A lot of people like to make ice cream sandwiches with their favorite chocolate chip cookies, but those cookies usually freeze too hard to make enjoyable sandwiches. You want a cookie that stays soft and chewy, even when frozen —the kind of cookie you can easily sink your teeth into — so all of the ice cream inside doesn’t squeeze out of the sides and end up all over your face (or your lap) when you take a bite. I bet a lot of you know what I'm talking about here.
I think cookies with the texture of brownies tend to work best for ice cream sandwiches; for this recipe, I started with my very favorite cookie in that category: Chad Robertson’s Salted Chocolate Rye Cookies from Tartine No.3. I knew these salty chocolate gems would taste great with just about any ice cream, but I wanted to make these sandwiches a little — just a little! — refined. So, I filled them with Amanda’s Olive Oil Gelato, which I have made and enjoyed many times.
This gelato has a mild olive oil flavor that pairs wonderfully with chocolate, and the texture is perfectly creamy and soft, even straight from the freezer. The only thing that this ice cream sandwich situation was missing was a bit of texture, so I added a couple tablespoons of cacao nibs to the gelato; their crunch and deep chocolate flavor were the perfect addition. Along with the nibs, the sprinkling of salt on the cookies helps to keep these sandwiches from venturing into cloyingly sweet territory.
Like what you see? How about some more R29 goodness, right here?
12 Wine & Food Fests That Make Summer Good 'Til The Last Drop
How To Eat On Only $4 A Day
This Smoothie Is Like Summer In A Cup
Aucun commentaire:
Enregistrer un commentaire