Ice Cream Sandwiches with Chocolate Almond Cake and Marcel’s Caramel-Banana–Chocolate Chip Ice Cream

Name: Ice Cream Sandwiches with Chocolate Almond Cake and Marcel’s Caramel-Banana–Chocolate Chip Ice Cream
Yield: serves 10
Ingredients: 1 tablespoon melted butter, for brushing; 1 3/4 cups sifted powdered sugar; 6 tablespoons unsweetened cocoa powder; 2 cups plus 2 tablespoons almond meal; 12 large egg whites, at room temperature; Kosher salt; 5 tablespoons granulated sugar; 1 pound ripe bananas; 1 cup plus 2 tablespoons granulated sugar; 1/8 teaspoon freshly squeezed lemon juice; 2 cups half-and-half; 1 cup heavy cream; 4 large egg yolks; 1/2 cup chocolate chips or coarsely chopped bittersweet chocolate

December 22, 2011

Our homemade ice-cream sandwiches get raves when we serve them for lunch at the Workshop. We assemble them with cake instead of cookies to make them easier to eat. You can use any homemade or store-bought ice cream, but this caramel-banana–chocolate chip invention from pastry chef Marcel Desaulnier, who participated in the 1989 Workshop, is beyond delicious.

Recipe notes

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