Cookies and Ice Cream – The Bonnie & Clyde Duo

by on July 19, 2011

If there is a Bonnie & Clyde of summertime desserts, it would be ice cream and cookies.  Individually, they are a couple of trouble makers that may capture your attention for a moment.  A sexy little mischievous one and a handsome punk. But if you throw them together, unforgettable.

Most all of us feel a little guilty for loving them, yet their allure keeps drawing us in. But what is life without a some guilty pleasure?

We are always searching for our next Bonnie and Clyde ice cream and cookie pairing. Sometimes we get a Bonnie and Hank, or a Clyde and Juliet. The are nice. Nothing you would talk bad about. However their pairing is nothing to capture the imagination and fascination of the palate.

Ice cream-cookie pairing is painstaking work finding that perfect match. Cookies to bake. Ice cream to devour. Sometimes I just don’t know how we do it.  Oh yeah…  Deliciousness!

After dozens of sugar-highs, Clyde may have just found his Bonnie. Combining our snickerdoodle cookie recipe, an irresistible cinnamon sugar cookie (with freshly grated Vietnamese cinnamon) that has the perfect softness with a gentle crispiness along the edges with some Häagen-Dazs® Cherry Vanilla ice cream.

Cut to suit, then baked thin, the snickerdoodles are looking dapper. Along comes the sexy, Häagen-Dazs® Cherry Vanilla ice cream, and it is love a first sight.

So here’s a little breakdown on the cookie-ice cream assembly: Make the cookie dough then roll it out between two sheets of baking parchment or wax paper. Roll it even and thin – @ 1/4″ thick. Sprinkle with cinnamon sugar on both sides, replacing the paper after the dousing of the cinnamon magic, then place in the freezer for at least 20 minutes to firm up (can be much longer, just try to keep the dough from being exposed to air.)

After the dough is firm, pre-heat the oven, then cut the dough into circles using a 2 1/2″ circle. Bake. The cookies are going to expand, so you can’t really get to fancy with the edges. Using a fluted cutter will be futile.

Prep the ice cream. Freeze a couple plates to place the ice cream after you cut it. Cut away the sides of the container from ice cream, then slice the block of ice cream into your desired thickness. Using a 3″ cutter, which should be just smaller than your baked cookie diameter (about 3 1/2″), cut the baked cookies and the ice cream into rounds (use a fancy fluted cutter now if you’d like.) Place ice cream on frozen plates and return to freezer.  When ready for assembly, sandwich the cookies and ice cream.

That’s it. Prep some ahead of time and keep in the freezer. Or sandwich and pass out in the instant. Unforgettable.

One of the beautiful things in the world is how we all vary. We’d love to hear everyone’s favorite ice cream sandwich combinations.  What’s your Bonnie and Clyde?

- Todd and Diane

* This is a review for  BlogHer.com & Häagen-Dazs. Please visit the BlogHer Round-up Page (http://goo.gl/N9ILz)and Häagen-Dazs like no other Facebook Page (http://goo.gl/67iDp) for more incredible ice cream!

Ice Cream Sandwich Recipe - Snickerdoodle & Häagen-Dazs® Cherry Vanilla Ice Cream

Yield: 10 Ice Cream Sandwiches

Cook Time: 10-12 minutes

The cookie dough will be rolled out and cut to help keep thin, even sizes for the sandwiches. If you have problems handling the dough, just chill it a bit then continue working.

Ingredients:

  • 1 batch Snickerdoodle dough, baked for ice cream sandwiches *see following instructions
  • 2 - 14oz. containers Häagen-Dazs® Cherry Vanilla Ice Cream

Snickerdoodle Dough
You will have a little extra cookie dough left over. Roll into a log wrapped in plastic wrap and freeze for future use.

  • 150 g (3/4 c) granulated Sugar
  • 150 g (1 c) Golden Brown Sugar
  • 100 g (1/2 c) unsalted Butter (room temp.)
  • 50 g (1/4 c) Lard or Shortening (room temp.)
  • 2 lrg. Eggs
  • 10 ml (2 t) Vanilla Extract
  • 1/4 t Sea Salt
  • 300 g (2 1/4 c) unbleached, all-purpose Flour
  • 10 g (2 t) Cream of Tartar
  • 5 g (1 t) Baking Soda
  • 15 g (1 T) Cornstarch
  • @ 50 g (1/4 c) Cinnamon Sugar mix (1 part cinnamon, 3 parts sugar ratio) - best with fresh grated Vietnamese Cinnamon

Directions:

  1. Combine sugars, butter and lard in a mixing bowl and cream until light and fluffy. Add eggs, vanilla extract, and salt and mix until fully incorporated.
  2. Sift flour, cream of tartar, baking soda, and cornstarch together and gently mix into butter mixture.
  3. Divide dough in half (or whatever is convenient for your workspace). Between two sheets of parchment paper or wax paper, roll it out to 1/4" thick. Place rolled out dough into the freezer to chill until firm (at least 20 minutes.)
  4. Pre-heat oven to 350° F (325° F convection bake). Line a sheet pan with a silpat, parchment paper, or lightly grease the pan.
  5. Using a 2 1/2" round cutter, cut the chilled dough into circles. Carefully place on prepped sheet pan, leaving a couple inches of space for them to spread.
  6. Bake for 10-12 minutes, or until cookies are just set and starting to turn light golden on the edges.
  7. Allow to cool for 2 minutes, then using a thin spatula, place on a wire rack to finish cooling.
  8. Using a 3" fluted cutter (or whatever shape you prefer), trim cookies into decorative shape

Assembly
Freeze two plates ahead of time to place cut outs of ice cream on to minimize melting.

