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A new take on the ice cream sandwich 

| Recipes | Rebekah Peppler
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We test and taste every recipe we publish. While we collaborate with a lot of talented chefs, we adapt and tinker with everything in our test kitchen. (It smells really good in here). Our goal is to make sure every recipe works as well in your home kitchen as it does in ours. So go on, get cooking with confidence.

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It's burger month at Tasting Table, and the Test Kitchen is awash in patties, cheese and condiments. But we think a burger without an ice cream finale is barely worth having. So, with that in mind, we created our frozen slider: a brioche sandwich of chocolate and vanilla ice cream discs bound by a salty caramel-nut syrup. Serve the slider alone or at the tail end of a grill-out for double the burger action.

Ice Cream Sliders

Yield: 6 ice cream sliders (with leftover wet nuts)


Cook Time: 8 minutes

  • INGREDIENTS
  • Wet Nuts

    2 tablespoons light corn syrup

    ¼ cup maple syrup

    2 tablespoons light brown sugar

    Pinch sea salt

    ¾ cup roughly chopped mixed nuts (such as walnuts, pecans, almonds and macadamia nuts)

    ½ teaspoon almond extract

     

    Sliders

    1 pint container vanilla ice cream

    1 pint container chocolate ice cream

    6 mini brioche buns, sliced in half crosswise

DIRECTIONS

1. Make the wet nuts: In a medium saucepan, combine the corn syrup, maple syrup, brown sugar and salt. Bring to a boil over medium-high heat, cooking until the sugar dissolves. Stir in the nuts and cook until they are warmed through, about 5 minutes. Stir in the almond extract, cool, then transfer to a container. Store in the fridge until ready to use.

2. To make the sliders, use a serrated bread knife to slice each pint of ice cream crosswise into six ½-inch-wide discs. Place a disc flat on a cutting board and use a 2½-inch round cookie cutter to stamp a circle out of the center (save the trimmings for milkshakes; if your kitchen is very hot and the rounds soften or start to melt, quickly transfer them to a plate and freeze to harden the ice cream). Quickly place a vanilla round on a bun bottom, top with a chocolate round, cover with a spoonful of wet nuts and place the other bun half on top. Repeat five more times. Serve immediately.

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