Recipes

Slide In

A new take on the ice cream sandwich
0 Reviews

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

Recipe from the Tasting Table Test Kitchen

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.

HELP OTHER COOKS BY RATING THIS RECIPE
Rate this recipe:
Would you make this recipe again?

Negroni Sbagliato

Keep Reading

Around the Web

Get the Tasting Table newsletter for adventurous eaters everywhere