Anzac Cookie and Pineapple Ice Cream Sandwiches
Anzac Cookie and Pineapple Ice Cream Sandwiches is a dessert that serves 10. For 63 cents per serving, this recipe covers 14% of your daily requirements of vitamins and minerals. One serving contains 506 calories, 8g of protein, and 25g of fat. It is a good option if you're following a lacto ovo vegetarian diet. A few people made this recipe, and 41 would say it hit the spot. Head to the store and pick up all purpose flour, baking soda, egg whites, and a few other things to make it today. Summer will be even more special with this recipe. It is brought to you by Serious Eats. From preparation to the plate, this recipe takes about 2 hours. All things considered, we decided this recipe deserves a spoonacular score of 45%. This score is good. Cookie Ice Cream Sandwiches, PB & J Ice Cream Cookie Sandwiches, and Cookie Ice Cream Sandwiches are very similar to this recipe.
Servings: 10
Ingredients:
2 cups (about 10 ounces) all purpose flour
3/4 teaspoon baking soda
1 cup (about 4 1/2 ounces) dessicated coconut (unsweetened)
3 egg whites
2 tablespoons golden syrup or honey
1 tablespoon juice from 1 lime
2 cups (about 10 ounces) whole oats
1 2/3 cup pineapple puree
Pinch salt
3/4 cup (about 5 ounces) sugar
1 cup (2 sticks, 16 tablespoons) unsalted butter
1 cup cold water
Equipment:
oven
mixing bowl
whisk
sauce pan
baking sheet
ice cream machine
bowl
stand mixer
Cooking instruction summary:
Procedures 1 For the Biscuits: Set a rack in center of oven. Preheat oven to 350°F. Place flour, oats, coconut, and sugar in medium mixing bowl and whisk to evenly combine. Combine butter and golden syrup/honey in a small saucepan over low heat and allow butter to melt fully. Stir to evenly combine; set aside. Dissolve baking soda in boiling water, then add to butter mixture. Pour liquid mixture into dry ingredients and fold to fully incorporate. Allow dough to rest until butter cools and sets up to create a firm dough, 5 to 10 minutes. Divide dough into 1 inch balls and place on parchment or silicone-lined baking sheet, leaving 2 to 3 inches between the balls. Flatten slightly into thick discs, then bake for 8 minutes, turn and continue baking until dark golden-brown. Allow to fully cool before removing from sheet. 2 For the Spoom: Prepare an ice cream maker for churning. Combine pineapple puree, water, and lime juice in a medium bowl and mix well. Place egg whites and salt in bowl of stand mixer and whip until foamy. Continue whipping to stiff peaks. Whisk half of meringue into puree mixture, then gently fold in rest of meringue with whisk. Immediately churn in ice cream maker until spoom is thoroughly chilled and holds its shape when spooned. 3 To Assemble: Once spoom is done churning (it will be very fluffy), pile onto half of the biscuits and top with remaining biscuits, pairing up similarly shaped and sized biscuits. Place on lined baking sheet and immediately freeze until firm, then wrap individually in plastic.
Step by step:
1. 1
2. For the Biscuits: Set a rack in center of oven. Preheat oven to 350°F.
3. Place flour, oats, coconut, and sugar in medium mixing bowl and whisk to evenly combine.
4. Combine butter and golden syrup/honey in a small saucepan over low heat and allow butter to melt fully. Stir to evenly combine; set aside. Dissolve baking soda in boiling water, then add to butter mixture.
5. Pour liquid mixture into dry ingredients and fold to fully incorporate. Allow dough to rest until butter cools and sets up to create a firm dough, 5 to 10 minutes. Divide dough into 1 inch balls and place on parchment or silicone-lined baking sheet, leaving 2 to 3 inches between the balls. Flatten slightly into thick discs, then bake for 8 minutes, turn and continue baking until dark golden-brown. Allow to fully cool before removing from sheet.
6. 2
7. For the Spoom: Prepare an ice cream maker for churning.
8. Combine pineapple puree, water, and lime juice in a medium bowl and mix well.
9. Place egg whites and salt in bowl of stand mixer and whip until foamy. Continue whipping to stiff peaks.
10. Whisk half of meringue into puree mixture, then gently fold in rest of meringue with whisk. Immediately churn in ice cream maker until spoom is thoroughly chilled and holds its shape when spooned.
11. 3
12. To Assemble: Once spoom is done churning (it will be very fluffy), pile onto half of the biscuits and top with remaining biscuits, pairing up similarly shaped and sized biscuits.
13. Place on lined baking sheet and immediately freeze until firm, then wrap individually in plastic.
Nutrition Information:
covered percent of daily need
