PBJ Icecream Sandwhich
Introduction: PBJ Icecream Sandwhich
I have been craving a PB&J sandwich, but with a heat wave and intense humidity in my area, a soggy PB&J just doesn't sound appealing.To satisfy my craving, I’ve made a PB&J style Ice Cream Sandwich.
Quick Break down:
* Peanut Butter: Homemade peanut butter magic shell. I used this as glue to keep the ice cream from sliding when you take a bite out of it. The secret to magic shells is coconut oil. Coconut oil has a freezing point of 77.18° F (25.1° C). The magic shell will stay liquid at room temperature but will freeze when it comes in contact with a cold surface. Coconut oil does have a strong coconut flavor, but the additional PB2 should help mask it.
* Jelly: I am allergic to strawberries, so I opted for a ginger rhubarb no-churn ice cream to try to keep the ice cream pink, which didn't end up working out. I would add some red food coloring if you want the ice cream to be pink. No churn means it does not require an ice cream machine.
* Bread: I opted for a marranito style cookie. A marranito is a mexican molasses cookie. I chose this for my base because it’s very soft and bready. It will remain soft after freezing. 305
If you are not lucky enough to have grown up eating marranitos, I recommend stopping by your nearest panadería ASAP. These traditionally pig shaped cookies are similar to molasses cookies.
The marranitos work great for an ice cream sandwich, because a good ice cream sandwich needs a cakey cookie for the bread. If you have ever had a chocolate chip ice cream sandwich, you’ll notice the cookie part is soft and spongy, more like a cake than a cookie. Cookies become hard and near impossible to bite through upon freezing. The marranitos in this recipe have been modified to increase their soft cake-ness to them that allows them to be bitten through when frozen. They're also more spice intensive than a regular marranito to help maintain their flavor after freezing.
Overall the time to create these ice cream sandwiches is about 6 hours, but only 2 hours of active time, however prep of the ice cream and cookie dough could be done a day ahead. This recipe will yield about 15 ice cream sandwiches.
Supplies
Peanut Butter Magic Shell:
* 1 cup chunky peanut butter
* 1/2 cup coconut oil, measured when solid
* 2 tsp powdered sugar
* 2 tbsp PB2 or other powdered peanut butter product
Rhubarb Ginger Ice Cream:
* 5 cups rhubarb fresh or frozen
* 1/2 cup sugar
* 2 Navel oranges
* 4 inches of ginger root
* One 14 oz. can sweetened condensed milk
* 1 tsp. vanilla extract Pinch of salt
* 3 cups heavy cream, cold
Marranitos:
* 5 ½ cups All-Purpose Flour
* 2 ½ tsp Ground Cinnamon
* 2 tsp Ground Ginger
* 1 ½ tsp Ground Allspice
* 1 tsp Cloves
* 2 ½ tsp Baking Powder
* 1 tsp Salt
* ½ cup + 2 tbsp Unsalted Butter (Room temperature)
* 1 ⅓ cup Brown Sugar packed
* ½ cup Molasses
* ⅔ cup Buttermilk
* 3 Eggs (separated)
Equipment:
* Oven
* Stand mixer (optional)
* Hand mixer
* Mixing bowls
* Measuring cups
* Large cookie cutters or mugs (I used a 4” mug and a 3” cookie cutter)
* Pastry Brush
* Zester (optional)
* Hand Juicer (optional)
* Seran wrap
* Cookie sheets
* Aluminum foil
* Two 9x5x3" casserole dishes
Step 1: Marranitos
Marranitos
* In a large bowl, whisk together the flour, cinnamon, ginger, allspice, cloves, baking powder, and salt In another bowl, use either a stand mixer or hand beaters to cream the butter and brown sugar
* Add molasses and buttermilk to the brown sugar mixture
* Add 2 eggs, one at a time
* Slowly add in the dry ingredients in parts. Wait for a part to be fully mixed in before adding more
* The dough should be very soft and sticky. Divide in half and wrap in plastic wrap. Refrigerator for at least 3 hours
*Refrigerating the dough allows for the flour to soak in the liquids and gives our cookie it's cakey texture. 305