The typical red velvet cookie or cake is filled with cream cheese or vanilla frosting. These frozen treats will benefit immensely from their ice cream
counterparts: Cream Cheese Frozen Yogurt or Rich Vanilla
Bean Ice Cream .
INGREDIENTS | SERVES 30
2 cups all-purpose flour
2 tablespoons cocoa powder
½ teaspoon baking powder
Pinch salt
½ cup unsalted butter, softened
1 cup light brown sugar, packed
1 large egg
2 teaspoons vanilla extract
½ cup buttermilk, at room temperature Few drops red
food coloring
DIRECTIONS
1. Preheat oven to 375°F. Prepare multiple baking sheets with parchment paper and set aside.
2. Whisk together flour, cocoa, baking powder, and salt in a medium bowl and set aside.
3. In the bowl of a stand mixer, beat butter on medium-high speed until smooth. Add brown sugar and beat until light and fluffy, about 2–3 minutes. Add egg and beat for 2 minutes, then beat in vanilla.
Alternate adding in flour mixture and buttermilk, starting and ending with buttermilk. Scrape bowl with a rubber spatula to incorporate any remaining flour. Stir in food coloring.
4. With a tablespoon, spoon batter onto prepared baking sheets, leaving roughly 1–2 in between to allow for spreading. Bake for 8 minutes, or until set. Allow to cool on wire racks.
5. Once cooled, pipe or spread ice cream onto half of the cookies, and top with remaining cookies. Place all in a sealed container, layering with parchment paper if needed. Freeze 5 hours or overnight, until
set. Serve immediately or wrap individually until ready to eat.
