I've always loved ice cream sandwiches. I mean, who doesn't? Oh, some people... But those people probably stopped reading this blog months ago, so, yeah...
A little while ago I made the best ice cream I've ever made. I'm serious. It was fantabulous. (I promise this is the one and only time I’ll use that word on this site.)
I first shared this ice cream with you when I made this black cherry hazelnut crisp, but when I started thinking about making ice cream sandwiches at home I knew this recipe would be making a second appearance.
Cinnamon ice cream.
She's spicy, she's creamy, she's the girl that will blow your mind with her subtle beauty, unending sweetness, and surprisingly spicy personality. She also tastes exactly like a cinnamon roll. Happiness is here.
Last summer I made ice cream sandwiches. I know, you don't remember them, and that is because they never made it onto the blog.
After hours of testing and of making the biggest melted-ice cream mess ever, I gave up and walked away. Then I walked right back because I had to do the dishes. How annoying.
I knew that I would revisit the concept, but it took a year before I could muster up the courage to give it another try.
My difficulties had lay in the cookie component. Originally, I could not get a cookie that was hard enough to hold up to ice cream, yet soft enough to not become a solid rock when frozen.
I needed more chewy and less crispy.
Happily, after two test runs, I finally met with an equation for the perfect ice cream sandwich cookie.
I took several steps to ensure that these cookies would be soft and chewy. First, I used all brown sugar. Typically, I would use a mixture of white and brown sugars, but in this case I wanted all the softness that the brown sugar would provide. Secondly, I used a smaller amount of flour. The portion was not incredibly reduced - just enough to make the cookies slightly less dense.
I experimented using a mixture of baking power and baking soda, and then I tried using only baking soda. I definitely preferred the baking soda version. Baking power will make your cookies rather cakey, and though it worked well with the ice cream, it just was not the cookie that I had been dreaming of.
However, with round two, I ate way too many.
Although, considering that it took many hours of scheming and tiring taste-testing in order to get them right, I think that celebrating is completely permissible.
Cold, creamy, spicy ice cream sandwiched between soft, chewy cookies with crunchy hazelnuts and dark, sweet cherries.
No, it's not your imagination, these sandwiches do have a bit of a Fall vibe, but I cannot help the fact that my palate is a bit eager to transition into the realm of cozy, spicy flavors in the most summery ways possible.
Success it sweet. Literally.
Get in there. Summer was made for sticky fingers.
Cherry Hazelnut Ice Cream Sandwiches
makes about one dozen sandwiches
for the cherry hazelnut cookies
- 1/2 cup unsalted butter, room temperature
- 3/4 cup brown sugar
- 1/4 teaspoon cinnamon
- 1/2 teaspoon vanilla extract
- 1 large egg
- 1 cup all purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoons fine salt
- 1/2 cup toasted hazelnuts, roughly chopped
- 1/2 cup dried cherries, roughly chopped
Preheat oven to 375 degrees.
In the bowl of your stand-mixer beat butter for 1 minute. Add brown sugar and beat for several minutes, scraping down the sides, until light and fluffy. Beat in egg, cinnamon, and vanilla.
In a large bowl whisk to combine flour, salt, and baking soda. Add the dry ingredients to the wet in four installments; beating well after each addition. After all the dry ingredients have been added, fold in chopped hazelnuts and dried cherries.
Portion the cookie dough into 1-ounce balls and place several inches apart on a baking sheet lined with parchment. Bake for 7-8 minutes, or until the edges are golden brown and the centers look slightly underdone. Transfer the warm cookies to a cooling rack and allow to cool fully before filling with ice cream.
for the cinnamon ice cream
- 1 cup whole milk
- 1 cup heavy whipping cream
- 1 teaspoon ground cinnamon
- 1/2 teaspoon vanilla extract
- 5 egg yolks
- 1/2 cup granulated sugar
In a small saucepan combine milk, whipping cream, and cinnamon. Bring to a simmer over medium heat and remove from heat. Add vanilla extract.
In a small bowl whisk to combine egg yolks and sugar. Slowly stream half of the warm milk mixture into the egg yolk while whisking constantly. Pour the tempered egg yolks into the saucepan and return to heat.
Cook for about 5 minutes, until the mixture has thickened into a light custard then remove from heat and place in an ice bath.
Stir often, until the mixture has thoroughly chilled. You may have to change out the water once or twice.
Churn in ice cream maker according to your manufacturer’s instructions. Transfer to a freezer safe container and chill until set.
- plastic wrap
- 24 freshly baked cherry hazelnut cookies
- 1 batch cinnamon ice cream
Use a 1-ounce ice cream scoop to portion the ice cream onto half of the cookies. Gently top each with a second cookie and wrap tightly in plastic wrap. Place in the freezer for at least 20 minutes to harden slightly. Enjoy!