Ingredients with Measurements:
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 pint spumoni ice cream
- 1/2 cup chopped pistachios
- 1/2 cup mini chocolate chips
Special equipment needed:
- Electric mixer
- Baking sheet
- Parchment paper
- Ice cream scoop
- Plastic wrap
Step-by-step instructions:
1. Preheat the oven to 350°F. Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt.
3. In a large bowl, beat the butter, granulated sugar, and brown sugar with an electric mixer until light and fluffy.
4. Beat in the egg and vanilla extract until well combined.
5. Gradually add the flour mixture to the butter mixture, beating until just combined.
6. Scoop the dough onto the prepared baking sheet, spacing them about 2 inches apart.
7. Bake for 10-12 minutes, or until the edges are set and the centers are slightly soft.
8. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
9. Once the cookies are cool, scoop the spumoni ice cream onto the flat side of one cookie.
10. Sprinkle chopped pistachios and mini chocolate chips on top of the ice cream.
11. Place another cookie on top of the ice cream to create a sandwich.
12. Wrap the sandwiches in plastic wrap and freeze for at least 2 hours, or until the ice cream is firm.
Time:
Preparation time: 20 minutes
Cooking time: 10-12 minutes
Freezing time: 2 hours
Temperature:
Oven temperature: 350°F
Freezer temperature: 0°F
Serving size:
Makes 12 sandwiches
Nutritional information:
Calories per serving: 320
Total fat: 17g
Saturated fat: 9g
Cholesterol: 50mg
Sodium: 180mg
Total carbohydrate: 41g
Dietary fiber: 2g
Total sugars: 28g
Protein: 4g
Substitutions for ingredients:
- Gluten-free flour can be used instead of all-purpose flour for a gluten-free option.
- Almond flour can be used instead of all-purpose flour for a nuttier flavor.
- Any flavor of ice cream can be used instead of spumoni.
Variations:
- Add a layer of Nutella or peanut butter to the cookies before adding the ice cream.
- Use different toppings such as chopped cherries or rainbow sprinkles.
- Make mini sandwiches by using a smaller cookie cutter.
Tips and tricks:
- Make sure the cookies are completely cool before adding the ice cream to prevent melting.
- Use a cookie scoop to ensure even-sized cookies.
- Freeze the cookies before adding the ice cream to prevent them from becoming soggy.
Storage instructions:
Store the sandwiches in an airtight container in the freezer for up to 1 week.
Reheating instructions:
Let the sandwiches sit at room temperature for a few minutes before serving to soften the ice cream.
Presentation ideas:
Serve the sandwiches on a platter with a scoop of spumoni ice cream on the side.
Garnishes:
Sprinkle chopped pistachios and mini chocolate chips on top of the sandwiches.
Pairings:
Serve with a glass of cold milk or a cup of hot coffee.
Suggested side dishes:
Serve with fresh fruit or a side salad for a balanced meal.
Troubleshooting advice:
- If the cookies spread too much, chill the dough in the refrigerator for 30 minutes before baking.
- If the ice cream is too soft, freeze it for a few minutes before adding it to the cookies.
Food safety advice:
- Make sure to wash your hands and all surfaces before preparing the recipe.
- Use pasteurized eggs to prevent the risk of salmonella.
Food history:
Spumoni is a traditional Italian ice cream that originated in Naples. It is typically made with three flavors: pistachio, cherry, and chocolate.
Flavor profiles:
The spumoni ice cream sandwiches have a rich chocolate flavor with a nutty and fruity twist from the pistachios and cherries.
Serving suggestions:
Serve the sandwiches as a dessert or a sweet snack.
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Region: Italian