Ingredients

1 1/2 c (300 g) soft dark brown sugar
1 1/2 c (354.88 g) hot water from a recently boiled kettle
6 Tbsp (81.6 g) oil
1 1/2 Tbsp (22.35 g) vinegar (cider or white)
1 Tbsp (13 g) vanilla extract
1 1/2 c (210 g) Artisan Baker’s Blend (gum/rice free) *
3/4 c (90 g) unsweetened cocoa powder
1 1/2 tsp (10 g) baking soda
1/2 tsp (3 g) fine sea salt
1/2 gallon of your favorite ice cream or one of our homemade ice cream recipes:

Frozen Custard Base (Ice Cream)

Sour Cream Ice Cream

*Note on flour – you can use regular Better Batter flour if you like, but the texture may be slightly different.

Directions

For the Chocolate Whoopie Pies :
Position an oven rack in the center of the oven and preheat to 375 °F. Spray whoopie pie pans, muffin top pans, or line a 12-by-18-inch rimmed baking sheet with parchment paper and spray lightly with nonstick cooking spray.

In the bowl of an electric mixer fitted with the paddle attachment, combine the brown sugar, vegetable oil, hot water, vinegar and vanilla.  Mix until combined. In separate bowl, combine dry ingredients. Add dry ingredients into the mixing bowl containing wet ingredients and beat on low speed for 30 seconds, then on medium speed for 2 minutes, scraping down the bowl with a spatula occasionally. Pour the batter evenly onto the prepared whoopie pie pan, muffin top pan, or baking sheet and spread it out evenly with a spatula. You should get 12 pies – this should be about 1/2 c measure for each pie.

Bake until a toothpick inserted into the center of the cake comes out clean, 20 to 25 minutes, then let cool to room temperature. Remove from the pans, and cut each pie in half across the middle of the pie (to create two equal halves).

To assemble the ice cream sandwiches:
Put a small scoop (about 1/4 c) of softened ice cream between two cakes and gently press together. Wrap individual ice cream sandwiches tightly in plastic wrap and place into the freezer to harden ice cream, about 4 hours before serving. Remove from freezer, unwrap and serve.