The Humble Ice Cream Sandwich Gets a Makeover
Did you ever have one of those moments when you managed to impress even yourself? It’s sort of amazing and exhilarating. Maybe not standing on the prow of the Titanic and screaming “I’m King of the World” breathtaking. But incredible nevertheless. That’s what happened to me when I tasted these incredible frozen treats. I totally had a Steve Urkel moment.
The idea for these amazing ice cream sandwiches came to me while browsing through David Lebowitz’s ice cream recipes. Okay, I’ll admit it was also the fact that I had four pears turning unattractive shades of bruised and blackened brown in my fridge. I’ve been longing to try ice cream sandwiches because I want to believe that summer is around the corner. And if there’s anything that can restore your faith in the possibility of perfect, it’s this pairing.
Soft and Chewy Gingersnaps
These sandwiches begin with an uber soft gingersnap. I know. I say gingersnap and you think crisp. Rock hard. Spicy but somewhat unpleasant. But don’t worry. You’ve just been eating the wrong kinds of gingersnaps. Let Baked by an Introvert show you the way.
I heaped these little babies with mounds of flavorful, sweet, caramelized pear ice cream. I used to think pear was boring, with a flavor profile that just doesn’t bring the party to your mouth. But caramelizing the fruit brings out complexity, and combined with the creamy smoothness of a decadent custard, it’s revolutionary.
The Secret to Perfect Cookies
We begin with the gingersnap cookies, which have melted butter to ensure a chewier profile. I was a bit generous with the spices because that’s how I roll. Speaking of rolling, that’s exactly what you do with this dough. Roll in sugar and spice and everything nice.
I’ll tell you my secret to perfect cookies. Step closer. A little closer. Under bake your cookies. Always. By about two minutes. Pull them when you see the first sign of browning and let them sit on the tray until they firm up. Renders a soft, slightly chewy cookie every damn time.
Simple Ice Cream Perfection
Surprised by the sparsity of ingredients? Most ice creams are short on ingredients, big on flavor. Just cream, fruit, sugar and a splash of lemon. It’s hard to believe four components could come together into something so miraculous. That’s the wonder that is ice cream.
I gave you a nice big close up here because I know what’s going to happen. You’re going to panic. Like me, you’ll get the sugar browning and the fruit sizzling and begin to be afraid that those enormous lumps aren’t going to recede. They will. Give it time. Keep stirring. You’ll stir in the cream and pulse the whole thing in a food processor and then chill. Like literally and figuratively. Chill out. The custard you’ve made needs to be cold before you put it in your ice cream maker.
A Match Made in Heaven
As you can see, I love my Cuisinart. We’ve had a fairly long, beautiful relationship together. Let your ice cream sit for a few hours before you attempt to scoop. This takes patience. It’s actually best to leave it overnight but let’s be honest.
The gingersnaps and the caramelized pear ice cream come together in frozen bliss. You can roll them in chopped pistachios or assemble and freeze and then dip in white chocolate. I know. Can’t go wrong with a pairing like that. These incredible ice cream sandwiches are the perfect way to welcome in summer. So what are you waiting for? Get in the kitchen and start baking!
