Cherry Hazelnut Ice Cream Sandwiches

I've always loved ice cream sandwiches.  I mean, who doesn't?  Oh, some people...  But those people probably stopped reading this blog months ago, so, yeah...

A little while ago I made the best ice cream I've ever made.  I'm serious. It was fantabulous.  (I promise this is the one and only time I’ll use that word on this site.)  

I first shared this ice cream with you when I made this black cherry hazelnut crisp, but when I started thinking about making ice cream sandwiches at home I knew this recipe would be making a second appearance. 

Cinnamon ice cream.

She's spicy, she's creamy, she's the girl that will blow your mind with her subtle beauty, unending sweetness, and surprisingly spicy personality.  She also tastes exactly like a cinnamon roll.  Happiness is here.

Last summer I made ice cream sandwiches.  I know, you don't remember them, and that is because they never made it onto the blog. 

After hours of testing and of making the biggest melted-ice cream mess ever, I gave up and walked away.  Then I walked right back because I had to do the dishes.  How annoying. 

I knew that I would revisit the concept, but it took a year before I could muster up the courage to give it another try.

My difficulties had lay in the cookie component.  Originally, I could not get a cookie that was hard enough to hold up to ice cream, yet soft enough to not become a solid rock when frozen.

I needed more chewy and less crispy.

Happily, after two test runs, I finally met with an equation for the perfect ice cream sandwich cookie.

I took several steps to ensure that these cookies would be soft and chewy.  First, I used all brown sugar.  Typically, I would use a mixture of white and brown sugars, but in this case I wanted all the softness that the brown sugar would provide.  Secondly, I used a smaller amount of flour.  The portion was not incredibly reduced - just enough to make the cookies slightly less dense.  

I experimented using a mixture of baking power and baking soda, and then I tried using only baking soda.  I definitely preferred the baking soda version.  Baking power will make your cookies rather cakey, and though it worked well with the ice cream, it just was not the cookie that I had been dreaming of.  

However, with round two, I ate way too many.  

Although, considering that it took many hours of scheming and tiring taste-testing in order to get them right, I think that celebrating is completely permissible. 

Cold, creamy, spicy ice cream sandwiched between soft, chewy cookies with crunchy hazelnuts and dark, sweet cherries.

No, it's not your imagination, these sandwiches do have a bit of a Fall vibe, but I cannot help the fact that my palate is a bit eager to transition into the realm of cozy, spicy flavors in the most summery ways possible. 

Success it sweet.  Literally.  

Get in there.  Summer was made for sticky fingers.  

Sincerely,

  Pedantic Foodie

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Cherry Hazelnut Ice Cream Sandwiches

makes about one dozen sandwiches

for the cherry hazelnut cookies

• 1/2 cup unsalted butter, room temperature
• 3/4 cup brown sugar 
• 1/4 teaspoon cinnamon 
• 1/2 teaspoon vanilla extract 
• 1 large egg
• 1 cup all purpose flour 
• 1/2 teaspoon baking soda 
• 1/2 teaspoons fine salt 
• 1/2 cup toasted hazelnuts, roughly chopped
• 1/2 cup dried cherries, roughly chopped

Preheat oven to 375 degrees. 

In the bowl of your stand-mixer beat butter for 1 minute.  Add brown sugar and beat for several minutes, scraping down the sides, until light and fluffy.  Beat in egg, cinnamon, and vanilla.    

In a large bowl whisk to combine flour, salt, and baking soda.  Add the dry ingredients to the wet in four installments; beating well after each addition.  After all the dry ingredients have been added, fold in chopped hazelnuts and dried cherries.  

Portion the cookie dough into 1-ounce balls and place several inches apart on a baking sheet lined with parchment.  Bake for 7-8 minutes, or until the edges are golden brown and the centers look slightly underdone.  Transfer the warm cookies to a cooling rack and allow to cool fully before filling with ice cream.  

for the cinnamon ice cream

• 1 cup whole milk 
• 1 cup heavy whipping cream 
• 1 teaspoon ground cinnamon 
• 1/2 teaspoon vanilla extract 
• 5 egg yolks 
• 1/2 cup granulated sugar 

In a small saucepan combine milk, whipping cream, and cinnamon.  Bring to a simmer over medium heat and remove from heat.  Add vanilla extract. 

