Do you guys know Tess from Handle the Heat? She’s basically a doll and her first (and gorgeous) cookbook just came out a few weeks ago. And take a wild guess on what it’s all about…. Ice Cream Sandwiches!!! Cookies & Cream: Hundreds of Ways to Make the Perfect Ice Cream Sandwich. I mean if I didn’t already know Tess, I’d basically think that we were destined to be besties. But since I already know her, I’m determined to make that happen. Ice Cream Sandwiches are the way to anyones heart, especially in the summer time.
Growing up in Tucson, AZ where it’s basically like a billion degrees during the summer, the only refuge is the pool and the freezer. Air conditioning doesn’t even come close to cutting it.Basically a day in the life of little Gaby looked like this. Wake up at 7, go to tennis practice till like 11ish. Come home, eat lunch, stuff myself into the freezer for as long as possible until my mom discovered me and told me to get out so I don’t break the freezer. Once banished from the only cool spot in the house, I’d retreat to the pool.
Jump in, cool off some more, hang out in the shade somewhere and then call it a day and get an ice cream sandwich. Rinse. Repeat. Boom.
Ice Cream Sandwiches were a way of life for us. My dad is a cookie making fein and mint chip ice cream was a staple in the Dalkin household. So we were always a hot second away from making these treats. Literally. So this book totally appeals to my childish side (do I even have an adult side?) and makes me want to invite some friends over, hang out in the freezer, and eat some Ice Cream Sandwiches!
Side note. Did any of you guys used to make Ice Cream Soup? Basically a few scoop of ice cream into a bowl and then into the microwave for a bit just to gently melt the ice cream and then into your belly it goes? No. Yes? Maybe? You should try it.
Anyways, when I was paging through Tess’ gorgeous cookbook, all of these ice cream sandwiches were screaming at me. Literally, screaming. As if I should drop everything I do ever and just make them all. Reality set in and I decided to make the Tiramisu Ice Cream Sandwiches. Mostly because who ever makes Mascarpone Ice Cream!!! I hadn’t but I have now, and it rocks. Big time. And then imagine it between 2 Espresso cookies. Life doesn’t get much better than that.
You should make these immediately. Plus, now that the kids are home for summer, they can help out and create their own little ice cream sammies.
Here’s a link to Tess’ book on Amazon. It’s LOADED with other amazing ice cream sandwich recipes like Banana Chocolate Chip Ice Cream Sandwich and Salty Sweet Ice Cream Sandwich and Cinnamon Roll Ice Cream Sandwiches. I mean, do you even need another sweet treat cookbook this summer? This one takes the cake!
And because I love ya. And it’s summer, I’m giving away 3 copies of Cookies & Cream: Hundreds of Ways to Make the Perfect Ice Cream Sandwich!! All ya gotta do is leave a comment here telling me your all time fav Ice Cream Sandwich combo and you’re entered to win! I’ll randomly pick 3 winners on Monday, July 1, and get the books out to you ASAP so you can have them for your 4th of July party if you want!
Happy Ice Cream Sandwich Eating 🙂
- 8 ounces mascarpone
- 1 cup whole milk
- 1 cup heavy cream
- 3/4 cup granulated sugar
- 1/4 teaspoon fine sea salt
- 1 teaspoon vanilla extract
- 1/2 cup semisweet chocolate chunks 3 tablespoons dark rum
- 1 3/4 cups all-purpose flour
- 1 tablespoon instant espresso powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon fine sea salt
- 4 ounces (1 stick) unsalted butter, at room temperature
- 1/3 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1 tablespoon milk
- 1 large egg
- 1 large egg yolk
- 2 teaspoons vanilla extract
- In the bowl of a blender or food processor, puree the mascarpone, milk, cream, sugar, salt, and vanilla until smooth, scraping down the sides of the bowl as necessary.
- Transfer the mixture to a medium bowl and press plastic wrap against the surface.
- Refrigerate until completely chilled, at least 30 minutes.
- Pour the chilled mixture into an ice cream maker. Freeze according to the manufacturer’s directions. During the last 5 minutes of freezing add the chocolate chunks and rum. Transfer the ice cream to an airtight container, press plastic wrap against the ice cream surface, and freeze until it is firm and the flavor is ripened, at least 4 hours.
- Preheat the oven to 350°F.
- Line baking sheets with parchment paper or silicone baking mats.
- In a medium bowl, whisk together the flour, espresso powder, baking soda, and salt.
- In a large bowl, use an electric mixer to beat the butter and sugars on medium-high speed until well combined and smooth, about 1 to 2 minutes. Add the milk, egg, egg yolk, and vanilla and beat until combined. On low speed, gradually add the flour mixture and beat until just combined.
- Using a spoon or spring-loaded scoop, drop 2 tablespoon–sized balls of dough onto pre- pared baking sheets.
- Bake for about 10 minutes, or until the edges are slightly browned. Let cool on baking sheets for 5 minutes before removing to wire racks to cool completely. Freeze the cookies until frozen, at least 1 hour. Cookies can be stored in airtight containers in the freezer for up to 1 month.
- To assemble, top one cookie with a scoop of ice cream. Place another cookie on top of the ice cream and gently press down to form a sandwich. Immediately place the sandwich in the freezer. Repeat for the remaining cookies. Freeze for at least 2 hours.
I am so excited you are making one of my recipes and I would love to see how it turns out. Make sure to share it on instagram and tag me @whatsgabycookin so I can see your masterpiece!