"CANNOLI" ICE CREAM SANDWICHES

Provided by Lillian Chou

Yield Makes 6 servings

Number Of Ingredients 10

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3/4 cup whole-milk ricotta
1/4 cup cream cheese, softened
6 tablespoons confectioners sugar
1 teaspoon grated orange zest
1/8 teaspoon pure vanilla extract
1/8 teaspoon cinnamon
1/8 teaspoon orange-flower water (optional)
1/4 cup coarsely grated bittersweet chocolate
12 (1/4-inch-thick) slices thawed frozen pound cake
1 tablespoon unsalted butter, divided

Steps:

Stir together all ingredients except chocolate, pound cake, and butter until smooth, then stir in chocolate and chill 30 minutes.
Sandwich filling (2 heaping tablespoons each) between slices of cake to form 6 sandwiches. Smooth sides if necessary. Freeze on a parchment-lined baking sheet, covered, until very firm, at least 1 hour.
Melt 1/2 tablespoon butter in a 12-inch nonstick skillet over medium heat, then cook sandwiches, turning once and adding remaining 1/2 tablespoon butter, until golden, about 5 minutes total.