During this glorious heatwave, we’ve got two words to perk you up: “ice” and “cream”. We’re partial to an ice cream or two (or twelve…) all year around, but when the mercury rises we really start to indulge in the over-the-counter varieties: cones, splits, soft whips, floats, we could go on. This summer, we’re taking our ice cream connoisseur moniker to a whole new level, blending the coolest, palate-pleasing combos possible. To start, we’ve turned our hand to the classic ice cream sandwich, roasting strawberries, blending it into a flavoursome ice cream, and sandwiching it between two coconut cookies— chewy perfection!
What you’ll need
for eight sandwiches
For the ice cream:
- 1 pound fresh strawberries, rinsed, hulled and sliced
- 3 tablespoons sugar
- 1 vanilla bean
- 1 tablespoon rum
- 1 cup sour cream
- 1 cup heavy cream
- 1/2 teaspoon lemon juice, and zest from one lemon
For the cookies:
- 2/3 cup flour
- 1/4 cup sugar
- 6 tablespoon light brown sugar
- 1/2 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 1 1/2 cup rolled oats
- 1/2 cup shredded coconut
- 1/2 cup canola oil
- 3 tablespoon milk
- 1 teaspoon coconut or vanilla extract
- 1 egg
How it’s made
- Start by making the ice cream. Preheat the oven to 190°C/375°F/Gas Mark 5 and line a baking tray with parchment paper. In a bowl, toss strawberries and sugar. Slice the vanilla bean lengthwise and scrape the seeds into the bowl. Toss gently and spread on the tray. Bake for 20 minutes, remove and let cool.
- In a blender, pulse the strawberries and their liquid with sour cream, heavy cream, lemon juice and zest. Refrigerate for at least one hour before transferring the mixture to your ice cream maker. Follow ice cream maker’s instructions to freeze.
- To make the cookies, preheat the oven to 350 degrees and line two baking sheets with parchment paper. In a large mixing bowl, mix flour, sugars, baking soda, spices, oats and coconut. Make a well in the centre and pour in oil, milk, extract and egg. Stir until smooth.
- Scoop the batter onto trays by the spoonful, making sure to give each cookie plenty of space. Lightly press the top of each cookie before baking to spread the batter into a wide, circular shape. Bake for 20 minutes, remove and allow to cool completely.
- To assemble, scoop strawberry ice cream in between two cookies and gently press together. Sandwiches may be served immediately, or wrapped and stored in the freezer.
Got that Friday feeling? Us too. Sample even more Friday treats right this way.