Vanilla Meringue & Blood Orange Ice Cream Sandwiches

Vanilla Meringue & Blood Orange Ice Cream Sandwiches

It was right around this time last year that I made Blood Orange Sorbet in a Chocolate Shell. Well, blood oranges are back in season, and I just could not resist buying two big bags full when I came across them last week. When I unloaded them I realized that there were a ton of them, and I wasn’t quite sure what to do with them all. I mean, yeah, we could snack on them. But I’m a food blogger—I wanted to make something with some of them!

After a quick search, I found a recipe for blood orange ice cream. It’s a slightly lower fat recipe since it has no heavy cream in it, just whole milk and egg yolks (both of which I had in the house). I’m not going to lie, it’s not quite as rich and creamy as regular ice cream, but it was still delicious.

I then used the leftover egg whites to make some vanilla meringue cookies, and sandwiched the ice cream in between them.

Vanilla Meringue & Blood Orange Ice Cream Sandwiches

Vanilla Meringue & Blood Orange Ice Cream Sandwiches

For the Blood Orange Ice Cream:

2 cups whole milk

1/2 cup granulated sugar, divided

1 vanilla bean, split open

Generous pinch of salt

2 tablespoons blood orange zest

4 large eggs yolks (reserve the egg whites for the meringues)

1/2 cup fresh blood orange juice

For the Vanilla Meringue Cookies:

4 large egg whites

1 teaspoon white wine vinegar

Pinch of salt

3/4 cup granulated sugar

1/2 teaspoon pure vanilla extract

2 teaspoons cornstarch

Make the ice cream:

1. Combine the milk, 1/4 cup of the sugar, the vanilla bean, salt, and orange zest in a medium sauce pan. Bring to a boil, and then remove from the heat.

2. In a bowl, beat together the egg yolks with the remaining 1/4 cup sugar. Slowly ladle some of the hot milk mixture into the egg yolk mixture, whisking constantly (you wan to warm up the egg yolks, so that when you add them to the hot milk you don’t end up with scrambled eggs). Add the egg yolk mixture into the pot with the milk, and cook over medium heat, stirring constantly, until the mixture thickens enough to coat the back of a wooden spoon.

3. Strain the mixture into a bowl and allow to cool. Stir in the blood orange juice, cover, and place in the fridge until very cold.

4. Process according to your ice cream maker’s directions. transfer to an airtight container and freeze until firm.

Make the Meringues:

1. Preheat oven to 350°F. Trace 12 3-inch circles onto parchment paper with a pencil, flip the parchment over so that the pencil circles are on the bottom, and place on a sheet pan.

2. In the bowl of an electric mixer fitted with the whisk attachment (or with a handheld mixer, or, if you’re feeling  brave, by hand with a whisk), beat the egg whites until they’re foamy. With the mixer in medium-high, beat in the vinegar and salt. Keep on beating until you get soft peaks (when you lift the whisk out of the egg whites, a peak will form but won’t hold it’s shape). At this point you want to start adding the sugar. Add it slowly, about 1 tablespoon at a time, to allow the sugar to fully dissolve into the eggs. Beat on high speed, until the whites are stiff and shiny. Add the vanilla, then sprinkle the cornstarch over, and beat just until incorporated.

3. Pipe or spread your meringue mixture onto the parchment-lined sheet pan, using the circles as a template. You may have extra meringue, which you can pipe onto another parchment-lined sheet pan, for extra cookies to snack on.

4. Place in the oven, and immediately turn the heat down to 300°F. Bake for 30 minutes, and then shut the oven off. Leave the sheet pan(s) in the oven to allow the meringues to completely dry out, several hours at least.

5. Remove from the oven. When the meringues are completely cool, gently remove them from the parchment paper. Use immediately, or store in an airtight container for up to 5 days (or freeze for up to a month).


