June 28, 2014

Salted Peanut Ice Cream Sandwiches


It's time to scroll down this post and look at these ice cream sandwiches. LOOK. AT. THEM. Aren't they just beautiful in all their melty, drippy glory?

It's summer. It's hot. Like, really, really hot in New York City. So, naturally ice cream is needed to keep cool. In the shop I work in we sell these ice cream sandwiches called It's-It. If you're from San Francisco you know all about these ice cream sandwiches. 

Let's say these Salted Peanut Ice Cream Sandwiches were inspired by a San Franciscan classic. 

LET'S GET ON TO THESE ICE CREAM SANDWICHES. (I'm not shouting at you, I'm just very excited!)


These ice cream sandwiches are more like Iceberger's than It's-it, though. A shout out to my Irish summers. 

Here's the deal with these sandwiches- shop bought vanilla ice cream is sandwiched between a homemade chocolate cake.

WAIT...it's not just plain vanilla ice cream. We can't have that. I added buttery, roasted salted peanut to the ice cream. HALLELUJAH. 


Set aside an afternoon and make a batch of these ice cream sandwiches.  DO IT! (Again, not shouting, just excited.)

Once they're made, cut 'em up, wrap 'em individually and keep 'em in the freezer. You'll have ice cream sandwiches in your life for as long as you can resist to eat them all!

Enjoy,

Holly, x


Preheat the oven to 180C and line a 8 X 13 inch baking tray with tin foil or non stick baking paper. 

Mix together all the dry ingredients for the sandwich layer: plain flour, cocoa powder, salt, baking powder and baking soda. 


In a bowl, cream together the butter and sugar until light and fluffy.


Mix in the egg and vanilla extract until incorporated. 


Fold in the dry ingredients...


...adding milk as you go, until you have a thick batter. 


Spread the batter onto the lined baking tray, in an even layer, and bake in the preheated oven for 12 minutes. 


Remove from the oven and allow to cool completely.


As the sandwich layer cools, make the ice cream filling.

We're using shop bought ice cream here but jazzing it up with some butter-salted peanuts. 

Melt the butter in a small saucepan, remove from the heat and toss in the salted roasted peanuts. Set aside to cool. 


Remove the ice cream from the freezer and allow to sit at room temperature for 15 minutes.

You want the ice cream to become to consistency of soft serve ice cream so you can stir in the nuts and spread it over the sandwich layer. 


Fold in the cool buttery-salted nuts and place in the freezer for a few minutes. 


Cut the sandwich layer in half.


Spoon over the ice cream and...


...spread to an even layer with a spatula. (That's a pretty image above!)



Place the second layer on top and press down gently to seal. Keep calm if the sandwich layer cracks a little..its all gravy, that's life.  

Wrap the entire tray in clingfilm and place in the freezer and allow to freeze until firm, about 6 hours or overnight. 


Remove from the freezer,  invert onto a chopping board and carefully peel away the foil.


Now we trim, to make uniform, neat ice cream sandwiches. 


Using a large sharp knife, trim all the way around the ice cream sandwich.


MMMM. Place the trimmings in a bowl. Either eat them now or keep the bowl in the freezer. 


Recipe, makes 12-16 depending  on how large you cut them.

Sandwich Layer

250g Plain Flour
2 Tablespoon Good Quality Cocoa Powder
1 Level Teaspoon Baking Powder
1/2 Level Teaspoon Baking Soda
Pinch Salt
120g Unsalted Butter, room temperature
150g Caster Sugar
1 Large Egg
4-6 Tablespoons Milk
1 Teaspoon Vanilla Extract

Ice Cream 

600g Good Quality Vanilla Ice Cream
50g Salted Butter
125g Salted Roasted Peanuts

Sandwich Layer

Preheat an oven to 180C and line a 8 X 13 inch baking tray with tin foil or non-stick baking paper.
Mix together the dry ingredients for the sandwich layer: plain flour, cocoa powder, salt, baking powder and baking soda.
In a bowl, cream together the butter and sugar until light and fluffy.
Stir in the egg and vanilla extract until incorporated.
Fold in the dry ingredients, adding the milk until you have a thick batter. 
Spread the batter onto the lined baking tray, in an even layer and bake in the preheated oven for 12 minutes. Remove from the oven and allow to cool completely.  

Ice Cream

As the sandwich layer cools, melt the butter in a small saucepan.
Remove the melted butter from the heat and toss in the salted roasted peanuts.
Set aside. 
Remove the ice cream from the freezer and allow to sit at room temperature for 15 minutes-you want the ice cream to be the consistency of soft serve ice cream. 
Scoop the ice cream into a bowl and mix in the buttery-nuts. 
Place in the freezer for a few minutes.

Assembly

Once the sandwich layer is completely cool, slice it in half.
Spoon all the ice cream over one half of the sandwich layer and spread evenly using a spatula. 
Place the remaining half on top and press down gently to seal.
Wrap the entire tray in clingfilm and place in the freezer.
Allow to freeze until firm, about 6 hours or overnight. 

Place the large ice cream sandwich on a chopping board, trim the edges and cut into 12-16 sandwiches.

Store in the freezer in an airtight container.  

2 comments:

  1. THEY LOOK DELICIOUS HOLLY- A REAL UPGRADE FOR THE ICE-BERGER!

    ReplyDelete