Remember when I first made beer cookies? I was convinced that they’d be perfect for ice cream sandwiches. It may have taken me more than six months to test that theory, but good things come to those who wait, right?
That theory definitely held true in this case. The frozen cookies aren’t quite as soft and chewy straight as the fresh-from-the-oven cookies (no surprise there, right?), but the flavor goes perfectly with vanilla ice cream.
I used the same ice cream base from the rhubarb ice cream sandwiches, and it worked perfectly. I lined a 9″ x 13″ pan with waxed paper and spread the freshly-churned ice cream in the bottom of the pan before putting it in the freezer for a few hours. Once it was frozen solid, I used a round cookie cutter to cut out perfectly round circles of ice cream. (I have several round “biscuit cutters,” so I chose one that was closest in size to the cookies.)
I had stashed half a batch of cookie dough in the freezer, so all I had to do was mix up the ice cream base and bake a few cookies while the ice cream hung out in the freezer. Easy, and perfect for a football Saturday.
The only downside to my plan was the fact that we had been snacking on the frozen cookie dough for a while, so when I went to bake the cookies, I discovered that there were only 16 balls of dough left in the bag. And, naturally, Andy and I each had to “sample” a plain cookie after they came out of the oven (for quality control purposes, of course), which left me with 14 cookies. Which means I only got 7 sandwiches. I’ll have to plan better next time.
Brown Sugar & Ale Ice Cream Sandwiches
Note: I am not sure how many sandwiches this will yield. It will depend on how many cookies you have and what size the cookies are. If you start with a full batch of cookie dough, it’s possible that you will need more than one batch of ice cream.
For the cookies:
1 batch (more or less… we had significantly less) of Brown Sugar & Ale Cookies
For the ice cream:
5 egg yolks
1 cup whole milk
2 cups heavy cream, divided
1 vanilla bean, split and scraped
3/4 cup sugar
pinch of salt
1 teaspoon vanilla extract
To make the ice cream, combine the milk, one cup of the cream, sugar, salt and the vanilla bean and seeds in a medium saucepan. Heat the mixture over medium heat, stirring occasionally, until the sugar is dissolved and the mixture is warm to the touch. Meanwhile, whisk the egg yolks together in a small bowl until smooth. Gradually add the warmed milk mixture to the egg yolks, whisking constantly, until the mixture is warm and well-combined. Pour the entire mixture back into the saucepan and cook, stirring constantly, until the mixture has thickened and coats the back of a spoon.
Place the remaining cup of cream in a large glass bowl and set a fine mesh strainer over the top of the bowl. Pour the cooked custard through the strainer and into the cream. Mix the custard and the cream together and add the vanilla extract.
Cover the bowl and cool the ice cream base in the refrigerator until it’s thoroughly chilled.
Churn the mixture in an ice cream maker according to the manufacturer’s instructions. While the ice cream is churning, line a 9″ x 13″ pan with waxed paper, leaving an overhang on the edges. Spread the churned ice cream in an even layer in the bottom of the pan. Place the pan in the freezer until the ice cream is frozen solid.
While the ice cream is firming up, pair up the cookies by size and select a round cookie cutter to cut the ice cream.
To assemble, use a cookie cutter to cut out rounds of ice cream. Sandwich the ice cream rounds between two cookies. Continue until you run out of cookies or ice cream, whichever comes first. Place the sandwiches in an airtight, freezer-safe container and return them to the freezer so they can firm up before serving.
Click here for a printable version.