FUNFETTI ICE CREAM SANDWICHES
Things may become snippy when you’re running a culinary blog with your family.
Irritation? Shouting? Fights that go all the way to the ground?
This is all part of the “creative process,” if you will, in our kitchen. Things can quickly escalate over ANYTHING when you’re slaving over hot stoves all weekend. You use my father’s garlic? You’ve been staring at Sarah’s noodle dish for too long, haven’t you? Don’t you like my mom’s choice of plates? You’re begging for it.
Everything is up for dispute when you’re with my family, and anything may be. When I mentioned funfetti cookies a few months back, it was a good example of what I was talking about. At one point in the conversation, Sarah argued that I should just ditch the funfetti cookie idea altogether. This sparked a lengthy discussion about what recipes we should look into over the following few months.
A key understanding emerged from the funfetti cookie debate: YOU DO NOT NEED A REASON TO HAVE FUNFETTI IN YOUR LIFE.
You simply cannot.
Funfetti ice cream sandwiches, on the other hand, were born as a result of this brilliant idea. As a result of this being the most delicious ice cream and cookie combo, you’ve ever had. Put some ice cream between two of these cookies and savor it like you’ve never savored it since you were seven.
- 1 cup unsalted butter(at room temperature)
- 1½ cups granulated sugar
- 1 egg + 1 egg yolk
- 2 tsp. of vanilla extract
- 3 cups of all-purpose flour
- 1¼ tsp. of baking soda
- ½ tsp. of cream of tartar
- 1 tsp. of cornstarch
- ½ teaspoon salt
- 1 cup of rainbow sprinkles
- Vanilla ice cream
- Mix the butter for 1 minute using a paddle attachment. Add the sugar and continue mixing on medium speed until the mixture is frothy and pale yellow. To ensure everything is fully incorporated, scrape the bowl as needed and add the egg, egg yolk, and vanilla.
- Mix the flour, baking soda, cream of tartar, cornstarch, and salt in a separate medium basin. Combine this with the wet components in three separate batches using a mixer set to low speed. Wait for the dough to come together in the mixer before taking it out of the machine. The best part is still to come. Sprinkles can be added while the mixer is set to low. Observe the rainbow as it spreads out. The story is incredible.
- Cookie dough should be chilled before being formed into 1 1/2 tablespoon-sized balls and placed on a parchment paper-lined cookie sheet, covered. On a single sheet, nine cookies should be able to fit. Some were rolled and baked, and the rest were placed in a single layer in a gallon ziploc bag and stored in the freezer for another time. This recipe yields enough dough to make 24-30 cookies.
- Remove the cookie dough from the refrigerator and allow it to settle on the counter for 15 minutes before cutting it into the cookies—Preheat the oven to 325 degrees Fahrenheit. Bake the cookies on a single cookie sheet for 11-12 minutes, or until the edges are slightly browned. After baking, they should have a soft center (if you’re baking them straight from the freezer, add 1-2 minutes to the baking time). After three minutes, remove the cookies from the pan and place them on a wire rack to cool completely.
- The best vanilla ice cream is waiting for you (or any other flavor you care to enhance your cookies with). If your kitchen is hot or chilly, leave it on the counter for about five to ten minutes to soften.
- Scoop half a cup of softened ice cream onto one cookie, then gently sandwich the two together with the second cookie. Use a spatula to smooth the edges if necessary. Rather than preparing them one at a time and eating them right away, prepare a large batch, cover it in saran wrap, and place it in the freezer for at least 30 minutes to firm it up again. You may also make an abundance of these and store them in the freezer for later enjoyment.