Sunday, June 19, 2011
Graham Cracker and Strawberry Ice Cream Sandwiches
Adapted from epicurious.com [This was one of the easiest, yummiest ice cream I have ever made, highly recommend!)
1 quart strawberries, hulled
8 ounces softened cream cheese
3/4 cup sugar
1 tablespoon lemon juice
1 cup milk
pinch of salt
1/2 cup heavy milk
Directions: Puree all ingredients except heavy cream in a blender or food processor. Stir in the heavy cream. Refrigerate till totally cook then put through your ice cream maker. Line a baking pan with plastic wrap, spread ice cream over it and cover and freeze till totally hard.
Adapted from Heidi Swanson's 101cookbooks.com
I think if you rolled these thinner they would be closer to a true graham cracker. Because I was using them for these ice cream sandwiches, I left these cookies a little thicker.
1 and 1/2 cups of all purpose flour
1 cup whole wheat flour
1 cup dark brown sugar
1 teaspoon baking soda
3/4 teaspoon kosher salt
7 tablespoons unsalted butter, very cold, cut into small cubes
1/3 cup of honey
1 cup whole milk
2 tablespoons vanilla extract
Directions: In either a food processor with steel blade or food processor with paddle attachment (that's what I went with) combine all the dry ingredients, mix together. Add butter and pulse until mixture is like crumbs.
In a small bowl combine the honey, milk and vanilla. Add the milk mixture to the flour mixture and mix until combined and dough barely binds together, it will be sticky.
Turn the dough out onto a floured work surface and kneed slightly and form a rectangle. Wrap in plastic and refrigerate for at least 2 hours, or overnight.
When you are ready to bake, preheat oven to 350. Line a couple of baking sheets with parchment paper. Roll out dough, it should be about 1/4 - 1/2 inch thick for these ice cream sandwiches. Cut out using a cookie cutter of your choice, put on parchment lined baking sheet. Poke holes in it with fork. Refrigerate for about 30 minutes. Then bake for about 22-25 minutes, till edges are lightly browned. Let cool completely on wire racks.
To assemble: Take the ice cream out of freezer and let it soften a tiny little bit. Use cookie cutter to cut out a shape in the ice cream, put the cut out onto the backside of a cookie, put another cookie on top, wrap immediately in plastic or foil and put back in the freezer. Repeat many times. These are best I think frozen over night, the cookie softens further so you can bite into them. Enjoy!