White Chocolate Ice Cream Sandwiches

Ease of Preparation: Hard
Time of Preparation: 2.5 hours
Yield: 4-6 servings

Finish off your Valentine’s Day meal with a little something sweet and naughty: these indulgent ice cream sandwiches! The aroma of roses surrounds every bite of rich white chocolate ice cream and crisp ginger cookie. Romance is in the air!
 

Ingredients:

White Chocolate Ice Cream:

• 3 ½ ounces (100 g) high-quality white chocolate, melted
• ¾ cup (80 ml) sweetened condensed milk
• 2 ½ cups (590 ml) whipping cream, chilled
• ½ teaspoon (2.5 ml) vanilla extract
• ½ teaspoon (2.5 ml) salt

Ginger Rosewater Cookies:

• 4 ½ ounces (125 g) unsalted butter
• 3 ½ ounces (100 g) light brown sugar
• 1/3 cup (75 ml) white sugar
• 1 egg
• 1 teaspoon (5 ml) rosewater
• 2 tablespoons (30 ml) 2% milk
• 1 tablespoon (15 ml) grated ginger
• ½ teaspoon (2.5 ml) red food coloring gel
• 1 ¼ cups (300 ml or 7 ounces/200 g) all-purpose flour
• ½ teaspoon (2.5 ml) cardamom
• 1 tablespoon (15 ml) cocoa powder
• ½ teaspoon (2.5 ml) baking soda
• 1/8 teaspoon (.75 ml) salt

To Finish:

• White Chocolate Ice Cream
• Ginger Rosewater Cookies
• Grated dark chocolate flakes, to garnish

Method:

For the White Chocolate Ice Cream:

In a heatproof bowl set over a pot of boiling water, melt the white chocolate and sweetened condensed milk until completely smooth and there are no streaks of chocolate. Let cool completely.

Using a stand mixer, whip the chilled cream until it forms soft peaks, 2-3 minutes. Add the vanilla and salt and whip until combined.

Using a spatula, gently fold in the white chocolate-condensed milk mixture until just combined and smooth.

Transfer to a wide, flat, glass dish and spread in an even layer.

Freeze, uncovered, until almost firm, around 90 minutes – 2 hours.
 

For the Ginger Rosewater Cookies:

While the ice cream is freezing, make the cookies.

Preheat oven to 350 F (175 C).

Using a bowl and whisk or stand mixer fitted with a paddle attachment, beat the butter, brown sugar, and white sugar together until fluffy and lighter in colour.

Add egg, rosewater, milk, ginger, and food coloring and continue mixing until well combined.

In a separate bowl, sift together flour, cardamom, cocoa powder, baking soda, and salt.

Add the dry mixture to the wet mixture and mix until you form a firm, uniform dough.

Transfer the dough to a piping bag and pipe 2-inch (5 cm) circles that are ½-inch (1.25 cm) thick onto a parchment-lined baking sheet.

Bake for 12 minutes.

Allow the cookies to cool to room temperature, then refrigerate for 20 minutes.

To Finish:

Using a 3 ounce (90 ml) ice cream scoop, scoop and arrange balls of the mostly-frozen ice cream between 2 cookies.

Press the cookies together gently until the ice cream reaches the edges.

Place the sandwiches on a sheet tray and freeze for 1 hour.

When ready, make a nice presentation by rolling half of the sandwich in grated dark chocolate flakes.

Serve immediately.