Chasing Delicious | Black Plum Ice Cream Sandwiches on Homemade Oat-Graham Crackers
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Plum Ice Cream Sandwiches

Black Plum Ice Cream Sandwiches on Homemade Oat-Graham Crackers

 

Blue sky and swirling gusts of hot, dry air. Marauding mosquitoes looking for a fix. Quietness only broken by a distant dog barking or impatient driver sounding his horn. Leaves rustling about the ground and tall blades of grass swaying in a mesmerizing, synchronized dance. The long piercing fingers of a midday summer sun and the warm tingle of the bright, distant light landing on your skin.

Squinted eyes trying to hide from the blinding light. The almost oppressive heat surrounding you like a thick, down comforter. A sweaty brow. Trees everywhere. The southern saunter we use as an excuse to enjoy our fleeting time outside.

Frolicking animals unaware of the urban chaos surround them. Glowing facades stuck to sky-scraping towers. Busy sidewalks and hustling men and women. Screeching sirens. The whir of a truck passing a few feet to your left and the hot blast of turbulence stuck to the front of the truck.

I get lost in these moments. I look for excuses to stand outside, anywhere outside. When others seek refuge under the constantly blowing vents of a cherished AC, I seek the reprieve of a wall of heat hitting you as you take your first step outside. I clamor for the embrace only a scorching day can provide. Red shoulders and tips of noses are a sign of success to me.

In the heat, I lose track of important thoughts. I count the swirling leaves, the scattering squirrels, the rays of light peaking through a tall pine instead of the ticks on a clock or x’s on a to-do list. I stare at the sun’s reflection in tall buildings, watch hurried suits run about, and dust clouds circle around an alley entrance. Outside, all that seems to matter is the day seething around you.

Then I close my eyes. I let the sun fall on my skin. It slowly begins to cook me. A light cotton shirt begins to tighten and stick. Droplets of sweat appear as if out of nowhere. My hair curls and frizzes. All the while, the sun roars through the sky and shadows swing around their masters in a tethered dance. Life speeds past me in a blur as I wait in the heat.

My eye is glued to the eyepiece, a lens aimed at some shot I find special in the moment – or some shot I will hope becomes special. A day clips past me as I wait for one moment. The sun finally creeps behind the corner of one building; rays of light shoot out from the silver lined edifice in the distance. Click.

Back home, out of the sweat-drenched clothes, I sink my teeth into a frozen treat. I close my eyes and wash the heat of a day away with one small, cold bite.

Ice Cream Sandwiches: Ice cream sandwiches are quite easy to make. The only hard part is finding the time to make the ice cream. While most ice cream sandwiches use a soft cookie, mine call for a harder graham cracker cookie. I personally love the contrast between soft, creamy ice cream and crunchy, crumbly cookie. So long as you eat it before the ice cream gets too soft you shouldn’t have a problem – wait too long and the unwavering cookies may just squish together and send your ice cream flying out the side.

 

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Black Plum Ice Cream Sandwiches at

y 10-12, 2″ ice cream sandwiches
d Intermediate

t 9+ hours

Ice Cream: 8+ hours
Cookies: 30 minutes
Assembly:  30 minutes

o Tools:

Ice cream scoop
Small icing spatula
10, 2×8″ Parchment paper slips
Twine or string
Airtight container

i Ingredients:

20-24 oat-graham cracker cookies (recipe below)
2 quarts plum ice cream (recipe below)

n Instructions:

1. Prepare the ice cream and the cookies according to their instructions.

2. Remove the prepared ice cream from the freezer and let sit out at room temperature for 10 to 20 minutes to soften to a workable consistency. Have the baked oat-graham cracker cookies handy and ready to use. Place an airtight container (open) in the freezer – this way you can place the assembled sandwiches in the freezer as you go.

3. Lay 1 cookie square flat on the counter or a cutting board. Carefully spread a scoop or two of ice cream on top of the cookie. Shape the soft ice cream into a square to match the shape of the cookie – you can use a broad ice cream scoop or an icing spatula to do this.

4. Carefully press a second cookie on top of the ice cream. Take care not to break the cookie or to squish excess ice cream out the sides of the cookies.

5. Wrap the assembled ice cream sandwich in a parchment paper slip. Tie the paper in place with twine or string. Place the wrapped ice cream sandwich into the container already in the freezer – doing this as you go will keep any ice cream sandwiches from melting.

