Lapsang Souchong is a black tea from China recognized for its smoky taste and aroma. The ice cream sandwich cookies are infused with a lapsang souchong butter to seize a refined smoky campfire notice that’s balanced by darkish cocoa. Layer cookies with marshmallow unfold and vanilla ice cream for a whimsical tackle s’mores and ice cream.
Makes 10 3×3-inch cookies and 5 ice cream sandwiches
Lapsang Souchong Butter
10 tablespoons unsalted butter
5 tablespoons scorching water
Three teaspoons tea
1 teaspoon honey
Bring 5 tablespoons of water to a boil. Steep lapsang souchong tea for five minutes. Strain leaves, stir in honey and let cool to room temperature. Chop moist steeped tea leaves till wonderful. Mix softened butter, tea focus and tea leaves. Cover with plastic wrap or seal in small jar and refrigerate for 1hour till stable. Note: if in case you have leftover tea focus liquid within the butter, merely drain.
Ice Cream Sandwich Cookies
10 tablespoons lapsang souchong butter (see recipe above), softened
half cup granulated sugar
¼ plus 1/eight teaspoon salt
1 teaspoon lapsang souchong
1 massive egg yolk
half tablespoon vanilla extract
1 1/Three cups all-objective flour
1/Three cup plus 2 tablespoons (75 grams) additional darkish or Dutch-processed unsweetened cocoa powder
5 tablespoons Marshmallow Spread (Fluff)
5 small scoops Vanilla Ice Cream, softened
Using a stand mixer, hand mixer, or by hand (with a bit of extra effort), beat the softened lapsang souchong butter, sugar and salt collectively till gentle and fluffy. Mix within the egg yolk and vanilla till fully mixed. In a small bowl, sift the cocoa powder into the flour. Add the flour and cocoa combination to the moist substances, a bit of at a time, till mixed.
Wrap the cookie dough in plastic wrap and chill within the fridge for 30minutes (no extra, no much less). While the dough is chilling line two baking sheets with parchment paper and preheat over to 350 levels. When the dough is prepared, mud your work floor with flour. Using a rolling pin, roll out the dough into 1/4 –inch thick rectangle. Cut into 10 3x3inch squares. If you may have dough scraps, mix collectively and roll out to type additional cookies.
Using a spatula, switch the squares to the parchment paper lined baking sheets leaving an inch area between every sq.. Using a tip of a skewer, poke the cookie with 9 holes (in rows of three). Bake the cookies for 16 to 18 minutes. Remove from oven and let cool fully. While cooling, reduce squares of parchment paper to wrap the ice cream sandwiches in a while. Remove ice cream from the fridge to barely soften.
Once the cookies are fully cooled, place one cookie on every bit of parchment paper and unfold with a tablespoon of marshmallow unfold. Using an ice cream scoop, add one scoop of ice cream on prime of the fluff and thoroughly press the highest cookie (as to not break the cookie) to unfold the ice cream. If obligatory, use a knife to clean out the perimeters of the ice cream. Quickly fold over edges of parchment paper, seal with tape and place within the freezer instantly.
Assemble one ice cream sandwich at a time (in order that ice cream doesn’t soften). Repeat with every ice cream sandwich and let all of them chill within the freezer for not less than 15 minutes earlier than serving. Note: you could must pop the ice cream again within the freezer if it turns into too delicate throughout meeting.
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