Ingredients

For the Salad

• 1 cup orzo, this is the uncooked measurement

• 2 summer squash

• 3 ears sweet corn

• 1 pint small tomatoes of your choice, I used cherry heirloom

• 1 container of feta, drained and crumbled for topping

For the Dressing

• ¼ cup olive oil

• ¼ cup red wine vinegar

• ½ cup cilantro, chopped

• 1 garlic clove, microplaned

• 1 lemon, zested; ½ lemon juiced

• ⅛ jalapeño, microplaned

• Salt and freshly ground black pepper, to taste

You can substitute parsley or basil for the cilantro, but I really loved the cilantro in this version.

Method

1. Cook the orzo. Bring a pot of generously salted water to a boil. Cook the orzo according to the package directions until al dente. Drain and set aside.

2. Cook the corn. Bring a pot of water to a boil and add the ears of corn. Boil until the corn is tender, about 4–5 minutes. Remove and let cool slightly, then cut the kernels from the cob.

3. Sauté the squash. Cut the summer squash on an angle and then into bite size pieces. I like the sizes to be irregular and on the larger side so all of the veg feels different in the salad. Heat a good amount of olive oil in a large skillet over medium-high heat and sauté the squash until tender and lightly browned.

4. Prepare the tomatoes. Halve or quarter the cherry tomatoes depending on their size.

5. Make the dressing. Whisk together the olive oil, red wine vinegar, chopped cilantro, garlic, lemon zest, lemon juice, and jalapeño. Season with salt and pepper.

6. Assemble. Add the cooked orzo, corn, sautéed squash, and tomatoes to a large bowl. Pour over the dressing and toss well to combine. Top with feta!

7. Taste and adjust. Add more salt, pepper, lemon juice, or olive oil as needed. Serve warm, at room temperature, or chilled.

Matcha is grassy, earthy, and slightly bitter, while black sesame brings a deep, nutty richness that balances it perfectly. Together, they create something that feels sophisticated without being overly complicated—and, importantly for my ice cream sandwiches, not too sweet.

For this sandwich, I wanted the matcha to remain the star. Rather than adding a lot of competing flavors to the ice cream, I kept the base simple: a rich custard infused with matcha and just enough salt to bring everything into focus.

The black sesame cookie went through a little more development. My first thought was to use brown butter, something I love in many of my cookie recipes. But the more I thought about it, the more I wanted to keep the flavor profile clean. Brown butter has such a strong toasted, caramelized character that I worried it would compete with both the matcha and sesame.

Instead, these are soft, chewy butter cookies made with dark brown sugar and toasted black sesame seeds. I grind most of the sesame seeds into a coarse meal to release their oils and deepen their flavor, while leaving some whole for texture. The result is a cookie that is distinctly sesame-forward without overwhelming the ice cream.

The finished sandwich is earthy, nutty, creamy, and just sweet enough. I think it’s one of my favorite combinations in the ice cream sandwich series so far.

Yield: 9 ice cream sandwiches + some extra ice cream :)

Matcha Ice Cream

Ingredients

• 500g heavy cream

• 250g whole milk, divided

• 150g granulated sugar, divided

• 6 large egg yolks

• ¼ tsp kosher salt

• 15g high-quality matcha

Method

Make the matcha paste

Warm 30-60g of the milk until just warm. It shouldn’t be boiling.

Sift the matcha into a small bowl, then slowly whisk in the warm milk until you have a smooth, lump-free paste. Set aside.

Make the custard

In a medium saucepan, combine:

• 500g heavy cream

• Remaining whole milk

• 75g granulated sugar

• Salt

Heat over medium heat until steaming but not boiling.

Meanwhile, whisk together the egg yolks and remaining 75 g sugar.

Slowly pour some of the hot dairy mixture into the yolks while whisking constantly. Continue adding the hot dairy gradually until the yolks are warmed, then return everything to the saucepan.

Cook over medium-low heat, stirring constantly with a heatproof spatula, until the custard reaches 180–182°F (82–83°C) and thickens enough to coat the back of the spatula.

Remove from the heat and whisk in the matcha paste until completely smooth.

Strain the custard into a clean bowl. Press plastic wrap directly onto the surface and refrigerate until completely cold, minimum 3 hours.

Churn

Whisk the chilled base well, then churn according to your ice cream maker’s instructions until it reaches a soft-serve consistency.

Transfer the ice cream to a parchment-lined 8×8-inch pan and freeze until firm enough to cut into portions.

Chewy Black Sesame Cookies

Ingredients

• 175g unsalted butter, softened

• 170g dark brown sugar

• 50g granulated sugar

• 1 large egg

• 2 tsp vanilla extract

• 165 g all-purpose flour

• 40g bread flour

• ½ tsp baking soda

• 1 tsp Diamond Crystal kosher salt

• 35g black sesame seeds

Method

Toast and grind the sesame

Toast the black sesame seeds in a dry skillet over medium-low heat for 3–5 minutes, stirring frequently, until fragrant. Be careful not to let them burn.

