A new take on the Ice Cream Sandwich.
I found this recipe on the Tasting Table, a wonderful food blog that I'm a total fan of. I thought this recipe was so creative; such a fun interpretation of a classic dessert. The perfect summer treat...that is, if you can eat it before it melts!
Yield: 6 ice cream sliders (with leftover wet nuts)
Cook Time: 8 minutes
INGREDIENTS
Wet Nuts
- 2 tablespoons light corn syrup
- ¼ cup maple syrup
- 2 tablespoons light brown sugar
- Pinch sea salt
- ¾ cup roughly chopped mixed nuts (such as walnuts, pecans, almonds and macadamia nuts)
- ½ teaspoon almond extract
Sliders
- 1 pint container vanilla ice cream
- 1 pint container chocolate ice cream
- 6 mini brioche buns, sliced in half crosswise
DIRECTIONS1. Make the wet nuts: In a medium saucepan, combine the corn syrup, maple syrup, brown sugar and salt. Bring to a boil over medium-high heat, cooking until the sugar dissolves. Stir in the nuts and cook until they are warmed through, about 5 minutes. Stir in the almond extract, cool, then transfer to a container. Store in the fridge until ready to use.2. To make the sliders, use a serrated bread knife to slice each pint of ice cream crosswise into six ½-inch-wide discs. Place a disc flat on a cutting board and use a 2½-inch round cookie cutter to stamp a circle out of the center (save the trimmings for milkshakes; if your kitchen is very hot and the rounds soften or start to melt, quickly transfer them to a plate and freeze to harden the ice cream). Quickly place a vanilla round on a bun bottom, top with a chocolate round, cover with a spoonful of wet nuts and place the other bun half on top. Repeat five more times. Serve immediately.
