Monday, January 28, 2013

Superbowl Ice Cream Sandwiches (by Kimberley from Kimberley's Kitchen)


How pumped are you for the Super Bowl? It's going to be a bit of a somber occasion around here since the man is a Pat's fan and... well... you saw what happened. 

Thankfully Kimberley from Kimberley's Kitchen - my number one marshmallow destination - has her game face on and is fully prepared with these amazing Superbowl Ice Cream Sandwiches.

Have you meet Kimberley before? She makes incredible artisan marshmallows and confections. She's passionate about quality food and the environment, and all her ingredients are simple, often local, organic and fair trade certified. 

Take it away, Kimberley!


Ice cream and chocolate chip cookies. Two of my favorite things. So, I thought, why not put them together and make the ultimate Superbowl treat for our annual party!

Superbowl is a big deal in our house. We spend months planning our menu; long before we know the teams in that final game. And if it happens to be two teams we like, or even just one, then all the better! However, this year is shaping up to be two teams we don't particularly love (sorry!) so we are planning a fairly neutral color palette and putting away all of our Saints memorabilia.

I was trying to think of a hand-held dessert combining my two favorite foods and then it hit me- Ice Cream Sandwiches! Who said they are just for summer? My epiphany came to me after I made a batch of the BEST HOMEMADE ICE CREAM EVER!


Okay, I know that I am not the first to make homemade ice cream. But trust me, if you haven't tried it, you are missing out. Of course, this recipe would work just fine with your favorite store-bought. But homemade really isn't too difficult or time-consuming so why not try it?


I started with football shaped cookies made from my Favorite Oatmeal Chocolate Chip recipe, which I am sharing below. But you could use any cookie recipe that you love- chocolate cookies, sugar cookies, you name it, it would work just fine.

I then added my homemade Vanilla Bean Ice Cream. Again, go with your favorite flavor.
I then added a few mix-ins. I am all about the mix-ins. Here we have simple, humble chocolate chips and some handmade marshmallows (to be fair, I add marshmallows to just about everything). And voila. You have a Superbowl dessert that is fun, interactive, and destined to be a family favorite.


My All-Time Favorite Oatmeal Chocolate Chip Cookie Recipe (adapted from Better Homes & Gardens "New Junior Cookbook"- my very first cookbook given to me by my Mom)
Preheat oven to 350.

·       In a large bowl, cream together 1/2 cup butter, 1/2 cup brown sugar, 1/2 cup granulated sugar
·       Add 1 egg and 1 t vanilla extract

·       Add 1 cup AP flour, 1/2 t baking soda, 1/2 t salt; mix to combine

·       Add 1 1/2 cups oats (quick or rolled both work just fine)

·       Add 2 T milk; mix to combine

·       Add 1 cup chocolate chips (you can substitute with nuts or raisins too!)

·       To make football-shaped cookies, dust surface with flour and with floured hands, pat out dough to about 1 inch think; cut with football cookie cutter (you could also cut with a paring knife by hand or use a round cutter and pinch corners to create football shape)

·       Bake on a lined baking sheet for 15 minutes, until golden and slightly brown around edges

·       Remove from oven and cool on a rack; stored in an airtight container these cookies will stay fresh for several days, but they really won't last that long.


To make the best Vanilla Bean Ice Cream (recipe adapted from instructions that came with my ice cream maker, however, you can make this without an ice cream maker too)

·       Freeze bowl of ice cream maker, following manufacturer's instructions (or freeze a medium stainless steel bowl)

·       Make custard base for ice cream by combining 1 cup milk, 1 cup whipping cream, 4 egg yolks, and 1/2 cup granulated sugar in a medium saucepan

·       Add a pinch of salt

·       Cook over medium heat, constantly stirring, until custard coats back of wooden spoon, approx 10 minutes

·       Remove from heat and stir in scraped seeds from vanilla bean or 1/2 t vanilla extract

·       Pour into a bowl set over a slightly larger bowl with ice (called an ice bath) to slowly cool down your custard; stir occasionally

·       When cool, chill in fridge for 3 hours up to overnight

·       Pour custard in frozen bowl and follow manufacturer's instructions for using ice cream maker or place stainless steel bowl in freezer for several hours

·       Scoop out ice cream when ready to serve

Homemade ice cream tends to be softer than store-bought, making it perfect to press into ice cream sandwiches.


To assemble your Ice Cream Sandwich station, stack cookies (make ahead for easier prep), jars of ice cream with large spoons to smush it on cookies, and an assortment of mix-ins. Perhaps some napkins would also be a good idea.

Enjoy!

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