On Monday afternoon, a bit bored and a tad restless, I decided to make some chocolate chip cookies to take into work on Tuesday. As I took the first batch out of the oven, I remembered one of my grand plans from earlier in the summer: homemade ice cream sandwiches filled with salted caramel ice cream.
I didn't have the ingredients for homemade ice cream on hand, but I did have some delicious Ronnybrook vanilla in the freezer. Cue light bulb and deliciousness.
I took two same-size, completely cool cookies and spooned some slightly softened ice cream onto one of them, pressing the other down to complete the sandwich. I cut off a piece of parchment paper, wrapped the newborn sandwich, and put the packet in the freezer to firm up for a couple of hours.
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The salty, sweet, rich cookie worked really well with the Ronnybrook. They make a very traditional vanilla: sweet, creamy and fairly neutral in flavor. As it turns out, that's what you want when the cookie in question is super-flavorful.
Now, for that salted caramel version...
2 comments:
mmmm, my kind of treat!
This entire post absolutely ROCKS! Thank you for all the hard work you put into it. It really shows.
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