These indulgent ice cream sandwiches feature crunchy oat and coconut biscuits filled with creamy vanilla ice cream and a layer of rich, tangy black garlic cherry paste for a unique sweet-savory twist.
Ice Cream Sandwich with Aged Black Garlic Cherry Paste
Rated 5.0 stars by 1 users
Servings
Makes 20 biscuits, 10 ice cream sandwiches.
Prep Time
30 minutes
Cook Time
30 minutes
Delight your taste buds with these irresistible ice cream sandwiches, where crunchy oat and coconut biscuits meet smooth vanilla ice cream. Each biscuit is golden and crispy, with a buttery richness and a hint of honey, balanced by the subtle earthiness of the desiccated coconut. The star ingredient, a layer of aged black garlic cherry paste, brings a sophisticated sweet-savory complexity that enhances the ice cream's creamy sweetness. Together, these elements create an elegant dessert that surprises with its intriguing flavor combination and satisfying textures. Perfect for a creative treat or a unique party dessert, these sandwiches will leave a lasting impression.
Author:Black Garlic & Co.
Ingredients
-
90g rolled oats
-
75g desiccated coconut
-
150g plain flour
-
55g white sugar
-
150g salted butter
-
80g honey
-
One half tsp bicarb soda
-
Two tbsp boiling water
-
Ten flat tsp Aged Black Garlic Cherry Paste
-
500ml vanilla ice cream
Directions
Preheat oven to 180 degrees Celsius. Line 2 large baking trays with baking paper.
Mix all the dry ingredients (except bicarb soda) into a large bowl and break up any clumps.
Put the butter and honey into a medium saucepan and stir constantly on a low heat until the butter melts. Increase the heat slightly for a few minutes to a simmer and whisk gently, it will start to bubble.
Take off the heat when it becomes golden and thicker then whisk in bicarb soda straight away. When it starts to froth and lighten in colour, pour the mixture straight into the dry ingredients and combine well.
Stir in 2 tbsp of boiling water. Allow to cool for 5 minutes.
Spoon out batter and roll to make 3cm balls, then shape into patties.
Place on trays, leaving a 5cm space between each.
Bake the first tray for 10-12 minutes on the middle shelf until golden.
Cool the cookies on a wire rack and bake the second batch.
Allow the cookies to fully cool before spreading Cherry Paste on the bottom of half the cookies then add half a scoop of ice cream to the bottom of the rest of the cookies.
Join the cookies together to make ice cream sandwiches then set in the freezer for 30 minutes.
Recipe Note
Tip: If the batter is too dry add a little extra melted butter. If the batter is too wet add a little more flour.
