These Roasted Strawberry Ice Cream Sandwiches are bit putzy but worth it for a delectable treat!
You’ve heard the expression that some things are worth the wait, right? And patience is a virtue? Well, this Roasted Strawberry Ice Cream Sandwich falls into those categories.
You could take a shortcut and buy the strawberry ice cream but trust me, you don’t want to do that!
Roasting the berries kicks the flavor up a notch. And another ingredient that makes the cookie chewy and not brittle is reduced balsamic vinegar… curious?
My Cuisine at Home magazine arrived about a week ago and I was thumbing through and got the the last page where it said the Grand Finale with an eye popping photo of these sandwiches.
I just happened to be thinking of making some of these treats so it must have been fate. Luckily I just didn’t dig right in because after I read it, I realized it would take a few days before the DIY Guy and I could enjoy this tasty treat.
I started by making the ice cream mixture on Sunday, churned it on Monday and froze as directed. On Tuesday I made the cookies and did the assembly on Wednesday and had our tasty treat on Thursday and since then I’ve had 2.
Words can’t describe how wow-y this is! I think it is the best ice cream sandwich I ever had. I hope you give it a try and think the same!
Keep cool with this frozen treat too!
- 1 lb fresh strawberries, hulled
- 1 tbl fresh lemon juice
- 2 egg yolks
- 1 cup sugar
- 2 tbls light corn syrup
- 1 1/4 cups whole milk
- 1 1/4 cups heavy cream
- 2 tbls instant dry milk
- 3/4 tsp salt
- 1 cup balsamic vinegar
- 2 3/4 cup flour
- 1/3 cup cocoa powder
- 1 tsp salt
- 3/4 tsp baking soda
- 1 cup shortening
- 1 cup packed light brown sugar
- 1 cup sugar
- 2 eggs
- 1 tsp vanilla
- Line a cookie sheet with parchment while oven is preheating to 400 degrees.
- Place the strawberries cut side down on paper and bake for 30 minutes
- Place berries in bowl and discard any juices that might accumulate.
- Place in refrigerator until well chilled then use a stick blender to puree with lemon juice.
- Fill a large bowl with water and ice and with a smaller bowl set inside (a metal bowl works best). Place a fine sieve on top of smaller bowl
- Whisk the 2 eggs with 1/4 cup of sugar and the corn syrup until the sugar dissolved.
- In a medium sauce pan, heat the milk, cream, dry milk and salt for 5-6 minutes until is steams not boils
- Very slowly drizzle the hot milk into the egg/sugar mixture – whisk the entire time until it is incorporated.
- Pour the mixture back in the medium saucepan. Stir constantly until the mixture reaches 180 degrees.
- Pour it immediately into sieve, remove sieve then stir until it cools to 45 degrees.
- Take the pureed stawberries and whisk in the custard.
- Refrigerate overnight then use an ice cream machine following the manufacturer’s instructions (I have a stand alone Cuisinart that worked well)
- Place in container and freeze overnight
- Cookie - a small sauce pan place the vinegar and boil over med-high heat until it reduces to 1/4 cup (about 15 minutes). This needs to be pretty exact.
- Preheat the oven to 350 and line baking sheets with parchment paper
- Combine the flour, cocoa, baking soda and salt in a small bowl
- Beat the shortening, brown sugar, and sugar until light and fluffy in a large bowl.
- Add and beat in the vinegar, eggs and vanilla.
- Stir in flour mixture
- Place 1 1/2 tablespoons of dough on cookie sheet and flatten with hand to about a 2″ diameter.
- Bake for about 10 minutes until edges are just set
- Cool completely on wire racks then freeze the cookies
- To make the sandwiches – place about 3 tbls of ice cream on the flat side of one cookie, place another cookie on top and gently press until ice cream is at edge of cookie.
- Wrap each one individually in plastic wrap and freeze about 4 hours.
- Remove and let soften about 5 minutes before enjoying!
This recipe was inspired by Cuisine at Home