When I talk about building layers of flavor, I’m generally referring to savory foods. You might start by sweating garlic, adding some mirepoix, searing your protein, then finishing with acid (being sure to salt each step of the way). These techniques ensure that your finished dish isn’t just “one note” in flavor, but is more dynamic.
But you can also build layers of flavor in a dessert, as well (and I don’t just mean the layers in my ice cream cake recipe). For these Salted Peanut Butter and Chocolate-Chocolate Chip Ice Cream Sandwiches (I know, it’s a mouthful), I started the layers of flavor by simply finishing homemade peanut butter cookies with a sprinkle of flaky sea salt to cut some of the sweetness.
Then, it was time to make the chocolate ice cream, which is actually triple chocolate ice cream. Instead of starting with regular milk, I made the ice cream base with chocolate milk (because why not?). I added a bit of cocoa powder for even more rich, dark, chocolate flavor, and then studded the ice cream with mini chocolate chips.
For the chocolate milk portion of this recipe, I used delicious TruMoo Calcium Plus low fat chocolate milk, which has 50% more calcium per serving than regular low fat white milk. Calcium is essential for building strong bones, and it also keeps our muscles, nerves and hormones functioning optimally, so it’s important to add calcium to our diets where we can (even in an ice cream sandwich!). And just like regular TruMoo, Calcium Plus contains no artificial growth hormones or high fructose corn syrup.
TruMoo Calcium Plus is available in half gallon bottles in the dairy case at grocery and convenience stores nationwide. For more information visit www.TruMoo.com, and be sure to connect with TruMoo on Facebook, Twitter and Pinterest.
For the Chocolate-Chocolate Chip Ice Cream:
- 2-1/2 cups heavy cream
- 2-1/3 cups TruMoo Calcium Plus low fat chocolate milk
- 1-1/4 cups granulated sugar, divided
- Pinch of kosher salt
- 7 large egg yolks
- 2 tablespoons cocoa powder
- 2 teaspoons vanilla extract
- 1 cup mini chocolate chips
For the Salted Peanut Butter Cookies:
- 1-1/4 cups all-purpose flour
- 3/4 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon kosher salt
- 1 stick (1/2 cup) unsalted butter, room temperature
- 1/2 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1 large egg
- 1/2 cup creamy peanut butter
- Flaky sea salt, for sprinkling
For the Assembly:
- Mini chocolate chips, for garnish
- Make the Chocolate-Chocolate Chip Ice Cream: In large saucepan, combine cream, milk, 1/2 cup + 2 tablespoons sugar, and salt. Heat just to simmering over medium-high heat, stirring occasionally. Remove from heat.
- Meanwhile, place egg yolks and remaining 1/2 cup + 2 tablespoons sugar in mixing bowl. Mix on medium speed 2 minutes or until thick and pale yellow in color. In a slow, steady stream, add 1 cup of warm cream mixture to egg mixture. When combined, pour yolk mixture into saucepan with remaining cream mixture. Add cocoa powder and cook, whisking constantly, over medium-low heat until mixture is thick enough to coat back of spoon. Strain through fine-mesh strainer set over large bowl. Stir in vanilla. Cover with plastic wrap placed directly on custard; chill completely.
- Pour custard mixture into your ice cream machine and freeze according to instructions for your machine (mine took about 30 minutes). Add chocolate chips during last minute of churning. Transfer ice cream to freezer to harden completely (at least 4 hours). Makes about 7 cups ice cream.
- Meanwhile, make the Salted Peanut Butter Cookies: In small bowl, stir together flour, baking soda, baking powder and kosher salt.
- Beat butter, sugar and brown sugar in large mixer bowl 2 minutes or until creamy. Add egg and peanut butter; beat 2 minutes longer. Add flour mixture; beat until just combined. Wrap dough in plastic wrap and refrigerate at least 3 hours.
- Preheat oven to 300 degrees F. Shape dough into 1-1/4-inch balls and place 3 inches apart on ungreased rimmed baking pans. Use fork to flatten each ball in a crisscross pattern. Sprinkle each cookie with a pinch of flaky salt.
- Transfer to oven and bake 16 to 18 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Makes 24 cookies.
- Make the Ice Cream Sandwiches: Turn cookies over so that flat sides face up. Place 1/2 cup scoop of ice cream onto half of cookies. Press remaining cookies onto ice cream to form sandwiches (if cookies crack when pressing, let ice cream soften for a few minutes before pressing top cookies on). If desired, sprinkle edge of sandwiches with extra mini chocolate chips.
Disclosure: This was a sponsored post written by me on behalf of TruMoo. Sponsored posts help me pay for the costs associated with this blog (groceries…lots of groceries), and help support me as I pursue a career in recipe development and food photography. All opinions are 100% my own.