Do you remember the Alton Brown tv show “Good Eats” on the Feed Network? I was quite the devotee and therefore I jumped at the opportunity to go see his traveling variety show: The Edible, Inevitable Tour.
I brought my father along and we made a daddy-daughter date of the whole thing, but poor Dad. He hadn’t watched Good Eats and really had no idea of what he was in for. Little did he know that he would be sitting in the Fox Theater surrounded by cheering, laughing and possibly intoxicated folks from whom enthusiasm for Alton Brown just radiated. It was a bit like a rock concert for cooking geeks.
I’m not going to give you the play by play, because I hope you’ll experience the fun for yourselves, but I will tell you that the show involved singing, stories and fun science/kitchen experiments. All good times. One thing that came up during a story that I’d since forgotten about was Alton Brown’s abhorrence for single use kitchen tools. Multi-tasking was his rule of thumb.
I’ve decided that not only do I like multi-tasking tools, but I like food that works for multiple dishes as well. I mean, that’s how restaurants work, why not my kitchen as well? So when I made mint chocolate chip ice cream the other week, I doubled up the batch and made mint chocolate chip ice cream sandwiches as well. Boom. #winning.
- 1 Quart Mint Chocolate Chip Ice Cream
- 2 C Cake Flour
- ½ Tbsp Baking Powder
- ¾ C + 2 Tbsp Cocoa Powder
- 1 C Unsalted Butter
- 1¼ C + 2 Tbsp Confectioners' Sugar
- ½ tsp Salt
- 1 Egg, large
- ½ Tbsp Vanilla Extract
- 2 Tbsp Milk
- Bread Flour - for rolling out
- For the ice cream filling:
- Follow the directions for Mint Chocolate Chip Ice Cream up through making the ice cream in your ice cream maker. Line a quarter sheet pan or 9x13" pan with plastic wrap and continue to follow the recipe, layering the ice cream and melted chocolate in the pan to make an even layer. If using store-bought ice cream, soften the ice cream and then spread into the lined pan. Cover and freeze until solid.
- For the cookies:
- Sift the flour, baking powder and cocoa powder into a bowl and set aside.
- Cream together the butter, powdered sugar and salt in the bowl of a stand mixer. When the butter is pale and fluffy, add in the egg and mix in, scraping the bowl as necessary.
- Combine the vanilla and the milk.
- Add the dry ingredients to the butter in three batches, alternating with the milk. (dry, milk, dry, milk, dry).
- Mix until the dough is just barely combined, scraping down as necessary.
- Wrap the dough in plastic and chill in the refrigerator until firm - at least 20 minutes.
- Roll out the dough on a lightly floured surface until the dough is ¼ inch thick.
- Use a cookie cutter (approx 2½ inches) to cut out cookie rounds and transfer them to a parchment-lined baking sheet. Dock the surface of the cookies (Poke holes in them with a fork or skewer).
- Chill the cut out cookies in the refrigerator for 15 to 20 minutes.
- Preheat the oven to 375 degrees F and then bake each batch until set - 8 to 10 minutes. Let the cookies set up on the cookie sheet for a few minutes after removing them from the oven and then transfer them to a wire rack to fully cool.
- When the cookies have completely cooked and the ice cream is firm, remove the ice cream from the refrigerator and use the plastic wrap to lift the ice cream out of the dish or tray.
- Use the same cookie cutter to cut out rounds of the ice cream and sandwich each round between two cookies, pressing gently, but firmly, to make the cookies adhere to the ice cream. Put the sandwiches in the freezer to firm up again if they've started to melt. When solid, wrap in plastic wrap and store in a zip top bag in the freezer.