Gorilla Ice Cream Sandwiches

Recipe courtesy Chuck Hughes
Show: Chuck's Day Off Episode: The Boys Across the Road
TOTAL TIME: 25 hr 10 min
Prep: 10 min
Inactive Prep: 24 hr
Cook: 1 hr
 
YIELD: 6 servings
LEVEL: Intermediate

ingredients

BANANA MASCARPONE ICE CREAM:
  • Juice of 1/2 Meyer lemon
  • Double Chocolate Cookie Sandwiches, recipe follows
  • Special equipment: 6 (3-inch) ring molds
DOUBLE CHOCOLATE COOKIE SANDWICHES:
  • 2 cups all-purpose flour
  • 1/2 cup good quality cocoa powder
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup or 2 sticks unsalted butter, softened
recipe tools
  • COMMENT ON THIS PROJECT

        

    Sign in

    All fields are required.

    E-mail Address:

    Password:

    Remember me on this computer

    Signing in

    Please enter your email address and we will send your password

    E-mail Address

    Your password has been sent and should arrive in your mailbox very soon.

    Not a member?

    Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

    It's free and easy.

  • Print Recipe

Directions

Freeze the banana pieces overnight in resealable plastic bags.

Put the bananas, mascarpone, sugar, vanilla seeds, and lemon juice in a food processor. Pulse for a few seconds, and then whip until smooth, about 20 to 30 seconds. Lay 3-inch ring molds on parchment-lined baking sheets, and fill evenly with the mixture. Freeze until firm, 1 hour or longer, if needed.

Pop out of the molds, and place sandwiched between Double Chocolate Cookies.
Position an oven rack in the center of the oven and preheat to 350 degrees F. Line two baking sheets with parchment paper. Sift together the flour, cocoa powder, baking powder, baking soda, and salt in a large bowl.

In the bowl of an electric mixer or food processor, cream the butter and sugars until light and fluffy. Add the eggs and vanilla, and beat until combined. Add this mixture to the bowl of dry ingredients, and stir to combine.

Fold in the chips and nuts, until just combined. Drop by ice cream scoopfuls onto a parchment-lined baking sheet. Bake for 12 to 14 minutes, or until just cooked, but still soft. Set cookies onto a wire rack to cool.
Using the same mold rings as the ice cream, cut the cookies into 'sandwiches'. Assemble with the ice cream and serve.

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

5

Newest Ratings and Reviews

Read all 2 reviews

  • on May 14, 2013

    Flag

    never have bought an ice cream freezer...i would be as big as a barn door if i did...but now i have an 'ice cream' recipe without the freezer...this is AWESOME...so rich and creamy..tks, Chuck!!

    people found this review Helpful.
    Was this review helpful to you? Yes | No
  • on April 03, 2012

    Flag

    I loved it, its consistency was perfect. the flavors were great just make sure you have a strong food processer. I also added 1/2 cup choc chips and buzzed them in the last seconds.

    people found this review Helpful.
    Was this review helpful to you? Yes | No
Advertisement

On TV

*ALL TIMES EASTERN
ON AIR
NOW
TONIGHT
10:00
PM

what's hot

MasterChef Canada

Get Cooking Channel on your TV.