Mini Mashers Ice Cream Sandwiches
Chef Jen Carroll
Carroll Couture Cuisine
Philadelphia, Pa.
Chef Jen Carroll uses a pizzelle maker to form potatoes into crisp carriers for ice cream. This unique take on the ice cream sandwich gives the summertime treat a whimsical twist.
Ingredients
Nonstick cooking spray
16 mini mashers (bite-size frozen potatoes)
3½ oz. vanilla ice cream
Flaky sea salt
Rainbow sprinkles or mini chocolate chips
Steps
- Heat pizzelle maker and lightly coat with nonstick spray.
- Place frozen mashers in pizzelle maker, eight pieces on each of the bottom sides to make three rows (2 X 4 X 2.) Gently close the lid but do not squeeze clasp together; cook for 2 minutes (the iron will naturally start to close.)
- After 2 minutes, close the iron together fully, secure the clasp and cook 4 minutes longer.
- Remove the crisp disks with an offset spatula, sprinkle with flaky salt and cool on wire racks.
- For each sandwich, scoop vanilla ice cream onto one of the disks; top with other disk to make a sandwich. Roll sides in rainbow sprinkles or chips if desired.
Photo courtesy of McCain Foodservice Solutions