Remove the ice cream from the freezer to soften a bit. Spoon or spread some onto 6 of the meringues. Do this very gently, because meringues can be very fragile! Top each one with another meringue. Wrap each sandwich in plastic wrap, and freeze. Remove the sandwiches from the freezer a few minutes before you want to eat them, just so the ice cream is not too hard to bite into (I like it best when it’s just starting to soften).

Makes 12 sandwiches

Ice cream recipe from Pictures and Pancakes

Meringues adapted from Meringue, by Linda K. Jackson & Jennifer Evans Gardner


Peanut Butter Cookie Dough-Pretzel Ice Cream

Peanut Butter Cookie Dough-Pretzel Ice Cream

The first time I looked through the Milk Bar cookbook, one of the recipes that caught my eye was the pretzel ice cream. I tend to be attracted to unusual-flavored recipes, and I knew that was one I wanted to make. I wanted to use it as a base for another recipe, but I wasn’t sure what.

Fast forward about two years: I started thinking about that ice cream again, and what I wanted to do with it. Pretzels and peanut butter is a fantastic combination, so I decided to use that as a jumping off point. My first idea was to make sandwiches, with the pretzel ice cream slathered in between peanut butter cookies, but I didn’t really feel like baking up a batch of cookies. And then it hit me—what if I just made peanut butter cookie dough, and then swirled it throughout the ice cream? What I ended up with was a perfect salty-sweet treat, and one of the best ice creams I’ve made so far.

Peanut Butter Cookie Dough-Pretzel Ice Cream


The ice cream recipe yielded about half of what the recipe said it would (about a pint, rather than a quart), so the peanut butter ended up overpowering the pretzel flavor just a little more than I would’ve liked. So next time I would either cut down on the amount of cookie dough added to the ice cream or (more likely) make a double batch of the pretzel ice cream.

For my kosher readers: I used Kolatin brand unflavored gelatin in the ice cream base. This works just like regular non-kosher gelatin. I have no idea if any other type of kosher gelatin would work in its place.

Peanut  Butter Cookie Dough-Pretzel Ice Cream

For the Peanut Butter Cookie Dough:

1/4 cup (half stick) unsalted butter, at room temperature

1/4 cup creamy peanut butter

1/4 cup granulated sugar

1/2 cup packed light brown sugar

1/4 teaspoon salt

1/2 teaspoon pure vanilla extract

2 tablespoons milk

3/4 cup all-purpose flour

For the Pretzel ice Cream:

6 cups small pretzel twists

2 cups whole milk

3/4 teaspoon powdered gelatin (see note above)

2 tablespoons cold water

1/2 cup glucose syrup

2 tablespoons tightly packed light brown sugar

1 1/2 ounces cream cheese, at room temperature

1/2 teaspoon kosher salt

1/8 teaspoon baking soda

Make the cookie dough:

1. Combine the butter, peanut butter, granulated sugar, and light brown sugar in a bowl. Cream with a mixer on medium speed for about 2 to 3 minutes, until light and fluffy. Add in the salt, vanilla extract, and milk. Mix well. With the mixer on low speed, add in the flour until just combined. Refrigerate the dough for at least 30 minutes, until firm.

2. Place marble-sized chunks of dough onto a parchment-lined sheet pan. Cover with plastic wrap, and freeze until ready to use.

Make the ice cream:

1. Preheat oven to 300°F.

2. Spread the pretzels out on a large sheet pan. Toast for 15 minutes, until the pretzels slightly darken in color. Cool completely.

3. Place the pretzels into a large bowl and pour the milk over them. Stir for 2 minutes.

4. Strain the milk mixture through a fine-mesh sieve into a bowl. Discard the pretzels.

5. Bloom the gelatin: Put the 2 tablespoons of cold water into a small bowl or cup, and evenly sprinkle the powdered gelatin over it. Let sit for 3 to 5 minutes.

6. Warm a little of the pretzel milk in a saucepan. Add the gelatin, and whisk to dissolve. Add the remaining pretzel milk, glucose syrup, brown sugar, cream cheese, salt, and baking soda. Whisk until all the ingredients are fully incorporated (I kept the saucepan over low heat while I did this, to help everything dissolve easily).