6. Repeat steps 2 through 4 until you assemble all the ice cream sandwiches.

r Store in the freezer in an airtight container.
a Feel free to mix and match your favorite cookie or ice cream flavors.
t Pay attention to the temperature while assembling this recipe.
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Homemade Ice Cream: Making ice cream at home is as easy as making custard. It just takes a little bit longer and requires a special tool – the ice cream maker. Once you start making the ice cream, the colder the better – and this applies to everything. Make sure the mixture you will be churning into ice cream has cooled completely; it’s a good idea to have your fridge on it’s coldest setting. You will also want to make sure your freezer is at it’s coldest setting and that the ice cream maker tub has been stored in the lowest portion of the freezer for at least a full day – or according to the ice cream maker’s instructions. After churning the ice cream, place it straight into the bottom of your freezer. If your freezer has a power freeze setting turn it on.


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Plum Ice Cream with Plum Brandy Swirl nits

y 2 quarts ice cream
d Intermediate

t 8+ hours

Prep: 40 minutes
Chilling: 4+ hours
Churning:  10-25 minutes
Freezing:  4+ hours

o Tools:

Heavy bottomed 3 gallon pot
Chef’s knife
Paring Knife
Citrus zester

Stand mixer or whisk
Large glass bowls
Heavy bottomed 3 or 4 qt pot
Wooden spoon
Plastic wrap

Ice cream maker
Spatula
2, 1 qt glass or metal airtight containers

i Ingredients:

1 pound 12 ounces black plums

2 cups water
8 ounces sugar (this is used in the poaching liquid)
1 orange, zested & cut into slices.
1 cinnamon stick
1/2 teaspoon vanilla
1/4 cup brandy

4 ounces sugar (this is used in the ice cream)
8 egg yolks

1 1/2 cups milk
1 1/2 cups heavy cream

n Instructions:

1. Cut the plums in half and remove the pit.

2. Place the plums in a heavy bottomed pot with the water, 8 ounces sugar, orange zest and slices, cinnamon stick, vanilla and brandy. Poach at a slow simmer for 20 to 30 minutes until the pears begin to fall apart.

3. Remove the plums from the liquid and blend just the plums in a blender or food processor until smooth and liquidy. Set aside. Remove the cinnamon stick and orange slices from the poaching liquid. Return the poaching liquid to the heavy-bottomed pot.

4. Bring the liquid to a delicate boil and reduce until the mixture thickens enough to coat a spoon, stirring constantly. Store the reduced liquid in the fridge.

5. Begin whipping the egg yolks and remaining 4 ounces sugar in a separate bowl or in the bowl of a stand mixer. Whip until light and fluffy, about 5-10 minutes.

6. Heat the milk and heavy cream in a clean heavy-bottomed pot to the scalding point.

7. Temper the egg and sugar mixture with the scalded milk, whisking constantly. Return the now combined mixture to the heavy-bottomed pot.

8. Over low heat, heat the mixture until it thickens slightly to coat the spoon, no more than 10 minutes, stirring constantly. (Be sure only to use low heat and stir constantly as the eggs can cook if the mixture is cooked too long or too hot. You can do this step in a double boiler if you are concerned about cooking the eggs).

9. Remove from the heat when the mixture is thickened and stir in the blended plums. Stir until completely mixed in. Place the plum ice cream mixture  into a bowl and cover with plastic wrap. Refrigerate to chill completely, at least 4 hours.

10. Once the ice cream mixture is completely cooled, process the mixture in an ice cream maker according to the maker’s instructions. It should take 15 to 20 minutes for the mixture to turn into ice cream. You are looking for a very thick soft serve texture.

11. Before pouring the ice cream into containers, pour 1 cup of the chilled brandy plum syrup into the ice cream. Using a spatula, swirl the liquid around in the ice cream – take care not to mix the liquid completely into the ice cream as you want the swirls to be visible.

12. Pour the now swirled ice cream into freezer-safe containers. Place the containers in the freezer to let the ice cream harden, at least 4 hours.

r Store in an airtight container at your freezer’s coldest temperature.
n Avoid changing the ingredient amounts, chilling or freezing times, temperatures and steps.
i Pay attention to chilling times in this recipe.
t Pay attention to chilling and freezing temperatures in this recipe.
s This recipe requires an ice cream maker.
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Homemade graham crackers: Homemade graham crackers may be my favorite boxed-food-to-homemade adaption ever. If you think the stuff you get at the store is good, wait until you try homemade. Graham crackers are named for a man and his namesake flour used in them – graham flour is like whole wheat flour where all portions of the grain are included.  In this recipe (an adaptation of my original attempt at homemade graham crackers) I add a little oat flour to give the crackers an extra boost of grainy, earthy goodness. So what makes homemade graham crackers like the real thing? Honey and graham flour. Don’t substitute these ingredients out or skimp on them and make sure they are fresh and good quality!


