Indulge in these fantastic sandwiches. Make them small or make them large, no matter how you shape them, they will change your world. This is a play on the traditional ingredients of a savory classic Peas and Carrots. The playfulness doesn’t have to stop here. Make nine inch cookies and layer the ice cream in between each. Freeze, ice, and slice like a playful frozen layered carrot cake for example. If you’ve ever made creme anglaise at home you know it’s a demanding task. With this recipe, you will learn how to make classic desserts with proper french technique.

yield: approximately twelve sandwiches.

For the sweet pea ice cream:

  • 5 egg yolks
  • 1/2 cup cane sugar
  • 3/4 cups milk
  • 1 1/4 cups cream
  • 4 oz cream cheese
  • 5 oz sweet peas blanched (frozen sweet peas can substitute)
  • 1/2 tsp butter

Bring the milk and cream to low heat on the stove. Allow to just start a very low simmer. Meanwhile whisk your egg yolks, sugar and salt together vigorously for a few minutes until fluffy and almost marshmallow like in texture. Slowly temper in very small batches the hot cream & milk into the egg base whisking constantly. Add the peas, butter and the cream cheese. Mix until fully incorporated.

Bring the contents of the Custard base to a double boiler and whisk constantly on medium low heat. Continue whisking until the base thickens and is hot to the touch. The proper consistency is called napé just coating the back of the spoon. Shift the custard base to a blender and puree on high until very smooth. Chill the anglaise over an ice bath. once cool, transfer to an ice cream churn and churn to desired consistency based on manufacturer’s recommendations. Immediately place the ice cream into the freezer.

For the Carrot Cake freezer cookies:

Bake this recipe in a cake pan for an excellent carrot cake as well.

  • 1 cup AP Flour
  • 1 cup Sugar
  • 1 tsp Baking Soda
  • 1 tsp Ground Cinnamon
  • 1 tsp Ground Nutmeg
  • 1/2 tsp Salt
  • 2 eggs
  • 3/4 cup Vegetable Oil (used Grapeseed Oil)
  • 1 ½ cup Grated organic Carrots

Preheat oven to 350 degrees F

In a large bowl grate the carrots with a fine box grater. Combine flour, sugar, baking soda, cinnamon, nutmeg, salt, eggs, and oil to the carrots.

Distribute twenty four 3/4 oz scoops (1 TBSP) of the batter onto greased sheet trays or silicon mats. These ingredients will spread so be sure to leave plenty of room and use multiple sheet trays if needed. Bake for approximately 20 minutes or until the “cookies” are a rich brown color. Allow to cool, remove from tray, and Freeze.

To Assemble and Serve:

Start with one inverted cookie, Scoop a generous amount of ice cream onto the cookie and distribute evenly. Place another cookie on top and repeat on top of that creating a three layer cake essentially. place sandwich back in the freezer to set up until ready to serve. To make nice tight squares, clean up the edges with a serrated knife after the cookies have reset in the freezer for an hour or two. Repeat until ingredients are deplete. Store the cookies frozen and individually wrapped in parchment paper.

Thank us later.