Updates on old-fashioned flavors...
Oatmeal Cookie Ice Cream Sandwiches
- 1 1/2 cups sliced almonds
- 2 1/4 cups all-purpose flour
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 3 sticks unsalted butter, softened
- 1 cup plus 2 tablespoons granulated sugar
- 1 cup plus 2 tablespoons light brown sugar
- 2 eggs
- 2 teaspoons pure vanilla extract
- 2 1/4 cups rolled oats
- 1 1/2 cups dried cranberries
- 3/4 pound bittersweet or semisweet chocolate, cut into 1/3-inch pieces
- 4 pints vanilla ice cream, softened slightly
- Preheat the oven to 350°. Line two 11-by-17-inch jelly roll pans with foil paper, leaving 2-inches of overhang on the short sides of the pan. Spread the almonds in a cake pan and bake for about 5 minutes, until fragrant and lightly browned. Transfer the almond to a bowl.
- In a small bowl, whisk the flour with the baking soda and salt. In the bowl of a standing electric mixer, cream the butter. Add granulated sugar and brown sugar and beat at medium high speed until light and fluffy. Beat in the egg until blended, then beat in the vanilla. At low speed, beat in the dry ingredients. Using a wooden spoon, stir in the toasted almonds, oats, cranberries and chocolate.
- Scrape the cookie dough onto the prepared pans and pat it out into an even layer. Bake the cookies for about 15 minutes, until light brown around the edge. Transfer to a rack and let cool completely.
- Turn the cookies out and peel off the paper. Spread the ice cream evenly over one of the cookies and top with the second cookie. Cover with foil and freeze until firm, at least 6 hours
- Using a very sharp knife, cut the cookie into 24 sandwiches. Serve immediately, or return them to the freezer until serving time.
Awesomely funky flavors from a fantastic chef...
Hazelnut, Nutella, and Caramel Ice Cream Sandwiches
- 1 cup hazelnuts (4 ounces)
- 1 cup confectioners' sugar
- 2 tablespoons all-purpose flour
- 4 large egg whites
- Pinch of salt
- 1/4 cup granulated sugar
- 4 ounces white chocolate, chopped
- 1 cup Nutella
- 6 sugar ice cream cones, crushed
- 1 pint caramel ice cream, softened
- Preheat the oven to 375° and line a baking sheet with parchment. Spread the nuts in a pie plate and roast for 12 minutes, until the skins split. Transfer the nuts to a clean kitchen towel and let cool. Rub them together to remove the skins and transfer to a food processor. Add the confectioners' sugar and flour; process until the nuts are finely ground.
- In a large bowl, using an electric mixer, beat the egg whites with the salt at high speed until soft peaks form. Beat in the granulated sugar, 1 tablespoon at a time, until the whites are stiff. Using a rubber spatula, fold in the ground nuts. Spread the batter on the parchment in a 9-by-12-inch rectangle. Bake for 20 minutes, until golden. Prop the oven door open and let the dacquoise sit for 1 hour.
- Meanwhile, in a microwave-safe bowl, melt the white chocolate in the microwave at high power in 1-minute intervals. Stir in the Nutella and crushed ice cream cones.
- Invert the dacquoise onto a surface and peel off the paper. Spread evenly with the Nutella filling. Cut the dacquoise in half to make two 9-by-6-inch rectangles. Freeze until the filling is set. Spread the ice cream over one half. Close the sandwich and freeze until firm, at least 4 hours. Slice and serve.
Not the usual suspects...
Chocolate Macaroon Ice Cream Sandwiches
Bon Appetit, September 1996
- 1 1/2 cups sugar
- 1/2 cup water
- 4 cups whipping cream
- 6 large egg yolks
- 2 cups whole milk
- 1 vanilla bean, split lengthwise
- 2 2/3 cups powdered sugar
- 1 1/4 cups almonds (about 6 ounces)
- 3 tablespoons unsweetened cocoa powder
- 4 large egg whites
For Ice Cream:
- Stir 1 1/4 cups sugar and water in heavy medium saucepan over medium-low heat until sugar dissolves. Increase heat and boil without stirring until deep amber color, brushing down sides of pan with wet pastry brush and swirling pan occasionally, about 10 minutes. Remove from heat. Gradually add 2 cups cream. Return to low heat. Stir until caramel is smooth.
- Whisk yolk and 1/4 cup sugar in large bowl until very thick and pale, about 2 minutes. Combine 2 cups cream and milk in heavy large saucepan. Scrape in seeds from vanilla bean; add bean. Bring to boil. Gradually whisk into yolk mixture. Return to pan and stir over medium heat until custard thickens and coats spoon, about 4 minutes (do not boil). Remove from heat. Mix in caramel. Strain into bowl. Chill until cold, stirring often.
- Freeze custard in ice cream maker. Transfer ice cream to bowl; freeze overnight or up to 3 days.
- Preheat oven to 375°F. Line 2 large baking sheets with parchment. Finely grind 1 cup powdered sugar and almonds in processor. Transfer to large bowl. Mix in 1 2/3 cups powdered sugar and cocoa. Beat egg whites in medium bowl until soft peaks form. Fold into nut mixture in 2 additions.
- Spoon batter into large pastry bag fitted with 1/2-inch plain tip. Pipe onto prepared sheets in 1 1/2-inch rounds, spacing apart. (Batter will spread to about 2- to 3-inch rounds).
- Bake macaroons until puffed and dry-looking on top, about 12 minutes. Cool on sheets on racks. Using spatula, transfer macaroons to work surface.
- Spoon 1/4 cup ice cream onto flat side of each of 5 macaroons. Top each with flat side of another macaroon; press lightly. Place sandwiches on baking sheets; cover and freeze. (Can be made 1 day ahead.)