Ingredients with Measurements:
- 1 cup Speculoos cookie butter
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 pint vanilla ice cream
Special equipment needed:
- Stand mixer or hand mixer
- Baking sheet
- Parchment paper
- Ice cream scoop
- Plastic wrap
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. In a large mixing bowl, cream together the Speculoos cookie butter, butter, granulated sugar, and brown sugar until light and fluffy.
3. Add the eggs and vanilla extract, and mix until well combined.
4. In a separate bowl, whisk together the flour, baking soda, and salt.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
6. Line a baking sheet with parchment paper.
7. Using an ice cream scoop, drop balls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
8. Bake for 10-12 minutes, or until the edges are golden brown.
9. Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
10. Once the cookies are completely cool, scoop a generous amount of vanilla ice cream onto one cookie.
11. Top with another cookie and gently press down to create a sandwich.
12. Wrap each sandwich tightly in plastic wrap and freeze for at least 2 hours, or until firm.
Time:
Preparation time: 20 minutes
Cooking time: 10-12 minutes
Freezing time: 2 hours
Temperature:
Oven temperature: 350°F
Serving size:
Makes 12 ice cream sandwiches
Nutritional information:
Calories per serving: 370
Total fat: 20g
Saturated fat: 11g
Cholesterol: 70mg
Sodium: 280mg
Total carbohydrates: 44g
Dietary fiber: 1g
Sugars: 27g
Protein: 5g
Substitutions for ingredients:
- Speculoos cookie butter can be substituted with any other nut butter or cookie butter of your choice.
- Vanilla ice cream can be substituted with any other flavor of ice cream.
Variations:
- Add chocolate chips or chopped nuts to the cookie dough for added texture.
- Use different flavors of ice cream for a variety of ice cream sandwiches.
Tips and tricks:
- Make sure the cookies are completely cool before adding the ice cream to prevent it from melting.
- Use a sharp knife to cut the ice cream sandwiches into halves or quarters for smaller servings.
Storage instructions:
Store the wrapped ice cream sandwiches in the freezer for up to 1 week.
Reheating instructions:
No reheating necessary.
Presentation ideas:
Serve the ice cream sandwiches on a platter with a dusting of powdered sugar and a drizzle of caramel or chocolate sauce.
Garnishes:
Top the ice cream sandwiches with whipped cream, sprinkles, or crushed cookies.
Pairings:
Serve with a cold glass of milk or a hot cup of coffee.
Suggested side dishes:
No side dishes necessary.
Troubleshooting advice:
- If the cookie dough is too sticky, chill it in the refrigerator for 30 minutes before scooping.
- If the cookies spread too much while baking, chill the dough for 10-15 minutes before baking.
Food safety advice:
Make sure to wash your hands and all utensils thoroughly before and after handling raw cookie dough and ice cream.
Food history:
Speculoos cookies originated in Belgium and are traditionally served during the Christmas season. They are made with a blend of spices, including cinnamon, nutmeg, and cloves.
Flavor profiles:
The Speculoos cookies have a warm and spicy flavor, while the vanilla ice cream is sweet and creamy.
Serving suggestions:
Serve the ice cream sandwiches as a dessert for a summer barbecue or picnic.
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Region: Belgian