Black Forest Pancake Ice Cream Sandwiches Recipes

Steps:

• Place large scoops of ice cream between cookies or thin brownies and squish the ice cream out to the edges. Roll the ice cream sandwiches in chopped walnuts and serve.

Steps:

• In the chilled bowl of an electric mixer, add the cream. With the tip of a paring knife, scrape in the seeds from the vanilla bean. With the whisk attachment, mix on medium speed until the cream begins to hold very soft peaks, 1 to 2 minutes.
• Add the confectioners' sugar and whisk on high speed to soft peaks, just 1 minute longer. Use immediately or chill for a few hours, rewhipping with a whisk before serving.

Steps:

• Arrange 2 oven racks in the top and bottom thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment paper. Whisk together the flour, ginger, baking soda, cardamom, salt and 2 teaspoons black pepper in a medium bowl; set aside. Beat the brown sugar and butter together with an electric mixer at medium-high speed until pale and fluffy, about 2 minutes. Scrape down the sides, add the egg and beat to combine. Add the molasses and beat to combine. Slowly add the flour mixture and beat until just combined.
• Shape the dough into walnut-sized balls, about 1 tablespoon each, then roll them in sanding sugar. Place the cookies 2 inches apart on the prepared baking sheets and flatten slightly.
• Bake, rotating halfway through, until puffy and crackled on top, about 10 minutes. Cool on baking sheets for 5 minutes, then remove to a wire rack to cool completely.
• Meanwhile fold the cayenne, 1/2 cup crystalized ginger, and 4 teaspoons black pepper into the ice cream. Allow to re-freeze for 10 minutes. Once the ice cream is hard enough to scoop, sandwich about 1/4 cup ice cream between pairs of cookies. Re-freeze for at least 2 hours.
• Combine the remaining 1/4 cup crystallized ginger with the remaining 4 teaspoons pepper in a medium bowl. Roll the ice cream sandwich sides in the mixture. Serve immediately or individually wrap in plastic and keep in the freezer for up to 1 week.

Steps:

• Preheat the oven to 375 degrees F. Line 2 baking sheets with parchment paper. Whisk the flour, baking soda and salt in a medium bowl. Beat the butter, granulated sugar and brown sugar in a large bowl with a mixer on medium-high speed until light and fluffy, 3 minutes. Beat in the egg, lemon zest, lemon juice and vanilla. Reduce the speed to low; beat in the flour mixture in two batches, alternating with the sour cream.
• Roll the dough into 16 balls. Arrange on the baking sheets; sprinkle with sanding sugar. Bake until the edges are set, 12 to 15 minutes. Let cool 5 minutes on the pans, then transfer to racks to cool completely.
• Sandwich the ice cream between the cookies. Freeze until firm, 3 hours.