Keywords: Dessert, Cookies, Ice Cream, Ice Cream Sandwiches
Format: Hardcover, e-Book
Source: eARC from Netgalley
A sweet collection of 50 recipes for ice cream sandwiches from London’s popular Buttercup Bake Shop.
Ice cream sandwiches are the perfect treat for both kids and adults, whether you prefer zesty lemon ice cream surrounded by soft ginger cookies or fudgey brownies encasing refreshing mint chocolate–chip ice cream, indulgently dipped in chocolate. Somehow, combining crunchy, buttery cookies with creamy, cold ice cream makes both elements better.
With summer coming up, I was excited to see Ice Cream Sandwiches pop up on Netgalley’s list of available titles. As a diet- and budget-conscious foodie, I’m always interested in cookbooks that teach you how to make yourself something that you would typically buy pre-packaged in a shop–that is, if you’re not lucky enough to live in the vicinity of somewhere like author Donna Egan’s cupcakery, Buttercup–which I’m not. I like the idea of fresh, made-by-hand foods versus eating things with unpronounceable ingredients in the fine print of their wrappers. I imagined this cookbook would hit the spot.
Sadly, for a new book on desserts, Ice Cream Sandwiches doesn’t offer much in the way of the innovative or the unexpected. It also acknowledges that most of the ingredients can be bought and slapped together–so what do we need the cookbook for? I think the disappointment most home cooks are in for is the lack of inspiration.
A couple of the flavors are a little less vanilla–there’s a rosewater cream sandwiched in meringue, a melon sorbet sandwiched in butterfly-shaped vanilla cookies, and fig cream pigs (yum?). Egan ends the book with a few odd beverage recipes: a cola float (apparently young British people don’t know what this is or how to make one?) and a cupshake (where you blend a cupcake into a milkshake, which sounds like a total diet-buster). The only one I really would like to try is the elderflower amaretto, mainly because I’ve never tried a good amaretto cookie recipe, and there is a shop near where I live with a great elderflower sorbet (Paradis in Montrose) so I won’t have to make my own filling.
I do plan to compare store-bought ingredient results with sandwiches made from the cookie recipes in the book, as I suspect some cookies will crumble when combined with something as melty as ice cream. I expect the book’s cookies to hold up. However, with underwhelming photography and just utilitarian recipes, I suspect Ice Cream Sandwiches will see a lot of action at the bookshop and in the library, but it won’t find a home on my cookbook shelf.
If you’d like to try out a recipe, the Lemon Ginger Gems one is posted on the book’s Amazon page.
*I received this book free of charge from the publisher in exchange for an honest review. This, in no way, affected my opinion or review of this book.
Visit the the Buttercup Cake Shop online at http://www.buttercupcakeshop.co.uk/, follow @yum_buttercup and like them on Facebook
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