Roasted Strawberry + Malt No-Churn Ice Cream Sandwiches
After I made these cookies a while back, I was so intrigued by the complex and tasty flavor profile that malted milk powder provides, I knew I wanted to try to incorporate it into more things. My first thought was ice cream. This ice cream kinda tastes like a whopper and a strawberry milkshake had a baby. Not mad about it. And I'm all about no-churn ice cream. Have you ever made it? It's magic! All you really need are heavy cream and sweetened condensed milk for the base and whatever flavorings you'd like. If we can get sciency about ice cream for a minute: the reason this method works so well is because much of the moisture content has been removed from the milk and so the crystal structure is tighter when the ice cream freezes, making a creamier and smoother texture. This eliminates the need to make a custard or the need to churn ice cream. Nerdy, I know but also cool. Legit homemade ice cream certainly has its place, but it's nice to know there's a dependable shortcut on standby, too. The toasty malty flavor is so good with the roasted strawberries which give just the right amount of tartness to the rich ice cream.
I wanted to make these a sandwich cause why not? Also, it makes them the most perfect portable Summer dessert, too. The cookies have just the right amount of chew so the ice cream doesn't squish out of the sides when you take a bite, too cause we all know that's annoying. But if you wanted to skip the sandwich and go straight for the ice cream, I would still like you. I hope you give this ice cream a try!
Roasted Strawberry + Malt No-Churn Ice Cream Sandwiches
No-Churn Ice Cream
2 c heavy cream
1 14 oz can sweetened condensed milk
1/2 t vanilla bean puree (or half a vanilla bean, scraped)
1 T bourbon (optional but helps with texture)
3 T malted milk powder
2 c roasted strawberries (recipe below)
Roasted Strawberries
2 c strawberries, hulled and quartered
2 T honey
juice of half a lemon
Cookies
1 c butter, room temperature (2 sticks)
1/3 c granulated sugar
1/3 c brown sugar
1 egg, room temperature
1 t vanilla extract
2 1/4 c all purpose flour
1/2 t salt
roast the strawberries
Preheat oven to 350 °F. In a large bowl, toss together the strawberries, honey and lemon juice. Lay out in a single layer in a parchment-lined baking sheet. Roast for about 30-45 minutes, until fruit is juicy and tender. Allow to cool while you make the ice cream base.
make the ice cream base
In the bowl of a stand mixer, add the heavy cream and whip until stiff peaks form. Add the bourbon and vanilla bean puree and whip to incorporate. Turn off the mixer and gently fold in the sweetened condensed milk by hand. Add in the malted milk powder and fold in. Swirl in the cooled strawberries and transfer to a loaf pan. Freeze overnight, or at least 12 hours.
make the cookies
Preheat oven to 375 °F. In a medium bowl, whisk together the flour and salt and set aside. Cream the butter and sugars together in the bowl of an electric or stand mixer. Add in the vanilla and egg, mixing again to incorporate. With the mixer on low, slowly add in the dry ingredients until the dough comes together in a ball. Divide the dough in half and flatten each into discs. Wrap each in plastic wrap and refrigerate until firm, about an hour. Working with 1 disc at a time, roll out into about 1/4 inch thickness and cut out rounds using a biscuit cutter or glass in whatever size you'd like. Arrange on a parchment-lined baking tray about an inch apart. Bake for 8-10 minutes, until barely light golden brown. Allow to cool completely before assembling sandwiches.
assemble the sandwiches
Place a scoop of ice cream on a cookie and top with another cookie.
