Biscoff Ice Cream Sandwich

A Guest Post by: Chef Daniel Donguines, Image by Martin Delfino

Inspiration:  It’s-It Ice Cream – Burlingame, CA

When I first opened the jar of the Biscoff Spread, I thought it was peanut butter.  However, it gave off a lightly toasted honey scent, and I immediately was reminded of opening a fresh box of Golden Grahams cereal.  One of the major benefits of Biscoff Spread is that there is no nut component.  I have a close cousin of mine who grew up with several food allergies, one of them specifically nuts.  A nut allergy is really very serious  because a person can become quite ill.  Whenever possible I try to replace that specific component which might be an allergen with an ingredient similar to the original flavor profile and texture.

Pumpkin seeds have offered a quick solution to those allergic to nuts while still incorporating that crunchy texture.  I have also used pumpkin seeds to make a nut free pesto, which does not give you the dryness in the back of your throat that pine nuts sometimes do. Now on to the ice cream sandwich!  I remember growing up and chasing down the ice cream truck around the neighborhood, and when we finally caught the truck, our choice was either a Choco Taco or an It’s It Ice Cream Sandwich.

I did not want a heavy cookie because the Biscoff Ice Cream had a cookie flavor already, and I wanted to add a nutty flavor and texture because of the color of the Ice Cream.  I chose to make a pumpkin seed tuile cookie.  Since the structure of the tuile cookie was not strong enough to be held in a sandwich, the delicate cookie was then dipped in semisweet chocolate and hardened for reinforcement.  The slight bitterness in the chocolate also provided a nice contrast to the creamy sweetness of the Biscoff Ice Cream.

BISCOFF ICE CREAM

Ingredients

  • 2 cups half-and-half
  • 1 cup whipping cream
  • 3/4 cup minus 2 tablespoons sugar
  • 2 tablespoons peach preserves (not jelly – Optional)
  • 1 vanilla bean, split and scraped
  • 2 – 4 Tablespoons Biscoff Spread (use 2 if you add the peach preserves, you can adjust the recipe to 4 Tb)

Directions

  1. Combine all ingredients except the Biscoff Spread (including the bean and its pulp) in a large saucepan and place over medium heat. Attach a frying or candy thermometer to inside of pan. (see note below) Stirring occasionally, bring the mixture to 170 degrees F. Remove from heat and allow to cool slightly. Remove the hull of the vanilla bean, pour mixture into lidded container and refrigerate mixture overnight to mellow flavors and texture.
  2. Freeze mixture in ice cream freezer according to unit’s instructions. The mixture will not freeze hard in the machine. Once the volume has increased by 1/2 to 3/4 and reached a soft-serve consistency, add the Biscoff Spread and Mix to your liking (either till swirled throughout or completely incorporated), spoon the mixture back into a lidded container and harden in the freezer at least 1 hour before serving.

NOTE:

If you do not have a thermometer, bring the mixture just barely to a simmer. As soon as you see a bubble hit the surface, remove it from the heat. Do not let it boil.

The Biscoff Spread adds a nice light cookie flavor and luscious texture to the vanilla ice cream.

Pumpkin Seed Tuiles

  • 1 1/3 C pumpkin seeds
  • 1/2 C + 2 tbsp sugar
  • 1 tsp vanilla extract
  • A pinch of cayenne
  • 2 egg whites
  • 2 tbsp butter
  • 2 1/2 tbsp cake flour
  • 2 Cups Semisweet Chocolate Chips
  1. Stir together all but the butter and flour. Melt the butter and stir in.
  2. Refrigerate overnight.
  3. Preheat oven to 300 F.
  4. Stir in the flour.
  5. Drop teaspoonfuls on the baking sheet several inches apart. Spread into thin circles with the back of a large spoon that has first been dipped in cold water.
  6. Bake for about 18 minutes, until crisp.
  7. In a double boiler, melt chocolate and dip cookies.  Place on a sheet tray lined with parchment paper.  When all the cookies are dipped place tray in the fridge to allow to set.

Assembly:

Place one cookie on a plate.  Spoon the Biscoff Ice Cream on to the center.  Then, top with another chocolate covered pumpkin seed tuile. Toasted marshmallow optional.