We all know ice cream sandwiches are yum, but what about adding some extra flare to the taste? Adding Sriracha, the ultimate Asian hot sauce, to your ice cream will make your mouth burn with freezing goodness. Here’s a short summary of the recipe:
Ingredients for the cookie:
3/4 cup unsalted butter, room temperature
1/2 cup light brown sugar
1/2 cup (100 grams) granulated white sugar
2 large egg
1 teaspoon pure vanilla extract
1/4 Cup Chocolate Chunks
3/4 cup peanut butter (crunchy)
2 cups all purpose flour
1/2 teaspoon Baking Soda
1/4 teaspoon salt
Ingredients for ice cream:
1 carton vanilla ice cream
Few leaves of chopped Thai basil (any basil would work)
1-2 cups Coconut shreds (optional)
For the cookie, mix all the dry ingredients together first, and then add and mix in all the other ingredients to the bowl or mixer. Then, add Sriracha (amount added depends on how spicy you want it, but don’t overdo it) and mix together until you have a nice cookie dough texture. Meanwhile, take the coconut shreds, place them on parchment paper or a baking sheet, and bake at 385 degrees Fahrenheit for 15 minutes until golden brown. Let the coconut cool mostly.
Take the ice cream out and let it soften for awhile. During this time, chop up the basil as small as possible, and then mix it into the ice cream. Then, pop the basil ice cream in the freezer as you go to make the cookie.
Make cookies the easy way by rolling the dough up into tennis ball sizes and flattening them until they have the same shape as a frozen hamburger. You can also make them the traditional way or mold them into various shapes, but make them big enough to fit the ice cream in between.
Bake at 350 degrees Fahrenheit in the center of the oven for about 10-12 minutes or until the edges are light brown. Make sure to cover with baking sheets, parchment paper, or non-stick cooking spray. Cookies can be stored in a container outside for up to a week, and freeze to keep it fresh longer. Add a generous scoop(s) of ice cream in between two cookies and roll the edges in the coconut. Freeze these ice cream sandwiches for storage.
Do these sandwiches sound appetizing?
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