7. Pour the mixture into a bowl or container, cover, and refrigerate until very cold.

8. Process according to your ice cream maker’s instructions. Pour into a bowl or containers and stir in the cookie dough chunks. Cover well, and freeze until firm.

Makes about 1 quart

Ice cream base from Momofuku Milk Bar, by Christina Tosi
Cookie dough adapted from this recipe

Vegan Caramelized Pineapple Swirl Ice Cream

Vegan Caramelized Pineapple Swirl Ice Cream

I know, I know. Another ice cream recipe so soon after the last one. I have a feeling I’m going to be posting quite a few ice cream and sorbet recipes around here, so I’d like to apologize in advance to all my readers who don’t have an ice cream maker. I just can’t help myself—making ice cream is just so darn fun!

I got the idea for this ice cream HERE. I’d never had caramelized pineapple before, but it seemed like it would be such a great flavor for ice cream. And since I’ve been meaning to experiment with non-dairy ice cream, I knew this would be a perfect opportunity to try a coconut milk base. Pineapple and coconut go so well together, and I loved the results of this ice cream!

Vegan Caramelized Pineapple Swirl Ice Cream

The pineapple swirl doesn’t freeze very hard (I’m guessing because of all the sugar), which I loved since it kept the ice cream really creamy. You do definitely taste the coconut, but if you want a stronger flavor you can just add a little bit of coconut extract along with the vanilla.

Vegan Caramelized pineapple Swirl Ice Cream

Note: For strict vegans, make sure to use vegan sugar.

Vegan Caramelized Pineapple Swirl Ice Cream

For the ice cream base:

3 1/4 cups full-fat coconut milk

1 1/2 tablespoons cornstarch

1/4 teaspoon fine sea salt

2/3 cups granulated sugar (see note, above)

2 tablespoons light corn syrup

1 tablespoon pure vanilla extract

For the caramelized pineapple swirl:

1 pineapple, cored and chopped (I had just over 4 cups)

1 cup granulated sugar (see note, above)

1/4 cup coconut oil

Make the ice cream base:

1. Whisk the cornstarch and 2 tablespoons of the coconut milk together in a small bowl. Set aside.

2. In a large saucepan (3 to 4 quarts) whisk together the remaining coconut milk, sugar, corn syrup, and salt. Bring to a rolling boil over medium heat. Boil for 4 minutes, stirring occasionally (lower the heat down if you need to, to keep the mixture from boiling over). Remove from the heat, and slowly whisk in the cornstarch mixture. Return to the heat and bring to a boil again, stirring constantly, until the mixture thickens slightly, 1 to 2 minutes.

3. Transfer to a bowl or container and refrigerate until very cold, several hours or overnight.

Make the caramelized pineapple swirl:

1. Toss the chopped pineapple together with the sugar, making sure each piece is coated well.

2. Heat a large, heavy skillet (I used a 10″ cast iron) over medium-high heat. Add the coconut oil. When melted, add the pineapple pieces. Cook, stirring occasionally, until the pieces begin to brown.

3. Transfer to a blender and blend until smooth. Pour the puree into a bowl or container, and refrigerate until cold.

Make the ice cream:

1. Stir the vanilla extract into the ice cream base. Process the base in your ice cream maker according to manufacturer’s directions. When done, transfer to a container.

2. Dollop the pineapple puree over the ice ream base, and use a skewer or dull knife to swirl it into the ice cream (like you would a marble cake). Or if you are using a tall, narrow container, layer the ice cream and puree). Cover well and freeze for several hours, until the ice cream hardens.

