Cherry Hazelnut Ice Cream Sandwiches

I've always loved ice cream sandwiches.  I mean, who doesn't?  Oh, some people...  But those people probably stopped reading this blog months ago, so, yeah...

A little while ago I made the best ice cream I've ever made.  I'm serious. It was fantabulous.  (I promise this is the one and only time I’ll use that word on this site.)  

I first shared this ice cream with you when I made this black cherry hazelnut crisp, but when I started thinking about making ice cream sandwiches at home I knew this recipe would be making a second appearance. 

Cinnamon ice cream.

She's spicy, she's creamy, she's the girl that will blow your mind with her subtle beauty, unending sweetness, and surprisingly spicy personality.  She also tastes exactly like a cinnamon roll.  Happiness is here.

Last summer I made ice cream sandwiches.  I know, you don't remember them, and that is because they never made it onto the blog. 

After hours of testing and of making the biggest melted-ice cream mess ever, I gave up and walked away.  Then I walked right back because I had to do the dishes.  How annoying. 

I knew that I would revisit the concept, but it took a year before I could muster up the courage to give it another try.

My difficulties had lay in the cookie component.  Originally, I could not get a cookie that was hard enough to hold up to ice cream, yet soft enough to not become a solid rock when frozen.

I needed more chewy and less crispy.

Happily, after two test runs, I finally met with an equation for the perfect ice cream sandwich cookie.

I took several steps to ensure that these cookies would be soft and chewy.  First, I used all brown sugar.  Typically, I would use a mixture of white and brown sugars, but in this case I wanted all the softness that the brown sugar would provide.  Secondly, I used a smaller amount of flour.  The portion was not incredibly reduced - just enough to make the cookies slightly less dense.  

I experimented using a mixture of baking power and baking soda, and then I tried using only baking soda.  I definitely preferred the baking soda version.  Baking power will make your cookies rather cakey, and though it worked well with the ice cream, it just was not the cookie that I had been dreaming of.  

However, with round two, I ate way too many.  

Although, considering that it took many hours of scheming and tiring taste-testing in order to get them right, I think that celebrating is completely permissible. 

Cold, creamy, spicy ice cream sandwiched between soft, chewy cookies with crunchy hazelnuts and dark, sweet cherries.

No, it's not your imagination, these sandwiches do have a bit of a Fall vibe, but I cannot help the fact that my palate is a bit eager to transition into the realm of cozy, spicy flavors in the most summery ways possible. 

Success it sweet.  Literally.  

Get in there.  Summer was made for sticky fingers.  

Sincerely,

  Pedantic Foodie

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Cherry Hazelnut Ice Cream Sandwiches

makes about one dozen sandwiches

for the cherry hazelnut cookies

• 1/2 cup unsalted butter, room temperature
• 3/4 cup brown sugar 
• 1/4 teaspoon cinnamon 
• 1/2 teaspoon vanilla extract 
• 1 large egg
• 1 cup all purpose flour 
• 1/2 teaspoon baking soda 
• 1/2 teaspoons fine salt 
• 1/2 cup toasted hazelnuts, roughly chopped
• 1/2 cup dried cherries, roughly chopped

Preheat oven to 375 degrees. 

In the bowl of your stand-mixer beat butter for 1 minute.  Add brown sugar and beat for several minutes, scraping down the sides, until light and fluffy.  Beat in egg, cinnamon, and vanilla.    

In a large bowl whisk to combine flour, salt, and baking soda.  Add the dry ingredients to the wet in four installments; beating well after each addition.  After all the dry ingredients have been added, fold in chopped hazelnuts and dried cherries.  

Portion the cookie dough into 1-ounce balls and place several inches apart on a baking sheet lined with parchment.  Bake for 7-8 minutes, or until the edges are golden brown and the centers look slightly underdone.  Transfer the warm cookies to a cooling rack and allow to cool fully before filling with ice cream.  

for the cinnamon ice cream

• 1 cup whole milk 
• 1 cup heavy whipping cream 
• 1 teaspoon ground cinnamon 
• 1/2 teaspoon vanilla extract 
• 5 egg yolks 
• 1/2 cup granulated sugar 

In a small saucepan combine milk, whipping cream, and cinnamon.  Bring to a simmer over medium heat and remove from heat.  Add vanilla extract. 

In a small bowl whisk to combine egg yolks and sugar.  Slowly stream half of the warm milk mixture into the egg yolk while whisking constantly.  Pour the tempered egg yolks into the saucepan and return to heat. 

