Move over cupcakes, take the month off cake pops….today is all about that childhood favorite. The Ice Cream Sandwich!
Jennie Schacht, in her new culinary book, I Scream Sandwich! Inspired Recipes For the Ultimate Frozen Treat gives us fresh recipes and inspiration for creating desserts that are impressive enough to serve at a summer dinner party, cute enough for a child’s birthday party and charming enough for drop-by summer visitors.
From the classic (chocolate cookie bars with vanilla ice cream) to the exotic (kaffir lime and lemongrass sorbet on five-sipice cookies), to the seasonal (blackberry-buttermilk ice cream on crispy meringues), to the upscale (pistachio gelato on a brioche bun)…there’s something for everyone. Even gluten and dairy free recipes. If you are at ease in the kitchen, you can make the recipes from scratch. If you prefer assembling to cooking, Schact, shares the shortcuts.
whole wheat, or gluten-free oat flour
in the upper and lower thirds of the oven. Line two baking sheets with
parchment paper or silicone baking mats. Whisk together the flour, baking
the butter and brown sugar in a mixing bowl and use a wooden spoon or a
handheld electric mixer to mix until creamy. Add the egg and vanilla and mix
until smooth. Stir in the flour mixture just until everything is well combined,
then stir in the oats and raisins, if using.
or scoop the batter in tablespoons onto the prepared baking sheets, spacing
them evenly, to make 24 cookies. Press the cookies with lightly dampened fingers
to flatten them slightly—they will spread further as they bake.
until the cookies are light golden around the edges, 8 to 10 minutes, rotating
the pans top to bottom and front to back halfway through baking. Let the
cookies cool on the pan for 5 minutes, then transfer them directly to a wire
rack to cool completely, sliding a spatula under them if they do not release
Shell | Gluten Free / Dairy Free
smooth for dipping, then magically helps it to harden to a brittle coating in
only a few minutes in the freezer.
(64 to 72 percent) chocolate, chopped
or coconut oil
frozen, melt the chocolate with the oil in a double boiler or bowl placed over,
but not touching, about 1 inch of simmering water in a saucepan until the
chocolate is just barely warm and still smooth and fluid. Alternatively, melt
the chocolate with the oil in the microwave until you can stir it smooth. You do
not need to get the chocolate very hot—just warm enough to melt when you stir
the completely cooled cookies with like-size mates. Slightly soften the ice
cream. Sandwich a scoop of ice cream between each set of cookie bottoms. Press
gently to squeeze the ice cream slightly beyond the edges and use a small
offset spatula to smooth the ice cream flush with the cookies. Freeze until very
firm, at least 2 hours.