Name: Chocolate Ice Cream Burger with Sesame Seed Cookies
Cook time: P0Y0M0DT0H40M0.000S
Total time: P0Y0M0DT1H55M0.000S
Yield: 4 servings
Ingredients: 1 cup (2 sticks) unsalted butter; 1 1/2 cups sugar; 2 large eggs; 1 teaspoon vanilla extract; 2 3/4 cups all-purpose flour; 3 ounces sesame seeds; 1 cup maraschino cherries with liquid; 1/2 cup Luxardo liqueur; 1 pint chocolate ice cream; 1/4 cup white chocolate chips; 1 cup fresh mint leaves

Directions

Special equipment:

a silicone baking mat

For the cookies: In a stand mixer fitted with a whisk attachment, beat the butter and sugar until well blended. Add the eggs and vanilla and continue to mix. Slowly add the flour and 2 ounces sesame seeds until a dough is formed. Let chill in the refrigerator while you preheat the oven.
Preheat the oven to 375 degrees F and line a sheet tray with a silicone baking mat.
Separate the dough into 8 equal balls and sprinkle with the remaining ounce sesame seeds. Place the balls of dough on the prepared sheet tray and bake until lightly browned, 14 to 18 minutes. Let cool for 5 minutes, then remove to a wire rack. Let cool completely.
For the cherry sauce: In a small saucepan, cover the maraschino cherries with the Luxardo liqueur and bring to a simmer. Add to a blender and blend until a smooth sauce-like consistency.
On each of 4 cookies, add a scoop of chocolate ice cream. Gently press with a second cookie until covering the entire cookie. Remove the top cookie to top the ice cream with a spoonful of cherry sauce. Sprinkle the white chocolate chips on top. Top with some mint leaves and another cookie.

When blending hot liquid, first let it cool for five minutes or so, then transfer it to a blender, filling only halfway. Put the lid on, leaving one corner open. Cover the lid with a kitchen towel to catch splatters, and pulse until smooth.