3 x 2 @ home

recipe @ home | pb choco vanilla ice cream sandwiches | recipe combination | three ingredients

by university schooling, i am an engineer. and engineers, such as myself, like architectural order.

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i dislike chaos. i dislike sloppiness. i dislike action without intentional purpose. i dislike everything God dislikes.

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so with an ice cream sandwich, i like clear cylinders with circular cookies. in other words, i like the following:

• 2 3/4” diameter, 1 1/4” thick vanilla ice cream cylinders

• 3” diameter as-perfectly-circular-as-you-can-get peanut butter cookies

• 2 thin hidden layers of melted semi-sweet chocolate

this will yield a 3” x 2 1/4” sandwich.

i call it the 3 by 2.

will you join me on this quest?

recipe

makes six ice cream sandwiches.

ingredients:

• 1 recipe triple vanilla creamy ice cream

• 1 recipe classy2 pb cookies

• 6 ounces semi-sweet dark chocolate chips (70 - 80% cacao)

instructions:

1. make the ice cream.

2. place about 2 scoops of ice cream in each well of a cylindrical, silicone food-grade, non-stick mold (i.e., 2 3/4” diameter, 1 1/4” deep mold). aim to fill the entire well. smooth out the filling using the flat side of a spoon or spatula.

3. place the mold in the freezer for 30 minutes.

4. remove the mold and cover the top with plastic wrap.

5. place the mold back in the freezer to set overnight.

6. make the peanut butter cookies with the following modifications:

   • use silpat silicone mats for macarons. if unavailable, you can eyeball the sizing of the cookies.

   • after scooping the dough using a standard size ice cream scooper, cut the measured dough in half. reshape each half into a small ball.

   • press each ball onto the baking sheet, using the macaron sizing outline as a template. space out the cookies by using every other circle of the template.

   • after chilling the cookies, bake the cookies for 12 minutes.

   • save 12 cookies for this recipe. you can eat the remaining leftovers.

7. let the cookies dry on a cooling rack until at room temperature. then freeze the cookies on a cookie sheet for at least 2 hours. use parchment paper on the cookie sheet if needed.

   the next day…

8. prior to taking the cookies and ice cream out, melt the chocolate in a double boiler over medium-low heat. stir the mixture with a whisk throughout this process. be sure to take the double boiler off of the stove prior to burning the chocolate. let the chocolate cool until slightly thickened and comfortable to the touch.

9. remove the chilled cookies and ice cream from the freezer.

10. assemble the ice cream sandwiches using the following formula:

    • one cookie + thin layer of melted chocolate + one ice cream cylinder + thin layer of melted chocolate + one cookie

    • follow the blueprint above. press all items together. flat sides of the cookies are flush against the ice cream.

    • place the sandwiches on a cookie sheet and put them back in the freezer. we want the sandwiches cool so the chocolate does not negatively affect the ice cream.

11. prior to serving, defrost the sandwiches for 15 minutes at room temperature. enjoy!

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well-ordered, clean-cut ice cream sandwiches are in order and in demand.

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bonus tips:

• i use a meat tenderizer to make the pretty hash marks on peanut butter cookies. it gives a cleaner hashtag look as opposed to using the traditional fork to make the markings.

• tuck a layer of parchment paper on top of the cookies while cooling. this helps preserve moisture and avoids tempting ants to move in with us and view our kitchens as their new food source.

• gluten-free all-purpose flour can be substituted for regular all-purpose flour if you are gluten intolerant. however, you may need to increase the amount of binder in the cookie recipe (i.e., more egg replacer and more xanthan gum).

notes:

• when assembling the sandwiches, remove the ice cream and cookies from the freezer only once the chocolate is melted and ready. we want these two items to be cold, cold, cold.

• use an offset metal spatula to spread a layer of melted chocolate onto one cookie. lay the cookie flat side up and place the ice cream on top. the coldness of the cookie and ice cream will fuse and solidify the chocolate layer quickly, binding it all together well. again, spread a layer of melted chocolate onto another cookie and quickly land it on top of the ice cream to complete the sandwich.