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Recipe Detail Page
Fabulous Florentine Fudge Ice Cream Sandwiches
Summer 2007
This elegant sandwich puts rich, creamy chocolate fudge ice cream between 2 crunchy Florentine cookies. The blend of orange and chocolate along with the mixture of crunchy and creamy textures is irresistible.
Cookies
6 tbsp (90 mL) butter
¼ cup (50 mL) whipping cream
1 tbsp (15 mL) corn syrup
½ cup (125 mL) granulated sugar
2 tbsp (25 mL) all-purpose flour
1 tsp (5 mL) grated orange zest
1 cup (250 mL) slivered almonds, finely chopped
½ cup (125 mL) candied orange peel, finely chopped
8 oz (250 g) bittersweet chocolate, chopped
Filling
12 cups (3 L) chocolate fudge ice cream (See Tips below)
6 tbsp (90 mL) amaretto liqueur
6 chocolate-covered toffee bars, such as Skor, crushed (see Tips below)
1. Preheat oven to 350ºF (180ºC).
2. Line baking sheets with parchment paper.
3. Combine butter, whipping cream and corn syrup in medium saucepan. Stir in sugar, flour and orange zest. Mix well. Bring mixture to a boil over medium-high heat stirring frequently. Remove from heat. Stir in almonds and orange peel. Drop 1½ tsp (7 mL) batter, 3-inches (8-cm) apart on prepared baking sheet. Flatten slightly with offset spatula.
4. Bake in centre of oven for 9 to 11 minutes or just until set and golden. Cool 1 minute on sheet then, with wide spatula, remove to wire rack and cool completely.
5. Melt chocolate. With small metal spatula, spread flat side of each cookie with melted chocolate. Return to wire racks, chocolate-side up, and leave until chocolate sets, or refrigerate to set chocolate, about 30 minutes.
6. Soften ice cream until easy to handle. Stir in liqueur and crushed chocolate toffee bars. Freeze until firm, about 1 hour.
7. Spread chocolate side of 1 cookie with about ½ cup (125 mL) ice cream. Top with another cookie with chocolate side on the ice cream. Press lightly. Wrap each sandwich individually in plastic wrap or aluminum foil. Place in freezer. Repeat with remaining cookies and ice cream. Freeze until firm, about 3 hours. Store in freezer.
Makes about 50 cookies, 25 sandwiches, about 3-inches (8-cm) in diameter
Tips
For a lighter chocolate taste, try Swiss mocha almond ice cream.
Replace crushed chocolate toffee bar with 1 cup (250 mL) Skor toffee bits.
Omit chocolate bar bits if you're in a hurry. The crunch and flavour of the cookies and plain ice cream are also delicious on their own.
