We were heading over to our friends' house yesterday for dinner and I offered to bring dessert. D and I had made homemade raspberry-blackberry-chocolate ice cream. And I had in my head that I wanted to make ice cream sandwiches. So, during my lunch hour, I ran out to see if I could pick up any cookies, but the small ones I found were rock hard and the big ones were waaaaay too big. I skipped it.
When I got home from work, D had baked homemade snickerdoodles with Nonna. And they were the perfect size and texture. Talk about culinary telepathy!
I don't have D and Nonna's cookie recipe. I'll get it. But I do know that instead of just rolling the dough in cinnamon and sugar like people normally do, D rolled it in a mixture of spices that included cardamom, sea salt, and black pepper. Love that kid!
- 2 C fresh raspberries
- 1 C fresh blackberries
- 1/2 C chipped semisweet chocolate
- 1-1/2 C heavy whipping cream
- juice from 1 lemon
- 1 C organic granulated sugar
Ours took about 40 minutes to come to a soft, gelato-like texture. Spoon ice cream into a container and freeze before serving.
To serve, scoop (I used a mini truffle scoop) ice cream onto one cookie and top it with the other. Press gently.