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!
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.
- 1 batch Snickerdoodle dough , baked for ice cream sandwiches *see following instructions
- 2 - 14 oz. containers Häagen-Dazs® Cherry Vanilla Ice Cream
- 3/4 cup granulated Sugar (150g)
- 1 cup Brown Sugar (150g)
- 1/2 cup unsalted Butter (1 stick or 113g) (room temp.)
- 1/4 cup Shortening or Lard (50g) (room temp.)
- 2 lrg. Eggs
- 2 teaspoons Vanilla Extract (10ml)
- 1/4 teaspoon Sea Salt
- 2 1/4 cups unbleached, all-purpose Flour (300g)
- 2 teaspoons Cream of Tartar (10ml)
- 1 teaspoon Baking Soda (5ml)
- 1 Tablespoon Cornstarch (15ml)
- 1/4 cup Cinnamon Sugar mix (50g)(1 part cinnamon, 3 parts sugar ratio) - best with fresh grated Vietnamese Cinnamon
Make snickerdoodle dough: Combine both 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.
Sift flour, cream of tartar, baking soda, and cornstarch together and gently mix into butter mixture.
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.)
Pre-heat oven to 350° F (325° F convection bake). Line a sheet pan with a silpat, parchment paper, or lightly grease the pan.
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.
Bake for 10-12 minutes, or until cookies are just set and starting to turn light golden on the edges.
Allow to cool for 2 minutes, then using a thin spatula, place on a wire rack to finish cooling.
Using a 3" fluted cutter (or whatever shape you prefer), trim cookies into decorative shape
Freeze two plates ahead of time to place cut outs of ice cream on to minimize melting.
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.
Layer snickerdoodle cookies with ice cream slices in between two cookies to form a ice cream sandwich.