Luscious, rich caramel ice cream softened with spice and the subtle bitterness of black coffee. The kind of dessert that you feel compelled to tell every one who tries that you made that, that ice cream is you.
Take said coffee caramel ice cream and sandwich it between two layers of soft, rich chocolate cookie, you know, like the cookie on the ice cream truck ice cream sandwich- if that actually tasted like chocolate and love, and you have a hot weather dessert worth screaming for. Three cheers for homemade ice cream sandwiches with coffee caramel ice cream!!
what sort of sandwich for your homemade ice cream sandwich?
I’ve included the sandwich recipe from King Arthur Flour that I used for my ice cream sandwiches and if you are craving the taste and texture of a classic sandwich bar then I encourage you to go that way. Just don’t go round. Go square or rectangular. But after taking the time to cut and assemble (which, as I mentioned, I made more difficult by being clever) I think I’ll just make cookies next time.
The coffee caramel ice cream is more than able to stand up to/nuzzle up against a variety of cookie flavors. Chocolate chip? Of course! Oatmeal? Well duh! Snickerdoodle? Peanut Butter? Yup. Yup. Double chocolate cookies with a smear of raspberry jam? Oh yeah! (that’s my plan for the next round) This is the beauty of homemade. it’s up to you.
homemade ice cream sandwiches with coffee caramel ice cream
based on this coffee caramel swirl ice cream from epicurious
I simplified things and omitted the vanilla (though you could certainly add some if you want to bring in one more layer of flavor, just a half teaspoon.)
coffee cardamom caramel ice cream
- 1 1/4 cup whipping cream
- 3/4 cup milk
- 6 cardamom pods crushed
- 1/4 cup dark roast whole bean coffee
- 3/4 cup sugar
- 2 eggs
- pinch of salt
- Combine cardamom, coffee beans, milk and cream in a pourable vessel.
- In a dry, 5-quart, heavy, pot cook sugar over moderately low heat, stirring slowly with a fork (to help sugar melt evenly), until melted and pale golden in color. Continue to cook the caramel, gently swirling, without stirring, until deep golden. keep an eye out, don't let it burn.
- Remove from heat and carefully pour cream and milk down the side of the pot. It will steam and bubble and the caramel will harden into an unruly lump, but fear not. Just move on to the next step and...
- Return to a low heat and simmer the mixture. Keep stirring, until caramel is dissolved. Remove from heat.
- In a large bowl lightly beat the eggs. Add hot cream mixture in a slow stream, go too fast and you'll scramble the eggs, whisking contantly. When completely combined pour it all back into the pot.
- Cook custard over moderately low heat, stirring constantly, until a thermometer registers 170°F. (Do not let boil.)
- The coffee and cardamom flavors will continue to get stronger until you strain so when the custard has reached the desired strength of coffee-ness pour custard through a fine sieve into another large bowl. You can do this step before, during, or after you chill the custard
- Cover and chill custard until cold, at least 3 hours, and up to 2 days.
- Freeze custard in an ice-cream maker, in 2 batches if necessary. You’ll want to let the ice cream harden for at least an hour or two before assembling sandwiches, so it’s spreadable but not drippy. If eating the ice cream straight up freeze ice cream until hard, at least 8 hours, and up to 1 week.
I tried making ice cream sandwich ones long back and it ultimately turned into a mish mash ice cream LOL! Your pictures are gorgeous and you got me tempted to try once again.
Kankana, thank you! And hah, yes, it can get a little sticky. especially on a hot day 🙂