I just can't seem to catch up. Maybe it's because instead of spending the time I'm online updating my blog, I spend it on facebook doing nothing of importance. (See Urban Dictionary for a glut of facebook related terms.)
And my poor little blog ends up neglected. Like with these ice cream sandwiches that I've been meaning to post for a week and a half now. That isn't that long of a time, but considering that I moved them to the top of my list of things to post, as unchronologically sound as that is, there is no excuse for this delay.
Other than neglect, that is.
I got the idea a couple months ago when I stumbled across Inside Out Carrot Cake Cookies from Gourmet. But I thought they'd be so much cooler if instead of a cream cheese frosting filling they had a cream cheese ice cream filling. But I didn't feel like making ice cream then and bookmarked the link.
Then the weather started to warm up, and looking through my bookmarks the week before memorial day, I saw the cookies and remembered the ice cream sandwich idea. I looked in the fridge, had everything for them, so instead of making lemon curd cupcakes like I'd been considering, I made these instead!
They were a hit. Next time, apparently, I need to make a double batch. Or make them larger.
Chewy and Creamy Carrot Cake Ice Cream Sandwiches
makes... I don't remember, somewhere between 18 and 24 sandwiches, I think
adapted from Gourmet and Bri's Ginger Cheesecake Ice Cream
1 1/8 cups (about 5 oz) all-purpose flour*
1 teaspoon cinnamon
1/8 teaspoon ground ginger
1/2 teaspoon salt
1 stick (1/2 cup, 4 oz) unsalted butter, softened
1/3 cup (2 1/2 oz) packed light brown sugar
1/3 cup (2 3/4 oz) granulated sugar
1 large egg
1/2 teaspoon vanilla extract
1 cup (about 5 1/2 oz) coarsely grated carrots (2 medium)
1 scant cup (3 oz) walnuts, chopped
1/2 cup (2 1/2 oz) raisins, chopped if large
Preheat oven to 375F and place racks in top and bottom third. Line two baking sheets with parchment or silicone liners.
Whisk together flour, cinnamon, ground ginger, baking soda, and salt in a bowl.
Beat together butter, sugars, egg, and vanilla in a bowl with an electric mixer at medium speed until pale and fluffy, about 2 minutes. Mix in carrots, nuts, and raisins at low speed; add flour mixture and stir or beat until just combined.
Drop 1 tablespoon batter per cookie 2 inches apart on baking sheets and bake, switching position of baking sheets (top to bottom, front to back) halfway through baking, until cookies are lightly browned and springy to the touch; about 10 to 15 minutes.
Let cookies cool on pans 1 minute; transfer to wire racks to cool completely.
For Cream Cheese Ice Cream:
4 oz cream cheese, softened
3/4 cup granulated sugar
1/2 teaspoon vanilla extract
1 cup whole milk
1 1/2 cups heavy cream
Beat the cream cheese and sugar together until smooth. Beat in vanilla.
Heat the milk in a saucepan until bubbles just start forming around the edges. Slowly beat the hot milk into the cheese mixture. Stir in the cream and cover and refrigerate until chilled (about 4 hours) or overnight.
Freeze in ice cream maker according to manufacturer's instructions.
To assemble sandwiches:
Prepare lots of flat area in your freezer and some shallow plastic freezer-safe containers or plates.
Take 1 cookie and top with 1 to 2 tablespoons of cream cheese ice cream fresh from ice cream maker, or after being frozen and slightly softened. Top with another cookie and place in freezer immediately.
Repeat with remaining pairs of cookies.
Freeze 2 to 3 hours or until set. They thaw fairly quickly, so you don't want to remove them too soon from the freezer before serving.