Cookies and (Ice) Cream Sandwiches

I’ll admit it…I’ve been lazy.  I promise that I have actually been cooking and baking for past several weeks of my blog hiatus!  Unfortunately, the whole work/saving lives thing has gotten in the way of documenting my tasty treats for the blogging world to drool over.  For those who have missed me, here is a much belated Super Bowl post.

One of my favorite memories from childhood involves football and my dad:  When I was in 3rd grade we had a whole month of gym dedicated to football.  One of our homework assignments was to watch football and learn the rules of the game.  Now I’m sure most of the boys were excited by this assignment but I would have much preferred to do math equations or read about chemistry (I was a really cool kid when I was 8).  I naturally put the assignment off, but one Monday night after I had gone to bed, my Dad came and woke me up to watch Monday Night Football.  Just me and him-our little secret! I’m sure my mom knew but it felt pretty secretive back then to be up late on a school night watching football!

While I’m by no means a football expert these days, I do still remember a few rules of the game that my dad taught me that night.  And once a year, I recall those lessons and suffer through 3 hours of football for the sake of eating delicious food- aka the Super Bowl!  My foodie friends and I have made somewhat a tradition of it and this year was no different; Roasted pig’s head and feet tacos from a beloved local restaurant, chicken wings, kale salad, chipotle bean dip, and chips and guacamole rounded out the feast.   Obviously a feast like this called for an equally amazing dessert- ice cream sandwiches!  However, these are no ordinary ice cream sandwiches.   These combine the Flour Oreo cookie with the mascarpone cheese ice cream I’ve adapted from Jeni’s Splendid Ice Cream.  They were a little messy to eat but a great ending to a not so exciting Super Bowl!

Cookies and (Ice) Cream Sandwiches

For the Oreo Cookies:

1 cup (2 sticks) unsalted butter, melted
3/4 cup sugar
1 teaspoon vanilla extract
1 cup semisweet chocolate chips, melted
1 egg
1 1/2 cups flour
3/4 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1 teaspoon salt

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In a medium bowl, whisk the butter and the sugar until combined. Whisk in the vanilla and melted chocolate. Add the egg and stir until well blended.

In another bowl, combine flour, cocoa powder, baking soda, and salt. Stir to blend them. Using a wooden spoon, stir the flour mixture into the chocolate mixture. The finished dough should feel like Play-Doh. Cover the dough with plastic, and set aside for 1 hour or until firm.

Place the dough on a long sheet of parchment paper. Use your hands to shape it into a rough log, about 10 inches long and 2 1/2 inches in diameter. Place the log at the edge of the parchment. Roll the parchment around the log. With your hands on the paper, roll the dough into a tighter log, keeping the diameter the same.

Refrigerate the dough for at least 2 hours, or until it is firm enough to slice without crumbling.

Set the oven at 325 degrees. Line 2 baking sheets with parchment paper.  Remove the dough from the paper. Cut the log into about 24 slices- I used thicker slices than the recipe calls for so they would stand up better to the ice cream. Set them on the baking sheets 1 inch apart.

Bake the cookies for 20 to 25 minutes, checking them often after 15 minutes, or until they are firm when touched in the center.  Cool completely on the sheets.

For the Mascarpone Ice Cream:

2 cups whole milk
1 tablespoon plus 1 teaspoon cornstarch
8 oz of mascarpone cheese, softened
1/4 teaspoon fine sea salt
1 1/4 cups heavy cream
2/3 cup sugar
1/4 cup light corn syrup

Prep
Mix about 2 tablespoons of the milk with the cornstarch in a small bowl to make a smooth slurry. Whisk the mascarpone cheese and salt in a medium bowl until smooth. Fill a large bowl with ice and water.

Cook
Combine the remaining milk, the cream, sugar, and corn syrup in a 4-quart saucepan, bring to a rolling boil over medium-high heat, and boil for 4 minutes. Remove from the heat, and gradually whisk in the cornstarch slurry. Bring the mixture back to a boil over medium-high heat and cook, stirring with a rubber spatula, until slightly thickened, about 1 minute. Remove from the heat.

Chill
Gradually whisk the hot milk mixture into the mascarpone cheese mixture until smooth. Pour the mixture into a 1-gallon Ziploc freezer bag and submerge the sealed bag in the ice bath. Let stand, adding more ice as necessary, until cold, about 30 minutes.

Freeze
Pour the ice cream into your ice cream machine and follow the manufacturer’s instructions. Pack the ice cream into a storage container, press a sheet of parchment directly against the surface, and seal with an airtight lid. Freeze in the coldest part of your freezer until firm, at least 4 hours.

Assembly

Once the ice cream has chilled, roll into a log about 3 inches in diameter and then chill again until frozen and holds its shape.  Cut into 12 approximately 1/2 inch slices and top half of the oreo cookies with the ice cream slices.  Then top with the remaining oreo cookies and serve.

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