Chocolate Chip Cookie Ice Cream Sandwiches

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With summer in full swing, I’ve been seeing a lot of ice cream recipes circulating around Pinterest. This ice cream sandwich trick has popped up a few times and I decided to give it a try after reading about Lauren Conrad’s successful attempt on her website. I used my sea salt chocolate chip cookie recipe (minus the sea salt) to make the cookies and bought a variety of mini ice cream cartons for the filling. Instead of using pints and large cookies, which other recipes called for, I decided to use the personal-sized cartons and small chocolate chip cookies to create a more manageable serving size. It was a simple, sweet treat and just the right amount!

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How to:

  1. Take the ice cream out of the freezer and use a sharp knife to make an incision at the top of the carton where the cardboard overlaps, dragging it vertically to the bottom. This will make it easier to peel off the wrapping when the ice cream is cut into discs.
  2. Next, cut horizontally to create a one-inch-thick disk of ice cream, then peel off the cardboard.
  3. Place on top of one cookie, then top with another to create the sandwich. To ensure it stays frozen, return to freezer and chill for at least 30 minutes before serving.
  4. Repeat and enjoy :)

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It’s important to keep the ice cream in the freezer until you are ready to begin cutting, working with one carton at a time. The softer the ice cream, the harder it is to cut into disks. Also, the ice cream will naturally melt while you are working with it, so it helps to freeze the assembled sandwiches before eating them in order to keep their shape and not become a sticky mess. Overall, I would agree that this trick works, but it’s not as easy and perfect as Pinterest makes it seem.

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{Pictured above: salted caramel, vanilla bean and chocolate chip cookie dough}

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Brown Butter Bacon Ice Cream

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Bacon and ice cream aren’t normally associated with each other, but just like maple doughnuts topped with bacon bits, this unlikely combination of sweet and salty will definitely please your palate. We were inspired to make this indulgent dessert after devouring the bourbon fudge brownie topped with housemade brown butter bacon ice cream at Carson Kitchen in Downtown Las Vegas.

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The taste and texture of the candied bacon complements the creamy base perfectly. It brings the sweetness while the brown butter brings the salty, nutty flavor. I would advise making a few extra pieces of bacon because most likely they will not all make it to the ice cream. A few slices may or may not have been eaten before mixing the ingredients….

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Brown Butter Ice Cream with Candied Bacon

Ingredients

For the candied bacon:

  • 6 or 7 strips of bacon
  • 1/3 cup brown sugar

For the ice cream custard:

  • 6 tablespoons unsalted butter
  • 2 3/4 cups Half & Half
  • 5 egg yolks
  • 1/3 cup sugar
  • 1/3 cup brown sugar
  • 1/4 tsp. salt
  • 1/2 tsp. vanilla extract
  • 2 tsp. rum

Directions

  1. To make the candied bacon, preheat oven to 350F and line a baking sheet with parchment paper or foil. Top with a cooling rack and spray with coking spray. Press brown sugar onto both sides of the bacon and lay on prepared rack. Cook for 8 minutes, then flip and cook for an additional 8-12 minutes, until the bacon is crisp and the brown sugar is bubbly. Let cool.
  2. For the ice cream custard, melt butter in a small skillet over medium-low heat, stirring occasionally until butter is a dark amber color and has a nutty smell (about 6 minutes). Pour through a fine strainer into a small bowl. Set aside.
  3. Bring Half & Half to a simmer in a large saucepan, stirring occasionally.
  4. In a medium-sized bowl, whisk together egg yolks, sugars and salt, until thickened and well blended. Whisk in brown butter until combined. Gradually add warm Half & Half to egg mixture, whisking constantly to prevent the eggs from cooking. Once tempered, return to saucepan and add the vanilla and rum. Stir over medium heat until mixture reaches 180F and is thick enough to coat the back of a spoon. Strain into a large bowl. Cover with cling wrap, pressing it down directly on top of the custard to prevent a film from forming. Let cool in refrigerator for at least 6 hours or overnight.
  5. Once the custard is completely cool, place in ice cream machine and follow manufacturer’s directions. Add candied bacon bits when there are about 5 minutes left.
  6. Let it harden in the freezer or serve immediately. It goes great with fresh brownies!
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Bourbon Brownies

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After indulging in the brown butter bacon ice cream served with a bourbon fudge brownie at Carson Kitchen, Rob and I attempted to recreate this decadent dessert. Step one: the brownie! I’m not much of a bourbon fan, but mixed with chocolate it is delicious! The flavor is subtle and really enhances the cocoa. I like to serve these sweet treats while they are still warm and top them with ice cream (brown butter bacon recipe coming soon). Fresh brownies with melting ice cream—what’s not to love?

