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Anyone else feel like this has been the longest winter EVER? We finally had a beautiful, sunny, 70 degree day last week so I wasted no time in whipping out the ice cream machine and cranking out some new flavors. Never one to take the easy route with anything, I decided to jazz up my ice cream and make some chocolate caramel ice cream sandwiches, with a little help from International Delight®.
I was really excited when I found out that International Delight wanted to do a sponsored post for spring because I’ve been using their creamers for years to flavor ice cream! There are many ways to add flavor to ice cream (extracts, steeping, juices, blending in fruits) but creamers are one of my favorites for a few reasons. For starters, they don’t hamper that creamy texture we all love in ice cream. They also have so many flavor options – many of which I never would have thought of! I was amazed by the fun candy flavors, which included International Delight® REESE’S® Peanut Butter Cup and International Delight® Almond JoyTM,that they had on display when I swung by WalMart to pick some up for this project.
After talking about cookies last week and running a poll on my Instagram and seeing that there’s definitely more love for chocolate chip cookies than chocolate chip cupcakes, I knew I was due for some cookie recipe testing. I pulled a couple blocks of butter out of the fridge to soften and set about trying a few different options for the cookie portion of my ice cream sandwich.
Although I fell in love with the giant cake-like cookies from Chip during a recent trip to New York, I wasn’t too surprised to discover that my favorite option for my chocolate caramel ice cream sandwich was a more flat cookie. I needed a cookie that could be chewy but still offer the integral structure that an ice cream sandwich requires.
I’m not much a coffee drinker but when I do reach for a cup of joe, I always jazz it up with creamer. As much as I need the caffeine, I don’t love the flavor so having a fun flavor like the International Delight® HERSHEY’S® Chocolate Caramel Creamer has been perfect. Plus I’m married to a serious candy addict so he’s not complaining about having his favorite candy in his coffee.
Tips for success:
- Work in batches to maximize freezer time. The downside of working with ice cream is that it starts to melt the instant you bring it out of the freezer. So, when looking to assemble your ice cream sandwiches, take some of the ice cream disks out, assemble the sandwiches, return to the freezer and then repeat with the rest.
- Sprinkles with salt. There’s no denying that these ice cream sandwiches are sweet. Chocolate and caramel are classic sweet flavors but they are also two flavors that pair well with salt. Add flakes if sea salt to each cookie to help balance the sweetness of the dish and add more depth of flavor.
- Save 2-3 cookies for taste testing. Look, the truth of the matter is that you’ll want to rush to assemble these cookies as soon as they come out of the oven so that you can eat them. The ice cream will melt on the still-warm cookies and you’ll have a big mess on your hands. If you set aside 2-3 cookies as soon as they come out of the oven, you can eat those while the rest cool so you aren’t tempted to rush the process.
Now it’s your time to make some spring treats! What sweet treats do you love to bake when the weather warms up? Visit our Pinterest page to find recipe inspiration for delicious, seasonal treats.
Ice Cream Ingredients
- 2 cups heavy cream
- 2 cups International Delight® HERSHEY’S® Chocolate Caramel Creamer
- ¾ cup sugar
- 4 egg yolks
- ¼ cup cocoa powder
Ice Cream Recipe
- Combine the heavy cream and the coffee creamer in a saucepan over medium heat.
- In a medium bowl, whisk together the sugar, egg yolks and cocoa powder. When the cream mixture comes to a low boil, temper into the medium bowl. This is your custard.
- Return the custard to the saucepan over low heat, mixing constantly with a wooden spoon, looking for it to thicken slightly (but not scramble!). If you have a thermometer, you’ll want the custard to get to 160 degrees. If you are eyeballing it, you’ll want the custard to be thick on the back of the wooden spoon.
- Transfer custard to a small bowl. If you’ve scrambled it a little, pass through a metal sieve. Refrigerate until cold (8 hours or overnight).
- Once cold, churn according to manufacturer’s instructions for your machine. While churning, line a 9×12 baking dish with parchment paper, up the edges. Once the churn is done, transfer ice cream to prepared dish, cover and freeze until ready to assemble your cookies.
- 14 tablespoons unsalted butter, softened
- 1 ¼ cups (250g) packed light brown sugar
- 1 ¼ cup (250g) granulated sugar
- 3 large eggs
- 2 teaspoons vanilla extract
- 3 cups (375g) all-purpose flour
- 1 teaspoons baking soda
- ½ teaspoon baking powder
- ½ teaspoons salt
- 1 ½ cup dark chocolate chunks
- ¼ teaspoon flaky sea salt (for topping)
- Cream the butter for 2-3 minutes using a stand mixer until lighter in color. Add in the sugars and continue to cream. Turn off the mixer, add in one egg and mix to combine. Repeat with the rest of the eggs, followed by the vanilla.
- Add in the flour, baking soda, baking powder and salt. Mix on low until just combined. Add in the chocolate chunks. Cover and refrigerate for about an hour.
- When ready to bake, preheat the oven to 350. Line a baking sheet with parchment paper or non stick mats. Scoop tablespoon-sized balls onto the prepared baking sheet, returning the rest of the dough to the fridge until ready to bake.
- Bake for 12-15 minutes, or until the cookies becomes lightly browned. Remove from the oven and and sprinkle each cookie with a few sea salt flakes. Let cool on the baking sheet before transferring to a cooling rack.
Ice Cream Sandwich Instructions
- Prepare a baking sheet by lining it with parchment paper or a non stick mat. Set aside.
- Pull the ice cream out of the freezer. Using the edges of the parchment paper, pull the ice cream out of the tin. Use round cookie cutters to cut out ice cream circles. Pick your size based on the size of your cookies, so that the ice cream comes just to the edge of the cookies. Place circles of ice cream on the prepared sheet and return to the freezer.
- Collect the residual ice cream and place back in the original ice cream tin. It won’t fill the entire tin but use clean hands or a silicone spatula to shape it so that it is the same height as the last set of ice cream. Freeze to set again and then pull them out and use the same circular molds to cut out a few more circles. Repeat until there is no more ice cream left.
- When ready to assemble, pull the ice cream out of the freezer. Sandwich the ice cream between two cookies and place back in the freezer on a baking sheet. If you want to jazz them up even more, press some mini chocolate chips into the side of the ice cream on the edges of the sandwiches. Place in airtight container until ready to enjoy.