Ice Cream sandwich
Turn your favorite ice cream into a handcrafted treat with Chef Nathaniel Reid’s signature cookies.
Ice cream sandwich
(Yields 8 servings)
Ingredients
1 cup + 2 tbsp All-Purpose Flour
1/2 tsp Baking Soda
2/3 cup Unsweetened Cocoa Powder
6 tbsp Unsalted Butter
1 cup Light Brown Sugar
1/2 tsp Kosher Salt
1 tsp Pure Vanilla Extract
2/3 cup Whole Milk
1 tsp Maldon Salt (optional)
1 pint Ice Cream
Preparation
1. Preheat oven to 350’F. Prepare a baking sheet by lining with a silicone baking mat or parchment paper.
2. Sift the all-purpose flour, baking soda, and cocoa powder into a medium bowl.
3. In a large mixing bowl fitted with paddle attachment, cream together butter, sugar, kosher salt, and vanilla extract until light and fluffy.
4. Add the sifted dry ingredients to the creamed butter mixture and mix until well combined
5. Add the whole milk and mix until just combined, being careful not to over mix.
6. Using a 1-2 tbsp cookie scoop, portion the dough onto a silicone baking mat or greased parchment-lined baking sheet.
7. Optionally, sprinkle small amount of sea salt on top of each cookie.
8. Bake for 9-12 minutes, until the cookies are set but still slightly soft in the center.
9. Let the cookies cool completely, then place them in the freezer
10. Once frozen, sandwich a scoop of your favorite Prairie Farms ice cream between two cookies. Enjoy!