A new take on the ice cream sandwich
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.
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
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
1 pint container vanilla ice cream
1 pint container chocolate ice cream
6 mini brioche buns, sliced in half crosswise