Black & White Ice Cream Sandwiches

ice cream sandwich
Menu Part: 
Dessert
Cuisine Type: 
American
Serves: 
6

The ice cream of your choice sandwiched between tender sugar cookies dipped in white and dark chocolate for a dressed up version of an old favorite.

Ingredients

Assorted ice cream flavors
3⁄4 cup unsalted butter
10 tbsp. sugar
1 egg yolk
1 tsp. vanilla extract
1 1⁄4 cups flour
1⁄4 tsp. salt
6 oz. white chocolate, melted
6 oz. semisweet chocolate, melted
Raspberry puree
 

Steps

1. Drop 1⁄3-cup mounds of ice cream onto waxed paper-lined baking sheet. Flatten and shape each into a 2-in. circle; freeze.

2. Beat butter and sugar until creamy. Beat in egg yolk and vanilla; add flour and salt until soft dough forms.

3. Roll out dough to 13- x 10-in. rectangle. Transfer to baking sheet; refrigerate until firm.

4. Cut dough into 2-in. circles. Line baking sheet with parchment; place circles on top. Bake in 300°F oven 20 min., until cookies are firm; cool.

5. Dip half of each cookie in white chocolate; let set. Dip into dark chocolate; freeze.

6. Sandwich ice cream circles between two cookies; garnish with raspberry puree.
 

More From FoodService Director

Industry News & Opinion

Amherst-Pelham Regional School District in Amherst, Mass., is updating its lunch debt policy to no longer single out students, MassLive reports.

Under the new policy, students with lunch debt will be given the same meals as their peers, regardless of how much they owe. School officials will also be communicating directly with parents of students who have accumulated debt instead of through the students themselves.

The updated policy comes just before U.S. school districts will be required to publicly list their lunch debt policies, per new USDA requirements starting July 1...

Menu Development
eureka

Since California’s state motto is “Eureka!” it seems fitting that a recent conversation with the director of hospitality at San Diego’s Palomar Health led to the biggest aha moment I’ve had in a long time.

I called Jim Metzger in late April with the purpose of discussing Palomar’s recent commitment to the goal of making 60% of its total menu plant-based by this summer. It seemed a lofty number, and I was curious how the public health system planned to get there.

But my personal eureka didn’t come while we were talking about how Palomar had cleaned up the impulse-buy zones...

Industry News & Opinion

Labeling foods with indulgent buzzwords such as “sweet sizzlin’” and “crispy” can lead consumers to make healthier food choices , according to a recent study out of Stanford University .

In the fall 2016 study, researchers labeled vegetables in one of the school’s dining halls using terms from four categories: basic, healthy restrictive, healthy positive or indulgent.

The green beans, for example, were listed as “green beans” for basic, “light ‘n’ low-carb green beans and shallots” for healthy restrictive, “healthy energy boosting green beans and shallots” for healthy...

Ideas and Innovation
sparkling water

Our carbonated soft drink sales at Earls.67 reflect a national trend; we’re continually down on carbonated soft drink sales by 8% to 9% on an annual basis,” says Cameron Bogue, beverage director at the contemporary-casual chain Earls Kitchen + Bar.

The issue with spa water

Many operators are intrigued with the offering, but they are learning that infused water can’t be offered at a cost to guests unless there is added value beyond cut-up fruit. Bogue says, “I was adamant that I didn’t want to charge for spa water.”

Agua fresca alternatives

At the original location of

...

FSD Resources