Description
Picture biting into a rich, chewy double chocolate cookie sandwich, its fudgy texture cradling a creamy banana-mascarpone ice cream with a hint of vanilla and lemony zing. Sounds like a dessert that’s both indulgent and playful, right? That’s exactly what Gorilla Ice Cream Sandwiches deliver! Rated 3.0 stars from 2 reviews, this intermediate recipe yields 6 servings and transforms simple ingredients into a unique treat perfect for summer parties, family desserts, or a gourmet twist on a classic
Ingredients
This recipe uses pantry staples and gourmet touches for a decadent dessert. Here’s what you need and why each matters:
Banana-Mascarpone Ice Cream
- Frozen Bananas (4, peeled and cut into 2-inch pieces): The creamy base.
- Why it matters: Provide natural sweetness and a smooth, ice cream-like texture when blended.
- Substitution: Use frozen mango or pineapple for a different fruit flavor (texture may vary).
- Mascarpone Cheese (1/2 cup): Adds richness.
- Why it matters: Creates a creamy, tangy base that enhances the banana flavor.
- Substitution: Use cream cheese or coconut cream for dairy-free (flavor will shift slightly).
- Confectioners’ Sugar (1/2 cup): Sweetens the ice cream.
- Why it matters: Blends smoothly for a silky texture without graininess.
- Substitution: Use a powdered sugar substitute or blend granulated sugar to a fine powder.
- Vanilla Bean (1, halved, seeds scraped): Adds gourmet flavor.
- Why it matters: Provides aromatic, intense vanilla notes to elevate the ice cream.
- Substitution: Use 1 tsp vanilla extract or vanilla bean paste.
- Meyer Lemon Juice (from 1/2 lemon): Adds a bright tang.
- Why it matters: Balances sweetness with a citrusy zing.
- Substitution: Use regular lemon juice or 1 tsp orange juice.
Double Chocolate Cookie Sandwiches
- All-Purpose Flour (2 cups): Forms the cookie base.
- Why it matters: Provides structure for chewy, fudgy cookies.
- Substitution: Use gluten-free flour (1:1 ratio) for gluten-free cookies.
- Cocoa Powder (1/2 cup, good quality): Adds chocolatey depth.
- Why it matters: Creates a rich, fudgy flavor in the cookies.
- Substitution: Use Dutch-processed cocoa for a smoother taste or carob powder for caffeine-free.
- Baking Powder (1 tsp): Leavens the cookies.
- Why it matters: Ensures a slight rise for soft, chewy cookies.
- Substitution: Use 1/4 tsp baking soda + 1/2 tsp cream of tartar.
- Baking Soda (1/2 tsp): Enhances texture.
- Why it matters: Helps cookies spread and stay soft.
- Substitution: Use 2 tsp baking powder (cookies may be cakier).
- Salt (1/4 tsp): Enhances flavor.
- Why it matters: Balances sweetness and boosts chocolate flavor.
- Substitution: Use kosher or sea salt; adjust to taste.
- Unsalted Butter (1 cup or 2 sticks, softened): Adds richness.
- Why it matters: Creates a tender, buttery cookie texture.
- Substitution: Use vegan butter for dairy-free.
- Light Brown Sugar (1 cup): Sweetens with molasses notes.
- Why it matters: Adds depth and chewiness to the cookies.
- Substitution: Use dark brown sugar or a 1:1 brown sugar substitute.
- White Sugar (1/2 cup): Sweetens and crisps edges.
- Why it matters: Balances chewiness with a slight crunch.
- Substitution: Use a 1:1 sugar substitute or coconut sugar.
- Large Eggs (3): Bind and add moisture.
- Why it matters: Ensure a cohesive, soft cookie dough.
- Substitution: Use flax eggs (3 tbsp flaxseed + 9 tbsp water) for vegan.
- Pure Vanilla Extract (2 tsp): Enhances flavor.
- Why it matters: Complements chocolate with warm notes.
- Substitution: Use vanilla bean paste or almond extract.
- Semi-Sweet Chocolate Chips (1 cup): Add gooey bursts.
- Why it matters: Provide chocolatey pockets in the cookies.
- Substitution: Use dark chocolate chips, white chocolate, or chopped chocolate.
- Pecan Nuts (1 cup, coarsely chopped): Add crunch.
- Why it matters: Provide nutty texture and flavor contrast.
- Substitution: Use walnuts, almonds, or omit for nut-free.
Pro Tip: Freeze bananas overnight to ensure a firm, blendable texture. Use high-quality cocoa powder (e.g., Valrhona or Ghirardelli) for richer cookies.
Instructions
Banana-Mascarpone Ice Cream
- Prepare the Bananas:
- Peel and cut 4 bananas into 2-inch pieces, place in resealable plastic bags, and freeze overnight (at least 12 hours).
- Tip: Cut bananas evenly for easier blending; freeze flat to prevent clumping.
- Make the Ice Cream:
- In a food processor, combine frozen bananas, 1/2 cup mascarpone cheese, 1/2 cup confectioners’ sugar, seeds from 1 vanilla bean, and juice of 1/2 Meyer lemon.
- Pulse for a few seconds to break up bananas, then process until smooth, about 20-30 seconds.
- Place 6 (3-inch) ring molds on parchment-lined baking sheets. Divide the mixture evenly among the molds, smoothing the tops with a spatula.
- Freeze until firm, at least 1 hour (or longer if needed).
- Tip: Scrape down the food processor sides for even blending; chill molds beforehand for faster freezing.
Double Chocolate Cookie Sandwiches
- Prepare the Cookie Dough:
- Preheat the oven to 350°F (175°C) with a rack in the center. Line two baking sheets with parchment paper.
- In a large bowl, sift together 2 cups all-purpose flour, 1/2 cup cocoa powder, 1 tsp baking powder, 1/2 tsp baking soda, and 1/4 tsp salt.
- In the bowl of an electric mixer or food processor, cream 1 cup softened unsalted butter, 1 cup light brown sugar, and 1/2 cup white sugar until light and fluffy, about 2-3 minutes.
- Add 3 large eggs and 2 tsp pure vanilla extract, beating until combined.
- Gradually add the dry ingredients to the wet, mixing until just combined. Fold in 1 cup semi-sweet chocolate chips and 1 cup coarsely chopped pecans.
- Tip: Don’t overmix the dough to keep cookies tender; use a spatula to fold in chips and nuts for even distribution.
- Bake the Cookies:
- Drop dough by ice cream scoopfuls (about 2-3 tbsp each) onto the prepared baking sheets, spacing 2 inches apart.
- Bake for 12-14 minutes, until just cooked but still soft (centers should look slightly underdone).
- Cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
- Tip: Use a cookie scoop for uniform size; slightly underbake for chewy cookies.
- Assemble the Sandwiches:
- Pop the frozen banana-mascarpone ice cream discs out of the ring molds by gently pressing or running a knife around the edges.
- Using the same 3-inch ring molds, cut the cooled cookies into rounds (you’ll need 12 rounds for 6 sandwiches).
- Place an ice cream disc between two cookie rounds to form a sandwich. Press gently to adhere.
- Serve immediately or wrap individually in plastic wrap and freeze for up to 2 days.
- Health Benefit: Bananas provide potassium, dairy offers calcium, but the sugar and butter make this a rich treat to enjoy sparingly!
Serving Suggestion: Serve on a platter with a dusting of confectioners’ sugar or a drizzle of chocolate sauce for extra flair. Pair with coffee, hot cocoa, or a banana smoothie for a fun, tropical vibe!