Dulce De Leche Ice Cream Sandwiches

Tuesday, August 27, 2019

This dessert will please everyone at your Labor Day cookout. And the best part is—the ice cream is easier than you think! Simply use a hand mixer to beat heavy cream, dulce de leche, vanilla & sea salt, then stick the mixture in the freezer and forget about it until it’s time to enjoy.

20 min active; 6 hrs total; makes 4 sandwiches

INGREDIENTS:

• 2 cups heavy cream
• 1 cup dulce de leche
• ½ tsp vanilla extract
• ¼ tsp sea salt
• 3 oz dark chocolate to melt
• 1 oz butter
• 1 egg
• 1/3 cup granulated sugar
• ¼ cup flour
• 1 ½ Tbsp cocoa powder
• ½ tsp cinnamon
• ¼ tsp baking powder
• ¼ tsp kosher salt
• 1/8 tsp cayenne
• ¼ cup chocolate chunks
• ¼ cup powdered sugar

INSTRUCTIONS:

1. MAKE ICE CREAM

• In a bowl, beat heavy cream, dulce de leche, vanilla & sea salt with a hand mixer until smooth & thickened, about 2—3 min
• Pour mixture into a freezer-safe container and freeze for 6 hours, or until frozen

2. PREHEAT OVEN & MIX COOKIE BATTER

• Preheat oven to 350°F and lightly grease a baking sheet
• In a small bowl, microwave dark chocolate & butter in 20 second intervals, stirring often, until melted and smooth
• In a mixing bowl, beat egg & granulated sugar until thick and creamy
• Stir melted chocolate & butter mixture into egg mixture
• Gradually stir flour, cocoa powder, cinnamon, baking powder, kosher salt & cayenne into egg mixture with a spatula, until just combined, resembling brownie batter
• Fold in chocolate chunks

3. BAKE COOKIES

• Drop batter onto prepared baking sheet, 2 Tbsp per cookie, about 2-inches apart to make 8 cookies
• Bake 8—12 min, until cookies are set at the edges, but still look wet at the center
• Let cool on baking sheet 5 min before transferring to cooling rack

4. PLATE & ENJOY

• Spread ice cream onto a cookie and top with a second cookie, sprinkling powdered sugar over top
• Enjoy your ice cream sandwich!