Shortbread Ice Cream Sandwiches

Monday, June 5, 2017


Happy Monday! Over the weekend, we had my cousins baby shower and my sister and I were in charge of making the dessert (the best part, right?!). Since it is so hot out, we wanted to make something that was cool, yet delicious. 

With the help of Donsuemor, I came up with the idea of making mini shortbread ice cream sandwiches. Using both their chocolate cinnamon and vanilla bean sablés, we created the perfect Summertime treat. Donsuemor is a family owned company offering adorable specialty baked goods. These delicious treats can be found at Costco, The Coffee Bean & Tea Leaf, Nordstrom, Whole Foods, H-Mart and many other specialty grocery stores. 

Below you will find a step-by-step guide, but if you just want the recipe head straight to the bottom. I hope you find this as delicous and easy as we did!

Chocolate Cinnamon & Vanilla Bean Shortbread Ice Cream Sandwiches

Makes 10 ice cream sandwiches

What You Need
5 packets of Donsuemor chocolate cinnamon sablés (should be 10 cookies)
5 packets of Donsuemor vanilla bean sablés (should be 10 cookies)
6 oz milk or dark chocolate chips
2 different pints of ice cream (we used chocolate and southern buttered pecan crunch)


Step 1: Melt chocolate chips in a double boiler over low/medium heat. Once melted, dip 5 vanilla bean sablés and 5 chocolate cinnamon sablés into the melted chocolate. 

*We only dipped half of a cookie, but you can get creative and dip the whole thing if you want more chocolate. We also only dipped the top part of the cookie sandwich instead of both the bottom and top (see below). 



Step 2: Place dipped cookies and non-dipped cookies on a parchment lined baking sheet. Place in freezer for an hour so they can harden and cool. 



Step 3: Once the hour is up, remove the cookies and ice cream from the freezer. Place one scoop of ice cream onto the bottom, non-dipped cookie. Top ice cream with the dipped cookie and slightly press down. Imminently place back into freezer onto a lined baking sheet. Let these set for 2 hours and then remove from freezer and let sit out 5 minutes before eating. Now, enjoy your perfect Summer treat!

*Do this step fairly quickly so that the ice cream doesn't melt. If you need to do it in sections, it might work better. 



Makes 10 ice cream sandwiches

What You Need
5 packets of Donsuemor chocolate cinnamon sablés
5 packets of Donsuemor vanilla bean sablés
6 oz milk or dark chocolate chips
2 different pints of ice cream (we chose Chocolate and Southern Buttered Pecan Crunch)

Directions
1. Melt chocolate chips in a double boiler over low/medium heat. 
2. Once melted, dip 5 vanilla bean sablés and 5 chocolate cinnamon sablés into the melted chocolate. We only dipped half of a cookie, but you can get creative and dip the whole thing if you want more chocolate. We also only dipped the top part of the cookie sandwich instead of both the bottom and top (see picture of cookies on tray).
3. Place dipped cookies and non-dipped cookies on a parchment lined baking sheet. Place in freezer for an hour so they can harden and cool. 
4. Once the hour is up, remove the cookies and ice cream from the freezer. Place one scoop of ice cream onto the bottom, non-dipped cookie. Top ice cream with the dipped cookie and slightly press down. Do this step fairly quickly so that the ice cream doesn't melt. If you need to do it in sections, it might work better. 
5. Imminently place back into freezer onto a lined baking sheet. Let these set for 2 hours and then remove from freezer and let sit out 5 minutes before eating. Now, enjoy your perfect Summer treat!

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