{"id":16456,"date":"2013-08-02T07:48:35","date_gmt":"2013-08-02T11:48:35","guid":{"rendered":"https:\/\/thecakeblog.com\/?p=16456"},"modified":"2017-04-27T15:24:37","modified_gmt":"2017-04-27T19:24:37","slug":"recipe-cookie-monster-ice-cream-sandwich","status":"publish","type":"post","link":"https:\/\/thecakeblog.com\/2013\/08\/recipe-cookie-monster-ice-cream-sandwich.html","title":{"rendered":"Cookie Dough Ice Cream Sandwich"},"content":{"rendered":"<div style=\"display: none;\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-26788\" src=\"https:\/\/thecakeblog.com\/wp-content\/uploads\/2013\/08\/cookie_dough_ice_cream_sandwich_pv7.jpg\" alt=\"Chocolate Chip Cookie Dough Ice Cream Sandwich | by Jennie Schacht, author of I Scream Sandwich! on TheCakeBlog.com\" width=\"600\" height=\"2200\" srcset=\"https:\/\/thecakeblog.com\/wp-content\/uploads\/2013\/08\/cookie_dough_ice_cream_sandwich_pv7.jpg 600w, https:\/\/thecakeblog.com\/wp-content\/uploads\/2013\/08\/cookie_dough_ice_cream_sandwich_pv7-164x600.jpg 164w, https:\/\/thecakeblog.com\/wp-content\/uploads\/2013\/08\/cookie_dough_ice_cream_sandwich_pv7-279x1024.jpg 279w\" sizes=\"auto, (max-width: 600px) 100vw, 600px\" \/><\/div>\n<p>We&#8217;re giving your oven a break today with a recipe that is fabulously frosty and completely no-bake.\u00a0 We&#8217;re celebrating National Ice Cream Sandwich Day!\u00a0 Yes, an entire day devoted to this chilled childhood classic.\u00a0 Not that we need a designated day to indulge in a treat so deliciously tempting.\u00a0 But really, I think we can all agree &#8211; the only thing better than a frosty bowl of ice cream is ice cream sandwiched between two chewy cookies.\u00a0 Especially if the ice cream and cookies are homemade!<\/p>\n<p>In honor of the occasion, we&#8217;re sharing an ice cream sandwich recipe that is seriously over the top.\u00a0 It comes to us from <a title=\"Jennie Schacht\" href=\"https:\/\/jennieschacht.com\/\" target=\"_blank\">Jennie Schacht<\/a>, author of <em><strong><a title=\"I Scream Sandwich\" href=\"https:\/\/amzn.to\/1VgLQbC\" target=\"_blank\">I Scream Sandwich<\/a><\/strong><\/em><img loading=\"lazy\" decoding=\"async\" style=\"border: none !important; margin: 0px !important;\" src=\"https:\/\/ir-na.amazon-adsystem.com\/e\/ir?t=thcabl0e-20&amp;l=as2&amp;o=1&amp;a=1617690368\" alt=\"\" width=\"1\" height=\"1\" border=\"0\" \/>. A drool-inducing book filled with tempting combinations of homemade ice creams and creative cookies.\u00a0 Everything from classic chocolate cookies filled with creamy vanilla ice cream to lemon curd ice cream on soft ginger cookies.\u00a0 Oh my deliciousness!\u00a0 Jennie redefines the ice cream sandwich and today&#8217;s feature is just one of many ingenious recipes you&#8217;ll find inside the cover.<\/p>\n<p>Try your best not to lick the screen as we dive into these babies!\u00a0 An ice cream sandwich made from chocolate chip ice cream packed between&#8230; two layers of cookie dough!\u00a0 Yes, that&#8217;s cookie dough &#8211; ice cream &#8211; more cookie dough.\u00a0 Now that is an ice cream sandwich worthy of it&#8217;s name, <em>Cookie Monster<\/em>!