Skip to main content

Ice Cream Sandwiches...



It would seem after looking at the last few posts I've written, that I'm in a sandwich mood lately.

Dev and I have become really spoiled when it comes to ice cream. Sometime last year I purchased a cheap countertop ice cream maker. You know, the kind you have to store the barrel in the freezer til it's time to use it. I think ours has a 2 quart capacity.

Anyhoo, we now can have really good home made ice cream whenever we want.

The other day I had a batch of vanilla in the freezer, when suddenly I had a WICKED craving for an ice cream sandwich. The kind I usually buy at the store has a 2 chocolate chip cookies with vanilla ice cream in between, so I thought, why not make a batch of home made cookies and then use the home made vanilla to make the sandwiches?

So that's what I did.

I used the sweet cream ice cream base recipe from my Ben and Jerry's book for the vanilla ice cream:

2 large eggs
3/4 cup sugar
2 cups heavy or whipping cream
1 cup whole milk

Whisk the eggs in a mixing bowl until light and fluffy (1 to 2 minutes). Whisk in sugar, a little at a time, then continue whisking until completely blended (about 1 minute more). Pour in the cream and milk and whisk to blend.

I put the mixture in the freezer for about 10 minutes while I set up my ice cream maker. Then I turn on the machine, pour it in, and in about 20 minutes I have soft serve vanilla ice cream. I scoop it into a plastic container and put it back in the freezer to harden up before serving.

For the sandwich part, I used a Paula Deen recipe for Brown Sugar Cookies...

1 cup (2 sticks) butter; at room temp
2 cups packed brown sugar (I used light brown)
2 Tablespoons vanilla extract
2 eggs
2 cups self rising flour
2 cups chopped pecans
chocolate chips

Preheat oven to 375 degrees. In a bowl, cream the butter and sugar, then beat in vanilla. Add the eggs one at a time, beating well. Add the flour 1/2 cup at a time, continuing to beat. Stir in the nuts and chocolate chips.
Drop dough by heaping tablespoon onto ungreased cookie sheets. Bake for 10 to 12 minutes, until golden brown.

This recipe made 24 really big cookies for me. You can make them smaller if you aren't using them for sandwiches.

So after the cookies cooled, I chose 4 of the biggest and made the ice cream sandwiches out of them.

It wasn't entirely successful. I really think you need to use a softer cookie to make these, because when you bite into the sandwich, you want the cookie to give and allow you to get to the ice cream. These were a bit stiff. But they still tasted really good!

As for the foot in the picture, you all know who that is. Sometimes I wonder what's wrong with that boy.... :)

Comments

Popular posts from this blog

Carrot Cake!!!!!!

I made my very first ever from scratch homemade cake at 7,500 feet above sea level today. I have made many homemade cakes before, but that was back home in Savannah, which is practically 2 feet below sea level.

After many dismal failures (including box mixes) I have finally made a cake from scratch that turned out decent. No- better than decent. I think this is the best cake I've ever made. No joke.

It all started when my fried Emmy posted on her blog about receiving as a gift from her hubby, a copy of "The Joy of Cooking." By the way, you should go read her blog. She is nauseatingly multi-talented. She cooks and knits beautifully, as well as a bunch of other stuff I learn about every freakin' time I read her blog. So go over to her blog right now.

Anyhoo...she read the high altitude instructions and cranked out a beautiful red velvet cake that made me drool. After reading that, I decided it was time to stop being a wuss about baking at high altitude and try a…

Sunday Love...

This is what Sunday morning looked like at our house. I was inspired by some beautiful strawberries I bought at the store yesterday, so I wanted to make a special breakfast.

What says "I Love You" more than a stack of hot, homemade buttermilk pancakes???



Well, I'll tell you what. A stack of hot, homemade buttermilk Strawberries Romanoff Pancakes with Brown Sugar-Sour Cream Sauce. That's what.



A very good friend of mine from back home in Savannah, Jared, sent me for an engagement gift a year subscription to "Southern Living" magazine. He explained that he didn't want me to "forget how to be Southern." Although it is doubtful that I will EVER not be Southern, it was a very sweet gift. And I must admit I was so excited the day it landed in our mailbox that I had to fight every instinct in my Southern body not to plop on the couch right then and there and read it cover to cover and commit it to memory.

In the April 2009 issue of "Southern L…

Bonus! Wednesday Kitchen Creativity!

Wednesday supper was all about cleaning out the ice box.  I had odds and ends of things hanging around, and they needed to be gone!

I browned a pound of sweet Italian sausage in a skillet with 2 minced shallots.  I added chopped yellow squash and diced fresh tomatoes.  After the sausage had browned, I added the rest of a bottle of Presseco I had in the ice box (probably around 1/2 cup).  I let it hang out and reduce while I boiled a package of vacuum sealed gnocchi.  This particular batch I bought from Trader Joe's.  When all of the little pillows of goodness floated to the top, I added them with a little of their cooking liquid to the skillet with the sausage mixture.  I finished it by adding some minced fresh herbs (basil and oregano), and little fresh goat cheese.