I feel it! The long cold winter days are behind us and we have had our first few glimpses of Summer!!! Finally!!
We are ready to dust off some of our favorite ice cream sandwich recipes… here’s one we found in Shape Magazine. Smooth, creamy and cold, yum! Your kids (and you) will love this fun treat. If you have some extra time on your hands try making your own pistachio ice cream
Cook Time: 18 minutes
Total Time: 1 Hour
1/2 cup all purpose flour
1/4 cup fine yellow cornmeal
1/8 teaspoon baking powder
1/8 teaspoon of baking soda
1/8 teaspoon of salt
1/4 cup of sugar
3 tablespoons extra virgin olive oil
1 tablespoon of milk
1 tablespoon of honey
1 large egg yolk
1/4 teaspoon of vanilla extract
1/2 cup fresh corn kernels
1 1/2 cups of pistachio ice cream
- Preheat the oven to 350 degrees and line a large baking sheet with parchment paper.
- In a small bowl, whisk together the flour, cornmeal, baking powder, baking soda and salt. Add sugar to a medium size bowl and zest lemon directly into the bowl. Whisk to combine. Add 1 1/2 tablespoons of lemon juice to the sugar and whisk in oil, milk, honey, egg yolk and vanilla until smooth. Stir in corn kernels. Add flour mixture to wet ingredients and gently fold in until combined.
- Drop 12 mounds of dough (about 1 generous teaspoon each) on to the prepared baking sheet, about 2 inches apart. With damp hands, flatten each mound into a 1 3/4 inch round. Bake until bottoms are golden brown and cookies are set, 15-18 minutes. Cool sheet completely on a wire rack. The cookies can be kept in an airtight container at room temperature for up to 3 days.
- Meanwhile, line a rimmed baking sheet with parchment paper. Scoop 1/4 cup of ice cream into a round biscuit cutter the same diameter as the round cookies (about 2 1/2 inches) and spread flat. Lift off the biscuit cutter. Repeat to make 6 disks of ice cream and freeze until firm. When ready to serve, use a spatula to center ice cream disks on the flat side of 6 cookies. Sandwich with the remaining 6 cookies and serve immediately.