Ice cream base adapted from How Sweet it Is.
Caramelized pineapple adapted from Feast magazine & Shannon Weber

Chocolate Chip Cookie Dough Ice Cream Sandwiches

Chocolate Chip Cookie Dough Ice Cream Sandwiches

I’m pretty sure I’ve mentioned once or twice how much I love my ice cream maker. I mean, seriously love it. I’ve become obsessed with making ice cream in the 6 months or so that I’ve had it. Any time I have heavy cream left over from something I’ve made I use it as an excuse to make more ice cream.  I can never get myself to make something for dinner with 2 cups of heavy cream (meals around here are generally healthy). But in a dessert? No problem!

These ice cream sandwiches are from a really fun cookbook I got last summer, The Cookie Dough Lover’s Cookbook. The book was lying on the kitchen counter, and when Chaim saw these ice cream sandwiches on the cover he mentioned that he’d like if I made them. Well, what better way to use up the extra heavy cream I had from making his birthday cake then to make these? And these were definitely a good choice!

To start with, this ice cream is not at all stingy with the cookie dough, which is enough to make any cookie dough lover happy 🙂 But not only that, the ice cream base itself is the flavor of cookie dough. So if you’re feeling lazy and don’t want to mix up a batch of cookie dough (not that mixing up a batch of dough is all that difficult), you can just add some chocolate chips to the base (or drizzle in some melted chocolate, as in THIS recipe) and have a chocolate chip cookie flavored ice cream. Either way, you can’t go wrong!

And then there are the cookies. These cookies are soft, and so deeply chocolatey. When you put these together with the ice cream, it puts any ice cream sandwich that comes in a box to shame.

Chocolate Chip Cookie Dough Ice Cream Sandwiches

Note: The ice cream base can be made in any machine that has a 1-quart capacity. After you add the cookie dough, the ice cream will yield 1 1/2 quarts.

Chocolate Chip Cookie Dough Ice Cream Sandwiches

Chocolate Chip Cookie Dough Ice Cream

For the ice cream:

2 cups heavy cream, divided

1 cup whole milk

1/4 cup granulated sugar

1/2 cup packed light brown sugar

Pinch salt (I used a very generous pinch)

4 large egg yolks

1 teaspoon pure vanilla extract

For the cookie dough:

1/2 cup (1 stick) unsalted butter, at room temperature

1/4 cup granulated sugar

1/2 cup packed light brown sugar

1/4 teaspoon salt

1/2 teaspoon pure vanilla extract

2 tablespoon milk or cream

3/4 cup all-purpose flour

1/2 cup mini semisweet chocolate chips

1. Pour 1 cup of the heavy cream into a medium heatproof bowl, and set aside.

2. In a medium saucepan, combine the remaining 1 cup heavy cream, milk, sugars, and salt. Set over medium heat and cook, stirring frequently, until the sugars have dissolved and the mixture starts to steam. Remove from the heat.

3. Whisk the egg yolks together in a small bowl. Gradually whisk in some of the warm cream mixture, 1/3 cup at a time, until about half the cream mixture has been added and the egg mixture is warm to the touch.

4. Pour the egg mixture back into the saucepan. Cook over medium heat, stirring constantly, until the mixture thickens slightly and coats the back of a spatula (about 5 to 7 minutes, or until it reaches approximately 165°F to 170°F). Make sure not to let it come to a boil. Pour the mixture through a fine-mesh sieve into the reserved cream, discarding any solids left behind. Stir in the vanilla, and allow the mixture to cool. (You can place the bowl into an ice bath, and stir the mixture until it cools.)

5. Cover the bowl with plastic wrap, making sure to press it onto the surface of the cream to prevent a skin from forming. Place in the fridge until completely chilled, at least 3 hours or preferably overnight.

6. While the mixture is chilling, prepare the cookie dough: Combine the butter and sugars in a mixing bowl, and beat with an electric mixer on medium speed until light and fluffy (2 to 3 minutes). Add the salt, vanilla, and milk, and mix well. Slowly add the flour, and mix until incorporated. Stir in the chocolate chips. Place in fridge for at least 30 minutes to firm up.

7. Once the cookie dough is chilled, drop marble-sized balls of dough onto a baking sheet lined with parchment paper. Freeze until ready to use.

