Ingredients:

  • 115g unsalted butter, softened
  • 150g granulated sugar
  • 1 large egg, room temperature
  • 5ml vanilla extract
  • 125g all-purpose flour
  • 45g Dutch-process cocoa powder
  • 2g salt
  • 1.5 Quarts premium vanilla ice cream

Instructions:

  1. Preheat and Prep: Set your oven to 350°F (180°C). Line a 13x9 inch pan with parchment paper, leaving an inch of overhang on the long sides. Note: This creates a sling to lift the baked slab later.
  2. Cream the Base: Beat 115g softened butter and 150g sugar until pale and fluffy. This usually takes about 3 minutes with a handheld mixer.
  3. Emulsify: Add 1 large egg and 5ml vanilla extract. Continue beating until the mixture looks like thick buttercream.
  4. Sift and Fold: Sift 125g flour, 45g cocoa, and 2g salt directly over the bowl. Use a spatula to fold gently until no white streaks remain.
  5. Spread the Slab: Dollop the dough onto the prepared pan. Use an offset spatula to spread it into a thin, even layer until it reaches every corner.
  6. The Precision Bake: Bake for 10 to 12 minutes until the edges are set and the top looks matte. Do not overbake, or they will become crackers!
  7. Cooling and Scoring: Let the slab cool for 5 minutes. While still warm, cut the slab in half crosswise to create two equal rectangles. Let them cool completely.
  8. The Ice Cream Layer: Soften 1.5 Quarts of ice cream slightly. Spread it evenly over the bottom of one of the cooled chocolate slabs.
  9. The Assembly Line: Place the second slab on top, chocolate side up. Press down gently until the ice cream reaches the edges.
  10. The Long Freeze: Wrap the entire pan in plastic wrap and freeze for at least 4 hours until the center is rock solid.