Black Sesame Snickerdoodle Ice Cream Cookie Sandwiches

Posted by GIR: Get It Right on

After making Jenny's hand pies with the flakiest crust ever, we've been asking her nonstop for another sweet recipe! And luckily for us, she hooked it up with a two in one banger of a dessert. She created these soft snickerdoodle cookies coated in an incredibly aromatic black sesame sugar mix, along with a toasted coconut ice cream. Shredded coconut is toasted to bring out its' nuttiness and then gently heated with the vanilla ice cream base to infuse the flavors together. To brighten things up, there's a swirl of raspberry jam, then finished with a sprinkling of toasted coconut, and into the freezer it goes! Once the ice cream is set, make the rounds, and sandwich it between two of the cookies. Jenny says to wrap the ice cream sandwiches up and freeze for an hour, but we just couldn't resist and went for it after assembling, and really - have no regrets.  



RECIPE STATS

Prep Time = 35 minutes
Cook Time = 30 minutes
Yield = 6 ice cream sandwiches, 12 cookies

INGREDIENTS

Black Sesame Snickerdoodle
8 oz (1 cup/2 sticks) unsalted butter, at room temperature
1 1/2 cups granulated sugar
1 tablespoon brown sugar
2 eggs, at room temperature
1 teaspoon vanilla extract or vanilla paste
2 3/4 cups all purpose flour
1 teaspoon baking soda
2 teaspoons cream of tartar
1 teaspoon kosher salt
1/2 teaspoon ground cinnamon
1/3 cup granulated sugar
1 teaspoon black sesame seed paste

Toasted Coconut-Raspberry Ice Cream
3 cups heavy cream
2 cups half & half
1 1/2 cups granulated sugar
10 egg yolks
1 teaspoon vanilla bean paste or 1 vanilla bean pod scraped of seeds
1 1/2 cups unsweetened shredded coconut, divided
3/4 cup raspberry jam

TOOLS

GIR Ultimate Spatula
GIR Skinny Spatula
GIR Mini Spatula
GIR Ultimate Whisk
GIR Baking Mat
Baking Sheet 
Cookie Scoop
Ice Cream Machine

DIRECTIONS

  1. To make the snickerdoodles: Cream the butter and both sugars (not the 1/3 cup at the end, that's for the coating) in the bowl of a stand mixer fitted with the paddle attachment until light and fluffy. Scrape down the sides of the bowl and then add the eggs and vanilla and beat until well combined. In a separate bowl, whisk together the flour, baking soda, cream of tartar, salt and cinnamon. Add the flour mixture to the creamed butter and eggs and mix until JUST combined. Line a baking sheet with a baking mat and using a 4 tablespoon (2 oz) cookie scoop, scoop the cookie dough onto the prepared sheet. Refrigerate for 1 hour.
  2. To make the coating sugar: In a small bowl, whisk together the sugar and black sesame paste until combined and no lumps of black sesame paste remain. Roll each cookie dough ball liberally in the black sesame sugar.
  3. To bake the cookies: preheat an oven to 400 degrees F. Line two baking sheets with parchment paper and arrange 6 cookies on each sheet. Return one sheet to the fridge (only bake 1 sheet at a time). Bake the cookies for 13-14 minutes, until the edges are just barely golden brown and the middle is puffed up. Repeating with the remaining tray. Once baked, transfer the sheet to a cooling rack and after 10 minutes, use a spatula to transfer the cookies to the cooling rack. Allow them to cool completely.
  4. To make the ice cream: Preheat an oven to 350 degrees F. Spread the coconut out on a baking sheet and bake for 5-7 minutes, until golden brown. Remove from oven and allow to cool.
  5. In a 4 quart saucepan, combine the cream, half & half, vanilla and 1 cup of the toasted coconut. Bring to a gentle simmer and then remove from the heat for 30 minutes. Return to low heat. In a separate bowl, whisk together the egg yolks and sugar until thick and very pale yellow in color. Whisk 1/2 of the warm cream mixture into the eggs taking care to whisk constantly while doing so. Whisk egg mixture back into the rest of the cream in the sauce pan (scrape all the egg and sugar from the mixing bowl into the pan) and return to medium-low heat. Cook, whisking constantly, until thick enough to coat a spatula, about 5-7 minutes.
  6. Strain through a fine mesh strainer into a medium bowl set over a bowl of ice water; let cool, stirring occasionally. Transfer to the fridge until ice cream base is very cold. Process in an ice cream maker according to manufacturer’s instructions. Once the ice cream looks like soft serve, fold in the raspberry jam so that there are swirls of jam throughout. Transfer to a rectangular baking dish lined with parchment paper and spread until smooth. Sprinkle with the remaining toasted coconut. Freeze until firm. Remove the ice cream from the dish using the corners of the parchment paper to lift it up. Using a 3 1/2 inch circle cutter, punch out circles of ice cream and sandwich them between two cookies. Wrap each ice cream sandwich in plastic wrap and freeze for 1 hour. Can be kept for 2 weeks wrapped in plastic in the freezer. 

Notes

Not into coconut? Just omit it, and it'll still be perfectly delicious! 
For more recipes by Jenny, check out her blog over at SO MUCH FOOD.

Did you make this recipe?
Tag @jennygoycochea and @gir on Instagram and hashtag it #SMFrecipes and #CookHappy for a chance to be re-posted! 

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