In a medium bowl, sift together flour, Rodelle Gourmet Baking Cocoa, baking powder, and salt. Set aside
In the bowl of an electric mixer fitted with the paddle attachment, cream butter, Rodelle Gourmet Vanilla Extract, and sugar.
Add eggs and milk, and mix until combined Add reserved flour mixture, and mix on low speed until incorporated, scraping the sides of the bowl at least once.
Preheat the oven to 350 degrees Fahrenheit.
Roll dough out on a floured surface, sliding a spatula under the dough to release it every few turns of the rolling pin. Roll dough to ¼ or 1/8 inch thick.
Cut the dough using a variety of circular shape cookie cutters (2 ½– 3 inches in diameter). Make sure each cookie has a matching top and bottom.
Place the cookies on a parchment-lined baking sheet; chill until firm, about 30 minutes.
Remove from refrigerator and using a fork, prick the cookies all over with holes.
Bake until just firm, 12 to 15 minutes. Let cool on the baking sheet then transfer to wire rack.
With the underside of half the cookies face up, spoon softened ice cream about ½ inch thick to cover one side. Place matching cookie on top of the ice cream, top side facing out.
Transfer immediately to freezer to harden, repeat with remaining cookies and ice cream.
Serve directly from the freezer.
Sandwiches can be kept stored in an airtight container in the freezer for 3 to 4 days.
How to Make Rodelle Vanilla Bean Ice Cream
Beat eggs and milk together in a large saucepan.
Add the sugar. Cook over low heat, stirring constantly until thickened (approx. 10 minutes).
Mixture should smoothly coat the spoon. Cool in an ice bath for 15 minutes.
Add the cream and vanilla and return to the ice bath for an additional hour (or refrigerate overnight and make the ice cream the following day, preferred method).
Add the mixture to the bowl of the ice cream maker and mix until thick and creamy.
Transfer to an airtight container and freeze for about 2 hours.
Remove from freezer about 15 minutes prior to serving.
