Wednesday, June 11, 2014

Culinary Telepathy + Ice Cream Sandwiches

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!


Here's the ice cream part of the dessert...

Ingredients
  • 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

Procedure
Place all of the ingredients - except the chocolate - in a large mixing bowl and mash some of the berries into the cream. Pour the mixture into your ice cream maker and process according to your machine. After about 10 minutes of churning, add in the chipped chocolate.

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.

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  2. Mmmmm, ice cream sandwiches. :) So perfect for summer!

    ReplyDelete

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