I picked up these Tovolo ice cream sandwich molds on a whim since I’m craving ice cream sandwiches that you apparently can NOT find in South African grocery stores (let’s blame my recent ceaseless sweet tooth on the running, shall we?).
You do not technically need to spend money on some plastic ice cream molds, you can use cookie cutters and parchment paper a la Smitten Kitchen (you can also just use her entire recipe because, let’s not kid each other here, she’s the Queen).
But if you’re like my mom and like a little brownie with your ice cream, might I suggest using brownie batter and making them reeeally thin?
Your favorite brownie recipe (store bought if you want to blaspheme/be REAL)
Your favorite ice cream (I used madagascan vanilla, IT’S RIGHT NEXT DOOR)
Ice cream molds
Saran wrap for storing
I love a light dessert, that’s easy to make. I don’t have a big sweet tooth (that doesn’t usually stop me from NOMMING CAKE when it’s around) so just a taste of sweet after dinner is perfect for me.
It gets hot hot hot in South Africa, and all we can do is eat cold things and swim (VERY DIFFICULT). I like using the unexpected flavor of fennel, we use straight up fennel as an after dinner mint/palette cleanser in India, but mah whities find fennel an unexpected taste.
Enough for 8-10 little granita servings
For this granita, you’ll need:
4 cups of water
1 inch ginger, chopped
1 tsp fennel
1 cup sugar
ginger liqueur or ginger syrup
glitter sprinkles (not very optional in my opinion)
After a 4 day blogging hiatus, let’s just call it my holiday break, I’m back to regular programming. We spent Christmas this year lounging by pools and playing charades. Not bad. The only Christmas-y activity I organized was making these Cookie Sandwich Ice Creams. I’m sure that that is not what they are properly called but me and my sis go nuts for these things in the States and this is what we have called them since she was 5. She is coming to visit (yay!) so though we normally buy them at the grocery store, I’m freezing some up for her.
This is enough for 8 giant cookie sandwiches. The cookie recipe is adapted from epicurious.com.
2 cups all purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup unsalted butter
1 cup packed brown sugar
1/2 cup white sugar
1 tablespoon vanilla extract
2 cups semisweet chocolate chips
1 quart vanilla ice cream
1/2 cup semisweet chocolate chips for rolling sandwiches in
First preheat your oven to 325F or 165C. Melt the butter in a small sauce pan on low heat. Sift together the flour, baking powder and salt in a smallish bowl. Cream together the melted butter (make sure the butter is not too warm!), brown sugar, and white sugar. Add in the vanilla and 2 eggs, mixing with a whisk or your KitchenAid. Add in the sifted flour/salt/baking powder to the wet ingredients a little at a time until it is just incorporated. Add in the chocolate chips and mix with a spoon. Grease your cookie sheet or line it with wax paper. Since you are making these cookies to become sandwiches you want them large, so use a l/4 cup scoop to space them on your tray at least 3 inches apart. I could only fit 9 at a time. Bake them for 15-20 minutes until they are golden brown. Let them cool on the cookie sheet for a few minutes before transferring them to a cooling rack with a spatula for at least half an hour.
After your cookies have cooled, match each one up with another that is roughly the same/size shape. I used a quart of Haagen Dazs Vanilla Bean since it’s yummy and also I was impressed by the ingredients (only 5!…cream, skim milk, sugar, egg yolks, natural vanilla) and had enough for 8 sandwiches. You can just eat the remaining cookies or give them to your neighbors. Put a few spoonfuls of ice cream between each pair and ‘smush together. Using a small spoon or your fingers, press remaining chocolate chips into the sides of the ice cream of each sandwich. Put each in a small ziploc baggy and put in the freezer to eat when you need some dessert!