Nothing says summertime more to us than ice cream sandwiches. Sure, the nostalgia of the store bought rectangles of your youth might be the first thing that come to mind… but Bob’s mini rosemary ice cream sandwich bites will soon become your new summer staple. When designing a one bite ice cream combination, it has to have impact. You are only working with two components – cookie and ice cream, so making each one memorable is key. We add a tasty salt and a strong herb to help accentuate the flavors in your mouth. And then we play with the structure by balancing the freeform cookie shape on top of the clean cut lines of the ice cream cylinder to create an adorably original take on this dessert classic.
Here’s to relishing the final days of summer…
WHAT YOU’LL NEED
YIELD: about 18 sandwich cookies
SPECIAL EQUIPMENT: Silpat liner (optional), double boiler, stand mixer with paddle attachment, 3/4-inch round cookie cutter
– 8 tablespoons (4 oz.; 1 stick) unsalted butter
– 1/4 cup (1 3/4 oz.) granulated sugar
– 1 cup (6 oz.) semisweet or bittersweet chocolate, roughly chopped
– 1/4 cup (2 3/4 oz.) corn syrup
– 1 large egg
– 1 cup (4 1/4 oz.) all purpose flour
– 1 1/3 cups (4 oz.) cocoa powder
– 1/2 teaspoon baking soda
– 1 tablespoon finely chopped rosemary
– 1 tablespoon Maldon salt
Preheat the oven to 350˚F and line a baking sheet with parchment paper or a Silpat liner.
In a double boiler, melt the butter and sugar, stirring until the sugar is no longer grainy. Add the chocolate and corn syrup and stir until the chocolate is fully melted.
Remove from the heat and scrape into the bowl of a stand mixer fitted with the paddle attachment. Stir in the egg on low speed until fully incorporated.
Whisk or sift the flour, cocoa powder, baking soda, and rosemary together in a medium bowl. Add to the chocolate mixture in increments, mi on low speed until just combined.
Place the parchment paper or Silpat liner on a clean work surface and roll the dough out on the paper or liner until 1/8 inch thick.
Liberally sprinkle the dough with chopped rosemary and Maldon salt.
Bake for 5-7 minutes until crispy, then transfer the paper or liner to a wire rack to cool the cookie completely. Break the cooled cookie into irregular 1-inch pieces.
ASSEMBLE AND SERVE
1/2 pint rosemary ice cream (from )
Line a rimmed baking sheet with waxed paper or parchment paper.
Scrape a knife around the inside of the pint to loosen the ice cream, then shake or scrape the ice cream out of the container onto a cutting board in a single block.
Slice the block of ice cream into 1/2-inch slices, then cut circles out of each slice with a 3/4-inch round cookie cutter.
Place each ice cream round on the prepared baking sheet, then return the baking sheet to the freezer until the ice cream is hard. Sandwich each ice cream round between two cookie shards and serve.