Inside-Out Carrot Cake Sandwhich

Adapted from the new book I Scream Sandwich! by Jennie Schacht, Available May 7, 2013, this delightful summer treat is sure to please!

Inside-Out Carrot Cake SANDWICH!: Cream Cheese Ice Cream on Carrot Cake Cookies

In this frozen carrot-cake whoopie pie the cake is on the outside, with cream cheese frosting ice cream in the middle.
Makes 12 sandwiches

Cream Cheese Frosting Ice Cream | Gluten Free

1 1/2 cups milk or vegan substitute
1/2 cup (100 g) granulated sugar
2 tablespoons golden syrup, inverted sugar syrup, or agave nectar
5 teaspoons Let’s Do…Organic® Organic Tapioca or Cornstarch
1/2 teaspoon kosher salt
6 ounces (168 g) cream cheese or Neufchatel, or vegan substitute, at room temperature
1/3 cup sour cream or vegan substitute, at room temperature
1 teaspoon pure vanilla extract
1/2 teaspoon packed finely grated lemon peel
1 teaspoon fresh lemon juice

Whisk 1/2 cup of the milk with the sugar, golden syrup, tapioca, and salt in a medium saucepan until no lumps remain. Stir in the remaining 1 cup milk. Heat the mixture over medium-high heat, stirring with a heatproof spatula, until it begins to steam and slightly bubble at the edges. Adjust to a simmer and cook, stirring constantly, until the mixture thickens to the consistency of a cream sauce, about 2 minutes longer; do not fully boil. Set aside.

Mix the cream cheese in a bowl with a handheld electric mixer until completely smooth. Mix in the sour cream, vanilla, lemon peel, and lemon juice until smooth. Whisk in the thickened milk just to combine.

Transfer the mixture to a metal bowl set over a larger bowl of ice and water. Stir occasionally until the mixture is cool, taking care not to slosh water into the bowl. Cover and refrigerate until very cold, at least 2 hours. Transfer the bowl to the freezer for the last half hour before spinning it.

Freeze the mixture in an ice cream maker according to the manufacturerʼs directions. When it is ready, transfer the ice cream to a chilled container. Cover and freeze until firm, at least 4 hours or overnight.

Carrot Cake Cookies | Dairy Free

1 cup (132 g) all-purpose flour
1/2 cup (44 g) whole wheat pastry flour (or additional all-purpose flour)
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon ground cinnamon
1/2 teaspoon kosher salt
1/2 cup (100 g) granulated sugar
1/2 cup packed (100 g) light brown sugar
6 tablespoons neutral vegetable oil
1 large egg or vegan substitute
1 teaspoon packed finely grated orange zest
1/2 teaspoon pure vanilla extract
1 cup packed (160 g) finely grated carrot
1/2 cup (60 g) walnuts or pecans, toasted and coarsely chopped

Preheat the oven to 350ºF with racks in the upper and lower thirds of the oven.

Line two baking sheets with parchment paper or silicone baking mats.
Whisk together the all-purpose and whole wheat flours, the baking powder, baking soda, cinnamon, and salt in a small bowl. Set aside.

In a medium bowl, whisk together the granulated and brown sugars, oil, egg, orange zest, and vanilla. Stir in the flour mixture just to combine. Fold in the carrots and nuts
Scoop out tablespoons of the dough, spacing them evenly on the prepared baking sheets with 1 inch all around each cookie, to make 24 cookies.

Bake until the cookies are firm to the touch and just beginning to color around the edges, about 12 minutes, rotating the pans top to bottom and front to back halfway through baking. Let the cookies cool on the sheets for 5 minutes, then slide the cookies on their liners to wire racks to cool completely.

SANDWICH!

Pair the completely cooled cookies with like-size mates. Slightly soften the ice cream. Sandwich a scoop of ice cream (about 1/3 cup) between each set ofcookie bottoms, pressing gently to squeeze the ice cream to the edges.
TAKE IT EASY: Replace the cookies with 1/4-inch-thick slices of unfrosted carrot cake, or cut carrot cake muffins into crosswise slices.
DRESS IT UP: Roll the sides of the sandwiches in chopped toasted nuts or shredded coconut.

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Republished by EdwardandSons.com