Cook for about 5 minutes, until the mixture has thickened into a light custard then remove from heat and place in an ice bath.  

Stir often, until the mixture has thoroughly chilled.  You may have to change out the water once or twice.

Churn in ice cream maker according to your manufacturer’s instructions.  Transfer to a freezer safe container and chill until set. 

assembly

• plastic wrap
• 24 freshly baked cherry hazelnut cookies
• 1 batch cinnamon ice cream 

Use a 1-ounce ice cream scoop to portion the ice cream onto half of the cookies.  Gently top each with a second cookie and wrap tightly in plastic wrap.  Place in the freezer for at least 20 minutes to harden slightly.  Enjoy!

Churro Bites with Fresh Bananas & Cinnamon Caramel

Sometimes I write ideas down in my little striped notebook and they get lost for a long time.  Amidst the pages of chocolatey, buttery scribblings that materialize into recipes, there are a few ideas that simply get lost in the shuffle.  Lost and forgotten, until I flip back through and realize my missed opportunity. 

Churros was one of those ideas that was forgotten, then remembered, then forgotten again, and then finally put on my summer bucket list in hopes that the threat of an unfinished list would be the motivation I needed.

As it happened, it was, and I made the churros.  I ate them in excess and then walked away somewhat unimpressed.  I mean, they were good, very good, but they were just...churros.  Cinnamony and crisp, but nothing spectacular.  I knew something needed to happen, and by something I mean caramel sauce and bananas.  Oh yes...

So I made tiny churros, which are surprisingly simple, by the way, and I covered them in sliced bananas and a rich, cinnamon caramel.  

Introducing Churro Bites!! 

The great thing (actually, the thing that is going to make you hate/fall in love with me) about these is that they are incredibly snackable.  You can just keep popping them into your mouth each time you walk through the kitchen.  You can and you will.  

It's okay, in a couple weeks we will be able to hide our churro bingeing shame underneath big, comfy sweaters. 

Another great thing about these churro bites is that you probably have all the ingredients in your pantry any day of the week (another thing that might make you hate me).  Churros are made from a pâté a choux, which is just a cooked mixture of butter, water, flour, salt, eggs, and sugar.  

The hardest part about this recipe is probably cleaning your stove after you are done frying.  Oil can be so rude.  Trust me though, these are worth the mess.

Just look at that.  You’re welcome/I’m sorry.

Fry on. 

Sincerely, 

   Pedantic Foodie

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Churro Bites with Fresh Bananas & Cinnamon Caramel

makes about 24 churro bites

for the cinnamon caramel sauce

• 3/4 cup granulated sugar 
• 2 tablespoons water 
• 1 tablespoon unsalted butter 
• 1/2 cup heavy cream 
• 1/2 teaspoon vanilla extract 
• 1/4 teaspoon ground cinnamon 

In a small saucepan combine sugar, butter and water.  Place over medium heat and stir until the butter melts and the sugar begins to dissolve. 

Once the sugar has dissolved increase heat to medium high and boil for 5-7 minutes or until deep golden in color. Swirl the pan occasionally but DO NOT stir or scape down the sides.  Once the color is correct remove from heat and add cream, vanilla, and nutmeg.  Work carefully as the caramel will splatter. Return the pan to the burner and stir until the caramel is smooth and homogenous.  

for the pate choux

• 8 ounces water 
• 2 tablespoons granulated sugar
• 1/2 teaspoon salt 
• 4 ounces unsalted butter 
• 4 ounces all-purpose flour 
• 4 large eggs, room temperature 

In a small bowl whisk eggs; set aside.  

In a medium saucepan, combine water, granulated sugar, salt, and butter.  Bring to a simmer over medium heat.  When the butter has fully melted and the water is simmering, slowly add in flour, whisking constantly to form a thick paste.  Cook for 1-2 minutes, stirring often.  Remove from heat and allow to cool slightly; about 3-5 minutes.  

Add eggs to the flour mixture, one at a time, whisking vigorously to loosen the paste and work the eggs in thoroughly.  When the mixture is smooth, transfer to a piping bag fitted with a wide star-tip.  

Form the churro bites by piping the pate choux out unto a piece of foil or parchment paper.  Pipe the dough in a circle until you have a 2 1/2 inch round.

frying and assembly

• 1 quart vegetable oil 
• 1/2 cup granulated sugar
• 2 teaspoons ground cinnamon 
• 1 banana, sliced 

Fill a high-sided frying pan or dutch oven with oil, it should reach about 3 inches up the side of the pan.  Place over medium high heat and fit with a frying thermometer.  Bring oil to 350 degrees.  

