The Sublime Sandwich

Total time:

7 hours, 30 minutes

Prep/cooking time:

30 minutes

Inactive time:

7 hours

Makes about 8 sandwiches

Ingredients:

8 tbsp (1 stick) unsalted butter
8 oz. dark chocolate (64% cacao or higher), coarsely chopped
¼ cup all-purpose flour
2 tbsp Dutch-processed cocoa powder (99% cacao)
¼ tsp fine sea salt
¼ tsp baking soda
2 large eggs, room temperature
½ cup sugar
2 tsp vanilla extract
1 cup dark-chocolate chips (64% cacao or higher)
1 pint ice cream (any flavor)

Directions:

1. Melt butter and dark chocolate in a double boiler over low heat, stirring until melted. Cool completely.

2. Combine flour, cocoa powder, salt, and baking soda in a small bowl; set aside.

3. Using an electric mixer, beat eggs and sugar in a large bowl on high speed until light and fluffy, about 2 minutes. Add vanilla and cooled melted chocolate mixture. Beat for 1–2 minutes until combined.

4. Scrape down sides of bowl, and using a large rubber spatula, stir in flour mixture just until incorporated. Fold in chocolate chips. Cover with plastic wrap and refrigerate for at least 4 hours.

5. Position a rack in the center of the oven and preheat to 350°F. Line a baking sheet with parchment paper.

6. Wet your hands and roll dough into 1″ balls, placing them about 2 inches apart on the baking sheet.

7. Bake for 10–15 minutes, until edges have risen slightly and centers are mostly set. Remove from oven and allow to cool. Transfer cookies to a sheet pan and freeze for 1 hour.

To assemble:

1. Remove cookies from the freezer. Place 8 cookies bottom side up and scoop ¼ cup softened ice cream onto each.

2. Top each with a second cookie; press down to flatten.

3. Return sandwiches to the freezer, covered, for at least 2 hours to harden.