Black And White Ice Cream Sandwiches Recipes

BLACK-AND-WHITE ICE CREAM SANDWICHES

Steps:

• Drop six 2/3-cup mounds mint chocolate chip ice cream onto waxed-paper-lined baking sheet. Using metal spatula, shape each mound into 3- to 3 1/2-inch square; freeze squares.
• Beat butter and sugar in large bowl until smooth. Beat in egg yolk and vanilla. Sift flour, cocoa and salt onto butter mixture. Stir until blended and soft dough forms. Gather dough into ball; flatten into rectangle. Roll out dough between 2 sheets of waxed paper to 13 x 10-inch rectangle. Place dough, still between waxed paper sheets, on baking sheet. Chill until firm, at least 1 hour and up to 1 day.
• Position rack in center of oven and preheat to 300°F. Line large baking sheet with parchment paper. Peel top sheet of waxed paper off dough. Trim dough to 12 x 9-inch rectangle; cut dough into twelve 3-inch squares. Transfer squares to parchment-lined sheet, discarding waxed paper and spacing squares about 1 inch apart. Bake until cookies are firm to touch, about 20 minutes. Cool cookies completely on sheet.
• Melt white chocolate in medium metal bowl set over saucepan of barely simmering water, stirring until smooth (do not allow bottom of bowl to touch water). Remove bowl from over water.
• Holding corner of 1 cookie, dip cookie into melted chocolate until half covered on diagonal, tilting bowl if necessary to submerge. Shake cookie gently to allow some excess chocolate to drip back into bowl. Return dipped cookie to parchment-lined baking sheet. Repeat with remaining cookies and white chocolate. Freeze cookies until chocolate coating is firm, about 10 minutes.
• Arrange 6 cookies, flat side up, on work surface. Top each with frozen ice cream square, then another cookie, flat side down, pressing slightly to adhere. Cover and freeze sandwiches. (Can be made 4 days ahead. Keep frozen.)

BLACK PEPPER ICE CREAM SANDWICHES

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.

RED, WHITE AND BLUE ICE CREAM SANDWICHES

Steps:

• Drizzle the sandwiches with melted red and white candy melts to look like stripes, then spoon melted blue candy melts onto one end, sprinkle with white nonpareils and freeze.

BLACK-AND-WHITE ICE CREAM TART

Steps:

• Coarsely chop 6 cookies; set aside.
• Make crust: Process 10 cookies in a food processor until fine crumbs form. Add butter, and process until combined. Transfer to a 9-inch tart pan with a removable bottom. Using the bottom of a measuring cup or glass, press crust firmly into pan. Top with a circle of 8 cookies.
• Dollop ice cream by the cup all over crust. Using a rubber spatula, gently spread. Sprinkle edge of ice cream with chopped cookies, forming a border. Freeze until firm, at least 4 hours, or cover with plastic wrap and freeze, up to 1 week.
• To unmold, run a warm, damp cloth or sponge around outside edge of pan. Lift removable bottom with tart out of pan. Transfer to a serving plate, and cut into slices.