Combine sugar and cinnamon in a small bowl and set aside. 

Make a draining station by lining a baking sheet with paper towels and placing a cooling rack on top.

When the oil has reached 350 degrees, begin to gently drop the piped churros into the oil (you may need a spatula to remove the churros from the foil), frying 4-5 at a time.  Fry the churros for about 2-3 minutes on each side - until deep golden.  Be careful not to overcook the churros, they can burn quickly.  

Allow the churros to cool slightly on the cooling rack before tossing in the cinnamon sugar.  

Before serving, top each churro with a slice of banana and drizzle with caramel sauce.  The churros are best served warmed but they are also delicious at room temperature.  Just wait to add the bananas and caramel sauce until you are ready to serve.  

Enjoy!  

{Thirsty Friday} Toasted Coconut Fudge Malt

Relationships with food are just like any other relationship.  Sometimes it's love at first sight and sometimes it takes a little while for infatuation to set in.  

My relationship with coconut was the latter. 

At first, there was utter rejection.  He put up a tempting facade, sticking like fresh fallen snow to the outside of a marshmallow-coated cake.  I happily brought him up to my eager lips only to be instantly disappointed by the waxy, flavorless strands stuck in my teeth.  

For years, second chances were out of the question.  But I slowly got up the courage to give the humble coconut a second chance.  Samoa Caramel Popcorn was my rebound, and though I had to force myself to swallow several lose strands of coconut, I was falling in love with the fresh, tropical flavor that comes from quality coconut. 

Fast forward many dates later with my newfound love and I have learned to love this edible confetti.  

Mind you, it has to be very toasty to remove that waxy texture, and I still have not been able to tolerate a slice of coconut cake, but we are making progress.

If you are not utterly smitten with coconut already, I would like to offer this drink as proof that anyone and everyone can fall in love with coconut.  

I really do not know what to say.  It's just…SO GOOD...

Well, if I must be more descriptive, I would say that this tastes like the drink you would get if you put paradise in your blender with a cup full of ecstasy and blended them together.  

Oh, you think I am being dramatic?  Just toast yourself some coconut and then tell me this isn't the best thing you have ever stuck a straw into. 

The malt itself is a combination of coconut cream, whole milk, french vanilla ice cream, malt powder, and a whole lot of toasted coconut.  It really can’t help but be good. 

When I was little my father used to take me on dates for caramel nut sundaes. My favorite part of those sundaes was scraping the caramel down into the ice cream.  It would be slightly hardened because of the cold ice cream, making it thick and chewy.  The fudge sauce in this malt acts exactly like the caramel sauce in all those caramel nut sundaes.  As you drink the malt, you slowly scrape the fudge down into the glass, getting rich, decadent pockets of chocolate.

I think I would like to start drizzling the inside of every glass with fudge sauce from now on.

It’s been a long week, give yourself a treat, and put your feet up for a while.  Oh, and if you cannot find someone to share this with you, just dive right into seconds.  It is Friday, after all.

Sincerely, 

Pedantic Foodie

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Toasted Coconut Fudge Malt 

serves 2 

for the fudge sauce 

• 1 cup semisweet chocolate 
• 6 tablespoons heavy whipping cream 

In a small bowl, combine chocolate and heavy cream.  Microwave at 30 second increments, stirring after each, until melted.  Place in a squeeze bottle and set in a bowl of warm water until ready to use. 

for the whipped cream 

• 1/2 cup heavy whipping cream 
• 1/4 cup confectioner’s sugar

Use a hand mixer to beat heavy cream until soft peaks form.  Fold in confectioner’s sugar.  Reserve for later use. 

for the malt 

• 1/2 cup + 2 tablespoons shredded, sweetened coconut
• 1/3 cup malt powder
• 2 cups french vanilla ice cream 
• 1/2 cup coconut cream* 
• 1/2 cup milk 

Place coconut in a small frying pan and set over medium heat.  Cook for 3-5 minutes, stirring often, until the coconut is deep golden and evenly toasted.

Combine malt powder, ice cream, coconut cream, milk, and 1/2 cup toasted coconut in the pitcher of your blender.  Blend on high speed until smooth.  

Use the prepared squeeze bottle to drizzle the sides and bottoms of two tall glasses with fudge sauce.  Fill each glass with the coconut malt and top with whipped cream and remaining coconut.  Serve immediately.  Enjoy!  

*Coconut cream is a very thick, creamy coconut milk.  If you cannot find it at your local grocery store, you could substitute unsweetened coconut milk, it just won't be quite as thick.