Roasted Blueberry Ice Cream and Corn Cookie Sandwiches

You'll have to excuse me for keeping it short today, but I am in Seattle visiting my family and there are babies to snuggle and blackberries to pick and let's not forget about the chickens that need to be chased around the yard. So, I am going to leave you this week with a real whiz bang recipe for glorious ice cream sandwiches packed full of summer flavors.

They are the sweet and salty marriage of cookies that taste intensely of warm buttered corn and tangy ice cream full of pure blueberry flavor. I know cookies that taste like corn might sound a little strange, but they are crazy delicious and they stay soft enough to bite through even when frozen, making them perfect for ice cream sandwiches.

If you'd like to follow my adventures in Seattle this week I'll be posting away on instagram @apt2bbakingco. I'd love to see you over there!

Roasted Blueberry Ice Cream and Corn Cookie Sandwiches

I won't lie, both of these recipes are a bit labor intensive and they both have a lot of ingredients, but they are equally good on their own as they are together so if you don't feel like going all the way just make the cookies or the ice cream and enjoy them on their own. 

Corn Cookies 

adapted from Momofuku Milk Bar

yield 13-15 large cookies, 24-30 small cookies

I don't like to play favorites in the kitchen, but these cookies are a huge hit every time I make them, so I make them a lot :) Freeze dried corn can be found at most natural markets, look for the brand called "Just Corn". If you live in NYC you can buy the freeze dried corn powder at Momofuku Milk Bar.

225 grams/ 16 tablespoons softened butter

300 grams/ 1 1/2 cups sugar

1 egg

225 grams/ 1 1/3 cups all purpose flour

45 grams/ 1/4 cup corn flour (not cornstarch)

65 grams/ 2/3c freeze dried corn powder

3 grams/ 3/4 teaspoon baking powder

1.5 grams or 1/4 teaspoon baking soda

6 grams kosher salt or 1 1/2 teaspoons

1. Combine butter and sugar in the bowl of a stand mixer. Cream on medium-high for 2-3 minutes. Scrape down the sides of the bowl, add the egg and beat for 7-8 minutes. The mixture will be very light in color and very light and fluffy.

2. With the mixer on low speed, add the flour, corn flour, corn powder, baking powder, baking soda and salt. Mix until just combined.

3. For large cookies, use a 2 3/4 ounce scoop (about 1/3 cup) to measure portions of dough and place them on a parchment lined baking sheet. For ice cream sandwich sized cookies (2-3'') like the ones pictured, I use a small scoop of dough (about 2 tablespoons). Pat the tops of the cookies flat and wrap the pan tightly in plastic wrap. Chill at least one hour before baking (I like to let them sit overnight). Do not bake the cookies from room temperature.

4. To bake the cookies: Preheat the oven to 350º.

5. Arrange the chilled dough on baking sheets a minimum of 4 inches apart (for large cookies) or 2 inches (for small cookies). Slide into the oven and bake for 18 minutes (for large cookies) or 13-15 minutes (for small cookies). The cookies should be very light brown around the edges and still bright yellow in the centers when done. Cool completely on the baking sheet and transfer to an airtight container for storage. These cookies can be stored at room temperature for up to 5 days and in the freezer for 1 month.

Roasted Blueberry Buttermilk Ice Cream

adapted from Jeni's Splendid Ice Creams

I've made quite a few of Jeni's ice creams and they have all been killer. The recipe is a bit complicated and you will have to dirty quite a few dishes to put it together, but don't let that hold you back. You will be rewarded with smooth, creamy ice cream

packed

full of blueberry flavor.

For the Roasted Blueberries

1 pint blueberries

1/3 cup sugar

3 tablespoons lemon juice

Preheat oven to 375º

Combine the blueberries, sugar and lemon juice in an 8'' baking pan. Roast for 8-10 minutes or until the blueberries are just softened and releasing their juices. Let the berries cool for a few minutes, then puree them in a blender or food processor. Measure 1/2 cup of puree that will be used in the ice cream and reserve the rest for another use.

For the Ice Cream Base

1 1/2 cups whole milk

1 1/4 cups heavy cream

2/3 cup sugar

2 tablespoons light corn syrup

1/4 cup buttermilk

2 tablespoons corn starch or tapioca starch

2 ounces softened cream cheese

1/8 teaspoon sea salt

1. Mix about 2 tablespoons of the milk with the cornstarch in a small bowl to make a smooth slurry. In a separate bowl, whisk the cream cheese and salt until smooth.

2. Combine the remaining milk, cream, sugar and corn syrup in a large saucepan (at least 4 quarts). Bring the mixture to a rolling boil over medium high heat and boil for 4 minutes. Remove from the heat and slowly whisk in the cornstarch mixture.

3. Bring the mixture back to a boil and cook, stirring constantly until slightly thickened, about 1 minute.

4. Gradually whisk the hot mixture into the cream cheese and salt and stir until smooth. Stir in the reserved blueberry puree and buttermilk. Chill the mixture over an ice bath (or in the refrigerator for a few hours) until completely cold.

5. Pour the base into the canister and freeze according to the manufacturer's directions. Spoon the mixture into a storage container and dollop a few tablespoons of the reserved roasted blueberry puree on top. Gently swirl it into the base, cover the container with plastic wrap and freeze until firm, at least 4 hours.

To Assemble the Sandwiches

yield 12 sandwiches

24 Small Corn Cookies

Roasted Blueberry Ice Cream, slightly softened

Arrange 12 corn cookies, flat sides up on a baking sheet. Top each cookie with a scoop of ice cream and top with another corn cookie, flat side down and push down gently. Cover the baking sheet with plastic and freeze until firm, 30-60 minutes.