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Oat-Graham Cracker Cookies ns

y 2 dozen, 2″ cookies
d Easy

t 1 hour

Prep: 10 minutes
Resting/Chilling: 30 minutes
Baking: 15-20 minutes

o Tools:

Food processor
Parchment paper
Rolling pin
Flat baking sheet lined with parchment paper
Toothpick

i Ingredients:

8 ounces graham flour
2 ounces oat flour (you can substitute all purpose flour)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3 ounces sugar
3 ounces unsalted butter, cold, roughly chopped
3 ounces honey
2 tablespoons milk
1/2 teaspoon vanilla

n Instructions:

1. Preheat the oven to 350°F.

2. Combine the flours, baking powder, baking soda, salt and sugar together in the bowl of a food processor. Pulse once or twice to thoroughly mix.

3. Add the butter and pulse a few quick times until the butter is broken up and mixed into tiny chunks – the mixture should resemble cornmeal.

4. Add the honey, milk and vanilla. Pulse a few quick times until a dough forms. Be careful not to over mix the dough.

5. Pour out the dough out onto a large sheet of parchment paper. Press the dough together  and flatten into a disk. Wrap the dough in the parchment paper and refrigerate for 30 minutes until hardened.

6. Roll the dough out on a lightly floured surface to about 1/8″ thick. Using a fluted 2″ square cookie cutter, cut out two dozen cookies. Place each cookie on a baking sheet lined with parchment paper. Using a toothpick, poke holes halfway into each cookie in whatever pattern you choose (I do five: one near each corner and one in the center).

7. Bake the cookies until lightly browned around the edges, about 15 to 20 minutes.

8. Let the cookies cool completely before using.

r Store in an airtight container at room temp.
n Avoid substituting or replacing the graham flour and honey in this recipe.
s This recipe requires a food processor.
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Enjoy!

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AUTHOR - Russell van Kraayenburg

Founder of Chasing Delicious, and author of Haute Dogs, Russell's works have been featured in Southern Living, Men's Fitness, Redbook, TRADHome, and Real Simple magazines and on various sites including Lifehacker, Fast Co., Business Insider, The Kitchn, Live Originally, Quipsologies, Explore, and Fine Cooking. Follow Russell on Twitter @rvank and Instagram. Get more delicious @chasedelicious.

66 Comments

0
  • Marcello Arena

    Look so delicious ^^

  • Stephanie

    Thanks for the homemade graham cracker recipe!

    I always have an issue with my ice cream squishing out the sides on my ice cream sandwiches. Bleh.

  • Brooks at Cakewalker

    Russell, I understand that wall of heat. Your poetic words and photographic art makes for a splendid visit. Bravo!

  • Sommer@ASP

    I love the way you’ve made ice cream sandwiched look so wholesome and honest. I’ve GOT to make some black plum ice cream ASAP.

  • Brian

    Russell,
    I’m on the way to the gym and now all I can think about are ice cream sandwiches. Thanks a lot ;-)

    B

  • marla

    Oh wow! These ice cream treats are beautiful ~ love the idea of plum ice cream :)

  • kitchenriffs

    Great food styling. As usual! ;-) Nice recipe too. Ice cream sandwiches are always so much fun. Good stuff – thanks.

  • Michelle

    Absolutely beautiful! Oh, my, and I’ve got a big bowl of plums on my counter right now…

  • Laura (Tutti Dolci)

    Gorgeous! I can’t get over the beautiful color of the black plum ice cream – it’s dreamy!

  • Kathryn

    Love the idea of that black plum ice cream, perfect against the heartiness of the cookies.

  • Nastya Tyshko

    So inspiring! After reading this I just can’t sit in front of the monitor and want to get to the kitchen right away.
    Thank you for the graham crackers recipe, I will definitely make those tomorrow.

  • Beth {local milk}

    Tis the season! I have like at least 3 other ice cream recipes that feel *imperative* to post before summer is up. I’m in love w/ the lens… the shots look fantastic. And your composition always seems so damn effortless. These remind me of the coveted blond on strawberry ice cream sandwiches of my youth (I much preferred them to the choc/vanilla)… but all grown up and way better.

  • Sylvie @ Gourmande in the Kitchen

    Ice cream and hot summer days are made for each other. At least that’s what I’m telling myself as I scarf down copious amounts this summer. ;-)

  • Marina@Picnic at Marina

    What a clever and cool idea! :)

  • Lori @ RecipeGirl

    What a fun ice cream sandwich! It’s far too cute to eat ;)

  • Jeanette

    What a beautifully written poem/post. Not only are you a talent in the kitchen, but so poetic. As for your ice cream sandwiches, what a treat to be able to have one of these after spending the day enjoying the heat and nature.

  • Nerissa

    You make me really want to get that darned ice cream machine now. I’m seeing so many amazing flavours and combinations out there that I’m super inspired. I love plum flavour. It seems a shame that one doesn’t see that flavour around much, at least where I live it doesn’t seem to exist.