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Bourbon Brownies

Ingredients

  • 1/4 cup bourbon
  • 1/4 cup bittersweet chocolate chips
  • 1 1/2 cups flour
  • 1/2 cup unsweetened cocoa
  • 1 tsp. baking powder
  • 1/2 tsp. salt
  • 1 1/3 cups sugar
  • 6 tablespoons butter, softened
  • 1/2 tsp. vanilla
  • 2 large eggs

Directions

  1. Preheat oven to 350F. Lightly coat 9″ x 9″ baking pan with cooking spray and set aside.
  2. In a small saucepan, bring the bourbon to a boil. Remove from heat and add chocolate chips, stirring until smooth.
  3. In the bowl of a standing mixer, combine sugar and butter, mixing on medium speed until well combined. Beat in the eggs and vanilla until fully incorporated.
  4. In a medium-sized bowl, whisk together flour, cocoa, powder and salt. Gradually add to butter mixture, beating at low speed just until combined.
  5. Spread into prepared baking pan and bake for 20-25 minutes, or until it passes the toothpick test. Cool in pan on wire rack.

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Happy National Ice Cream Day!

ice cream CollageWith temperatures in the 100’s my favorite dessert to make right now is ice cream! We got an ice cream maker for Christmas and have been putting it to good use making delicious flavors such as chocolate Thin Mint and brown sugar bourbon. I’m always looking for new combinations to try, so with July being National Ice Cream Month and today being National Ice Cream Day, I thought it was fitting to share some recipes that I can’t wait to whip up! Calories don’t count on holidays, right? Looks like July is a free pass for these tasty treats!

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{Watermelon Ice Cream Cones)

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(Roasted Strawberry Ice Cream from The Novice Housewife}

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{Coffee Hazelnut Ice Cream from Top with Cinnamon}

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{Ice Cream Sandwich Cake from A Subtle Revelry}

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{Doughnut Ice Cream Sandwiches from Paper & Stitch}

 

Chocolate Thin Mint Ice Cream

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Shockingly, we still had a box of Thin Mints sitting in our kitchen cupboard. I don’t know how it has lasted since Girl Scout cookie season in March. I would like to credit it to my strong self-control (yeah right…), but most likely I have just been preoccupied with other sweets. We decided to put our ice cream maker to use once again and make this chocolate treat. With the cookies melted into the batter, the mint flavor can be tasted throughout the creamy dessert, not just from the crushed pieces. Chocolate and mint is the perfect combination for a post-dinner treat. I like to think it helps sooth the stomach… maybe not, but it is delicious :)

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Chocolate Thin Mint Ice Cream

Yields 1 quart

Ingredients

  • 6 egg yolks
  • 1/2 cup sugar
  • 3 tablespoons cocoa powder
  • 1 1/2 cups whole milk
  • 1 1/2 cups heavy cream
  • 1 box Thin Mints, divided
  • 5 ounces semi-sweet chocolate chips
  • 1/2 teaspoon salt

Directions

  1. In a medium-sized bowl, whisk together egg yolks and sugar until slightly thickened and light in color, about 3 to 5 minutes. Add cocoa powder and whisk until no lumps remain. Gradually add whole milk and heavy cream, whisking constantly. Finely chop 10 Thin Mints and stir into dairy mixture. Pour into saucepan.
  2. Heat dairy mixture on medium-low and cook, whisking constantly, until mixture thickens and reaches 180°F. Remove from heat and mix in chocolate chips, stirring until fully melted. Add salt to taste, then pour into a medium-sized bowl. Cover with cling wrap, pushing it all the way down so that it touches the surface of the ice cream base to prevent a skin from forming. Chill for at least 8 hours or overnight in the refrigerator.
  3. When fully chilled, churn in an ice cream maker according to manufacturer’s instructions. Roughly chop remaining Thin Mints. When only a few minutes remain, add chopped cookies. Transfer ice cream to air tight container and freeze for at least two hours before serving. Or serve immediately if you like it softer, similar to the consistency of a Blizzard. Enjoy!

