Friday, July 15, 2011

ice cream sandwichezz

Last night, at an hour too late to be starting anything but one's face-wash regimen or the latest episode of Covert Affairs (so Auggie is blind, so what.  Boy is cuutee), I decided to make ice cream sandwiches.

I eat dried apricots with a vengeance anyway, so dicing them up in oatmeal cookies and smooshing some vanilla ice cream between them made for a super satisfying and cool summer treat.

A ménage à trois of goodness, if you will.

...I've just really wanted to say that after hearing Katy Perry croon it from my car stereo 493097 times a day.  I don't even like that song, its just been stuck in my brain for an eon.  Is this a hickey or a bruise?

Ok enough. The sandwiches.



Make them.

They are so good.



Apricot Oatmeal and Vanilla Bean Ice Cream Sandwiches
adapted from Joy the Baker.

1 cup unsalted butter
1 cup brown sugar, packed
1 cup granulated sugar
2 eggs
1 1/2 teaspoons vanilla extract
2 1/2 cups uncooked oats
1 cup all purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon cinnamon
1/2 teaspoon nutmeg (I'm obsessed with nutmeg.  It tastes like love and happiness, so I tossed a whole teaspoon in there.  Follow your heart on this one, kids)
3/4 teaspoon salt
1 cup apricots, diced
1 pint vanilla bean ice cream (I did some with caramel ice cream too, just to see --- if sweet stuff is your jam I say DO IT)

FOR APRICOTS: Soak 'em in boiling or at least very hot water while you make the rest of the batter; it loosens them up and helps them retain their color during the baking process.  If you don't mind slicing through something a little gooey, soak first and THEN dice: its easier to remove the apricots from the water when they're whole, but getting them into a fine dice after they've become mush isn't easy.  Vice versa means having to strain the pieces from the water when you're ready to use them.

FOR COOKIES:

Preheat oven to 350 degrees.

In an electric mixer with the paddle attachment, cream the butter and sugars.  Add the eggs one by one, then the vanilla.   Continue mixing until combined.

In a separate bowl, mix the remaining dry ingredients. In increments, add the dry mix to the batter, beating thoroughly after each addition.

Remove the bowl from the mixer and fold the apricots into the batter using a spatula.

Roll the batter into balls a little smaller than a golf ball, and place onto an ungreased baking sheet with ample space around each ball.  Dough gon' spread, yo.

Bake for 13-15 minutes or until golden-brown and sturdy-looking.  Mushy oatmeal cookies are AWESOME, but not for holding ice cream.  Let cookies cool slightly, remove from pan and place on wire rack to cool completely.

Let ice cream soften A LITTLE (NOT MELT) on the counter before scooping a big ol' scoop onto a cookie. Top with another cookie, press gently to smoosh the ice cream, and place sandwich on a tray directly in the freezer.  Freeze sandwiches overnight or for at least 3 hours before serving or individually packaging in ziplock bags for storage.

Eat them for dessert.  Eat them for an afternoon snack.  Eat them for breakfast like I did this morning.



And do it aaaaaaaaaallllllll again next Friday night.

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