Blueberry Crisp Ice Cream Sandwiches
Do you know what you deserve on this Friday morning? Pie. But not just any ordinary pie. You deserve a pie wrapped up in an ice cold ice cream sandwich. Sounds divine, right? It is. You can trust us on this one. We taste tested quite a few, you know, just to be sure. This ice cream sandwich has a flavor combination like you wouldn't believe. The ice cream is blueberry, goat cheese, and honey. And the cookie is a cinnamon, brown sugar, oatmeal shortbread. Essentially we made you a blueberry crisp, but cold. We loved putting such a sophisticated and unexpected twist on a rather traditional dessert. These would be perfect for impressing the guests at your next outdoor party, or just as a treat to yourself one hot summer day. If you aren't ready to eat your screen after you look through these pictures, there might just be something wrong with you...
Blueberry Goat Cheese Ice Cream:
- 2 Cups Heavy Cream
- 1 Cup Whole Milk
- 1/2 Cup Honey
- 4 Oz. Goat Cheese
- 1/4- 1/2 Cup Fresh Blueberry Reduction (1 Cup Fresh berries, 1/2 Cup sugar, 1 tbsp. water, bring to a boil and let simmer until sugar is dissolved and blueberries have burst about 10 minutes. Chill completely.)
In a medium saucepan, combine your heavy cream, milk, and honey and heat until the cream is almost boiling, but not quite. Remove from heat. Stir your goat cheese in and whisk until smooth. Store in an airtight container and chill for at least 4 hours or up to overnight. After your mixture is chilled thoroughly, stir your cream mixture if the goat cheese has formed a layer on top of the cream, which is completely normal, then add to your ice cream maker and follow your specific ice cream maker's instructions. When the ice cream is almost finished you will spoon in the blueberry reduction a little at a time, until you have incorporated it throughout the whole batch. Use your judgement and don't add so much that it makes your ice cream turn liquid again. Transfer ice cream to an airtight container or to a metal bread pan covered in aluminum foil and freeze overnight.
Brown Sugar Oatmeal Shortbread Cookies:
- 8 ounces (1 cup) cold unsalted butter, cut into 1/2 inch pieces
- 1/2 cup packed dark brown sugar
- 1/4 teaspoon sea salt
- 10 ounces (2 1/4 cups) unbleached all-purpose flour
- 1/2 cup quick cooking oats
- 1/2 teaspoon cinnamon
Line baking sheets with parchment paper. Combine the butter, brown sugar, and salt in a stand mixer (using the paddle attachment) or in a large mixing bowl. Mix on low speed until the butter combines with the sugar but isn't perfectly smooth, 1 to 2 minutes. Add the flour, oats and cinnamon and mix on low speed, scraping the bowl frequently, until the dough has just about pulled together, about 3 minutes; be careful not to over-mix.
On a lightly floured surface, roll the dough to about 1/4 inch thick. Aim for a uniform thickness to ensure even baking. Using a round cookie cutter (feel free to experiment a little, it doesn't have to be a plain circle) cut out shapes as close to one another as possible. Press the scraps together, roll them out, and cut out more cookies. If the dough becomes sticky, refrigerate it briefly. Arrange the cookies on your parchment-lined baking sheets and refrigerate until chilled, at least 20 minutes.
Position oven racks in the upper and lower thirds of the oven and heat the oven to 300 degrees F. Bake the cookies until golden on the bottom/edges and pale to golden on top, about 30-40 minutes. If the cookies are done before 30 minutes, reduce the oven temperature to 275 degrees F for the remaining batches. Let cool on baking sheets for about 5 minutes before transferring to a wire rack to finish cooling.
Yields about 3 dozen 3-inch cookies.
Assembling your sandwiches:
Assembling the cookies will be easier if you freeze your cookies and your ice cream overnight the night before you are ready to make them. Your cookies will not break and your ice cream will scoop nicely and stay together. All you have to do is take one cookie and top with one scoop of ice cream and then top with the other cookie and press lightly. Feel free to make these sandwiches ahead of time and freeze for up to a day or two in advance, although good luck trying to wait to eat them!
We hope that you will give these a try and let us know if you do!
The Rodéo Girls
For more recipes you can visit our personal blogs (Crème de la Carol and My Diary of Us)
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