S’Mores Ice Cream Sandwich

• FOR THE COOKIES:
• 1/2 cups Butter, Softened
• 4 ounces, weight Unsweetened Chocolate, Choopped
• 1-1/2 cup Semi-Sweet Chocolate Chips
• 1-1/2 cup Flour
• 1/2 teaspoons Baking Powder
• 1/2 teaspoons Salt
• 4 whole Eggs
• 1-1/2 cup Sugar
• 2 teaspoons Vanilla
• FOR THE MARSHMALLOW ICE CREAM:
• 1 cup Half-and-half
• 3/4 cups Sugar
• 3 whole Egg Yolks
• 1 cup Whole Milk, Plain Greek Yogurt
• 1/2 teaspoons Vanilla
• 1/8 teaspoons Salt
• 7 ounces, weight Marshmallow Fluff
• 1 cup Graham Cracker Crumbs

1. For the cookies:
2. Preheat oven to 350 F. Combine the butter, unsweetened chocolate and semi-sweet chocolate chips in a saucepan. Cook over low heat, stirring until butter and chocolate have melted. Stir until smooth, remove from heat and let it cool.
3. Combine flour, baking powder and salt in a small bowl. Set aside.
4. Beat eggs, sugar and vanilla in the bowl of a stand mixer. Carefully beat in flour mixture. Beat well. Add the cooled chocolate. Beat until well combined
5. Using a large cookie scoop, drop dough onto parchment paper-lined baking sheets leaving about 2 inches between each scoop.
6. Bake in a 350 F oven for 10 minutes. Remove from oven. Let cookies cool on baking sheets for 1 minute before removing them to a cooling rack. You should get 24 large cookies.
7. For the ice cream:
8. In a saucepan, stir together half-and-half and 1/2 cup sugar over medium heat. Bring mixture to a boil then remove from heat.
9. Whisk egg yolks and remaining sugar in a large heatproof bowl. Carefully whisk the hot liquid into egg mixture until completely blended. Return everything to the saucepan and stir over medium heat until mixture begins to thicken and starts to resemble custard. This should take about 3 minutes. Remove from heat.
10. Strain custard through a sieve into a small bowl, which is set in a larger bowl of ice. Let the mixture cool to room temperature. Then stir in yogurt, vanilla and salt. Refrigerate until completely cooled.
11. Pour custard into the bowl of an ice cream maker and churn it according to manufacturer's directions. Transfer to a freezer safe container and fold in Marshmallow Fluff until it is fully incorporated. Cover and freeze ice cream until firm.
12. To assemble:
13. Flip over a cookie. Top the cookie with a scoop of ice cream and top with a second cookie. Repeat until all the cookies have been used. Place sandwiches on a tray. Freeze for 30 minutes.
14. Remove sandwiches from freezer. Place graham cracker crumbs in a shallow bowl and dip sandwiches into crumbs, rolling to cover all sides. Refreeze until ready to serve. Makes 12 sandwiches.

butter, chocolate, semisweet chocolate chips, flour, baking powder, salt, eggs, sugar, vanilla, marshmallow ice cream, sugar, egg yolks, milk, vanilla, salt, graham cracker crumbs

Taken from tastykitchen.com/recipes/desserts/se28099mores-ice-cream-sandwich-2/ (may not work)