<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"left\" src=\"https:\/\/thecakeblog.com\/wp-content\/uploads\/2013\/08\/cookie_dough_icecream_sandw.jpg\" alt=\"Cookie Dough Ice Cream Sandwich | by Jennie Schacht, author of I Scream Sandwich! | TheCakeBlog.com\" width=\"546\" height=\"819\" \/><\/p>\n<p>&#8220;The cookie dough is made without eggs, so there\u2019s no need to fear eating it raw. It\u2019s firm enough to stand up to the ice cream, yet chewy when frozen&#8230;.\u00a0 The chocolate chip ice cream is made stracciatella style:\u00a0 As melted chocolate is drizzled into the spinning ice cream machine, it hardens into \u201cshreds\u201d that melt smoothly on your tongue. This sandwich is perfect for cutting into bite-size treats for a party or potluck.&#8221;\u00a0 ~\u00a0 Jennie Schacht from <a title=\"I Scream Sandwich\" href=\"https:\/\/www.amazon.com\/gp\/product\/1617690368\/ref=as_li_tl?ie=UTF8&amp;camp=1789&amp;creative=9325&amp;creativeASIN=1617690368&amp;linkCode=as2&amp;tag=thcabl0e-20&amp;linkId=KHTM45RMNFKYNQQS\" target=\"_blank\">I Scream Sandwich<\/a><img loading=\"lazy\" decoding=\"async\" style=\"border: none !important; margin: 0px !important;\" src=\"https:\/\/ir-na.amazon-adsystem.com\/e\/ir?t=thcabl0e-20&amp;l=as2&amp;o=1&amp;a=1617690368\" alt=\"\" width=\"1\" height=\"1\" border=\"0\" \/><\/p>\n<p>&nbsp;<\/p>\n<p><strong>COOKIE MONSTER ICE CREAM SANDWICH<\/strong><br \/>\na recipe by\u00a0Jennie Schacht from <a title=\"I Scream Sandwich\" href=\"https:\/\/amzn.to\/1VgLQbC\" target=\"_blank\">I Scream Sandwich<\/a><img loading=\"lazy\" decoding=\"async\" style=\"border: none !important; margin: 0px !important;\" src=\"https:\/\/ir-na.amazon-adsystem.com\/e\/ir?t=thcabl0e-20&amp;l=as2&amp;o=1&amp;a=1617690368\" alt=\"\" width=\"1\" height=\"1\" border=\"0\" \/><\/p>\n<p><em>For the Chocolate Chip Ice Cream<\/em><\/p>\n<ul>\n<li>2 cups (480 ml) whole milk<\/li>\n<li>\u00b9\u2044\u00b3 cup (67 g) granulated sugar<\/li>\n<li>2 tablespoons golden syrup or light agave nectar<\/li>\n<li>2 tablespoons tapioca starch<\/li>\n<li>\u00bc teaspoon kosher salt<\/li>\n<li>1 cup (240 ml) heavy cream<\/li>\n<li>\u00bd teaspoon pure vanilla extract<\/li>\n<li>\u00bd cup (100 g) bittersweet (60 to 70 percent) chocolate, chopped or chips<\/li>\n<li>1 tablespoon neutral vegetable oil or coconut oil<\/li>\n<\/ul>\n<p>Whisk \u00bd cup (120 ml) of the milk with the sugar, syrup, tapioca, and salt in a medium saucepan until no lumps remain.\u00a0 Stir in the remaining 1\u00bd cups (360 ml) milk and the cream.\u00a0 Heat the mixture over medium-high heat, stirring with a heatproof spatula, until it begins to steam and slightly bubble at the edges. Adjust to a simmer and cook, stirring constantly, until the mixture thickens to the consistency of a cream sauce, about 3 minutes longer; do not fully boil.<\/p>\n<p>Transfer the mixture to a metal bowl set over a larger bowl of ice and water.\u00a0 Stir occasionally until the mixture is cool, taking care not to slosh water into the bowl.\u00a0 Stir in the vanilla, then cover and refrigerate until very cold, at least 2 hours.\u00a0 Transfer the bowl to the freezer for the last half hour before spinning it.<\/p>\n<p>Freeze the mixture in an ice cream maker according to the manufacturer\u2019s directions.\u00a0 While the mixture spins, melt the chocolate and oil in the microwave or in a small saucepan until you can stir it smooth.\u00a0 Let cool to room temperature, keeping it fluid.<\/p>\n<p>With the machine running, drizzle in the cooled melted chocolate during the last minute of spinning.