If you’ve spent any time on the Instagram, then you know that Ice Cream Sandwiches are the hot summer dessert right now, and frankly, how could they not be? Ice Cream? good. Cookies? Good. Eating both at the same time? GOOOOODDD!!! You can combine all sorts of flavors, they are great for a crowd, and they are just a perfect little hand-held treat!
I have made a few different sandwiches these past few month, the best so far being Roasted Cherry Ice Cream with White Chocolate Pistachio Cookies. I have been using the same vanilla ice cream recipe, just modifying it by stirring in my flavors, its nice and creamy, and it sets up hard but not like a rock.
Below is the recipe I used, modified for a 2 QT ice cream maker
Vanilla Ice Cream
287g whole milk
287g heavy cream
33g corn syrup
125g sugar, divided
10g dry milk pwd
8g van x
-heat together milk, cream, corn syrup, yolks, and half the sugar
-whisk together remaining sugar, dry milk pwd, whisk into warm milk mix
-cook to 85c, stirring constantly
-strain over ice bath for 4hrs or overnight
-whisk in vanilla extract, balance, spin. At this point, you can stir in any flavorings you might be using…roasted cherries for example. Once its done spinning (ice cream is thick and holding its shape), place into Tupperware container, cover and freeze overnight. It need to be fully set before you start to sandwich, otherwise its a big old mess.
Roasted Cherries….not so much an exact recipe. I took about 1.5 pounds of pitted cherries, both sour and Bing, tossed them with brown sugar, white sugar, cinnamon, nutmeg and black pepper. I baked them at 375f in a dish, stirring occasionally until the cherries are soft, and the syrup is thick..maybe about 30 minutes? Then I pureed everything with the blender and strained. I folded about half the cherry puree into the ice cream base before spinning, then the remaining half after it was spun but before it goes into the freezer. I tried not to fully mix in this half of puree, so there would be pretty streaks of straight cherry goodness in each scoop.
For the cookies I used this recipe from Cookies and Cups. I modified by tossing in some chopped pistachios with the white chocolate chips. These cookies are amazing and totally live up to their name of Best White Chocolate Chip Cookies!!! Plus, it will make few extra cookies for you to snack on while you wait for the ice cream to set up.
So. To sandwich everything together I usually enlist my husband to help, so it goes faster and the ice cream doesn’t melt. Also this probably isn’t the most precise, professional or efficient way to make ice cream sandwiches, but it works for us!
you need 2 pieces of parchment paper, an ice cream scoop, baked cookies (I pair up similar sizes ahead of time), frozen ice cream, and an empty container in your freezer that you can put your finished sandwich into. Ok! Ready Set Sandwich! Scoop out ice cream onto 1 piece of parchment, cover with the second and smoooosh the ice cream with your hand. remove the top parchment, place 1 cookie on top, flip parchment to release ice cream onto cookie, top with second cookie, freeze. Continue until you are out of cookies!