• prep: 1 hr
• cook: 7 hr
• total: 8 hr

servings:

The brown-butter cookies used to make these dessert sandwiches are great with many different flavors of ice cream.

• Nonstick vegetable oil spray
• 1 cup all purpose flour
• 1/4 teaspoon baking soda
• Pinch of salt
• 1/2 cup (1 stick) unsalted butter, cut into 4 pieces
• 1/2 cup (packed) golden brown sugar
• 2 tablespoons golden syrup (such as Lyle's) or light corn syrup
• 2 large egg yolks
• 1/2 teaspoon vanilla extract
• 2 2/3 cups premium ice cream (such as dulce de leche or banana), softened
• 9 ounces bittersweet chocolate (do not exceed 61% cacao), chopped
• 3 tablespoons vegetable oil
• Assorted decorations (such as chopped nuts, colored sprinkles, toffee bits, and cacao nibs)
• Even easier: Make sandwiches with your favorite cookies and ice cream. Dip in the melted chocolate, then decorate.
• Test-kitchen tip: If you use a soft ice cream (such as dulce de leche), the sandwiches can be served directly from the freezer. If made with a firmer ice cream, they'll need to soften at room temperature for about ten minutes.

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