The idea for this dessert has been percolating for a long time. It started months ago when I made Za’atar Cashew Brittle. I knew almost immediately that it should be mixed into honey ice cream. Then I thought, why not swirl in some caramel sauce? Why stop there? Cashew butter cookies to go along side? Maybe, but they’d be even better as the bookends for an ice cream sandwich! Za’atar Cashew Brittle Honey Ice Cream is a long name, and takes a while to make, but it is worth the time. It has a lot of components, but if it seems too daunting you can eliminate some steps.
Instead of making the honey ice cream, you can substitute store bought—even use vanilla ice cream instead. You’ll need to soften the ice cream in the refrigerator for about a half an hour before layering it with the brittle and caramel sauce. You could also leave the caramel sauce out (or use store bought). The cookies and the brittle are the things that don’t have good “ready made” alternatives; the dessert isn’t the same without them. The Cashew Butter cookies have been a staple in my kitchen for years, though I often make them with peanut butter. They are the best I’ve ever eaten, and perfect for an ice cream sandwich because of their soft, chewy texture. Of course I think the whole package is the way to go. Making the components over the course of a few days will make it more manageable.
This is the order in which I would make all of the parts:
Cashew Butter Cookies (recipe below)
You will use all of the ice cream and brittle, but will probably have some extra cookies. You will have lots of caramel sauce left over, but it keeps well in the fridge, and is great to have on hand for other desserts. I promise you won’t regret having any of the leftover components around!
They are darling as bite sized sandwiches, and impressive when made big enough to be served as a full on dessert. I like it best on a plate with more caramel sauce drizzled on top. Makes for messy eating, but that is part of the fun.