\u00a0 (Alternatively, drizzle the chocolate over the ice cream as you transfer it to the container, folding it in with a spatula or ice cream paddle to break it up as you go.)\u00a0 Transfer the ice cream to a chilled container, cover, and freeze until firm but still spreadable, at least 4 hours.<\/p>\n<p>&nbsp;<\/p>\n<p><em>For the Cookie Dough<\/em><\/p>\n<ul>\n<li>\u00bd cup (1 stick \/ 113 g) unsalted butter<\/li>\n<li>\u00b9\u2044\u00b3 cup packed (67 g) light brown sugar<\/li>\n<li>\u00bc cup (50 g) granulated sugar<\/li>\n<li>2 tablespoons milk, whole or 2%<\/li>\n<li>\u00bd teaspoon pure vanilla extract<\/li>\n<li>\u00bd teaspoon kosher salt<\/li>\n<li>1\u00bc cup (165 g) all-purpose flour<\/li>\n<li>1 cup (200 g) mini chocolate chips<\/li>\n<li>Neutral vegetable oil, for the waxed or parchment paper<\/li>\n<\/ul>\n<p>Melt the butter with the brown and granulated sugar in a small saucepan, stirring to dissolve the sugar.\u00a0 Transfer to a bowl and stir in the milk, vanilla, and salt until well blended.\u00a0 Stir in the flour until completely smooth.\u00a0 Let cool completely, then stir in the chips.\u00a0 (If the chips begin to melt, stop stirring\u2014the swirls will be pretty.)<\/p>\n<p>Line an 8-inch (20-cm) freezer-safe baking pan with two pieces of lightly oiled waxed paper or parchment paper so the papers extend well beyond the edges of the pan on all four sides as a sling for easy removal.\u00a0 Scatter half of the dough into the pan and use your fingers to pack it into an even layer.\u00a0 Top with lightly oiled waxed or parchment paper, oiled side down.<\/p>\n<p>Place another lightly oiled waxed or parchment paper in the pan, leaving 2 inches (5 cm) of paper extending at each end.\u00a0 Scatter and press the remaining dough into an even layer.\u00a0 Top with lightly oiled waxed paper or parchment, oiled side down. Freeze the dough layers until firm, at least 1 hour.<\/p>\n<p>&nbsp;<\/p>\n<p><em>To Assemble the Sandwich:<\/em><\/p>\n<p>Use the flaps to lift out the top cookie dough layer.\u00a0 Peel the paper from one side and loosely replace it.\u00a0 Flip the layer over and do the same to the other side.\u00a0 Repeat with the second cookie dough layer. Place both layers back in the freezer.<\/p>\n<p>Form sandwiches in the baking pan, using the bottom two pieces of parchment extended on all sides to line the pan.\u00a0 Place one slab of cookie dough top-side down in the pan and spread softened ice cream over it in an even layer.\u00a0 Top with the second slab of cookie dough, top-side up, pressing firmly to evenly distribute the ice cream. Wrap tightly in the plastic wrap and freeze until very firm, at least 6 hours or overnight, for easiest cutting.<\/p>\n<p>When the ice cream is very firm, take the pan from the freezer, remove and unwrap the block, and place it on a flat cutting surface. Use a sharp, heavy knife to cut the block\u00a0into 4 strips in each direction to form 16 bars. To make 64 bite-size treats, cut each bar into quarters.\u00a0 Dip the knife in hot water and wipe it dry between cuts.<\/p>\n<p><em>{Reprinted with permission from <strong><a title=\"I Scream Sandwich\" href=\"https:\/\/amzn.to\/1VgLQbC\" target=\"_blank\">I Scream Sandwich<\/a><\/strong><img loading=\"lazy\" decoding=\"async\" style=\"border: none !important; margin: 0px !important;\" src=\"https:\/\/ir-na.amazon-adsystem.com\/e\/ir?t=thcabl0e-20&amp;l=as2&amp;o=1&amp;a=1617690368\" alt=\"\" width=\"1\" height=\"1\" border=\"0\" \/> (Stewart, Tabori &amp; Chang, May 2013) by Jennie Schacht.