May 8, 2012

Ice Cream Sandwich

Ice Cream Sandwich

When I think of life’s little luxuries, I envision coming home from a long day of work to my family, prop my feet up and relax while eating a pint small bowl of ice cream with my son and watch a movie.

But, as relaxing as that may be, it doesn’t really translate into a recipe. But no worries, I came up with the next best thing: home-made chocolate chip cookies generously filled with macadamia nut brittle ice cream, spiked with a hint of dulce de leche.

Oh boy, this was so good and so easy. Even I enjoyed it and that means something coming from someone who never eats dessert.

This is bound to be the perfect dessert for those lazy summer barbecues with friends and family. Just bake the cookies ahead of time and within mere seconds you’ll have dessert on the table.

 

Ingredients:

1 cup + 2 tbsp flour
1/3 (slightly heaping light-brown sugar)
1/4 granulated sugar
1 tsp vanilla extract
1 stick unsalted butter
2 large eggs
1/2 tsp salt
1/2 tsp baking soda
1 cup chocolate chips
2 pints Häagen-Dazs® macadamia nut brittle
1 can Dulce de Leche

 

Directions:

I opted for a very basic, fool-proof cookie recipe. These are crunchy and not overly sweet.
 

Combine the flour, salt and baking soda and set the bowl aside.
Ice Cream Sandwich

One stick butter (115 gr) cubed and at room temperature. I forgot to take the butter out the fridge so I gave it a few moments in the microwave.
Ice Cream Sandwich

Add the light brown and granulated sugar to the butter.
Ice Cream Sandwich

Whisk until light and fluffy. This will take you about 4 minutes.
Ice Cream Sandwich

One by one you whisk in the eggs.
Ice Cream Sandwich

Stir in the vanilla extract and flour just until combined.
Ice Cream Sandwich

Stir in the chocolate chips.
Ice Cream Sandwich

I got to lick the fork. And bowl. It’s one of the perks of the job.
Ice Cream Sandwich

Drops spoonfuls of the cookie batter (this was a 1.5″ ice scoop) onto a greased baking sheet and bake the cookies in a preheated oven at 350F˚ (175C˚) for 15 to 16 minutes.
Ice Cream Sandwich

 
Let the cookies cool on the rack completely.
 

I made 2 cans dulce de leche. Cooked them 3 and half hours, needed them really thick. You can use store-bought as well.
Ice Cream Sandwich

And you’ll be needing ice cream. Lots of it. This one tastes so crazy good.
Ice Cream Sandwich

You can either drop some dulce de leche on top of the cookie, add a scoop of ice cream and add another cookie.
Ice Cream Sandwich

Or you can place a large scoop of ice cream on top of a cookie…
Ice Cream Sandwich

Top it with dulce de leche and place another cookie on top while gently pushing it down.
Ice Cream Sandwich

 
You’ll want to cut the ice cream gently around the outside of the cookie. This will make sure the ice cream keeps its shape. Serve immediately.
 

Life sure is filled with simple pleasures.
Ice Cream Sandwich
 
This post is sponsored by Häagen-Dazs® ice cream, encouraging life’s little luxuries.

Ice Cream Sandwich
Ingredients
    1 cup + 2 tbsp flour
    1/3 (slightly heaping light-brown sugar)
    1/4 granulated sugar
    1 tsp vanilla extract
    1 stick unsalted butter
    1/2 tsp salt
    2 large eggs
    1/2 tsp baking soda
    1 cup chocolate chips
    2 pints Häagen-Dazs® macadamia nut brittle
    1 can Dulce de Leche

Directions
    Combine the flour, salt and baking soda and set the bowl aside. Combine the light brown and granulated sugar with the room-tepmerature butter and whisk until light and fluffy, about 4 minutes. One by one you beat in the eggs. Stir in the flour and vanilla extrcat, until just combined.

    Add the chocolate chips and drop spoonfuls of cookie batter onto a greased baking sheet and bake the cookies in a preheated oven at 350F˚ (175C˚) for 15 to 16 minutes. Let them cool on the rack completely. Open up a can of dulce de leche (directions for the home-made version are on my site) and let the ice cream soften for a minute or 5.

    You can either drop some dulce de leche on top of the cookie, add a scoop of ice cream and add another cookie. Or you can place a large scoop of ice cream on top of a cookie and top it with dulce de leche and place another cookie on top while gently pushing it down.

    You’ll want to cut the ice cream gently around the outside of the cookie. This will make sure the ice cream keeps its shape. Serve immediately.

Meal type: dessert
Servings: 10 to 12
Copyright: © kayotickitchen.com



Aug 22, 2010

Caramel All the Way

The best things in life are …. caramel. And cupcakes. Combine those two and you have heaven in a cupcake liner. Sometimes a girl just needs her sugar hit!