Chocolate Cookies for Ice Cream Sandwiches

Chocolate Cookies Bake From Scratch 2

Are you ready for Summer and Ice Cream Sandwiches?

When I was just a kid (about 100 years ago) I used to ride my bike up to our favorite diner and we would buy an ice cream sandwich for (I swear 50 cents). A group of us would jump on our bikes and make the trek into town. By the time we got there on our mile journey we would be hot and sweaty, but it was so worth it. Of course you can buy a good ice cream sandwich anywhere now a days, but with making your own cookies, the combination is endless with a quick scoop of your favorite ice cream. You can even go that extra mile and make your own ice cream if you like. My new favorite magazine is Bake From Scratch from the people of Hoffman Media Publications and every one of their recipes are simple but scrumptious. This recipe is from their current Summer issue. Whip up a batch and channel your inner 10 year old!

Ice Cream Sandwich Cookies 2

chocolate cookies for ice cream sandwiches

 

Do you know how hard it is to get a good picture of ice cream  in a hot Arizona kitchen?!

Ice Cream Sandwiches Cookies For

 

Chocolate Cookies (for Ice Cream Sandwiches)

Recipe from Summer 2016 issue of “Bake From Scratch”

yield: 14-16 cookies

1/2 Cup unsalted butter, softened

1/2 Cup firmly packed dark brown sugar

1/4 Cup granulated sugar

1 large egg

1 tsp. vanilla bean paste

1  1/2 Cups all-purpose flour

1/3 Cup Dutch process cocoa powder

1/2 tsp. kosher salt

1/4 tsp. baking powder

 

Beat the butter and sugars until fluffy. Add the egg and vanilla bean paste, beating until combined. In a separate bowl whisk together the flour and the next 3 ingredients. Gradually add the flour mixture, beating until combined. Shape the dough into a rectangle and wrap in plastic wrap and chill for 2 hours or more.

Line baking sheets with parchment paper. Divide dough into 2 pieces and roll out between sheets of parchment paper to 1/4 inch thickness. Remove the top sheet of parchment paper. Cut with desired cutter (I used a 3 inch cutter). Reroll scraps of dough as necessary and chill the dough if it gets too soft to work with. I found that it was easier to remove the cut cookies after chilling the dough for about 10 minutes. Place the cut cookies on prepared sheets, spacing them about an inch apart (they don’t really spread much) and dock the cookies with the blunt end of a wooden skewer. Bake in a preheated 350° F oven for about 7-8 minutes or until slightly puffed. Let cool completely on wire racks.

Store the cookies in an airtight container.

To make ice cream sandwiches take a scoop of your favorite ice cream and sandwich between two cookies and wrap sandwiches in wax paper and store in the freezer.


Honeydew Mint Granita

Honeydew and Mint Granita

This time of year when the weather turns hot but you still want to entertain, the key is to keep things simple. You don’t want a heavy dessert. This frozen treat is very refreshing after a spicy meal or quite frankly just on a hot summer night. For an extra glamorous effect, freeze some pretty or decorative glasses to create a frosted effect.  Right before serving, scoop the granita into the glasses, top with a dollop of Greek yogurt (the contrast of tang is amazing) and a mint sprig. Beautiful.

Note: For my Weight Watchers Friends, one serving equals 3 Points Plus

 

Honeydew Lime and Mint Granita

Honeydew Mint Granita

yield: about 6-7 servings

1 medium honeydew melon, seeded and chopped into cubes (about 4-5 Cups)

1/2 Cup sugar

1/4 Cup fresh lime juice

12 fresh mint leaves

Opitonal: Fresh mint leaves and Greek yogurt (vanilla or plain flavor)

 

1. In a food processor place the cubed honeydew melon, sugar, and lime juice. Puree until smooth. Add the mint and pulse until you can visibly see small flecks. Pour mixture into a square pan and place in the freezer. Once the mixture starts to freeze slightly, rake the mixture every 30 minutes with a fork until mixture is granular in appearance. Serve in glasses with a dollop of Greek yogurt and a mint sprig.