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Brown Sugar Bourbon Ice Cream

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One of our favorite Christmas presents has been the ice cream maker that Rob’s parents gave us this year. Since it’s officially ice cream season, we finally decided to give it a try this week and made some vanilla ice cream with bites of Tagalongs, creating a peanut butter and chocolate flavor. It was good, but I wanted to try something more flavorful and unique.

After raving about our fun ice cream maker to my mom, she sent me a recipe that she saw for brown sugar bourbon ice cream with Theo chocolate from Floating Kitchen. It looked amazing, so we decided to give it a go.

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The bourbon is the focal flavor, but not overpowering, while the brown sugar makes it buttery and sweet. This recipe was softer and creamier than the first batch of ice cream we made, which I really enjoyed. It didn’t last long – between the two of us it only lasted five days. We will definitely make it again!

Brown Sugar Bourbon Ice Cream

Ingredients

  • 1 cup whole milk
  • 3/4 cup heavy whipping cream
  • 1/2 cup brown sugar
  • 1/2 tsp. vanilla extract
  • 5 egg yolks
  • 2 Tbsp. granulated sugar
  • 1/8 tsp. salt
  • 2 Tbsp. bourbon
  • 3 ounces dark chocolate, finely chopped
  • Ice cream maker

Directions

  1. To make the ice cream base, combine the milk, heavy cream, brown sugar and vanilla extract in a large saucepan over medium-high heat. Bring the mixture to a low boil.
  2. Meanwhile, whisk together the egg yolks and granulated sugar in a separate bowl, until the egg yolks become pale yellow and slightly thickened.
  3. Temper the egg yolks by whisking about a 1/2 cup of the boiling milk mixture into the egg yolks. Then add tempered egg mixture back into the saucepan with the milk mixture. Cook over medium heat, stirring constantly, until it begins to thicken and coats the back of a spoon, about 2 minutes.
  4. Remove from heat and pour into medium-sized bowl. Cover with cling wrap, pushing it all the way down so that it touches the surface of the ice cream base to prevent a skin from forming. Refrigerate until chilled, at least 4 hours or up to 24 hours.
  5. Once chilled, pour the ice cream base into the frozen canister of your ice cream maker. Add the bourbon and churn until the mixture is nearly frozen, about 20 minutes. Add chocolate and churn for additional 5 minutes, until evenly distributed.
  6. Serve and transfer remaining ice cream to a freezer-safe container to store in freezer. It makes 1 quart.

 

Sea Salt Chocolate Chip Cookies

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It’s hard to beat a classic chocolate chip cookie, but I decided to sprinkle on some sea salt to create that salty, sweet flavor and it was a hit. I made them for a pool party that we went to this weekend and I was happy to take home an empty container – success!

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I have tried numerous recipes on my quest for the perfect chocolate chip cookie, but my mom suggested that I try this foolproof recipe. The cookies stay thick and fluffy because of the cornstarch, which is exactly what I was going for! Flat, crispy cookies are not my idea of a mouthwatering sweet treat. It’s safe to say that I found my new go-to recipe!

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Sea Salt Chocolate Chip Cookies

Ingredients

  • 3/4 cup unsalted butter, softened to room temperature
  • 3/4 cup brown sugar
  • 1/4 cup granulated sugar
  • 1 egg
  • 2 tsp. vanilla extract
  • 2 cups flour
  • 2 tsp. cornstarch
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 1 cup semisweet chocolate chips
  • Sea salt

Directions

  1. Preheat oven to 350F. In the bowl of a standing mixer fitted with the paddle attachment, cream butter and sugars until light and fluffy. Mix in egg and vanilla.
  2. In a medium-sized mixing bowl, combine flour, cornstarch, baking soda and salt. Add to butter mixture and mix on medium speed until combined. Gently fold in chocolate chips.
  3. Drop a tablespoon of dough onto baking sheet and lightly sprinkle with sea salt. Bake for 8-10 minutes, until barely golden brown around the edges. The tops will not brown, but don’t cook longer than 10-11 minutes. Let cool on wire rack.