This ice cream sandwich is light, airy, delicious and simple to make. The combination of pecan and dark brown sugar give it a deep, molasses, nutty flavor. One suggestion I received was to serve the ice cream on the side.
Using a combination of pecans and walnuts worked well. I didn't have quite enough pecans so I added walnuts that I had in the pantry. In order to produce a more uniform cookie, I coarsely chopped all of the nuts. I was concerned about being able to evenly spread the batter onto the parchment paper if I didn't chop the whole pecans.
This dark brown sugar, Wholesome Sweeteners, has a deep molasses aroma and taste - perfect for these cookies.
After beating the batter in the stand mixer for 5 minutes, the batter was glossy and a beautiful mocha color.
Adding the pecans and walnuts into the meringue.
Folding the pecans and walnuts into the meringue.
Cookies ready to bake.
The cookies were a bit sticky when lifting them off of the parchment paper with a pancake turner.
As suggested I tried coffee and vanilla ice cream in the sandwich cookies. My daughter's boyfriend brought his own pralines and cream ice cream to make his sandwich cookie.
A 2 inch ice cream scoop holds about 1/8 of a cup. It was recommended using 1/4 cup of ice cream but I found that it was a little too much and the cookies crumbled when trying to eat the ice cream sandwich.
Omitting the chocolate glaze made it so the cookie sandwiches could be easily picked up and eaten. I would definitely make these again.
Hugs,
Anna
Photography by: Oldtrucksndirtyboots Photography
Hugs,
Anna
Photography by: Oldtrucksndirtyboots Photography
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