  1. Cut containers away from ice cream. Lay ice cream on it's side and slice approx. 1/2" thick. Using a 3" fluted cutter (or whatever shape you used to trim the cookies) trim ice cream slices into decorative shapes. Immediately place each slice on the chilled plates, then place in freezer to keep frozen.
  2. Layer snickerdoodle cookies with ice cream slices in between two cookies to form a ice cream sandwich.
Recipe Source: WhiteOnRiceCouple.com.

Hello! All images & content are copyright protected. Please do not use our images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or simply link back to this post for the recipe. Thank you. And remember in making the recipes, if using table salt instead of kosher or sea salt, make sure you reduce the salt amount.


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{ 20 comments… read them below or add one }

1 Barefeet In The Kitchen July 19, 2011 at 8:57 am

This is drool worthy! You are killing me at 9am too. There might be some cookie sandwiches in my near future. YUM!

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2 Lisa @ Sunny Seed Stories July 19, 2011 at 8:59 am

Oh, these are just too good!

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3 Jessica @ Sushi and Sit-Ups July 19, 2011 at 9:05 am

I’ve been craving an ice cream sandwich lately, and this takes that craving to a whole new level! I’ve been sort of obsessed with Little Debbie’s Oatmeal Cream Pies lately, so I think a sweet cream or cheesecake ice cream between two oatmeal cookies sounds fantastic…

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4 Lynne @ 365 Days of Baking July 19, 2011 at 9:23 am

What a GREAT combination, and with snickerdoodles!!!! Two of my very favorite things!

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5 Michelle July 19, 2011 at 9:26 am

snickerdoddle!?!?! brilliant! I love chocolate cookies that hold mint ice cream….. mmmm! mmmm!

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6 Marla July 19, 2011 at 9:27 am

Sexy indeed!! Looks wonderful :)

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7 Melissa @ Dash of East July 19, 2011 at 9:32 am

What a wonderful combination! When I think of pairing ice cream and cookies, my mind wants to go ahead and stop at the boring and typical chocolate chip with vanilla. So wow… this combo just blew my mind!

Absolutely loving the photos (as always!) – I can never seem to plan well enough when photographing ice cream, I always end up with a soggy, sticky mess :)

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8 Bev Weidner July 19, 2011 at 9:57 am

Dear BABIES. Please, ask those ice cream cookies not to melt too quickly so I can snuggle with them.
IN MY BELLY.

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9 Blog is the New Black July 19, 2011 at 10:11 am

LOVE this combo!

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10 Heidi @ Food Doodles July 19, 2011 at 11:20 am

Those are beautiful! I’ve been meaning to make ice cream sandwiches and these really look perfect. Love the snickerdoodles :D

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11 Averie @ Love Veggies and Yoga July 19, 2011 at 12:14 pm

Your cookies look soooo beautiful! I just want to dive in and take a bite. Or many bites :)

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12 nicole July 19, 2011 at 5:29 pm

These are beautiful and sound delicious! I love reading your posts

Some of my favorite combos are chocolate gingerbread cookies with homemade vanilla ice cream and soft sugar cookies with candied ginger in them sandwiched with fresh raspberry or strawberry ice cream. *sigh*

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13 alison @ Ingredients, Inc. July 20, 2011 at 7:48 am

These look amazing! Wow!

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14 MikeVFMK July 20, 2011 at 6:33 pm

I love homemade ice cream sandwiches! Snickerdoole cookie dough? Viatnamese cinnamon? Cherry Vanilla ice cream? Dope. Seriously, this should be on every summer menu.

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15 Kate July 21, 2011 at 1:36 pm

Mmmmmm…. I might have to take some of the previously posted Blackberry Ice Cream between two Sugar Cookies…
I found a Lavender Cookie recipe recently that I’ve been wanting to try… I wonder if the Blackberry would be too strong for it?

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16 Roberta Galea July 22, 2011 at 1:08 am

Great Pic, that stripey string makes a big difference.. love these pics :)

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17 Lady Amalthea July 22, 2011 at 7:33 am

Haagen-Dazs cherry vanilla ice cream is my absolute favorite kind of ice cream ever. This sounds ridiculously divine.

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18 Victoria July 22, 2011 at 11:38 am

I love this post. Bonnie & Clyde, indeed. (I would think y’all are way too young to remember the movie.)

Pepperidge Farm Bordeaux Cookies paired with (almost anything, but especially) Haagan Daz coffee ice cream. I also love Dorie Greenspan’s World Peace Cookies (such dark chocolate) with Ben & Jerry’s pistachio.

Since it’s 102 degrees in NYC, I would like an ice cream sandwich right now.

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19 Lisa Stone July 26, 2011 at 12:59 pm

Um, YUM! These are absolutely gorgeous-looking. But I think I’d have to eat at least two to fully appreciate the taste… :)

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20 Elana August 19, 2011 at 7:41 pm

This looks delicious! I’m so glad I had the opportunity to study with you at Food& Light in Boulder.

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