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Cookie, meet ice cream. Ice cream, meet cookie. Ina knows how to make the perfect Ice Cream Sandwich!
Subscribe to #discoveryplus to stream more of #BarefootContessa: http://discoverypl.us/2NeKVgd
Get the recipe ▶ https://foodtv.com/2TKCh9t
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The Barefoot Contessa is back, and this time she is teaching viewers how to cook like a pro. Ina Garten lifts the veil on all her entertaining tips, sharing techniques and professional strategies along with incredibly elegant and easy recipes.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
"Ice Cream" Sandwiches
RECIPE COURTESY OF INA GARTEN
Level: Easy
Total: 1 hr 25 min (includes cooling and freezing times)
Active: 15 min
Yield: 6 servings
Ingredients
3/4 cup peanuts
1/2 teaspoon sea salt
12 peanut butter cookies from a bakery
2 pints peanut butter-and-fudge sorbet, such as Talenti
Directions
Place the peanuts in a small sauté pan and toast over medium-low heat until golden. Sprinkle with sea salt, toss and set aside to cool. Place the peanuts in a food processor fitted with the steel blade and pulse until finely chopped. Transfer to a plate and set aside.
Place 6 cookies, flat side up, on a sheet pan covered with parchment paper. Soften the sorbet for about 15 seconds in the microwave, until it's pliable but not defrosted. Place a large scoop of the sorbet on top of each cookie and place a second cookie on top of the sorbet, flat side down. Lightly press down on the top cookie until the sorbet reaches the edge. Roll the edge of the cookies in the chopped peanuts and place in the freezer for about one hour before serving.
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Ina Garten's Ice Cream Sandwiches | Barefoot Contessa | Food Network
https://www.youtube.com/watch?v=jhrxSlWRpao
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