Tag Archives: Ice Cream Sandwich

Homemade Graham Crackers

20 Nov

November 20, 2014

I’m use to eating store-bought graham crackers and have been using store-bought ones when I make a graham cracker crust for cheesecakes. I didn’t realize how easy it is to make homemade graham crackers until I stumbled upon the recipe in Miette’s recipe book. Miette is located in San Francisco and I love everything about the store- their beautiful cakes and confectionaries, and the Parisian-like shop. Literally, I feel like a kid in a candy shop when I’m in Miette.

The graham crackers are on the crispy and buttery side, tasty enough to eat on it’s own, or sandwiched between ice cream, which was what I did since I had some homemade vanilla bourbon ice cream left. I do have a few more cookies left, which I will experiment in making a homemade graham cracker crust.

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Graham Crackers, recipe from Miette’s book
7 ½ oz AP Flour
1 ½ oz Whole-wheat Flour
½ tsp salt
¼ tsp cinnamon
6 oz unsalted butter
4 oz light brown sugar
2 T Honey

Yield= about 20 3-inch cookies


  1. Sift flours, salt, cinnamon together. Set aside.
  2. Cream butter, sugar and honey together until light and fluffy.
  3. Add the sifted dry ingredients into the butter mixture in three additions. Mix to incorporate after each addition.
  4. Once the dough comes together, remove from the mixer and wrap in plastic wrap. Refrigerate for at least 30 minutes or overnight before rolling.
  5. When the dough is ready to be rolled out, unwrap and place dough between two sheets of parchment paper. Use a rolling-pin to roll dough out to desired thickness.
  6. Using a 3-inch round scalloped cookie cutter, cut the graham crackers.
  7. Arrange cut cookies, evenly spaced apart, on parchment-lined baking sheets. Using a fork, gently dock the cookies.
  8. Bake cookies at 350 degrees, 10-12 minutes or until golden brown.
  9. Remove from the oven and allow cookies to cool completely.

2014-11-16 02.41.162014-11-16 03.13.02Have left over ice cream? If so, the graham crackers held up well when sandwiched between ice cream.



Strawberry Macaron Vanilla Bourbon Ice Cream Sandwich

12 Jun

June 12th, 2014

You can’t tell, but I’m actually really excited for this post. Two delicious things- macarons AND ice cream together! I’ve always wanted to try making these since I’ve seen pictures of the giant macaron ice cream sandwiches from a place called MILK in Los Angeles, CA. I have never visited their shop to try the sandwiches, but I can only imagine it’s nothing but pure heaven. It’s on my list of places to go the next time I’m in L.A.

A few factors finally prompted me to make these ice cream sandwiches. First, I was making some strawberry macarons for a friend who requested them for her daughter’s high school graduation. I had extra shells left, so I set them aside for this project. Second, I really, really wanted to make ice cream since the weather is getting warmer and I wanted to use the copious amounts of Whiskey we have on our shelf. Third, I had this article pinned to my ‘Baking Ideas’ board on Pinterest for some time now and it was always there for inspiration.  And lastly, I was talking to my friend, Yao, and he asked me if I ever made ice cream sandwiches before. Prior to that, I told him I have not but it was the one thing I have on my to-bake list. Our conversation went on about ice cream and I was definitely inspired. A couple of days later, the strawberry macaron vanilla Bourbon ice cream sandwiches were born!

I had the macaron shells already made, so the following day I made the custard for the ice cream. That chilled overnight in the refrigerator and was processed in my ice cream machine the next day. I then let the ice cream set up in the freezer overnight to firm up. Then working quickly, the macarons were sandwiched with the ice cream. It may sound weird, but the combination of strawberry, Bourbon and vanilla together? Trust me, it was a great combination of flavors!

2014-06-08 02.18.552014-06-08 02.26.38Strawberry Macarons
I used the same macaron recipe found here.

I omitted the vanilla powder. When processing the almond flour and powdered sugar, I added about 2 tsp of freeze dried strawberries for a more pungent flavor.

Vanilla Bourbon Ice Cream
1 ½ C heavy cream
1 ½ C milk
⅔ C + ⅛ C sugar
pinch of salt
6 egg yolks
½ tsp vanilla
2 tsp Bourbon

Yield = 1 quart

1. Heat the cream, milk, sugar and salt. Add the vanilla powder remove from the heat, cover and let steep for about 20 minutes.

2. In a separate bowl, whisk the the yolks.

3. Temper the yolks with some of the heated milk mixture. While you’re slowly adding the milk, use your other hand to whisk the mixture constantly. This prevents the yolks from curdling.

4. Add the yolk-milk mixture back into the pot and heat on medium. Using a spatula, continuously stir and scrape the bottom of the pot.

5. Heat until the mixture thickens and coats the back of a wooden spoon.

6. Strain the mixture into a clean bowl. Place bowl over an ice-bath to stop the cooking.

7. Allow the ice-cream base to cool in the refrigerator overnight.

8. Churn ice cream the next day.

9. Once the ice cream is done, fold in the 2 tsp Bourbon using a spatula.

10. Place ice cream in a clean container. Allow it to firm up in the freezer.

11. Once ice cream is firm enough, sandwich macarons. Work quickly as ice cream will become soft. Sandwiched macarons can be stored in an air-tight container in the freezer. Macaron shells will remain soft and ready to eat.

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Chocolate Chip Ice Cream Sandwich Cookies

19 Sep

September 19th, 2010

A batch of freshly baked chocolate chip cookies, baked  in a whoopie pie pan.

I was getting tired of just eating cookies by itself, so I decided to make my own ice cream sandwich cookies. A batch of these yielded multiple sandwich cookies, which I was able to wrap in plastic and keep in the freezer. Better yet, you don’t have to assemble them until you are ready to eat.


The finished product- eat immediately!

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