Friday, August 2, 2013

Happy National Ice Cream Sandwich Day!

I asked Dad to tell me his ultimate ice cream sandwich. Ultimate! Right away he said - make your molasses cookies and add pralines & cream ice cream.

Now right about the same time these ice cream sandwiches were being concocted, you showed me a tricky way to make an ice cream sandwich and I loved it!

Click on this website to see it in action!

When I showed Dad this method, he said, "why don’t you just use a biscuit cutter?"  I didn't understand what he was talking about.  He simply meant to get out biscuit cutter a similar size than your cookies, fill it with softened ice cream, press the ice cream down until it forms an ice cream disc, run a knife around the inside of the biscuit cutter, and voila! Place the ice cream on the cookie and you have a perfect ice cream cookie! He was right! Easiest way to make a pretty ice cream sandwich!

Do you have biscuit cutters, Lauren? I think they'd make a perfect stocking stuffer.

Chewy Molasses-Spice Cookies
adapted from Everyday Food, December 2005 issue (cookies)

2 cups flour
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
a heaping 1/2 teaspoon salt
1 1/2 sticks butter, room temperature
1 1/3 cups sugar, divided
1 egg, room temperature
a little over 1/4 cup molasses*

Preheat oven to 350°F. Place parchment paper on two rimmed baking sheets.

Put flour, baking soda, cinnamon, nutmeg, and salt in a medium bowl and stir well.

Beat the butter and 1 cup of the sugar with an electric mixer. Add the egg and molasses and beat until incorporated. Add the dry ingredients using the electric mixer on low, but only until all the ingredients are combined.

Make dough balls with heaping tablespoons and roll them in a small bowl in the remaining 1/3 cup of sugar. Put the dough balls on the baking sheet and leave plenty of room, 2-3 inches between them because these cookies spread. Bake for about 11 minutes. Only bake one sheet of cookies at a time. Let the cookies sit on the baking sheet for a minute and then remove them to a cooling rack until they are cooled completely.

*Over your mixing bowl, pour the molasses and when it spills over the top of your 1/4 cup, stop pouring out of your molasses jar.

To make the Ice Cream Sandwiches:
Let your ice cream soften a bit, about 10 minutes. Get out a biscuit cutter about the same size as your cookies and press the ice cream into the biscuit cutter. Run a knife along the inside edge of the biscuit cutter to give it a clean edge and to remove the ice cream from the biscuit cutter. Use a flipper/spatula to place the ice cream disc on one cookie and top with another. Wrap the sandwich with some parchment paper, put the packet in a Ziploc and freeze for a few hours. Eat!


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