Given my obsessions for all things ice-creamy and biscuitty, I’m surprised that it’s taken me this long to catch on to the whole business about ice-cream sandwiches. Then again, it did take me just about as long to make the transition from cassette tapes to CDs. My first ever CD purchase was Radiohead’s The Bends, but prior to that, I had a little tape collection that was very dear to me (the first tape I ever owned was NKOTB’s Hangin’ Tough, but you really didn’t need to know that, did you!).
So now that I’m firmly entrenched in the ice-cream sandwich fanclub, I’ve been exploring different sandwich materials, such as macarons, shortbread biscuits, and now brownies. From Michael Recchiuti’s book, Chocolate Obsession, I discovered a chocolate brownie sandwich recipe which involved spreading the brownie batter thinly onto baking trays. Once baked, ice-cream (Michael suggests roasted banana ice-cream, which sounds divine) is spread across the thin slabs of brownie and sandwiched. These are frozen until firm then sliced into squares. A delightfully schmaltzy and sweet snack.. which reminds me of the second ever tape I owned, but I don’t think I’ll embarrass myself further by telling you what it was!
As I didn’t have enough ice-cream to make a full slab, I made a half slab and filled the other sheet of brownie with a chocolate salted caramel mixture, sprinkled with Fleur de Sel de Guérande. Once cut (as pictured above), these became a little present for B and his workmates, who by default have become my some-time pastry guinea pigs.
(But wait, there’s more..)
I wish I hadn’t eaten so many of those ice-cream sandwiches, because I had only one left to play with by the time I got inspired to try something different. This meant that I didn’t really manage to get a photo of the dish that I was completely happy with, but oh well. I recently saw a recipe for ‘ice powder galaktoboureko’ in the Press Club cookbook and wanted to try it out, but with coconut instead of normal milk. This got me thinking about lamingtons and with my remaining ice-cream sandwich that sort of looks like an inverse lamington, I thought I could make something involving the flavours of lamington : chocolate, coconut, vanilla.
The coconut ice powder, is really a granita of sorts. It has a hint of custardy-ness to it, because the coconut milk is cooked like an anglaise before being frozen and scraped. On this dish, I also included young coconut flesh and chocolate coconut sauce. In hindsight, I could have also rolled the ice-cream sandwiches in dessicated coconut so that they looked more like lamingtons. Maybe next time!
Also, when I next have some free time, I hope to try my hand at smoking some chocolate (hmm.. I wonder if my exhaust fan will be able to handle this..) and cobbling together a dish involving peanut : mousse, milk and powder. See you then!