Red, White & Blue Ice Cream Sandwiches

It’s almost the 4th of July and what better way to celebrate our countries independence than with a sweet, cold ice cream sandwich.  You’ll be cooled off from the summer heat and sporting our countries Red, White & Blue at the same time.  When else can you be so in fashion while enjoying dessert?
The red velvet cookie is super moist, yet holds up perfectly to the ice cream.  The cream cheese ice cream….let me just say, I think I have a new favorite ice cream flavor.  Seriously.  The Blue chocolate swirl is white chocolate mixed with gel food coloring and gives the sandwich a little crunchy texture.  All in all….this sandwich is the ticket.  You need to make up a batch for your 4th of July BBQ and be the Patriotic Star of the show.

The ice cream recipe is so easy it will flip your skirt.  Everything goes in the blender (except the heavy cream) and gets whirled to perfection.  Stir in the heavy cream and you are ready to churn.  No fridge time necessary.

Red, White & Blue Ice Cream Sandwiches
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Instructions


Red Velvet Cookies
1 1/4 cups all purpose flour
1 1/2 tablespoons unsweetened cocoa powder
1/2 teaspoon baking soda
1/2 teaspoon salt
5 tablespoons unsalted butter, room temperature
3/4 cup white sugar
1 large egg
1 tablespoon red food coloring
2 teaspoons vanilla
1/2 cup buttermilk

Instructions
1 Preheat the oven to 350.  Line a baking sheet with parchment paper and set aside.  In a medium bowl, whisk together the flour, cocoa powder, soda and salt.  Set aside.
2 In a large bowl, or the bowl of a stand mixer, beat the butter and sugar together until light and fluffy, about 2 to 3 minutes.  Add the egg, food coloring and vanilla and beat to incorporate.  Alternate the flour and buttermilk into the butter mixture and beat until smooth.
3 Using a hinged ice cream scoop (or 1/4 cup measure) drop cookie batter onto the prepared baking sheet about 2 inches apart as the batter will spread.  Bake 12-15 minutes, or until the centers spring back when touched lightly.  Cool for 5 minutes on the baking sheet and then transfer to a wire rack and cool completely.

Cream Cheese Ice Cream with Blue Chocolate Swirl
8 ounces cream cheese, softened
1 cup whole milk
1 tablespoon fresh lemon juice
1 tablespoon vanilla
3/4 cup white sugar
1/8 teaspoon kosher salt
1/2 cup heavy cream

3 ounces white chocolate, melted
1/2 teaspoon Royal Blue gel food coloring, such as Wilton
1 teaspoon heavy cream

Instructions
1 Blend cream cheese, milk, lemon juice, vanilla, sugar and salt in a blender or food processor until smooth.  Transfer to a bowl and stir in the cream.
2 Using an ice cream maker, freeze according to manufacturers instructions.  While the ice cream is churning, mix the melted white chocolate and food coloring together with the cream.  When the ice cream is almost done, pour in the chocolate mixture.  Transfer to an airtight container and put in the freezer to harden, about 2 hours.

Assembly
1 Remove ice cream from freezer and allow to sit for 5 minutes before assembling.
2 Using a hinged ice cream scoop, add about 1/4 cup on a cookie and place another on top and press gently to spread the ice cream out to the sides.  Place on a cookie sheet and continue with the remaining 9 cookies.  Put the cookie sheet into the freezer to set the sandwiches for about 1 hour.  Remove and wrap each individually with plastic wrap.  Put back in the freezer until you’re ready to eat them.

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