Allow the seeds to cool.

Grind 25g of the toasted seeds into a coarse meal using a spice grinder, coffee grinder, or mortar and pestle. Leave the remaining 10g whole.

Grinding the seeds helps release their natural oils and gives the cookies a deeper black sesame flavor.

Make the dough

In a large bowl, cream together the softened butter, dark brown sugar, and granulated sugar until light and fluffy, about 3 minutes.

Add the egg and vanilla and mix until fully incorporated.

In a separate bowl, whisk together:

• All-purpose flour

• Bread flour

• Baking soda

• Salt

• Ground black sesame

• Whole black sesame seeds

Add the dry ingredients to the butter mixture and mix just until no dry streaks remain.

Portion and chill

Divide the dough into 18 portions of approximately 40g each.

Roll into balls and gently flatten into thick pucks.

Refrigerate for at least 2 hours or overnight.

Bake

Preheat the oven to 350°F (175°C).

Bake the chilled dough for 10–11 minutes, until the edges are just beginning to turn golden but the centers still look soft.

Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Assemble the Sandwiches

Match the cookies into similarly sized pairs.

Cut the frozen matcha ice cream into 9 portions of approximately 60–65g each. You can use a round cutter that matches the diameter of your cookies, or simply portion the ice cream while it is firm but workable.

Place one portion of ice cream between two cookies and press gently until the ice cream reaches the edges.

If you’d like, roll the exposed edges of the ice cream in additional toasted black sesame seeds.

Wrap the finished sandwiches individually and freeze for at least 6 hours, preferably overnight, before serving.

Recipe Notes

Use good matcha. The matcha is the main flavor of the ice cream, so quality makes a noticeable difference. Look for matcha that smells fresh and vibrant rather than dull or dusty.

Taste before churning. The chilled base should taste a little stronger and sweeter than you want the finished ice cream to taste. Freezing naturally dulls flavor and sweetness.

Don’t skip grinding some of the sesame seeds. Whole seeds alone add texture, but grinding most of them helps release their oils and gives the cookies a much more pronounced sesame flavor.

Keep the cookies soft. They should look slightly underdone when you take them from the oven. They’ll continue setting on the baking sheet, and a softer cookie will be much easier to bite into once frozen.

This sandwich is the fourth recipe in my ice cream sandwich series, and I love how different it feels from the others so far. Each one has its own inspiration, but I’m beginning to love the idea of treating every sandwich as a complete dessert—something with its own balance of flavor, texture, and personality.

I can’t wait to see where the next one takes us.

I might love these even more than making full-sized pizzas. They bake in about 90 seconds in the Ooni, everyone gets their own, and it’s an easy way to try a few new topping combinations.

This time, I kept everything seasonal. All of the produce came from Feathertop Farm in East Hampton!

One pizzetta had lemon ricotta, thinly sliced summer squash, potato, Parmesan, and rosemary. Another was topped with lemon ricotta, summer squash, Sungold tomatoes, and Parmesan. The third was a classic with tomato sauce, red onion, and fresh mozzarella. I finished all three with basil after they came out of the oven.

The sourdough discard adds a little extra flavor, but the toppings can change with the season. That’s what I love most about these—they’re a great base for whatever you happen to bring home from the farmers market!

Quick Sourdough Discard Pizzette

Makes 3 pizzette

Ingredients

• 300g bread flour

• 60g sourdough discard

• 190–200g warm water

• 7g active dry yeast

• 12g olive oil

• 6g kosher salt

Method

1. Bloom the yeast in the warm water for 5–10 minutes.

2. Add the flour, sourdough discard, and olive oil. Mix until combined, then add the salt and knead until smooth and elastic.

3. Cover and let rise until puffy, about 1–1½ hours.

4. Divide into three dough balls and let rest for 20–30 minutes, or refrigerate for about an hour if preparing ahead.

5. If refrigerated, remove from the fridge, 20-30 minutes ahead of shaping. Stretch each into a small round, top as desired, and bake in a hot pizza oven until puffed, blistered, and golden.

Notes

• I baked these in an Ooni, but they’d also work on a pizza stone or steel in a very hot home oven.

• Keep the toppings light so the crust can puff.

• Fresh mozzarella should be patted dry before baking.

Inspired by a warm peach crisp served with vanilla ice cream, these sandwiches combine chewy brown butter oat cookies with roasted peach ice cream made from ripe, caramelized peaches. The cookies are just sturdy enough to hold the ice cream while staying tender after freezing, and the roasted fruit gives the ice cream a concentrated peach flavor that tastes like the height of peach season.

