Ackee ice cream sandwiched by soft wholegrain cookies with caramel chips: sweet-tooths rejoice.
From time to time I scan through my SD card. You know, see what’s there, delete photos and clear up space.
This sometimes leads to discoveries like: oh snap! I never shared that recipe! Such as this one:
Last year I embarked on a challenge. Sadly I only made it a third of the way through. This challenge was the King Arthur Flour Bake the Bag Challenge. The idea was simple enough, buy a 5lb bag of white wholewheat flour and over a course of 9 weeks through a different recipe each week you’d have finished the bag. I decided to add the additional challenge of incorporating ackee into the recipe in one way or another.
First up was whole-grain banana bread which became whole-grain ackee bread and it was off to a good start. Week threes’ recipe was whole-grain brownies which I transformed into ackee cheesecake brownies. Somehow I managed to post the brownie recipe before these.
Soft Wholegrain Cookies
Maybe somewhere along the line I’ll pick up the challenge and finish off the remaining recipes. But lets talk about these cookies!
At the time I had found some caramel chips and wanted to try them out. I subbed them for the chocolate chips in the original recipe. In hindsight, I should have probably gone with a super dark chocolate (70% or higher) as for my tastes the overall recipe is a tad too sweet. I’m one of those persons who likes their dessert on the less sweet even savoury side. Hubby enjoyed it but could see the reasoning behind using dark chocolate the next time round.
Another nice finishing touch to these would be some flaked sea salt.
Making the ackee ice cream sandwiches
I used my easy no churn ackee ice cream; but instead of setting it in the loaf pan as I usually do. I set it in a half sheet pan. That way, once frozen I was able to cut circles of ice cream to layer with the cookies.
