Apple Jacks Cereal Milk Ice Cream Sandwiches with Applejack (Brandy) Caramel Swirl

Yes, I know, that title is a MOUTHFUL!! And I didn’t even mention that all that cereal milk and apple brandy goodness is sandwiched between two chewy ginger molasses cookies! I’ve been dying to make a cereal milk ice cream for years. In fact, it’s a recipe idea I’ve had scribbled down in a notebook, long before HonestlyYUM even existed. You see, I used to love cereal milk as a kid . . . like, love. I mean, that was the best part of the whole cereal experience, am I right? Slurping down all that sweet milk at the end of the bowl. Sadly, those days are long gone. I’ve traded my morning sugar rush for a seemingly more age-appropriate caffeine high. But hey, that doesn’t mean I can’t treat myself at the end of the day. When sifting through old memories of my favorite childhood cereals, Apple Jacks didn’t immediately come to mind. I was more of a Cinnamon Toast Crunch kinda kid. But then it hit me: Apple Jacks + Applejack. After all, I am the booze guy! You see, Laird’s Applejack is an apple brandy, and one of the United States’ oldest spirits. Apple Jacks cereal is a multi-grain cereal with apple-cinnamon flavor, and an intense sugar coating. If you ask me, it’s a match made in heaven – at least, in ice cream sandwich form, that is.

APPLE JACKS CEREAL MILK ICE CREAM SANDWICHES WITH APPLEJACK (BRANDY) CARAMEL SWIRL

Ingredients:

  For the ice cream

• 3 cups Apple Jacks cereal
• 2 cups whole milk
• 2 cups cream
• 1/2 cup sugar
• 5 egg yolks

  For the caramel swirl

• 1/2 cup sugar
• 1/3 cup light corn syrup
• 1/4 cup water
• 7 tablespoons heavy cream
• 2 tablespoons Laird’s Applejack Apple Brandy

  For the cookies

• 2 cup all-purpose flour
• 2 teaspoons baking soda
• 2 teaspoons ground ginger
• 1 1/2 teaspoons ground cinnamon
• 1/2 teaspoon ground allspice
• 1/4 teaspoon salt
• 8 tablespoons unsalted butter, melted
• 1/4 cup dark molasses
• 1/2 cup granulated sugar
• 1/2 cup light brown sugar, packed
• 1 large egg
• 1/2 cup crystalized ginger, finely chopped
• 1/4 cup additional granulated sugar for rolling cookies

Directions:

  For the caramel

• Heat sugar, corn syrup, and water in a saucepan, stirring until the sugar is dissolved.
• Boil without stirring until the mixture is amber in color. Remove from heat.
• Whisk in the cream.
• When bubbling stops, add the Applejack and salt.
• Bring to room temperature before adding to ice cream, or refrigerate for later use.

  For the ice cream

• Toast the Apple Jacks cereal on a baking sheet in a 375 °F oven for approximately 20 minutes. Cool to room temperature.
• In a large bowl, combine the toasted cereal and the whole milk and let soak for about 20 minutes. Strain.
• Add the cereal milk, cream, and sugar into a saucepan and warm over medium heat.
• Add the egg yolks to a medium bowl. Remove one cup of the warm milk mixture and slowly whisk into the the egg yolks to temper.
• Pour the egg yolk mixture into the saucepan, and continue to heat, stirring constantly until the mixture thickens enough to coat the back of a spoon. Remove from heat and bring to room temperature, before placing into the refrigerator to chill thoroughly.
• Churn your ice cream by following the instructions for your specific ice cream maker.
• Transfer the ice cream into a storage container, folding in the caramel while you go. Place in the freezer until firm.

  For the cookies

• Preheat the oven to 350 °F.
• In a medium bowl, whisk together flour, baking soda, ginger, cinnamon, allspice, and salt. Set aside.
• In a large bowl, combine melted butter, molasses, granulated sugar, brown sugar, and egg. Stir until homogenous.
• Add the dry mixture and crystalized ginger into the wet mixture, and stir until incorporated.
• Form your dough into uniform balls, approximately 2 1/2 tablespoons in size. Roll the dough balls in granulated sugar and place on cookie sheet.
• Bake for 10-12 minutes, until the cookie have fully puffed and the surface is cracked. Remove from oven and cool on a wire rack to room temperature.

For the sandwiches

• Place one heaping scoop of ice cream between two cookies and serve. If your cookies are on the softer side, place them in the refrigerator for a few minutes to firm them up before adding the ice cream. Garnish with diced Apple Jacks cereal (optional).

(images by HonestlyYUM)