Chocolate Mint Sandwich Cookies

Ingredients:

• 2 cup(s) all-purpose flour
  
• 1/2 cup(s) cocoa powder
  
• 2 tablespoon(s) cocoa powder
  
• 1/4 teaspoon(s) salt
  
• 1 cup(s) (2 sticks) unsalted butter, softened
  
• 1 1/2 cup(s) confectioners' sugar
  
• 2 large egg yolks
  
• 1 teaspoon(s) pure vanilla extract
  
• 2 quart(s) mint chocolate-chip ice cream, slightly softened

1. Make the cookie-sandwich dough: Preheat oven to 350 degrees F. Sift together the flour, cocoa, and salt in a medium-sized bowl and set aside. Beat the butter and sugar together in a large bowl with an electric mixer set on medium speed until light and fluffy. Add the egg yolks and the vanilla to the butter mixture and beat to incorporate. Reduce mixer speed to low and slowly add the flour mixture. Beat until a firm dough forms. Divide dough in half and shape each half into a rectangle, about 4 by 3 inches. Wrap in plastic and chill for 20 minutes.
   
2. Shape the cookies: Line a 13- by 9-inch baking pan with plastic wrap and spread the ice cream in the pan. Cover with plastic wrap and refreeze. Line two baking sheets with parchment paper and set aside. Roll one rectangle of dough out to 1/4 inch in thickness -- approximately 9 by 11 inches. Cut the dough into six 2 1/2- by 5-inch rectangles. Repeat using the remaining dough for a total of 12 cookies. Using the blunt end of a wooden skewer, poke holes into the cookies (5 rows with 3 holes in each row). Place the cookies about 2 inches apart on the prepared baking sheets and bake for 15 minutes. Remove from oven and let cool for 5 minutes on the pan. Transfer the baked cookies to a wire rack and let cool completely.
   
3. Assemble the sandwiches: Place 6 cookies face down on a clean work surface. Remove the ice cream from the baking dish and unwrap it. Using a sharp knife, cut six 2 1/2- by 5-inch rectangles from the ice cream. Place one piece of ice cream on each of the cookies and top with remaining cookies. Wrap tightly with plastic wrap and freeze until set -- about 30 minutes.

• 8 piece(s) (1 1/2-inch) soft-centered candy bars, (like Milky Way or Snickers)
  
• 1 pint(s) vanilla custard-style ice cream, slightly softened
  
• 3/4 cup(s) assorted-color candy confetti or sprinkles

1. Insert a wooden Popsicle stick into one end of each candy bar and set aside. Place 1 tablespoon of ice cream in the bottom of a 3-ounce paper cup. Place candy in center of the cup, surround with 3 tablespoons ice cream, and smooth over the top.
   
2. Transfer cup to a baking sheet, repeat with remaining cups, and freeze until solid. Pour confetti or sprinkles into a shallow bowl and set aside. Peel the cup from each ice cream pop and roll in the decorations to cover completely. Store in freezer for up to 3 days.

• 3/4 cup(s) sugar
  
• 2 cup(s) unsweetened grapefruit juice
  
• 3/4 cup(s) Campari

1. Make the Granita: Combine sugar and 1/4 cup water in a small saucepan, bring to a boil, and immediately remove from heat. Stir the grapefruit juice and Campari together in a large bowl. Add the sugar mixture to the juice mixture, stir to combine, and let cool slightly. Transfer the mixture to an 8- by 12-inch baking pan (the liquid will reach about 3/4 inch up the sides of the pan), cover the pan with plastic wrap, and freeze until firm -- about 8 hours.
   
2. Serve the Granita: Working quickly, scrape the surface of the frozen granita with a fork to make large ice crystals. Spoon the granita into individual dishes and serve immediately.

• 1 1/2 cup(s) heavy cream
  
• 1 tablespoon(s) heavy cream
  
• 2 1/2 teaspoon(s) finely grated lemon zest
  
• 1/2 cup(s) fresh lemon juice
  
• 2 tablespoon(s) fresh lemon juice
  
• 2 1/4 teaspoon(s) (1 envelope) powdered gelatin
  
• 5 large egg whites, (see note below)
  
• 3/4 cup(s) superfine sugar

1. Prepare ramekins: Wrap the outside of six 4-ounce ramekins with a 4 1/2- by 16-inch length of aluminum foil so that the foil creates a 3-inch collar; secure with tape. Place the ramekins on a baking sheet and chill in refrigerator.
   
2. Make the souffl?s: Place heavy cream and lemon zest in a medium-sized bowl and beat with an electric mixer set on medium-high speed or with a wire whisk until soft peaks form; keep chilled. Place 1/4 cup of lemon juice in a small saucepan and heat until just boiling. Remove from heat and stir in the gelatin until completely dissolved. Add the gelatin mixture to the remaining lemon juice and set aside. Beat the egg whites, using an electric mixer set on low speed, until foamy. Increase speed to medium and add sugar in a slow, steady stream. Increase mixer speed to medium high and continue beating until the whites form soft peaks. In a steady stream, slowly add the lemon-juice mixture to the egg whites and continue to beat on medium high until stiff peaks form. Gently fold beaten egg whites into the chilled whipped cream, fill ramekins, and freeze, uncovered, until set -- about 4 hours. Remove the foil collars and serve immediately.