black sesame snickerdoodle ice cream cookie sandwiches

black sesame snickerdoodle ice cream cookie sandwiches

Okay, it’s official. Texas has gone off the damn weather rails again. I’m currently roasting in 90 degree weather with almost 90% humidity. How is this even a thing?! What else can I do except make tasty treats to help keep cool? And, trust me, these ice cream cookie sandwiches will keep you so cool. This is honestly one of my favorite sweets recipes that I’ve come up with to date. The cookies are soft and have a nice nuttiness from the black sesame. The ice cream is the perfect texture with a little tartness from the raspberry. Plus, I love toasted coconut and just had to add some. I know coconut can be polarizing, so if you’re not on team coconut you can omit the coconut and everything will still be incredibly delicious. I really couldn’t have gotten this recipe right without some awesome kitchen tools from my friends at GIR.

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They really take such pride in the tools they make and it really shows! Their tools are sturdy, ergonomic and BEAUTIFUL! Plus, they come in every color you could ever want (I’m partial to grey and teal for my kitchen vibes). The silicone is sturdy and heat proof so if you’re like me and sometimes you forget to pull the spatula from the pan while cooking… it definitely won’t melt! (yes, I’ve 100% melted kitchen tools before). And the best part about GIR? They’re helping me host a giveaway on my instagram! Head over to my latest post and enter to win a set of their tools! I swear, they will make your time in the kitchen so much more enjoyable and easy.

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I hope these ice cream cookie sandwiches help you beat the heat this summer! Happy cooking!

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Products I used in this recipe:

Black Sesame Snickerdoodle Ice Cream Cookie Sandwiches

Yield: 6 ice cream sandwiches; 12 cookies
Author:
prep time: 35 Mcook time: 30 Mtotal time: 65 M

ingredients:

Black Sesame Snickerdoodle
  • 8 oz (1 cup/2 sticks) unsalted butter, at room temperature
  • 1 1/2 cups granulated sugar
  • 1 tablespoon brown sugar
  • 2 eggs, at room temperature
  • 1 teaspoon vanilla extract or vanilla paste
  • 2 3/4 cups all purpose flour
  • 1 teaspoon baking soda
  • 2 teaspoons cream of tartar
  • 1 teaspoon kosher salt
  • 1/2 teaspoon ground cinnamon
  • 1/3 cup granulated sugar
  • 1 teaspoon black sesame seed paste
Toasted Coconut-Raspberry Ice Cream
  • 3 cups heavy cream
  • 2 cups half & half
  • 1 1/2 cups granulated sugar
  • 10 egg yolks
  • 1 teaspoon vanilla bean paste or 1 vanilla bean pod scraped of seeds
  • 1 1/2 cups unsweetened shredded coconut, divided
  • 3/4 cup raspberry jam

instructions:

How to cook Black Sesame Snickerdoodle Ice Cream Cookie Sandwiches

  1. To make the snickerdoodles: Cream the butter and both sugars (not the 1/3 cup at the end, that's for the coating) in the bowl of a stand mixer fitted with the paddle attachment until light and fluffy. Scrape down the sides of the bowl and then add the eggs and vanilla and beat until well combined. In a separate bowl, whisk together the flour, baking soda, cream of tartar, salt and cinnamon. Add the flour mixture to the creamed butter and eggs and mix until JUST combined. Line a baking sheet with parchment paper and using a 4 tablespoon (2 oz) cookie scoop, scoop the cookie dough onto the prepared sheet. Refrigerate for 1 hour.
  2. To make the coating sugar: In a small bowl, whisk together the sugar and black sesame paste until combined and no lumps of black sesame paste remain. Roll each cookie dough ball liberally in the black sesame sugar.
  3. To bake the cookies: preheat an oven to 400 degrees F. Line two baking sheets with parchment paper and arrange 6 cookies on each sheet. Return one sheet to the fridge (only bake 1 sheet at a time). Bake the cookies for 13-14 minutes, until the edges are just barely golden brown and the middle is puffed up. Repeating with the remaining tray. Once baked, transfer the sheet to a cooling rack and after 10 minutes, use a spatula to transfer the cookies to the cooling rack. Allow them to cool completely.
  4. To make the ice cream: Preheat an oven to 350 degrees F. Spread the coconut out on a baking sheet and bake for 5-7 minutes, until golden brown. Remove from oven and allow to cool.
  5. In a 4 quart saucepan, combine the cream, half & half, vanilla and 1 cup of the toasted coconut. Bring to a gentle simmer and then remove from the heat for 30 minutes. Return to low heat. In a separate bowl, whisk together the egg yolks and sugar until thick and very pale yellow in color. Whisk 1/2 of the warm cream mixture into the eggs taking care to whisk constantly while doing so. Whisk egg mixture back into the rest of the cream in the sauce pan (scrape all the egg and sugar from the mixing bowl into the pan) and return to medium-low heat. Cook, whisking constantly, until thick enough to coat a wooden spoon, about 5-7 minutes.
  6. Strain through a fine mesh strainer into a medium bowl set over a bowl of ice water; let cool, stirring occasionally. Transfer to the fridge until ice cream base is very cold. Process in an ice cream maker according to manufacturer’s instructions. Once the ice cream looks like soft serve, fold in the raspberry jam so that there are swirls of jam throughout. Transfer to a rectangular baking dish lined with parchment paper and spread until smooth. Sprinkle with the remaining toasted coconut. Freeze until firm. Remove the ice cream from the dish using the corners of the parchment paper to lift it up. Using a 3 1/2 inch circle cutter, punch out circles of ice cream and sandwich them between two cookies. Wrap each ice cream sandwich in plastic wrap and freeze for 1 hour. Can be kept for 2 weeks wrapped in plastic in the freezer. 

NOTES:

Created using The Recipes Generator
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