Red Velvet Gelato Sandwiches

As I was saying yesterday, I've been playing with dishes & meals that highlight the colors Red, White & Green for this month's Royal Foodie Joust. First, I did red meat with green chimichurri sauce & white beans then I tried brownies flavored with red chilies, green pistachios & white chocolate chips. They were both good but I wasn't sure they were Joust-worthy. That's when I came up with this idea.

Creamy malted milk flavored gelato is sandwiched between red velvet cookies with chopped pistachios pressed into the edges. The cookies came out so beautifully, they have a soft cake-like texture (which stays soft even from the freezer) & a great chocolate flavor. Matt had bought some malted milk powder to make cookies last week & I thought it would make a wonderful gelato flavor. It's like a vanilla ice cream that has been slightly caramelized or is a little nutty. The saltiness of the pistachios is a perfect foil to the sweet gelato & adds a nice crunch.

Red Velvet Gelato Sandwiches

Malted Milk Gelato

2 c milk (we use non-fat)
1 c heavy cream
3/4 c sugar
1/2 c + 1 T malted milk powder

Put everything a saucepan over medium-low heat. Bring to a simmer stirring occasionally until the sugar & malted milk are dissolved. You may need to whisk it to get rid of the lumps of malted milk. Let cool to room temperature. Put in an airtight container & completely chill.

Freeze according to your ice cream maker directions.

Makes 4 to 6 servings

Red Velvet Cookies
(adapted for serving size from Paula Deen)

1 T unsalted butter, at room temperature
1/4 c sugar
2 T well-beaten egg
1/2 T buttermilk
1/2 t apple cider vinegar
1/4 t vanilla extract
1/4 T red food coloring
6 T + 1 t all-purpose flour
1/2 T cocoa powder
1/4 t baking powder
1/16 t baking soda
1/8 t salt

Preheat oven to 375 F.

Cream the butter & sugar together until light & fluffy. Beat in the eggs. Add the buttermilk, vinegar, vanilla & food coloring and mix well. Add the flour, cocoa, baking powder, baking soda & salt & mix until throughly combined. Scoop 2-inch rounds onto a baking sheet lined with a silicon pad or parchment paper. Bake for 10 minutes, cookies will be soft. Allow to cool on the sheet for a few minutes & then move to a rack to cool completely. Chill the cookies in the freezer for at least 30 minutes before assembling sandwiches.

Makes 5 - 6 cookies

Assembly

1 T chopped natural pistachios (the green ones)

If gelato has frozen hard allow it to soften a little. Place a large scoop of gelato on the bottom side of one cookie. Top with another cookie, bottom side towards the gelato. Press together. Uses a clean finger or knife to clean up edges if needed. Roll in chopped pistachios. Repeat for remaining cookies. Place gelato sandwiches into the freezer until ready to serve.

Makes 2 - 3 sandwiches

Thanks to the Leftover Queen for hosting another great Joust!