CHOCOLATE BLOOD ORANGE ICE CREAM SANDWICHES

CHOCOLATE BLOOD ORANGE ICE CREAM SANDWICHES

Before they disappear for another year, pair these dark chocolate orange cookies with a creamy blood orange ice cream for the perfect way to use this unique citrus.

These chocolate blood orange ice cream sandwiches have a special color and tart flavor thanks to a generous amount of freshly squeezed juice. People often say that blood oranges have a somewhat berry-like taste, sort of like raspberry. I also find they have a distinct floral note. One of the things I like most about using blood oranges is their tartness. Here, the slight tang helps balance the sweetness of the chocolate orange sandwich cookie.

• SERVINGS: 15 ICE CREAM SANDWICHES

INGREDIENTS

CHOCOLATE ORANGE SANDWICH COOKIES

• 1 cup plus 1 Tbsp (154g) all purpose flour
• 2 Tbsp (10g) black cocoa powder (optional; replace with standard cocoa powder if not using)
• 1/4 cup (20g) cocoa powder (not black)
• 1/2 tsp salt
• 1/2 tsp baking soda
• 10 Tbsp (141g; 5 oz) butter
• 1 cup (200g) sugar (plus additional to roll cookies in)
• 1 tsp (5g) vanilla
• 1 generous Tbsp orange zest from 2 blood oranges; wait and grate directly into the cookie dough

BLOOD ORANGE ICE CREAM

• 1 1/2 cups (200g) granulated sugar
• 4 Tbsp (30g) cornstarch
• 1/4 tsp kosher salt
• 15 oz (428g) fresh blood orange juice, strained
• 2 Tbsp blood orange zest
• 12 oz (338g) heavy cream, refrigerated

INSTRUCTIONS

CHOCOLATE ORANGE SANDWICH COOKIES

1. Preheat oven to 350 degrees. Line two cookie sheets with parchment paper.
2. In a medium bowl, combine flour, cocoa powders, salt and baking soda together with a whisk. Set aside.
3. In a stand mixer with the paddle attachment, beat the butter on medium-high speed until light and fluffy. Add the sugar and beat again until creamed (about 3-5 minutes), scraping down the bowl as needed to incorporate the two together.
4. Add the egg and vanilla and mix to combine. Add the flour mixture and mix on low until just combined.
5. Grate the zest of two blood oranges (approximately 1 Tbsp) directly into the dough. This will help capture the maximum flavor of the orange oil as you grate. At least I like to think that it helps. 
6. Mix the orange zest into the dough on low.
7. Form the dough into 30 round balls – about a Tablespoon full. If you have a kitchen scale, you can weigh them for more precision. Precision = similarly sized cookies, which is good when you’re going to sandwich them together. Mine averaged about 17-18 grams each. Roll them into the granulated sugar and nestle together on one cookie sheet. Chill the dough balls in the fridge for a minimum of 60 minutes. 
8. Place 6 cookies onto a baking sheet. Bake on the center rack for about 9 minutes, until the cookie begins to firm up around the outside and cracks begin to form. Remove from oven. While one pan is cooling, repeat with other pan until all cookies are baked (keep unbaked cookies in the fridge until they are ready to go into oven.)

BLOOD ORANGE ICE CREAM

1. In a large stainless steel saucepan, add the sugar, cornstarch, salt and eggs. Whisk well to combine. Make sure to get into the corners of the pan to ensure every dry bit is incorporated.
2. Add blood orange juice and zest, and whisk again. Over medium low heat, whisk continuously to warm the mixture. This should take several minutes. Once warm, turn up the heat to medium and continue to whisk until the mixture thickens and is hot. Once the mixture begins to simmer, stir briskly for a count of 30 seconds (one-one-thousand, two one-thousand)…and then remove from heat.
3. Pour through a strainer into a glass or ceramic bowl (do not use metal; it might impart an unwelcome taste). Add cream and whisk to combine. Cover with plastic wrap (press onto the surface to seal) and chill for at least 6 hours or overnight.
4. Pour into ice cream maker and follow manufacturer’s instructions. While it is churning, line the base and sides of a 9 x 13 pan with plastic wrap (parchment paper will absorb moisture and tend to tear). When ice cream is ready, scoop/pour into 9 x 13 pan and spread flat using an offset spatula. Cover with another layer of plastic wrap and place in freezer to harden for at least 4 hours.

ASSEMBLY

1. Pair similarly sized cookies together.
2. Remove ice cream from freezer and gently flip ice cream out onto a wooden cutting board. Peel back top layer of plastic wrap. Using a round cookie cutter just slightly smaller than the cookies (I used a 2 1/2 inch circle), cut circles out of the ice cream. Cut them very close to each other. You should be able to get 14 whole circles, and the 15th should be very nearly whole.
3. Place each ice cream circle on top of a cookie, and cover with another. Press gently to adhere the cookies to the ice cream.
4. Immediately place finished sandwiches onto a cookie sheet in the freezer to chill. After 1 hour, remove and serve. Wrap extra cookies individually in plastic wrap and place in an airtight container in the freezer for storage.