Toasted corn ice cream sandwiches

Corn ice cream sandwiches? Why not. It’s summer and corn is the veggie we all crave in this heat. These ice cream sandwiches from Chef Renee are simple to put together, though they do take a bit of time—90 minutes from start to finish. But when you’re done you’ll get a kind of corn-on-the-cob ice cream sandwich.

My ice cream sandwich nostalgia indulgence? The kind made with chocolate wafers you find in the freezer case. I know, lots of artificial flavors and so-so ice cream, but they transport me to my childhood and the beach on Long Island we used to go to.

6 servings

Preheat oven to 375 F.

INGREDIENTS

1 pint dense, gourmet vanilla ice cream, softened but not melted.

1 3 oz package of Philadelphia cream cheese; leave at room temperature until it’s very soft.

3 ears of fresh-picked corn, shucked, and divided into two equal parts. (Save any corn liquid from the kernels to add to the food processor.)

3 tablespoons maple syrup

6 crispy waffle style cookies

METHOD

Place half the corn kernels on an oiled (use olive oil) baking tray and toast in oven until the kernels shrink (moisture will evaporate) and light brown—they will be crunchy. Set aside until they reach room temperature.

In a food processor, add the corn, and pulse a few times until the mixture becomes pulpy. Add cream cheese and maple syrup. Pulse to combine, scraping down the sides of the bowl.

Place ¾ of the softened ice cream in a large bowl and mash it slightly (save the rest for something else). Add the corn and maple syrup mash, as well as the toasted corn kernels, and mix all together. Place in freezer until scoopable, stirring from time to time.

Spread the ice cream on one cookie and top with the other cookie. Press gently to spread the ice cream to the edge, and wipe off any excess. Wrap each cookie before freezing. The purpose of wrapping here is to keep the ice cream from oozing out before it refreezes.

For an extra taste treat, sprinkle a few grains of sea salt on the ice cream.

Too hot to make our own ice cream sandwiches? Here’s where to buy some great ones in New York:

Serious Eats has a comprehensive list.  Here’s a sampling.

Three Tarte Bakery in Chelsea

Bierkraft, Brooklyn

Milk and Cookies Café, Brooklyn

Lord & Taylor’s Signature Café, 6th floor, Fifth Avenue, New York

Time Out NY also guides you to what they consider the best ice cream between two cookies.

Jacques Torres, West Village

Ronnybrook Milk Bar (Chelsea Market), Chelsea

Related posts:

1. Corn Dinner, Dessert: Sweet Corn Ice Cream
2. Recipe: Valentine’s Day Ice Cream Cookie Sandwich and Chocolate Heart Cookies
3. All Corn Dinner: With Cocktails Try Chewy Corn Nibbles