Pastry chef Sarah Magoon of Steak 954 in Fort Lauderdale is after my own heart with her latest summer dessert creation. Ice cream sandwiches--with an adult twist. Talk about keeping it old school, I practically grew up on those gooey things! And nothing says summer to me more than kicking back with friends to enjoy a frozen treat somewhere beautiful.
Chef Magoon shares her recipe below:
Recipe for Thin Mint Cookie Ice Cream Sandwiches with Mint Chocolate Chip Ice Cream
1 ½ cups all purpose flour
½ cup cocoa powder
1 cup granulated sugar
¼ cup light brown sugar
½ teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon fine sea salt
1 ½ sticks unsalted butter, room temperature
2 egg yolks
1 ¼ teaspoon peppermint oil or extract
1 teaspoon pure vanilla extract
Combine first seven ingredients in bowl of a stand mixer or food processer; mix until combined. Add butter, and mix until the butter is incorporated (This should look like wet sand.). Add the yolks, peppermint and vanilla just until dough forms. Remove dough from bowl to a clean work surface; divide dough into three sections. On plastic wrap, roll dough into even logs, wrap and refrigerate until firm. Preheat oven to 350 degrees. Line two baking sheets with parchment paper; set aside. Unwrap logs and slice cookies approximately ¼ inch thick, and place them on a baking sheet about an inch apart. Leftover dough can be kept in the freezer for about four weeks. Bake for eight minutes.
Mint Chocolate Chip Ice Cream:
2 cups heavy cream
2 cups whole milk
1 ½ cups granulated sugar, divided
½ teaspoon peppermint oil or extract
½ teaspoon sea salt
1 cup bittersweet chocolate chips
In a medium sauce pan, combine cream, milk and 3/4 cups of the sugar. On medium-high heat, bring to a slow boil, stirring occasionally. Whisk together the yolks and the remaining sugar until pale in color. Slowly add some of the hot cream mixture to the yolk mixture to temper so the egg doesn't scramble, just enough to heat the eggs. Return this mixture to the pan, and continue cooking until mixture is slightly thickened but does not boil. Remove from heat and strain into a pitcher. Stir in peppermint and salt; chill in an ice bath. When cool, churn the ice cream in an ice cream machine using manufacturer’s instructions (This may need to be done in two batches depending on the machine.). Stir in chocolate chips. Freeze ice cream for 6 hours or overnight. If you don’t have an ice cream machine, you can use your favorite store bought ice cream.
To assemble sandwiches:
Place thin mints bottom-side up, and put a small scoop of ice cream on each. Place cookies on top of the ice cream - top facing up - and press down gently to sandwich. Return to the freezer until ready to serve. Serve with your favorite hot fudge or caramel sauce.
Or...you could just skip all the hard work and pop by Steak 954 for a pre-made treat to enjoy at the restaurant or a few feet away on the beach. Pure eating pleasure, guaranteed!
401 N. Fort Lauderdale Beach Blvd., Fort Lauderdale