Brown Sugar Ice Cream Sandwiches
It’s hot in L.A. (80 degrees in March??) and the Ice Cream Man has been after my money. To thwart him I decided to make my own cookies and ice cream and stock my freezer full of ice cream sandwiches. Who am I kidding. I’ll be out there in line for a Choco Taco in no time.
I think you’ll find the brown sugar in both the cookie and the ice cream really makes this ice cream sandwich stand out, with a nice sweetness that’s just perfect in hot weather.
cookie ingredients:
1-1/2 cup flour
1-1/2 teaspoons baking powder
1/4 teaspoon kosher salt
1/2 cup (1 stick) butter
2-1/4 cups brown sugar
1 large egg
1 teaspoon vanilla extract
ice cream ingredients:
2 cups heavy whipping cream
1 cup whole milk
3/4 cup brown sugar
1 Tablespoon vanilla extract
Start with the cookies – these are essentially the base of the Praline cookies, just minus the glaze and the pecan. Preheat your oven to 350 degrees.
Sift together the flour, baking powder and salt. Set aside.
In an electric mixer, cream the butter and the sugar until light and fluffy. Add the egg and the vanilla. Beat until combined. Then slowly add the dry ingredients until combined.
Drop by rounded teaspoonfulls onto a prepped cookie sheet. I’ve found that a small teaspoon sized ice cream scoop works best, or you can just roll them with your hands, this dough is not that sticky.
Bake 10-12 minutes. Let cool on a wire rack.
While your cookies are cooling, move on to the ice cream.
In a medium bowl stir together the heavy cream, milk, brown sugar and vanilla.
Pour into your prepped ice cream machine per directions. Spoon into a freezer safe container and freeze until slightly hardened, I’d say about 1-2 hours before you start assembling the sandwiches.
If you’ve made it this far without eating the cookies or the ice cream you are a better person than me. Now that the cookies have cooled take a scoopful of ice cream and smush it between two cookies.
Wrap them individually in plastic wrap and keep them in the freezer until you’re ready to serve.
