Sandwich Cappuccino Ice Cream Cake
Cappuccino, cheesecake, and caramel ice cream sandwiches? Yes, please! This eye-catching ice cream cake is a burst of your favorite flavors in every bite.
When making this cake, keep in mind that ice cream sandwiches melt quickly. We recommend assembling this cake with a kitchen buddy so that one person can unwrap and slice the ice cream sandwiches while the other person lines the pan.
Ingredients:
- 1/2 cup water
- 1/2 cup Golden Flow whole milk
- 8 Tbsp unsalted butter
- 1 tsp granulated sugar
- 1/4 tsp salt
- 1 cup all-purpose flour
- 4 large eggs cold
- 1/2 cup granulated sugar
- 1 tsp cinnamon
- vegetable oil to fry churros
- 3 1/2 ounces dark chocolate, chopped
- 1/2 cup Golden Flow heavy cream
Instructions
2. Remove the sauce pan from the heat and add 1 cup flour all at once, stirring with a large wooden spoon. Once it’s fully mixed, put it back on the heat and stir constantly for another 2 minutes. The dough should come together in a smooth ball.
3. Transfer to a large mixing bowl and use an electric mixer to beat on medium speed 2 minutes to cool the mixture slightly. Add 4 eggs, adding 1 at a time and allowing each egg to fully incorporate between additions. Beat until dough is smooth and forms a thick ribbon when pulled up.
4. Heat 2” deep vegetable oil to 370˚F. Keep the oil between 350-370˚F while frying.
5. Transfer dough to a pastry bag fitted with a large open star tip. Pipe 6” lengths into hot oil and cut with scissors. Fry 1 1/2 minutes per side or until golden brown then flip with tongs and fry another 1 1/2 minutes.
Fry in batches, about 5-6 churros at a time. Transfer to a paper towel-lined plate then roll in cinnamon sugar.
2. Warm the heavy cream in a small saucepan. (Do not let it boil.) Pour the heavy cream over the chopped chocolate.
Let it sit for 1 minute then stir to combine.
