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Guerilla Ice Cream Sandwiches

Ingredients

  • For Banana Mascarpone Ice Cream:
    • 4 frozen bananas,  peeled and cut in 2 inch pieces (5 cm)
    • 1/2 cup mascarpone cheese (125 ml)
    • ½ cup confectioners sugar (125 ml)
    • 1 vanilla bean, halved, seeds removed
    • 1/2 Meyer Lemon, juiced          
  • For Double Chocolate Cookie “Sandwiches”:
    • 2 cups all purpose flour (500 ml)
    • ½ cup good quality cocoa powder (125 ml)
    • 1 teaspoon baking powder (5 ml)
    • ½ teaspoon baking soda (2 ml)
    • 1/4 teaspoon salt (1 ml)
    • 1 cup unsalted butter, softened (250 ml)
    • 1 cup light brown sugar (250 ml)
    • ½ cup white sugar (125 ml)
    • 3 large eggs
    • 2 teaspoons pure vanilla extract (10 ml)
    • 1 cup semi sweet chocolate chips (250 ml)
    • 1 cup pecan nuts, roughly chopped (250 ml)

Method   

  1. For Banana Mascarpone Ice Cream:
    1. Freeze banana pieces overnight in re-sealable plastic bags.
    2. Place all ingredients in a food processor. Pulse for a few seconds then whip till smooth (about 20 – 30 seconds)
    3. Fill 3 inch ring molds and lay onto a parchment- lined baking sheets.
    4. Freeze 1 hour or longer, if needed.
    5. Pop out of molds and place sandwiched between double chocolate cookies.
    6. Yield: 6 servings
  2. For Double Chocolate Cookie “Sandwiches”:
    1. Preheat oven to 350 degrees F  and place rack in center of oven. Line two baking sheets with parchment paper.
    2. Sift together dry ingredients into a large bowl.
    3. In the bowl of an electric mixer or food processor, cream the butter and sugars until light and fluffy.
    4. Add eggs and vanilla and beat till combined. Add this mixture to the bowl of dry ingredient and stir to combine.
    5. Add chips and nuts. Combine.
    6. Drop by ice cream scoopfuls onto a parchment lined baking sheet.
    7. Bake for 12 – 14 minutes until just cooked but still soft. Set onto a wire rack to cool.
    8. Using the same mold as the ice cream, cut cookies into ‘sandwiches’. Assemble with ice cream and serve.
    9. Yield: approximately 12 large cookies.