Blueberry Cheesecake Ice Cream Sandwiches

It broke 80 degrees the other day. Actually, it broke eighty five degrees the other day. So to me, it's officially summer.

Of course, I'm still in school, trudging through the last 10 days, with teachers frantically trying to teach us things in ten days, when really they should just be wrapping up and letting us study for finals. But even if school doesn't know it's summer yet, the weather does and I think it's trying to tell us something.

And I'm listening to what it's saying: Make some ice cream. Eat that ice cream. Turn on your air conditioning. 

You could just make ice cream. That'd be cool and all. But you know what else would be cool? Ice cream sandwiches. With Momofuku's Blueberries and Cream Cookies. And their Cheesecake Ice Cream.

Biting into these is like a taste of summer. There's no chocolate (shocker, really, on this blog), but sometimes summer weather doesn't make me think chocolate. It makes me want icy and vanilla, all refreshing and not too heavy. (Not that these aren't heavy... They just don't taste heavy.)

I have a lot I'm looking forward to this summer. And a lot of those things are pinned on our Pinterest board that's dedicated to frozen desserts, if you know what I mean ;)

What's your favorite summer dessert?


Facebook | Twitter |  Instagram |  Pinterest

Check out our new app!


Blueberry Cheesecake Ice Cream Sandwiches

I recipe Blueberries and Cream Cookies

1 recipe Cheesecake ice cream

Match cookies up by size and freeze for 30 minutes to an hour. Take both the ice cream and cookies out of the freezer and scoop out the ice cream to sandwich between the cookies. Freeze again for at least 30 minutes before eating!

2 cups (4 sticks) unsalted butter, room temperature
1 1/2 cups sugar
1 1/2 cups plus 2 tablespoons (packed) golden brown sugar
1/2 cup plus 2 tablespoons light corn syrup
2 large eggs
5 1/4 cups all purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon coarse kosher salt
1 1/2 cups Milk Crumbs (recipe below)
1 1/2 cups dried blueberries

Combine butter, both sugars, and corn syrup in large bowl of stand mixer fitted with paddle attachment. Beat on medium-high speed until fluffy and pale, occasionally scraping down sides of bowl, about 3 minutes. Add eggs; beat on medium-high speed until mixture is very pale and sugar is completely dissolved, about 10 minutes. Add flour, baking powder, baking soda, and salt; beat on low speed just until blended, occasionally scraping down sides of bowl. Add Milk Crumbs; mix on low speed just until incorporated. Remove bowl from mixer. Stir in blueberries just until evenly distributed (dough will be very sticky).
Using 1/4-cup ice cream scoop for each cookie, drop dough onto 2 large rimmed baking sheets. Cover with plastic wrap and refrigerate at least 24 hours. DO AHEAD: Can be made 2 days ahead. Keep chilled until baking time.
Position 1 rack in top third and 1 rack in bottom third of oven and preheat to 375°F. Line 2 large (18x12-inch) rimmed baking sheets with parchment. Transfer 6 chilled dough scoops to each sheet, spacing at least 4 inches apart (cookies will spread). Bake cookies, 2 sheets at a time, until golden, reversing sheets halfway through baking, 20 to 22 minutes total. Repeat with remaining chilled dough, cooling and relining sheets between batches. Transfer cookies to racks; cool completely. DO AHEAD: Can be made 3 days ahead. Store in airtight containers at room temperature.

Milk Crumbs

Makes about 2 cups
3/4 cup nonfat dry milk powder
1/2 cup all purpose flour
3 tablespoons sugar
2 tablespoons cornstarch
3/4 teaspoon coarse kosher salt
6 tablespoons (3/4 stick) unsalted butter, melted

Preheat oven to 275°F. Line large rimmed baking sheet with parchment. Combine milk powder, flour, sugar, cornstarch, and coarse salt in medium bowl; toss to mix evenly. Add butter; stir with fork until clusters form. Spread mixture evenly on prepared sheet. Bake until crumbs are dry and crumbly but still pale, about 10 minutes. Cool Milk Crumbs completely on sheet. DO AHEAD Can be made 1 week ahead. Store in airtight container at room temperature.

Cheesecake Ice Cream

makes about 1 pint

1 gelatin sheet (½ teaspoon powdered gelatin)
1 cup milk
½ recipe Liquid Cheesecake
1 tablespoon sour cream
¼ cup milk powder
½ teaspoon kosher salt
(1) Bloom the gelatin.
(2) Warm a little bit of the milk and whisk in the gelatin to dissolve.
(3) Transfer the gelatin mixture to a blender, add the remaining milk, the liquid cheesecake, sour cream, graham crust, milk powder, and salt, and puree until smooth and even. Don’t be stingy on the blending time: you want to make sure the graham crust is completely liquefied; otherwise your cheesecake ice cream will be missing that flavor.
(4) Pour the ice cream base through a fine-mesh sieve into your ice cream machine and freeze according to the manufacturer’s instructions. The ice cream is best spun just before serving or using, but it will keep in an airtight container in the freezer for up to 2 weeks.

Liquid Cheesecake

makes about 1¼ cups

8 ounces cream cheese
¾ cup sugar
1 tablespoon cornstarch
½ teaspoon kosher salt
2 tablespoons milk
1 egg
(1)   Heat the oven to 300° F.
(2)   Put the cream cheese in the bowl of a stand mixer fitted with a paddle attachment and mix on low speed for 2 minutes. Scrape down the sides of the bowl with a spatula. Add the sugar and mix for 1 to 2 minutes, until the sugar has been completely incorporated. Scrape down the sides of the bowl
(3)   Whisk together the cornstarch and salt in a medium bowl. Whisk in the milk in a slow, steady stream, then whisk in the egg until the slurry is homogenous.
(4)   With the mixer on medium-low speed, stream in the egg slurry. Paddle for 3 to 4 minutes, until the mixture is smooth and loose. Scrape down the sides of the bowl.
(5)   Line the bottom and sides of a 6×6 inch baking pan with plastic wrap. Poor the cheesecake batter into the pan, put the pan in the oven, and bake for 15 minutes. Gently shake the pan. The cheesecake should be firmer and more set toward the outer boundaries of the baking pan but still be jiggly and loose in the dead center. If the cheesecake is jiggly all over, give it 5 minutes more. And 5 minutes more if it needs it, but it’s never taken me more then 25 minutes to underbake one. If the cheesecake rises more than a ¼ inch or begins to brown, take it out of the oven immediately.
(6)   Cool the cheesecake completely, to finish the baking process and allow the cheesecake to set. The final product will resemble a cheesecake, but it will be pipeable and pliable enough to easily spread or smear, while still having body and volume. Once cool, the cheesecake can be stored in an airtight container in the fridge for up to 1 week.


Cookie and Ice Cream Recipes from Momofuku Milk Bar