8. Churn ice cream according to manufacturer’s instructions. Transfer to a mixing bowl and stir in the frozen chucks of cookie dough until they’re evenly distributed. Pour into a 9″ x 9″ baking pan lined with foil of parchment paper, using a small spatula to spread it evenly. Cover well and freeze until firm.

Soft Chocolate Cookies for Ice Cream Sandwiches

1/2 cup vegetable shortening

1 1/4 cups packed light brown sugar

1/2 teaspoon baking powder

3/4 teaspoon salt

1/2 cup dark or Dutch-processed cocoa powder (I use Cacao Barry Extra Brute)

1/2 teaspoon instant espresso powder

1/2 teaspoon pure vanilla extract

2 cups all-purpose flour, divided

Water, as needed

1. Preheat oven to 350°F. Line baking sheets with parchment paper.

2. In a large mixing bowl, beat together the shortening and sugar with an electric mixer for 2 to 3 minutes. Add the baking powder, salt, cocoa powder, espresso powder, and vanilla. Mix until incorporated. Mix in 1 cup of the flour, followed by 2 tablespoons of water. Add the remaining flour, followed by another 2 tablespoons of water. Mix well, until no dry ingredients remain. The dough should be soft and pliable, but not sticky. If needed, add more water, a little at a time, until the dough comes together.

3. On a lightly floured surface, roll out half the dough to an even 1/4-inch thickness. Cut out the dough using cookies cutters (or a knife and ruler to make 3-inch squares). Transfer to a prepared sheet pan, and repeat with the remaining dough. Place the sheet of cookies in the freezer for 10 minutes.

4. Bake for 7 to 8 minutes, until the tops are matte and the cookies are just set. Make sure not to overbake.

5. Remove from the oven and allow the cookies to cool on the baking sheet for 2 to 3 minutes. Transfer the cookies to a cooling rack to cool completely. Store in the fridge or freezer until ready to use.

Assemble the Ice Cream Sandwiches

Carefully remove the ice cream from the baking pan by pulling the foil or parchment up out of the pan, and set it on a cutting board. Using the same cookie cutter you used for the cookies, cut out pieces of ice cream (or use a knife to cut out 3-inch squares). Place one piece of ice cream between 2 chilled cookies, and press lightly to adhere. Freeze until ready to serve.

Makes 9 sandwiches of making them as 3-inch squares. Yield varies for other sizes/shapes.

From The Cookie Dough Lover’s Cookbook, by Lindsay Landis

Confetti Semifreddo

Confetti Semifreddo

My ice cream maker is one of my favorite kitchen appliances. But before I had one, I often made semifreddos when I wanted something cold and creamy for dessert.

I created this one because my kids love pretty much anything with sprinkles (who doesn’t?). They can be left out, though, for a more elegant presentation.

Confetti Semifreddo Confetti Semifreddo

Confetti Semifreddo

1 1/3 cups heavy cream

1 tablespoon vanilla bean paste (or pure vanilla extract), divided

4 large egg yolks

1 large whole egg

1/2 cup granulated sugar

1/2 cup rainbow sprinkles

1. Combine the heavy cream and half a tablespoon of vanilla bean paste in the bowl of a stand mixer. Beat with the whisk attachment until soft peaks form. Alternately, you can beat it in a large bowl with a handheld electric mixer or by hand with a whisk. Set aside in the fridge.

2. Prepare an ice bath in a very large bowl or your sink.

3. In a large heatproof bowl over simmering water, combine the egg yolk, whole egg, sugar, and remaining vanilla bean paste. Whisk constantly until the mixture thickens and leaves visible tracks.

4. Remove from the heat, and transfer to the ice bath. Continue whisking until cooled.

5. Fold about 1/3 of the whipped cream into the egg mixture, then fold in the remaining cream. Add the sprinkles, and mix gently to distribute them evenly. Transfer to a container, cover well with plastic wrap, and freeze until set (at least 4 hours).