"Chilly" Cheeseburgers - Ice Cream Sandwich Sliders
Ingredients
- 1 box Betty Crocker Butter Recipe Yellow Cake Mix
- 1/4 cup (1/2 stick) butter, softened
- 3 tablespoons milk
- 2 large eggs
- 2 tablespoons sesame seeds
- 4 cups chocolate ice cream
- 16 ounces white chocolate or white confectionery coating
- 1/3 cup (plus more) corn syrup
- orange and green paste or gel food coloring
- 1 tube Betty Crocker Red Cookie Icing
- ......
- SUPPLIES NEEDED
- 3 parchment paper lined baking sheets
- 16 pieces of plastic wrap
- 4 food handling gloves
- 2 gallon sized zip top bags
- 1 rolling pin
- 1 2 1/2 inch round cookie cutter
- 1 2 1/2 inch square cookie cutter
Directions
Scoop out dough by the tablespoonful onto parchment paper lined baking sheets. Sprinkle sesame seeds over half of the dough scoops.
Bake in a 350 degree oven for 9-11 minutes until slightly golden brown around the bottom edge. As soon as you remove the cookies from the oven, press down on the cookies without sesame seeds using a spatula in order to flatten them out. They will become the bottom buns of your burgers and will look much better with a flat bottom. Allow your cookie buns to cool completely.
Scoop out about 1/4 cup ice cream onto a piece of plastic wrap. Cover and press on the ice cream, forming it into a patty that is just slightly larger than the cookie buns. Wrap completely in plastic wrap and place in the freezer. Create a total of 16 ice cream burgers. Freeze them until firm, at least 1 hour.
Meanwhile, make the modeling chocolate to use cheese and lettuce. Place finely chopped pure white chocolate or white confectionery coating wafers in a microwave safe bowl. Heat for 40 seconds, then stir, heat 30 more seconds then let sit for 1 minute. Stir vigorously. If needed, heat for 10 second increments, stirring after each, until melted. Allow chocolate to cool to between 88 and 91 degrees Fahrenheit, stirring often while it cools. Pour in corn syrup.
Stir quickly fully incorporating the corn syrup into the melted chocolate. If it seems dry, add more corn syrup a small amount at a time until it is smooth and pliable. If it's greasy, allow it to cool for 10-15 minutes, then knead until smooth, preferably on a marble or granite counter.
Knead the modeling chocolate until smooth. Wrap in plastic wrap and set at room temperature for an hour.
Divide and color half of the modeling chocolate using orange food coloring and the other half with green. I suggest you wear food handling gloves and knead in paste or gel food coloring until you get the desired shade for cheese and lettuce.
Cut slits on three sides of a gallon sized zip top bag. Set orange modeling chocolate in between plastic. Roll out to about 1/16th of an inch thickness. Do the same with the green modeling chocolate. Remove from the bag and set on a cutting board or counter top.
Use a 2 1/2 inch round cutter to cut 16 circles of green modeling chocolate. Use your fingers to flatten and crimp all around the edge of the circle creating the appearance of lettuce. Use a 2 1/2 inch square cutter to cut out 16 pieces of orange cheese. Pipe some Betty Crocker Red Cookie Icing on the underside of each bun. Set a piece of lettuce on each of the flattened bottom buns and a piece of cheese on the sesame seed speckled top buns.
Pipe a dab of red frosting in the center of the lettuce. Unwrap and set one frozen chocolate ice cream burger on top of the lettuce. Add a dab of red frosting to the center of the cheese and turn it upside down on to the burger and place in the freezer. Repeat, making a total of 16 Chilly Cheeseburgers. Freeze the ice cream sandwiches for at least an hour. If keeping longer, wrap each Chilly Cheeseburger individually in plastic wrap, put them in a large zip top bag, and store for up to several weeks in the freezer.
Serve the Chilly Cheeseburgers frozen, allowing them to warm up just a minute or two before biting into them.
Originally from my brother, via: http://www.tablespoon.com/recipes/chilly-cheeseburgers-ice-cream-sandwich-sliders-recipe/1/
Buon Appetito!
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