Sunday, February 22, 2009

coffee amaretto ice cream sammiches

this weekend i converted my favorite boozey coffee drink into ice cream sandwich form. coffee with amaretto makes me feel warm and cozy and reminds me of hanging out post-dinner in the north end in boston. for this creation, i sandwiched coffee ice cream between two delicate amaretto florentines. i was a little concerned that the cookies wouldn't hold up but i think they did ok. yes, these are messy but aren't ice cream sandwiches supposed to be messy? i know it's still winter and those on the east coast might opt for the traditional warm beverage for another month or two but luckily the san francisco weather provides a little bit of leniency and lets me fulfill my ice cream sandwich making craving in february without feeling too silly about it.

first make the cookies.
amaretto florentines
(vegan version adapted from the cookie jar)
3 tablespoons margarine
1/2 cup sugar
2 tablespoons soy creamer
1 cup sliced almonds
1/2 cup all-purpose flour
2 tablespoons amaretto

preheat oven to 350.
in a medium saucepan, combine butter, sugar and creamer over medium-high heat. stirring frequently, bring mixture to a boil then remove from heat and let cool to room temperature.
add almonds, flour and amaretto and stir until blended.

drop tablespoons full of dough several inches apart on a baking sheet lined with parchment paper. spread dough into a cookie shape, careful not to spread them too thin as they will spread a bit more during baking.

bake 5-7 minutes or until edges are lightly browned. leaving cookies on parchment paper, remove paper from baking sheet. let cool 3 minutes then transfer to wire rack to cool completely.

once cookies are cool, move them to a plate (arrange single layers separated by wax paper) and place in the freezer while you make the ice cream (or about 30 minutes).
coffee ice cream
1 cup soy milk, well chilled
3/4 cup sugar
3 tablespoons instant coffee or espresso powder
2 cups soy creamer, well chilled
1 teaspoon vanilla extract

in a medium bowl, use a hand mixer or whisk by hand to combine the soy milk, sugar and coffee/espresso powder until the sugar and coffee are dissolved. stir in creamer and vanilla. pour into ice cream maker and let mix until thickened, about 30 minutes (or according to your ice cream maker instructions).

to assemble sandwiches:
remove cookies from the freezer. matching up pairs of cookies that are about the same size, scoop ice cream directly from ice cream maker (so it's still soft) onto one cookie and top with second cookie. carefully wrap individual sammiches in wax paper and store in the freezer. try to work quickly so the ice cream doesn't melt.

i got six sammiches and a bonus cookie out of this recipe.


1 comment:

Chris said...

Could these be any simpler? I've never made florentines but now that you mention them I'm inspired! For my version I might try adding some vanilla extract and maybe cutting the sugar for a standalone cookie (I don't have an ice cream maker so I can't try the ice cream recipe).

Thanks for the recipe. Glad you're enjoying warm weather down in SF :)