Cookies & Cream Ice Cream Sandwich

There was a battle in my kitchen. The flour won.

Me: 10 Flour: 162
 

Sometimes the flour jumps out of the measuring cup, trying to save itself from being mixed in with the butter and beaten by the beaters. Yeah. Not because I'm messy or anything...

 

Either way, the last time I made these grapeseed oil chocolate cookies, I don't remember having such a flour problem. But I remember them being super good and that's why I decided to use the recipe while making an ice cream sandwich.

 

For the ice cream, I made a recipe from my Mom's Best Recipes cookbook: Oreo Ice Cream.

 

If you make ice cream sandwiches, I highly suggest freezing the ice cream in a tray and then using the end of a shot glass to make perfect circles for the inside of the cookies. This method worked for me and was rather messy and fun.

I brought these to a picnic in a mini cooler with 4 trays worth of ice cubes and they still melted which was so sad. BUT, they still tasted really good and were like eating cookies with milk. :) 

Use this recipe for the cookies, but only put a little bit of dough on a cookie sheet and press it down so the cookies aren't too fluffy for the sandwich ends: grapeseed oil chocolate cookies adapted from cookies & cups

 

Use this recipe for the ice cream: Oreo Ice Cream

 

Once the cookies are cooled and the ice cream frozen, cut out circular shapes from the ice cream by using the top of a shot glass. Place the cut out ice cream in the middle of two like-shaped cookies and lightly smush the ice cream out to the sides of the cookie.

 

Wrap in Saran wrap if not eating right away and store in freezer.

Bake well and prosper!

Key Lime Ice Cream Sandwiches

I meant to make this recipe LAST summer. Good thing recipes keep. 

 

This past weekend was another fun-filled summer weekend in NYC!

 

Fri I went to a club. (Yes. ME. At a club! It was actually more fun than I remembered from my early 20s...)

 

Sat morning I enjoyed sun bathing on the roof of my apt.

Then I made these messy ice cream sandwiches and brought them to Hoboken, NJ where my friends made a lovely dinner and we ended up competing in a potato sack race! (Pardon the blurry photo.)

Sunday morning I woke up early with my best running friend and we headed to Governors Island for a 10K. It was hot but we rocked it!

 

Then I went to South Street Seaport area for brunch and walked around an outdoor market with a friend from TX.

Then I went to Astoria and played basketball with my running group.

Afterwards some of the players had a nice dinner al fresco and we got to see the supermoon.

 

It was a lovely (albeit super busy) weekend with a lovely dessert - the way I like my weekends! 

Did I mention that these were quite messy?

Yeah, they started melting very quickly. Next time I will plan to freeze the ice cream in a glass pan so I can cut out the correct shape and easily lift it with a spatula onto the graham crackers. I highly suggest you do this if you make the recipe because then you won't be cursing yourself for having frozen too much in a big container (like I did.)

 

The ice cream was very creamy and tasted just like key lime pie. The zest from the limes mixed with the sugary tartness of the key lime juice mixed perfectly with the creaminess of the condensed milk and whipping cream.

Key Lime Ice Cream Sandwiches (from Cookies & Cups - check out this post for great step by step photos)

Ingredients

3 cups heavy whipping cream (Erika's Extras: I used organic)

1/2 cup sugar

1 (14 oz) can sweetened condensed milk (Erika's Extras: I used organic)

3/4 cup Key Lime juice (Erika's Extras: I used organic)

1 Tbsp Lime zest (Erika's Extras: I used organic)

approx 12 full graham crackers, broken in half to create 12 sandwiches

 

Instructions

In stand mixer with whisk attachment whip 2 cups heavy cream and sugar until stiff peaks form, approx 2 minutes.

Turn speed to low and pour in sweetened condensed milk. Turn speed up to medium high and beat 1 minute.

Finally add lime juice, remaining cup of cream and and zest and beat approx 1 more minute on medium-high.

Pour mixture into freezer-safe container and freeze for 5-6 hours until almost frozen. (Erika's Extras: I would pour into glass pans for easy slicing later.)

Once frozen, spread about 1/4 cup mixture on top of 1 graham cracker at a time, topping with the other half of the cracker. (Erika's Extras: This is where cutting them out of a glass pan would come in handy.) Wrap in cling wrap and put back in freezer. Repeat process until all sandwiches are made.

Freeze 2 hours more, or overnight.

Serve frozen

Bake well and prosper.