In a small bowl whisk to combine egg yolks and sugar.  Slowly stream half of the warm milk mixture into the egg yolk while whisking constantly.  Pour the tempered egg yolks into the saucepan and return to heat. 

Cook for about 5 minutes, until the mixture has thickened into a light custard then remove from heat and place in an ice bath.  

Stir often, until the mixture has thoroughly chilled.  You may have to change out the water once or twice.

Churn in ice cream maker according to your manufacturer’s instructions.  Transfer to a freezer safe container and chill until set. 

assembly

• plastic wrap
• 24 freshly baked cherry hazelnut cookies
• 1 batch cinnamon ice cream 

Use a 1-ounce ice cream scoop to portion the ice cream onto half of the cookies.  Gently top each with a second cookie and wrap tightly in plastic wrap.  Place in the freezer for at least 20 minutes to harden slightly.  Enjoy!

IT'S A BLOGIVERSARY !!

Two years ago today I was welcomed into this place called The Internet.  I typed and retyped my first post a dozen times before finally daring to click the formidable Publish button. 

Over the past two years this space has changed significantly.  I have learned a little bit about the great big world of food blogging and realized how much I have yet to understand.  It takes a lot of paper straws, butter, and the occasional kitchen-floor meltdown. 

In the end it all comes down to having the courage to put out some work that might be less than perfect.  Pictures can always be improved, words could always be rearranged and Instagram feeds can always be better.  But, that is okay, or at least it should be okay. 

Two years goes by incredibly fast.  It’s so important that we remember to take time and acknowledge the special days that come around.  And by acknowledge I mean, eat cookies.

These cookies are exactly the kind of cookie we need to help us celebrate.  Bright lime + lots of butter + toasted coconut.  Just, yes...

We use the bottom of a detailed glass as a cookie stamp.  

It’s been a good two years, thank you for spending them with me.  Many more years of butter, braising, and pasta ahead!

Sincerely, 

   Pedantic Foodie

Coconut Lime Sandwich Cookies 

makes about 30 cookies

for the wafers

• 1 3/4 cups all-purpose flour, plus extra for rolling
• 1/2 cup unsalted butter, chilled and cut into cubes 
• 1/2 teaspoon baking powder 
• pinch of salt 
• 1 large egg
• 1 tablespoon lime juice 
• 1 tablespoon heavy cream
• 1/3 cup granulated sugar 
• 1 tablespoon lime zest 

In a small bowl combine lime zest and granulated sugar with a fork - pressing the zest into the sugar to release the essential oils.  Reserve for later use.  

In the work bowl of your food processor combine flour, salt, baking powder, and prepared sugar.  Pulse several times to combine.  Add chilled butter and pulse several times until the mixture resembles the texture of rough cornmeal.  

In a small bowl whisk egg with cream and lime juice.  Add the wet mixture to the food processor and pulse until a rough dough comes together and pulls away from the sides of the bowl.  

Turn the dough out unto a floured surface and form a disc.  Wrap dough in plastic wrap and refrigerate for 20-30 minutes.  

Preheat oven to 350 degrees.  

Roll the chilled dough out on a floured surface to 1/4 inch in thickness.  Use a 1-inch cookie-cutter to cut out rounds.  Place the cut cookies on an ungreased, non-stick baking sheet.  Use a cookie press or the bottom of a glass to imprint the cookies (totally optional).  

Bake the cookies for 12-15 minutes, or until just golden on the edges.  Allow to cool completely before filling.  

for the filling 

• 1/2 cup unsalted butter, at room temperature 
• 1/2 tablespoon lime zest 
• 1 1/3 cups confectioner’s sugar 
• 1/4 tablespoon almond extract 
• 1/4 cup finely shredded coconut, sweetened 

In a small frying pan toast shredded coconut over medium-high heat for 5-7 minutes or until golden brown.  

In the work bowl of your stand mixer, fitted with the paddle attachment, beat butter and lime zest for 1 minute.  Add confectioner’s sugar in 4 increments, scraping down the bowl after each addition.  Beat in almond extract.  Place the icing in a pastry bag and refrigerate for 5-7 minutes before using.  

Pipe the filling on one-half of the cooled cookies.  Top each filled cookie with its top and roll the edges of the cookies in shredded coconut.  

Enjoy!