Red White and Blue Cheesecake Ice Cream Sandwiches

by moderndomestic on June 30, 2010

Fourth of July Cheesecake and Cardamom Ice Cream Sandwiches

So, the strawberry is a little faint but, trust me, it's red. Or, like, pink. Use your imagination.

Living in DC, the Fourth of July is a big deal – we’re at the headquarters of the national Independence Day celebration after all. And so I wanted to make a dessert that expressed my patriotism – something that made me proud to be an American, that makes me believe in the American dream. I wanted to make ice cream sandwiches.

While the “inventor” of ice cream sandwiches may be in dispute, according to the Food History Timeline (an excellent reference source for budding food historians) the ice cream sandwich is definitely an American specialty. I feel that it captures our love of excess and individual portions. Yes, you can have a cookie. Yes, you can have ice cream. But what if you put them together in a neat little single-serving package? Wouldn’t that be, like, so much better! Go USA!

And these sandwiches are just a little more special than your regular ice cream sandwich – cheesecake ice cream, swirled with blueberry or strawberry sauce, is sandwiched between two ginger cardamom cookies. I love the combination of the tart, creamy ice cream and the spicy cookies – and the red white and blue (okay, purple and pink, but just humor me) color scheme is pretty cute too.

Ice cream sandwiches are also perfect for the Fourth because they’re simple and a little silly, and they’d be an excellent end to a cookout. Imagine finishing your plate of barbecued chicken and buttery corn, and then finishing up with a cool, sweet ice cream sandwich? You know it sounds perfect. If you bring a cooler full of these to your fourth of July party, I know you’ll be the toast of the party. Well, that’s my plan, in any event.

Fourth of July Cheesecake and Cardamom Ice Cream Sandwiches 2

Maybe Tom Colicchio is right. Maybe there is no truly blue food.

Red White and Blue Cheesecake Ice Cream Sandwiches

Ingredients
24 oz cream cheese
Zest of 3 lemons
3 cups sour cream
1 1/2 cup half and half
2 cups sugar
1/4 tsp salt
Blueberry sauce (recipe follows)
Strawberry sauce (recipe follows)
Honey ginger cardamon cookies

Note – since most home ice cream makers are only 1 quart, you will need to churn this in batches.

In a blender or food processor, pulse the cream cheese until smooth, scraping down the sides as needed. Add the lemon zest, sour cream, half and half, sugar, and salt and puree until smooth. Chill mixture in the refrigerator before freezing in an ice cream maker according to the manufacturer’s instructions.

Once the ice cream is churned, divide into thirds. Stir approximately 1/2 cup of the blueberry sauce into one of the thirds, and 1/2 cup of the strawberry sauce into another third. Return to freezer if not using immediately.

Half an hour before assembling ice cream sandwiches, place the cookies in the freezer. Remove one flavor of ice cream from the freezer and beat in an electric mixer or with a whisk until fluffy and pliable. Scoop 1/4 cup of the ice cream onto one cookie and gently spread down with the palm of your hand. Top with another cookie and gently press together. Repeat with remaining ice cream and cookies. Store in freezer in an airtight container, with each sandwich individually wrapped in plastic wrap.

Blueberry Sauce

Ingredients
1 cup fresh or frozen blueberries
2 tbs sugar
3/4 tsp cornstarch
1/2 tbs cold water
1/2 tbs lemon juice

Heat the blueberries and sugar in small saucepan and heat until berries begin to soften and release their juices. Mix cornstarch, water and lemon juice until lump-free, then add to the blueberry mixture. Bring to a boil, then let simmer over reduced heat – about 1 minute. Remove from heat and and chill thoroughly in the refrigerator before before mixing into ice cream.

Strawberry Sauce

Ingredients

1 cup fresh or frozen strawberries
2 tbs sugar
3/4 tsp cornstarch
1/2 tbs cold water
1/2 tbs lemon juice

Heat the strawberries and sugar in small saucepan and heat until berries begin to soften and release their jucies. Mix cornstarch, water and lemon juice until lump-free, then add to the bluberry mixture. Bring to a boil, then let simmer over reduced heat – about 1 minute. Remove from heat and let cool to lukewarm before pureeing in a blender or food processor until smooth. Let chill thoroughly in the refrigerator before mixing into ice cream.

Related Posts Plugin for WordPress, Blogger...

{ 2 trackbacks }

Around the Internet Kitchen: Independence! | Macheesmo
July 2, 2010 at 6:03 am
Easy Picture-Perfect Ice Cream Sandwiches | ModernDomestic
August 1, 2011 at 5:28 pm

{ 0 comments… add one now }

Leave a Comment

Previous post:

Next post: