Stillwater Sandwich Recipe
Wilcoxson's huckleberry ice cream sandwiched between two house made sugar cookies. Served with our house made melba sauce.
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Ingredients
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Sugar Cookies
Huckleberry Ice Cream
Melba Sauce
Method
Sugar Cookies
- 1
Prepare the Dough
In a large mixing bowl, cream together the unsalted butter and granulated sugar until light and fluffy. Beat in the egg and vanilla extract until well combined.
- 2
Combine Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add this mixture to the wet ingredients, mixing until just combined.
- 3
Chill the Dough
Cover the dough with plastic wrap and refrigerate for at least 30 minutes.
- 4
Bake the Cookies
Preheat the oven to 350°F (175°C). Roll out the chilled dough on a floured surface to about 1/4 inch thickness. Cut into desired shapes and place on a baking sheet lined with parchment paper. Bake for 8-10 minutes or until the edges are lightly golden. Let cool completely.
Huckleberry Ice Cream
- 5
Prepare the Huckleberries
If using fresh huckleberries, rinse them under cold water. If using frozen, let them thaw slightly.
- 6
Blend the Ice Cream Base
In a blender, combine the huckleberries, heavy cream, sweetened condensed milk, and vanilla extract. Blend until smooth.
- 7
Chill the Mixture
Transfer the mixture to an airtight container and freeze for about 4 hours or until firm.
Melba Sauce
- 8
Cook the Sauce
In a small saucepan, combine the huckleberries, granulated sugar, and lemon juice. Cook over medium heat until the mixture starts to bubble and the huckleberries break down, about 5-7 minutes.
- 9
Cool the Sauce
Remove from heat and let it cool to room temperature. It will thicken as it cools.