So it’s summertime and I can only assume you’re excited about the warm weather! Maybe you have some backyard BBQ’s planned or picnics at the beach? Well have I got a tasty treat for you! Beer Ice Cream Sandwiches!
I took two recipes I had, one for beer cookies and one for beer ice cream and combined them to make my Beer Ice Cream Sandwich!
You will want to start first with making the ice cream. It will be the longest task as it will need to freeze overnight.
Here’s what you’ll need for the ice cream:
3 cups whipping cream
1 cup cold dark beer ( I recommend a stout regardless of what you use – they just lend themselves nicely to ice cream)
1 cup packed brown sugar
1 tablespoon vanilla
you can add nuts in your ice cream if you want an fun crunch to your cookie sandwich!
Instructions for the ice cream:
Add the ingredients in a bowl and mix until the sugar is dissolved. Next pour the mixture into your ice cream making machine and follow their directions. Place in a freezer approved container and place in the freezer for at least 4 hours. I recommend longer as this ice cream is softer than your typical ice cream due to the alcohol it has in it. It will never completely freeze due to the alcohol. This recipe was inspired by Betty Crocker’s Nutty Beer Ice Cream.
For the cookie you will need the following:
1 1/2 cups flour
1/4 cup unsweetened cocoa
1 tablespoon dark cocoa
1/2 teaspoon salt
1/2 teaspoon baking soda
1 teaspoon baking powder
1/2 cup unsalted butter
1/2 cup dark brown sugar
1/4 cup sugar
1/2 teaspoon vanilla
6 ounces stout beer
Instructions for the cookie
Start out by whisking in a medium bowl the flour, cocoas, salt, baking soda and baking powder. Set that aside while you mix the rest of the ingredients in a stand mixer. Add room temperature butter and both the sugars. Mix until well combined. Next add the egg and the vanilla.
Once you have everything mixed you can start adding the flour mixture slowly. You will add a little flour and then a little beer, alternating until everything is in the bowl. Once you have that all mixed you can fold in the chocolate chips.
I then lined my cookie sheets in tin foil (a siltpat or parchment paper would also work – but I’m not that fancy) and used a cookie scoop (because I am that fancy) placing the cookies about 2” apart on the sheet. I placed them in a 350 F degree oven for about 15 – 17 minutes. This cookie recipe was inspired by The Craving Chronicles chocolate stout cookies minus the frosting.
To assemble the ice cream sandwiches I recommend placing the cookies in the freezer to harden after they have cooled. They are a cake like consistency and will be easier to work with if frozen. A good 30 minutes to an hour should do the trick. Once the cookies are frozen take the ice cream and cookies out of the freezer, scooping a few scoop fulls of ice cream on to the flat side of the cookie. Place the second cookie on top, flat side down. And that’s it – you have an ice cream sandwich!
I wrapped my sandwiches in tin foil and placed them back in the freezer. The ice cream melts pretty fast if it is warm in your house, so I recommend putting together the sandwiches as quickly as possible.
Another fun thing you can do is add crushed nuts or chocolate chips (or both if you are so inclined) and roll the sandwich through the mixture, covering the edge of the sandwich, to give a crunchy trim to the cookie.
What is your favorite summer time treat? Drop me a note in the comments!