  • thelittleloaf

    I adore the way you’ve packaged up these little sandwiches – super cute!

  • Katie

    These look delightful! I love that you used homemade oat-graham crackers instead of a cookie.

  • TidyMom

    get out! plumb ice cream?! that sounds incredible Russell!! and they look SO beautiful!

  • susan

    love the idea of using oat flour in these graham crackers. everything about this post is perfection!

  • Maria

    I will take one of these to go with my cake:) You can never have too many dessert! Just lovely!

  • Riley

    Ugh, these look unbelievable. I can’t wait to get my hands on these!

  • Kiran @ KiranTarun.com

    Simply unbelievable!! Love ice cream sandwiches :D

  • Trish

    Oh my goodness you have outdone yourself! This is so beautiful and elegant. I LOVE it.
    Thanks!
    Trish

    http://www.jellybonesblog.blogspot.com

  • Katie

    I just popped a batch of plum sorbet in the freezer this morning, to be made into sandwiches with molasses chews. I can’t wait to eat them, and this is just building my anticipation!

  • Lisa | With Style and Grace

    I think it’s about time to introduce this baby [in my belly] to a little brandy ;)

  • shelly (cookies and cups)

    So these are gorgeous gorgeous gorgeous. And there’s brandy in the ice cream? You know my heart.

  • Darina

    What lovely shots, particularly the one with the blue background. Newly arrived to your blog and it’s now on my must-follows. You definitely put a lot of work into it. Cheers.

  • Martina C.

    I absolutely love these sandwiches! so beautiful! The photos are spectacular, the first one is wonderful ! I love this post!

    =)

  • The Wimpy Vegetarian

    I’m always so inspired by your photography and writing. You captured the luscious heat of the day broken in a moment by sinking your teeth into something instantly refreshing. And I love the graham cracker recipe – I’m on it!

  • Jenn and Seth

    these are some truly lovely ice cream sandwiches! they look beautiful and that ice cream has such wonderful flavors!

  • Joanna @ Chic & Gorgeous Treats

    Okay, I know I twitted etc.. but I can’t stop coming back and drool over the black plum ice-cream sandwiches. I wish I could have a scoop of ice-cream everyday since it’s hot almost 365 days… but then that could only lead to more love handles on the side. LOL…AWESOME flavours!! TGIF :P

  • Jacqueline @How to be a Gourmand

    Just a perfect treat for Summer. Growing up in the UK we were not really exposed to Graham crackers but heard a lot about them from the U.S. Great recipe Russell.

  • Javelin Warrior

    Another incredible recipe and each part looks amazing on it’s own… Love the contrast between the firmer cracker and the ice cream and the color of the ice cream is amazing… I’m featuring this post in today’s Food Fetish Friday (with a link-back and attribution). I hope you have no objections and thanks always for keeping me inspired with new ideas…

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  • thyme (Sarah)

    I can readily understand the deliciousness of that treat …in this scorching heat! We ate so much ice cream on our trip. Actually, in Missouri they have this treat called frozen ‘custard’. To.die.for! But, it doesn’t come sandwiched in those adorable cracker cookies!

    • Russell

      There’s a frozen custard place down the street from me! Their first location was in Missouri actually. But yeah I go there way too often. Soo good! If you ever find yourself in my part of town check it out. It’s called Connie’s Frozen Custard.

  • Amy @ FragrantVanillaCake

    What a wonderful use for plums! Love the ice cream and the oat cookies, this sounds amazing, and so summery!

  • Mary

    Wow! I just happened upon your blog via The Novice Chef. What an absolutely beautiful blog. Everything to love about it. The photographs, recipes, and especially your writing. Love it all!

  • Andi

    Yum yum yum!!!!!!!!!

  • bianca @ sweet dreaming

    the color of that ice cream makes me so happy!

  • Sarah Klinkowitz

    The recipe here,for me, is the added bonus. I got lost in the writing.

  • Jen L | Tartine and Apron Strings

    First off, your photography and food styling is awesome, but you already knew that :) So…where can I order these ice cream and FedEx’d to Toronto! LOL!

  • Jen @ Jen's Favorite Cookies

    I cannot wait to try these oat graham crackers! I’ve been wanting to do this for a while now.

  • Jessie

    amazing, all around. beautiful post. :)

  • MikeVFMK

    I have this thing for ice cream sandwiches. Ever since I was a kid. And this one is amazing. Both the ice cream and the handmade crackers. Yum.

  • Fork and Whisk

    Looks beautiful and delicious. Perfect for summer. Thanks for sharing.

  • Asmita

    Gorgeous presentation. I think everyone loves ice cream sandwiches.

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  • Sophia Lopez

    These look so delish! I am a noob when it comes to cooking, but I LOVE to explore. Will definitely be trying these soon!

    xo

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