It all started so simply. I wanted the flavours of Black Forest Cake in an ice cream sandwich, but my brain turns one way, the other and before I know it there’s a Swedish connection.
A lot had to do with the heat this week. I WAS NOT turning on the oven!! So I was thinking of no-bake cookies. I thought of maybe an old school coconut macaroon, but then discarded the idea, because there’s too much coconut stuff in this world and, yes, I’m not a fan. A little here and there is ok, but I don’t want it as a dominant flavour.
It suddenly struck me that if I was making a macaroon, I could put oats instead and one thing led to another and I squealed, “Chokladbollar!!!” I could press them into cookie shapes, freeze and sandwich ice cream in between.
The ice cream was another twist on recipes from the greatest ice cream book every written: The Perfect Scoop by David Lebovitz. If you own an ice cream machine, you should be forced to buy this book. It doesn’t cover every ingredient ever but it covers perfect techniques.
My recipe is a variation of Lebovitz’s plum ice cream.
Chokladbollar Cherry White Chocolate Chip Ice Cream Sandwich
For the Cherry White Chocolate Chip Ice Cream:
450g/1 lb fresh cherries, halved and pitted (about 40 cherries)
1/3 cup water
7/8 cup raw cane sugar
1 cup cream
1 tsp vanilla extract
3/4 cup white chocolate chips
In a medium pot, add the cherries and water. Bring to a simmer over medium high heat, cover with a lid, reduce heat to medium and simmer for 7-10 minutes until softened. Take off the heat, add the sugar, stir to combine and allow to cool to room temperature (I put my mixture in a medium high-walled bowl to purée with a hand blender later, but putting into a blender to cool is great too.
Add the cream and vanilla to the cooled cherry mixture. Purée with a hand blender or regular blender until smooth. Transfer to the refrigerator to chill for at least two hours.
Churn the chilled mixture in an ice cream machine for the length of time recommended by your machine (mine took 25 minutes on a hot summer day). Towards the end of the churning time, sprinkle the white chocolate chips into the machine as it churns. Transfer the ice cream to a large container with a tight fitting lid. Freeze for at least six hours, but overnight is preferable.
For the Dark Chocolate Chokladbollar:
1/3 cup superfine sugar (or just regular sugar buzzed in a food processor for 10 seconds)
1/3 cup butter
1 tsp vanilla
3 tbsp coffee (hot or cold. It works either way. I actually used cold brew coffee and it worked just fine)
25g/1 oz dark chocolate, melted
1-1/2 cups large flake rolled oats
3 tbsp flax seeds
3 tbsp rolled oats
In a medium bowl, whisk together the sugar and butter until smooth and no longer gritty. Add the vanilla and whisk to combine.
In a small bowl, whisk together the melted chocolate and coffee until smooth. Pour it into the butter mixture and whisk to combine. Add the salt and whisk again. Add the 1-1/2 cups of rolled oats and stir it with a wooden spoon or your fingers to combine. Freeze the mixture for an hour.
Toast the 3 tbsp of the flax seeds and oats in a dry pan for 3-4 minutes. Add to a food processor, pulse two or three times and sprinkle over a medium sized, parchment lined baking sheet.
When the mixture has firmed up, take 1/3 cup of the mixture and form it into a patty shape. Press the patty down on the prepared baking sheet. Flip the patty and press the oat-flax mixture on the other side. Repeat with the remaining mixture. Freeze for at least 4 hours, but overnight is better.
To assemble, cut out circles of ice cream with a biscuit cutter 6cm/3″ in diameter.
Ensuring the circle of ice cream is about 2 cm/1″ thick, place the circle of ice cream on a prepared Dark Chocolate Chokladbollar and top with another Dark Chocolate Chokladbollar. Repeat with remaining chokladbollar. There will be a bit of ice cream leftover. Makes 3 sandwiches….so that serves one 😉