\u00a0 Photography by Sara Remington.}\u00a0 <\/em><\/p>\n","protected":false},"excerpt":{"rendered":"<p>We&#8217;re giving your oven a break today with a recipe that is fabulously frosty and completely no-bake.  We&#8217;re celebrating National Ice Cream Sandwich Day!  Yes, an entire day devoted to this chilled childhood classic.  Not that we need a designated day to indulge in a treat so deliciously tempting.  But really, I think we can all agree &#8211; the only thing better than a frosty bowl of ice cream is ice cream sandwiched between two chewy cookies.  Especially if the ice cream and cookies are homemade!<\/p>\n<p>In honor of the occasion, we&#8217;re sharing an ice cream sandwich recipe that is seriously over the top.  It comes to us from Jennie Schacht, author of I Scream Sandwich!  A drool-inducing book filled with tempting combinations of homemade ice creams and creative cookies.  Everything from classic chocolate cookies filled with creamy vanilla ice cream to lemon curd ice cream on soft ginger cookies.  Oh my deliciousness!  Jennie redefines the ice cream sandwich and today&#8217;s feature is just one of many ingenious recipes you&#8217;ll find inside the cover.<\/p>\n<p>Try your best not to lick the screen as we dive into these babies!  An ice cream sandwich made from chocolate chip ice cream packed between&#8230; two layers of cookie dough!  Yes, that&#8217;s cookie dough &#8211; ice cream &#8211; more cookie dough.  Now that is an ice cream sandwich worthy of it&#8217;s name, Cookie Monster!<\/p>\n","protected":false},"author":1,"featured_media":16458,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_genesis_hide_title":false,"_genesis_hide_breadcrumbs":false,"_genesis_hide_singular_image":false,"_genesis_hide_footer_widgets":false,"_genesis_custom_body_class":"","_genesis_custom_post_class":"","_genesis_layout":"","footnotes":""},"categories":[295,240,100,47],"tags":[],"class_list":{"0":"post-16456","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-blog","8":"category-book-reviews","9":"category-fathers-day","10":"category-recipes","11":"entry"},"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/thecakeblog.com\/wp-json\/wp\/v2\/posts\/16456","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/thecakeblog.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/thecakeblog.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/thecakeblog.com\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/thecakeblog.com\/wp-json\/wp\/v2\/comments?post=16456"}],"version-history":[{"count":24,"href":"https:\/\/thecakeblog.com\/wp-json\/wp\/v2\/posts\/16456\/revisions"}],"predecessor-version":[{"id":26789,"href":"https:\/\/thecakeblog.com\/wp-json\/wp\/v2\/posts\/16456\/revisions\/26789"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/thecakeblog.com\/wp-json\/wp\/v2\/media\/16458"}],"wp:attachment":[{"href":"https:\/\/thecakeblog.com\/wp-json\/wp\/v2\/media?parent=16456"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/thecakeblog.com\/wp-json\/wp\/v2\/categories?post=16456"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/thecakeblog.com\/wp-json\/wp\/v2\/tags?post=16456"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}