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Sweet Beet and California Walnut Cookie Sandwiches with Goat Cheese and Honey-Walnut Ice Cream

By Adam Moore
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DESCRIPTION

The flavor of this ice cream sandwich recipe simply can’t be ‘beet!’ 

Total Time
1 Hr
Serves
6
Serving Size
1 sandwich
Meal
Snack
Course
Desserts
  • Total Time
  • Nutrition

Total Time

Prep Time
45 Mins
Cook Time
15 Mins
Total Time
1 Hr

Nutrition

Calories
1220 cal
Total Fat
57 g
Trans Fat
0 g
Cholesterol
352 mg
Sodium
860 mg
Carbohydrates
281 g
Dietary Fiber
6 g
Protein
27 g

Ingredients

RED BEETROOT PUREE

2 tablespoons vinegar

1 beetroot, red, root end trimmed to ¼”

GOAT CHEESE AND HONEY-WALNUT ICE CREAM

1 ½ cups milk, whole

½ cup sugar

¼ cup honey

6 egg yolks

1 cup goat cheese, crumbled

½ cup California walnuts, roasted, finely chopped

HONEY-CALIFORNIA WALNUT SPREAD

1 cup honey

1 cup Calfornia walnuts, chopped

SWEET BEET AND CALIFORNIA WALNUT COOKIE SANDWICHES WITH GOAT CHEESE AND HONEY-WALNUT ICE CREAM

4 tablespoons butter, unsalted

¾ cup sugar

2 eggs

2 cups flour, all-purpose

1 teaspoon salt

1 cup dark chocolate chips (72% cocoa)

½ cup California walnuts, chopped

½ Red Beetroot Puree

Goat Cheese and California Walnut-Honey Ice Cream, as desired

Roasted Honey-California Walnut Spread, room temperature, as desired

Roasted California Walnuts, finely chopped, as desired

Preparation

RED BEETROOT PUREE

1. Add vinegar to a large pot of water and bring to a boil.

2. Add beetroot and cook for 15 minutes, or until the beet can be easily poked with a knife or fork.

3. Place under cool running water to stop the cooking process.

4. Remove beet from the water and peel off the skin.

5. Roughly chop the beet, place in a food processor and puree until smooth.

6. Reserve until ready to use.

GOAT CHEESE AND HONEY-WALNUT ICE CREAM

7. In a double boiler, over medium-high heat, whisk together milk, sugar, honey and egg yolks.

8. Continually whisk until mixture begins to thicken–about 7 minutes or around 140°F.

9. Pour through a fine mesh strainer, add goat cheese and whisk until smooth. 

10. Place the bowl in an ice bath and whisk until the mixture reaches 45°F.

11. Place the chilled mixture into an ice cream machine, along with the chopped walnuts, and freeze according to the machine’s instruction.

12. Finally, place in a freezer overnight and allow to firm completely.

13. Reserve until ready to use.

HONEY-CALIFORNIA WALNUT SPREAD

  1. Place honey and walnuts in a food processor and puree until smooth.
  2. Reserve until ready to use.

SWEET BEET AND CALIFORNIA WALNUT COOKIE SANDWICHES WITH GOAT CHEESE AND HONEY-WALNUT ICE CREAM

1. Preheat oven to 350°F.

2. In a mixer, fitted with a paddle attachment, cream together the butter and sugar.

3. Next, add the egg, the Red Beetroot Puree and mix until combined.

4. In a separate bowl mix the flour, baking powder and salt.

5. Add the flour mixture, chocolate chips and walnuts to the butter mixture until combined.

6. Place evenly sized balls of dough on a parchment-lined sheet tray.

7. Flatten and bake until the cookie sets, about 15 minutes.

8. Allow to cool completely, then spread the bottoms of each cookie with the Honey-California Walnut Spread.

9. Sandwich the cookies with desired amount of softened Goat Cheese and Honey-Walnut Ice Cream.

10. Finally, roll the edges in chopped walnuts and freeze overnight.

11. Keep frozen until ready to use.

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