The cashew ice cream in this recipe is superb, but even so, I sometimes like to serve it with an interesting variation on a theme—here, I made ice cream sandwiches , but you can always use the ice cream recipe on its own.
- 25 ServingsServings
Cashew Ice Cream:
- ½ cup raw cane sugar or white sugar
- ¼ cup coffee whitener or soy milk or milk
- 4 tablespoons corn syrup
- 5 eggs, separated
- 3 tablespoons sugar
- 2 (8-ounce) container Rich’s Whip or heavy cream
- 1 cup unsalted cashews*, toasted and chopped
For the Cookies
- 1 cup (2 sticks) margarine or butter
- 4 ounces confectioners’ sugar
- 3 cups flour
- 2 tablespoons cocoa
- 1 large egg
- ¼ cup chopped almonds* to sprinkle
To prepare the ice cream, cook ½ cup sugar with coffee whitener and corn syrup and stir until combined. Cool slightly and add egg yolks while stirring vigorously. Beat whites with 3 tablespoons sugar until stiff. In a separate bowl, beat Rich’s Whip. Combine all three mixtures and add cashews. Pour the mixture into a container. Make sure the ice cream is approximately 1 to 1 1/2 inches high. Freeze for 12 hours.
To prepare the cookies, soften margarine for 20 seconds in microwave. In an elecgtric mixer, combine the softened margarine, confectioners’ sugar, flour, cocoa, and egg to form a soft dough.
Refrigerate for 2 hours. Preheat oven to 350°F. Line a baking tray with parchment paper.On a floured surface,
roll dough very thin and cut to circles with a round cookie cutter (approximately 2 to 3 inches). Arrange circles on prepared tray. Sprinkle with almonds and bake for approximately 15 minutes. Let cool. To assemble sandwiches, cut the frozen ice cream with the same round cookie cutter that was used for the cookies. Make a “sandwich” using 2 chilled cookies.