Done Right: Sriracha Ice Cream Sandwich
Well looks like we finally beat the Summer heat. GOD, I swear I felt like I was in Africa most if the time. But thank you bearded Jesus, we welcome the cooler temps with welcoming arms. <3 U Fall. Anyways, we wanted to end this horrible season off with one of our favorite things to eat… ICE CREAM SAMMIES
Ice cream sandwiches are boring. Well, are really…yeah kinda lame. I mean we grew up in the city so we are only used to one kind. Black top & bottom with white insides. We wanted to step it up a notch. We made chocolate peanut butter Sriracha cookies and filled them with Thai basil vanilla bean ice cream. Hi haters!
Ok lets start with the cookie, because they are the only thing complicated about this thing, annnnnnd no one wants a sad cookie
COOKIES:
- 3/4 cup unsalted butter, room temperature
- 1/2 cup light brown sugar
- 1/2 cup (100 grams) granulated white sugar
- 2 large egg
- 1 teaspoon pure vanilla extract
- 1/4 Cup Chocolate Chunks
- 3/4 cup peanut butter (crunchy)
- 2 cups all purpose flour
- 1/2 teaspoon Baking Soda
- 1/4 teaspoon salt
After you mix in the dry stuff you need to holler at the real deal… SRIRACHA!!1!1!!! And lots of it. I think we put a good quarter of a cup or more in the batter. but we like flava’ (aka white people, you should only put an 1/8 of a cup)
Time to get baked. Coconut shreds take this sandwich to all new “high’ts”. Take coconut shreds and spread them on parchment paper on a baking sheet. Bake for 15 minute on 385 degrees until golden brown. You want to get this out the way so it cools down enough so it can be rolled in the ice cream.
Onto the ice cream, Thai Basil x Vanilla bean. Trust us, we be food match makers, son. Thai basil pairs perfectly with vanilla bean. You know just like Red Light districts and ping pong balls.
THAI BASIL ICE CREAM:
- 1 bunch of Thai Basil
- 1 Carton of Vanilla Bean Ice Cream
First step in making this magical combination is to get the ice cream softened by folding it, Marble Slab style. While the cream is doing it thangthang you need to start choppin’ up the basil super super fine. Once the ice cream is softened, throw in the basil and whip it up all nice. Then toss that badboy back in the freezer to set.
Making the the cookies was a pain in the ass. Rolling them into balls, making them into patties, using a knife to make grids on them, and like baking them n shet…? #AintNoNobodyGotTimeForThat
BAKING:
Preheat oven to 350 degrees F (177 degrees C) and place rack in center of oven. Line two baking sheets with parchment paper. Bake the cookies for about 10 to 12 minutes, or until the cookies are lightly browned around the edges. Remove from oven and place on a wire rack to cool. Can be stored at room temperature, in an airtight container, for about a week. Freeze for longer storage.
So it’s time put these bad boys together. Let the cookies cool, and get the ice cream softened again. Scoop the cream on the cookies like you know what your doing. Cap it off with another cookie and roll that sucker in the toasted coconut. Yummy!
Say good bye to dem little ole’ nasty cheap ice cream sandwiches from the corner sto. I know your going to miss licking those black cakey fingers and all, but step yer game up folks, you’re better than that. I mean after all, you’re reading the Glut Life.
all i can say is WOW!! amazing….(i’m your mom’s oldest friend and not in age)
YUMM. How many servings do you get out of this recipe? Two IC Sandwiches??
I we got two Glut sized cookies and about 3 regular ones. They were beyond good. Thai basil ice cream taste soooo fresh.
Where do you get your Thai Basil?
The backyard. Homegrown.
Holy. Shit.
Mind = blown.
Well done.
Seriously,
Randy Clemens
Author, The Sriracha Cookbook
Oh my god, I love your book! Sriracha Mac n cheese is my favorite recipe. The nutmeg, genius!
Wow! Will definitlely have to try this!
Off to the store to buy the ingredients. Hubs and son are Sriracha groupies. I will be elevated to Goddess standing when I present my boys with this heavenly creation.
Green Thai curry good cookin chicken pancakes wrapped around the outside with ghiradelli hot fudge and Thai peppers. Fried for 40 seconds completes the ticket. Mmmm. Mmmmm. Good
Woah – this is AWESOME! I’ve got to try this. We love Peanut Butter Sriracha cookies and bet you could make a bunch of mini sandwiches with my recipe (makes about 5 dozen O.o)
http://www.thesugarpixie.net/2010/11/28/peanut-butter-sriracha-cookies
I am so happy to have found this! I’m living abroad in Italy until the end of the year and there is a horrifying lack of Sriracha in my little town! I’m having withdrawls, but this recipe has saved me just a little bit. Just looking at it puts a smile on my face
Mille Grazie!
That is some lovely badness! I’m gonna take those PB&S cookies, fiddle with some fillin’s and make some naughty treats for the not-so-nice on my xmas list.
what´s wrong with that top image?
I wanted to share this recipe but that image of an animal without skin is simply disturbingly discusting!
wtf!
Ahahaha, glad you liked it, Carla. Hit refresh the headers are on a random shuffle.