Cracker Jack Ice Cream Cookie Sandwich

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Ingredients

Cracker Jack Ice Cream

  • 1 bag PreGel Popcorn Super Sprint
  • 2000 gr. milk
  • 500 gr. heavy cream
  • as needed PreGel Caramelllatte Arabeschi (Caramel & Milk)
  • as needed PreGel Krocco Milk Arabeschi (Chocolate Cereal Crunch)

Gluten-free Peanut Butter Cookies

  • 400 gr. PreGel Peanut Traditional Paste
  • 210 gr. brown sugar
  • 160 gr. sugar
  • 225 gr. butter
  • 100 gr. eggs
  • 7 gr. PreGel Vanilla Velvet Traditional Paste (American Vanilla)
  • 47 gr. PreGel Five Star Chef Frollis (Shortcrust Dough Base)
  • 3 gr. baking powder
  • 15 gr. salt

Method

Cracker Jack Ice Cream

  1. Combine all ingredients.
  2. Mix well with an immersion blender for 2 – 3′.
  3. Place in a Cold Process machine and follow the machine instructions.
  4. Upon extraction, mix in PreGel Caramelllatte Arabeschi (Caramel & Milk) and PreGel Krocco Milk Arabeschi (Chocolate Cereal Crunch).

Gluten-free Peanut Butter Cookies

  1. Begin creaming the butter.
  2. Add to this the sugars, salt, PreGel Vanilla Velvet Traditional Paste (American Vanilla) and baking powder.
  3. Scrape well.
  4. Add PreGel Salted Peanut Traditional Paste.
  5. After this has been creamed well, add the eggs. Scrape well.
  6. Add PreGel Five Star Chef Frollis (Shortcrust Dough Base) to mixer in 3 batches, scraping after each addition.
  7. Scoop dough into balls, place on a sheet pan.
  8. Bake at 176 °C for about 10′, pressing cookies down flat halfway through cooking.

Asssembly

  1. Sandwich 2 peanut butter cookies around a large scoop of Cracker Jack Ice Cream.
  2. Refreeze in storage freezer until point of sale.
Source: http://www.pregelrecipes.com/