Coffee No-Churn Ice Cream Sandwiches

Coffee No-Churn Ice Cream Sandwiches | Photo by Zoë François

We went from 16″ of snow to 80 degrees in two weeks. My mind spun into summer mode in about 10 seconds flat. We Minnesotans can’t adjust to the warm slowly or we may miss it. So, in my mind it’s summer and that means ice cream season. My friend, Sarah Kieffer, from the Vanilla Bean Blog and the fabulous The Vanilla Bean Baking Book, has been talking about no-churn ice cream for years. She’s one of my favorites (baker, blogger, book creator, photographer and human) and yet, I wasn’t listening when she said it was SO easy and delicious. Ugh, sometimes I’m just too wedded to the traditional ways. Well, I’m here to tell you that I should have paid attention earlier, but at least I am on board now. I won’t give up my ice cream maker, just because it’s super fun, but Sarah’s no-churn ice cream will play a major roll in this summer’s desserts.

I also made her deep, dark, chocolate sugar cookies to sandwich the coffee ice cream between, which made for the perfect ice cream sandwiches. The cookies are incredible all on their own, but with the intense coffee flavor of the ice cream they are sophisticated, a touch edgy and a perfect grown-up dessert that kids will love too, but make it with decaf! The cookies have enough body to hold up to the ice cream, but they don’t turn to stone when they are frozen, so they are perfect for this marriage.

You can watch me make no-churn coffee ice cream and the cookies in my instagram videos.

Coffee No-Churn Ice Cream Sandwiches | Photo by Zoë François (more…)

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Ice Cream Sandwiches for a Heatwave! (Oatmeal Rum Raisin Cookies with Wildflower Honey Ice Cream, and many more!)

There is a rule in my house, I am only allowed to complain about one MN season, and I have chosen winter. This leaves me in a bit of a conundrum this week when it is going on the 3rd day of 95°, with humidity to match. Do I give up bitching about winter in place of this, or just adopt an all ice cream diet? I have settled on the latter, because griping about winter is the only thing that gets me through it and I love ice cream, so this won’t be much of a sacrifice. I’ll eat it in a bowl, on a cone, in a shake, with or without malt, on top, underneath or inside a dessert (baked alaska), but one of my all time favorite ways to eat ice cream is between two cookies. Chocolate chip, oatmeal raisin, ginger snap, graham crackers, honey tuile, chocolate meringue, and rosemary shortbread have all been made into ice cream sandwiches in my house.

Here is a recipe for my Oatmeal Rum Raisin Cookies which I paired up with Wildflower Honey Ice Cream. (I have also made this honey ice cream with 3/4 cup slightly crushed, lightly toasted, sunflower seeds and it is outrageous. A little something I picked up at the MN State Fair.) With this combo I can endure the heatwave. For the recipes and more ice cream sandwich combos… (more…)

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