Makes: 9 ice cream sandwiches (18 cookies)

Roasted Peach Ice Cream

Ingredients

For the Roasted Peaches

• 700 g ripe yellow peaches (about 5–6 medium), peeled and sliced

• 25 g light brown sugar

• 15 g unsalted butter, melted

• 2 tsp fresh lemon juice

• Pinch of kosher salt

For the Custard Base

• 500 g heavy cream

• 250 g whole milk

• 150 g granulated sugar, divided

• 6 large egg yolks

• 1 tsp vanilla bean paste

• ¼ tsp kosher salt

Method

Roast the peaches

Preheat the oven to 400°F (205°C).

Toss the peeled and sliced peaches with the brown sugar, melted butter, lemon juice, and salt. Spread onto a parchment-lined baking sheet in a single layer.

Roast for 25–30 minutes, stirring once halfway through, until the peaches are completely tender and lightly caramelized around the edges.

Allow the peaches to cool completely.

Transfer the peaches and all of their juices to a blender and blend until completely smooth.

You should have approximately 450 g of purée.

If the purée seems thin or watery, transfer it to a saucepan and simmer gently for 5–10 minutes, reducing it by about 20–25%. This concentrates the flavor without turning it into jam. Cool completely before using.

*I ended up reducing my puree to create a deeper color and flavor.

Make the custard

In a medium saucepan, combine the heavy cream, whole milk, half of the sugar (75 g), vanilla bean paste, salt, and corn syrup (if using). Heat over medium heat until steaming but not boiling.

Meanwhile, whisk together the egg yolks and remaining 75 g sugar until smooth.

Slowly pour the hot dairy into the yolks while whisking constantly.

Return everything to the saucepan.

Cook over medium-low heat, stirring constantly with a heatproof spatula, until the custard reaches 180–182°F (82–83°C) and coats the back of the spatula.

Strain into a clean bowl.

Whisk in the cooled peach purée until completely smooth.

Cover the surface with plastic wrap and refrigerate overnight.

Churn

The next day, whisk the chilled base thoroughly before pouring it into your ice cream maker. I added a touch of lemon juice before churning to brighten the entire mixture!

Churn according to the manufacturer’s instructions until it reaches a soft-serve consistency.

Transfer to a parchment-lined 8×8-inch pan and freeze until firm enough to cut into rounds for sandwiches.

Brown Butter Oat Cookies

Ingredients

• 170 g unsalted butter

• 170 g dark brown sugar

• 70 g granulated sugar

• 1 large egg

• 2 tsp vanilla extract

• 170 g all-purpose flour

• 80 g rolled oats (I used the Bob’s Red Mill Quick Cooking Rolled Oats)

• ½ tsp baking soda

• 1 tsp kosher salt

• ¾ tsp ground cinnamon

• Pinch of freshly grated nutmeg

• Flaky sea salt, for finishing

Method

Toast the oats

Reduce the oven temperature to 325°F (165°C).

Spread the oats onto a baking sheet and toast for 8–10 minutes, stirring once, until lightly golden and fragrant.

Allow them to cool completely.

Increase the oven temperature to 350°F (175°C) for baking the cookies.

Brown the butter

Place the butter in a small saucepan over medium heat.

Cook until the butter foams and the milk solids become deeply golden brown and smell nutty, about 5–7 minutes.

Immediately transfer to a large mixing bowl, scraping in all of the browned bits.

Cool for about 20–30 minutes, until warm but no longer hot.

Make the dough

Whisk together the browned butter, brown sugar, and granulated sugar until glossy.

Whisk in the egg and vanilla until smooth.

In a separate bowl, combine the flour, toasted oats, baking soda, salt, cinnamon, and nutmeg.

Fold the dry ingredients into the wet ingredients until no dry streaks remain. Avoid overmixing.

Portion the dough into 18 equal portions (about 40 g each).

Roll into balls and gently flatten into thick pucks.

Refrigerate for at least 2 hours, preferably overnight.

Bake

Bake the chilled cookies for 10–12 minutes, until the edges are lightly golden while the centers still look slightly underbaked.

Allow the cookies to cool on the baking sheet and use a glass or bowl to round them perfectly. Transferring to a wire rack after 5 minutes to cool completely.

Assembly

Match the cookies into similarly sized pairs.

Cut rounds of peach ice cream, using a cookie cutter that matches the diameter of your cookies.

Place the ice cream between two cookies and press gently until the ice cream reaches the edges.

I like to eat my sandwiches right away, with the ice cream a little soft, but they freeze very well for longer term enjoyment! :)

Notes

• The flavor of this ice cream depends almost entirely on the quality of your peaches. Look for fruit that is deeply fragrant before roasting.

• If your peach purée tastes sweet but lacks intensity, reduce it slightly before adding it to the custard or roast an additional one or two peaches and blend them into the purée.

• These cookies were designed specifically for ice cream sandwiches. They stay tender after freezing while providing enough structure to hold the ice cream without becoming difficult to bite.

• The sandwiches will keep well, individually wrapped, in the freezer for up to 2 weeks.