Black Forest Pancake Ice Cream Sandwiches Recipes
BLACK PEPPER ICE CREAM SANDWICHES
Soft and cakey, peppery ginger cookies are perfect anchors for a melty dessert that's chilly and spicy all at the same time.
Provided by Food Network Kitchen
Categories dessert
Time 3h15m
Yield 18 sandwiches
Number Of Ingredients 14
Steps:
- Arrange 2 oven racks in the top and bottom thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment paper. Whisk together the flour, ginger, baking soda, cardamom, salt and 2 teaspoons black pepper in a medium bowl; set aside. Beat the brown sugar and butter together with an electric mixer at medium-high speed until pale and fluffy, about 2 minutes. Scrape down the sides, add the egg and beat to combine. Add the molasses and beat to combine. Slowly add the flour mixture and beat until just combined.
- Shape the dough into walnut-sized balls, about 1 tablespoon each, then roll them in sanding sugar. Place the cookies 2 inches apart on the prepared baking sheets and flatten slightly.
- Bake, rotating halfway through, until puffy and crackled on top, about 10 minutes. Cool on baking sheets for 5 minutes, then remove to a wire rack to cool completely.
- Meanwhile fold the cayenne, 1/2 cup crystalized ginger, and 4 teaspoons black pepper into the ice cream. Allow to re-freeze for 10 minutes. Once the ice cream is hard enough to scoop, sandwich about 1/4 cup ice cream between pairs of cookies. Re-freeze for at least 2 hours.
- Combine the remaining 1/4 cup crystallized ginger with the remaining 4 teaspoons pepper in a medium bowl. Roll the ice cream sandwich sides in the mixture. Serve immediately or individually wrap in plastic and keep in the freezer for up to 1 week.
BLACK RASPBERRY ICE CREAM SANDWICHES
Provided by Food Network Kitchen
Time 5h
Yield 8 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 375 degrees F. Line 2 baking sheets with parchment paper. Whisk the flour, baking soda and salt in a medium bowl. Beat the butter, granulated sugar and brown sugar in a large bowl with a mixer on medium-high speed until light and fluffy, 3 minutes. Beat in the egg, lemon zest, lemon juice and vanilla. Reduce the speed to low; beat in the flour mixture in two batches, alternating with the sour cream.
- Roll the dough into 16 balls. Arrange on the baking sheets; sprinkle with sanding sugar. Bake until the edges are set, 12 to 15 minutes. Let cool 5 minutes on the pans, then transfer to racks to cool completely.
- Sandwich the ice cream between the cookies. Freeze until firm, 3 hours.
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- Make the Cherry Compote: Rinse and pit your cherries. Add the cherries, sugar, and almond extract a pot over medium heat. Cook, stirring, until it reaches a low boil/is pretty bubbly, then reduce heat to low. Cook, stirring occasionally, for 8 minutes. Stir the cornstarch and water together, making sure the cornstarch is fully disolved, and add to the pot. Stir, and cook 2 more minutes to thicken a bit. The juice will also thicken a bit after you remove the cherries from the heat. Set in the fridge to cool while you make the ice cream base.
- Make the Ice Cream: Line a 9x13 pan with parchment paper (leaving enough overhang to later lift out the frozen ice cream) and set aside. Make sure your heavy cream has been thoroughly chilled before starting this. If it's been sitting out, chill it before proceeding - or it won't whip. Pour the sweetened condensed milk into a medium mixing bowl. Add the vanilla and whisk to combine. Set aside. In a large mixing bowl, add the heavy cream and beat with a handheld mixer on high until stiff peaks form. This will take between 2-5 minutes, depending on how cold everything is. (See photo above for what the peaks will look like. You should be able to dunk the beaters into the cream, lift them straight up and have little peaks that stand.)Gently scoop out one cup of the whipped cream and add it to the bowl with the condensed milk. Fold it in gently (with a spatula), until combined. Then, add the condensed milk mixture into the big bowl of whipped cream and fold together until combined. Pour the
- Make the Brownies: Preheat the oven to 350 degrees. Line two 9x13 pans with parchment paper. In a large mixing bowl, melt the chocolate and butter, in 30 second intervals, stirring between each. Let cool a few minutes. Whisk in the sugars, then the eggs and vanilla. Add flour, cocoa, and salt and whisk until combined. Batter will be thick. Divide evenly between the two pans and bake for 10-11 minutes - they'll look pretty set and a toothpick inserted in the middle will come out with moist crumbs, not wet batter. Let cool at room temp, then wrap with foil or plastic wrap and freeze overnight.
- Assemble: Let brownies sit out 30 minutes before cutting, so they're not to frozen to slice. Slice each pan into 9 equal rectangles (mine were 3 x 4 inches). Set aside. Get a sheet pan out and a cookie flipper. Get out the ice cream. Lift it out of the pan using the edges of the parchment paper. Slice into 9 pieces. Working quickly, lay a brownie piece on top of one of the ice cream slices and use a cookie lifter to lift out the ice cream block. (You can also flip this over quickly onto a clean surface, and place the second brownie piece on top.) Place it onto a second piece of brownie and gently slide off the ice cream block with the first piece of brownie. Pop that onto your sheet pan and into the freezer. Make the next one and repeat until all are done. Freeze for another 30 mins - 1 hour.
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