Happy Memorial Day!
Today ushers in the unofficial start of summer, the time of year when it gets so hot that people start looking for any way to cool down. Well, here's one way to make that happen: Check out the new, summer-exclusive ice cream sandwich at Steak 954.
The frozen treat costs $15 and comes as a trio of sandwiches with their own little pool to take a dip in -- only this pool's made of chocolate sauce, natch. The flavors sound pretty cool too. There's thin mint cookies with mint chocolate chip ice cream, oatmeal blueberry cookie with maple pecan, and brownie with cherry chocolate chip.
Of course, if you'd rather make one of these for your Memorial Day barbecue, the recipe for the thin mint version is after the cut. It's a great way to keep summer at bay.
Thin Mint Cookie with Mint Chocolate Chip Ice Cream
- 1 ½ cups all purpose flour
- ½ cup cocoa powder
- 1 cup granulated sugar
- ¼ cup light brown sugar
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon fine sea salt
- 1 ½ sticks unsalted butter, room temperature
- 2 egg yolks
- 1 ¼ teaspoon peppermint oil or extract
- 1 teaspoon pure vanilla extract
first seven ingredients in bowl of a stand mixer or food processor and mix
until combined. Add butter, and mix until the butter is incorporated
(this should look like wet sand). Add the yolks, peppermint, and
vanilla just till dough forms. Remove dough from bowl to a clean work
surface, divide dough into three. On plastic wrap roll dough into
even logs, wrap, and refrigerate until firm. Preheat oven to 350
degrees. Line two baking sheets with parchment paper, set aside. Unwrap logs and slice cookies about a ¼ inch thick and place on
baking sheet about an inch apart. Bake for 8 minutes. Left over dough will keep
in the freezer for about 4 weeks.
Mint Chocolate Chip Ice Cream:
- 2 cups heavy cream
- 2 cups whole milk
- 1 ½ cups granulated sugar, divided
- 10 yolks
- ½ teaspoon peppermint oil or extract
- ½ teaspoon sea salt
- 1 cup bittersweet chocolate chips
a medium sauce pan, combine cream, milk and 3/4 cups of the sugar. Over
medium-high heat bring to a slow boil, stirring occasionally. Whisk
together the yolks and the remaining sugar until pale in color. Slowly
add some of the hot cream mixture to the yolk mixture to temper so the
egg don't scramble, enough to heat the eggs. Return this mixture to
the pan and continue cooking until mixture is slightly thickened but do
not boil. Remove from heat and strain into a pitcher. Stir in
peppermint and salt then chill in an ice bath. When cool, churn the
ice cream in an ice cream machine using manufacturer's instructions
(may need to be done in two batches depending on the machine). Lastly
stir in chocolate chips. Freeze ice cream for 6 hours or overnight.
Or, you know, buy some mint chocolate chip Häagen-Dazs. :-P
To assemble sandwiches:
thin mints bottom side up and put a small scoop of ice cream on each.
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Place cookies on top of the ice cream top facing up and press down
gently to sandwich. Return to the freezer until ready to serve. Serve
with your favorite hot fudge or caramel sauce.