Ice Cream Sandwich
Ingredients
- 2 cups heavy cream, cold
- 1 cup whole milk, cold
- 3/4 cup granulated sugar
- 2 tbsp vanilla bean paste
- 1/2 tsp sea salt
- 16 tbsp unsalted butter, room temperature
- 1 3/4 cups all-purpose flour
- 1/2 cup cornstarch
- 1/4 cup granulated sugar for dough
- 1/4 tsp sea salt for dough
- 1 large egg yolk
- 1 tsp vanilla extract
- 2 tbsp fleur de sel for finishing
Instructions
- Make vanilla ice cream base: whisk together cold heavy cream, whole milk, 3/4 cup sugar, vanilla bean paste, and 1/2 tsp sea salt until sugar dissolves completely, about 2 minutes. Chill base for 15 minutes, then churn in ice cream maker for 18-22 minutes until soft-serve consistency. Transfer to freezer for at least 4 hours until firm.
- Prepare cookie dough: cream 16 tbsp room-temperature butter with 1/4 cup sugar for 3 minutes until pale. Add egg yolk and 1 tsp vanilla extract, mix 1 minute. Whisk together flour, cornstarch, and 1/4 tsp salt in separate bowl. Fold dry ingredients into butter mixture until just combined, do not overwork.
- Roll dough between two sheets of parchment paper to 1/8-inch thickness. Refrigerate on sheet for 10 minutes until firm enough to cut cleanly.
- Cut dough into 16 rectangles (approximately 2.5 x 3.5 inches each) using a floured knife or pastry cutter. Transfer to parchment-lined baking sheet and refrigerate for 10 minutes while oven preheats.
- Bake at 325°F for 22-25 minutes until edges are light golden and centers are set but still tender; do not overbake. Cookies should be crispy but not hard. Cool on baking sheet for 5 minutes, then transfer to wire rack.
- Immediately after cookies cool to room temperature (about 15 minutes), place one cookie flat on work surface. Top with 1/4 cup firm frozen ice cream, leaving 1/4-inch border. Press second cookie on top, flat-side down, with slight pressure to adhere.
- Optional finishing: roll exposed ice cream edge in fleur de sel for textural contrast and flavor enhancement. Wrap each sandwich individually in parchment and freeze for up to 1 week, or serve immediately.
Inspired by Jeremy Fogg’s winning ice cream sandwich. This is a plausible recreation, not the chef’s original recipe.