Cherry Vanilla Yogurt Pops

 

Vanilla Cherry Yogurt Pops

 

Soon you can “legally” wear white pants. Memorial Day is looming…You don’t really follow that silly rule, do you? Nor do you know you can only enjoy a popsicle that you purchase in a frozen store case. The world is yours to discover. Break out the Vitamix, blender, or food processor and start making your own frozen pops. Start with your favorite fruit or two and add a little yogurt or extra jam for flavor. Pick a fruit that is in season and remember that anything frozen looses a little sweetness when it’s at frozen state, so if adding any sugar this helps to gauge before you make your final pour into your pop molds. Enjoy~

 

Cherry Vanilla Yogurt Pops

1 1/2 Cups vanilla low fat yogurt

1/2 Cup fresh sweet cherries, pitted

1/3 Cup cherry jam

In a blender, food processor or Vitamix in this order; place the yogurt and jam. Process/pulse until mixture is smooth. Add the fresh pitted cherries and pulse until the cherries are small pieces; if you like your pops a little more chunky, then so be it. Once processed to your liking pour into clean pop molds and if using wooden sticks, wait for about 15 minutes to place sticks. Freeze until firm.

 

Cherry Vanilla Yogurt Pops

 

Sweet Cherry Yogurt Pops


Blueberry Cheesecake Ice Cream Pops

Summer makes me lazy. Makes me so lazy that I’d much rather prefer eating an ice pop than scooping ice cream into a bowl. But summer was made for being lazy, right? Lazy pseudo naps in the hammock, lazy nights relaxing on the porch catching random breezes. No loading dirty bowls into the dish washer. Just fling the pop stick into the garbage. Lazy. Embrace it. You can totally blame it on me…

 

blueberry ice pops 2

 

blueberry ice pops 3

 

Blueberry Cheesecake Ice Cream Pops

recipe: adapted from Southern Living

yield: 8-12 ice pops depending on size of molds

 

Blueberry Swirl

1 pint fresh, clean blueberries

3/4 Cup sugar

2 tsp. lemon zest

1 tsp. lemon juice

 

In a small sauce pan bring contents to boil and then turn down to simmer until mixture thickens. Let cool completely then place in refrigerator to chill until needed.

 

Cheesecake Ice Cream Base

8 oz. softened cream cheese

1 1/2 Cups half and half

1/2 Cup buttermilk

3/4 Cup sugar

pinch of kosher salt

1/4 tsp. almond extract

1 1/2 tsp. vanilla bean paste

 

1. Process ingredients in a blender until smooth; about 1 minute. Pour into a freezable container and place in the freezer. Freeze for one hour, stirring every 20 minutes.

2. Stir 3/4 cup blueberry swirl into the ice cream base and continue to freeze again for another 20 minutes; saving the rest of the blueberry swirl to layer ice pops with.

3. Layer blueberry ice cream into ice pops molds and freeze about 20 minutes. Spoon a thin layer of blueberry swirl, then freeze for 10 minutes. Spoon another layer of ice cream over swirl- freeze for 20 minutes, and continue once more with swirl and freeze as indicated before topping off with ice cream. After 15 minutes insert popsicle sticks into ice pops and continue to freeze until firm.

p.s. If you don’t want to layer the ice pops with a stripe- you can mix in all of the swirl into the base and spoon the mixture into the molds-wait about an hour until firm enough to insert the pop sticks.

You may also use the base recipe and process in your ice cream maker and once done churning, layer the base with the blueberry swirl in a square shaped ice cream container.

 

 

 


Coconut Sorbet

You know I’m cuckoo for coconut, right? I love this recipe because it makes just enough of sorbet (so you can’t get into too much trouble) from one can of coconut milk. I CAN NOT TELL YOU HOW SUBLIME THE TASTE OF THIS IS! Sorry for screaming–it is so amazingly good, creamy, and so easy to make. For all my coconut lovers out there–(And you know who you are) I beg of you to make this. If you want to take it to another level you could top it off with a little chocolate syrup drizzle and chopped almonds if you want an almond joy type of taste. This recipe would also make great ice pops; just double the recipe.

 

Coconut Sorbet

 

container of coconut sorbet

 

coconut sorbet dish of

 

Coconut Sorbet

 

yield: ~ (4 servings)

 

1 can (14 oz.) coconut milk (full fat)

1/2 Cup caster sugar

3 Tbsp. desiccated (unsweetened) coconut

1/4 Cup coconut cream (aka cream of coconut-such as Coco Lopez)

1/2 lemon squeezed

1 egg white

 

1. Bring coconut milk, castor sugar, and desiccated coconut to a boil. Remove from heat and whisk in coconut cream, and lemon juice. Allow mixture to chill for about 15 minutes, then in a bowl whisk egg white to soft peaks and stir into coconut mixture. Chill mixture until cold then process in ice cream maker.

For churnless method:  pour completed mixture into a plastic container and place in the freezer (uncovered) and stir every 30 minutes for total of 3 hours. Continue to freeze until firm.