Tag Archives: frozen

February 8, 2013 · 5:00 am

Chocolate Coffee Ice Cream Sandwiches

Chocolate Coffee Ice Cream Sandwiches // Pale Yellow

Apparently there is a blizzard coming to NYC this weekend, whatever, I’m posting about ice cream sandwiches.  AND there is still one (or at least half of one) sandwich left in the freezer.  Maybe you can come over and have it!

Chocolate Coffee Ice Cream Sandwiches // Pale Yellow

Now you may be asking yourself why I would leave a fantastic ice cream sandwich in the freezer for weeks.  Simple answer – for the month of February I have given up all meat, diary, eggs, and have gone vegan.  Drastic, yes, but not nearly as hard as I thought, at least after seven days.

Chocolate Coffee Ice Cream Sandwiches // Pale Yellow

I feel like I should be filling this blog with vegan recipes this month, but so far I have only 2 that I will eventually post.  Both are no-bake, so it’s kind of a cop-out.  Perhaps this weekend I will delve into the world of vegan baking, especially if I’m snowed in.

Chocolate Coffee Ice Cream Sandwiches // Pale Yellow

Also, if I’m snowed in, I need to get some wine, lots of wine.  I already have plenty of movies, beans, a beautiful orange sled, kale, and coconut milk.  Once I have wine and maybe some more clementines I’ll be ready to rock this snow-pocalypse like a boss.

Chocolate Coffee Ice Cream Sandwiches // Pale Yellow

As for the ice cream sandwiches, wonderful.  The chocolate base holds up well to the flavorful coffee ice cream.  I liked how the cookies retained their crunchiness and did not turn into a soggy mess.  The coffee ice cream has already been raved about and the chocolate cookies are probably the easiest recipe I’ve ever used in terms of rolling out dough.  Do yourself a favor and make some sandwich cookies while you’re snowed in.

Chocolate Coffee Ice Cream Sandwiches // Pale Yellow

One Year Ago: Pulled Pork Sliders & Cole Slaw

Print the Recipe!

Chocolate Coffee Ice Cream Sandwiches
Adapted from Bake! by Nick Malgieri, page 217
Yield ~ 21-24 cookies
~ 4-10 ice cream sandwiches

8 ounces (2 sticks) unsalted butter, room temperature
1/2 cup sugar
1/4 teaspoon salt
2 teaspoons vanilla extract
2 cups flour
1/3 cup Dutch processed cocoa
1/2 cup coffee ice cream per sandwich

  1. Preheat the oven to 350 F and line cookie sheets with parchment paper.
  2. Beat together the butter, sugar, salt, and vanilla in the bowl of a stand mixer with a paddle attachment until pale yellow for about 5 minutes.  Scrape the bowl as needed.
  3. Sift the flour and cocoa together and add to the wet in 3 additions, mixing in completely before the next addition.
  4. Squeeze the dough together and break into 4 pieces.  Roll out each piece to 1/4-inch thick on a floured surface.  Cut with a round cookie cutter.  Mine was about 2 inches in diameter.  Place the rounds on a cookie sheet.
  5. Repeat with the remaining chunks of dough and roll out the scraps.  Repeat but only use the scraps once more.
  6. Bake the cookies for 12-15 minutes or until they are dry looking.  Let cool completely on a wire rack.
  7. Use a standard size ice cream scoop to place a serving of coffee ice cream on the backside of half the cookies.  Cover with another cookie.Chocolate Coffee Ice Cream Sandwiches // Pale Yellow
  8. Wrap in parchment paper and store in the freezer.Chocolate Coffee Ice Cream Sandwiches // Pale Yellow
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February 1, 2013 · 5:00 am

Coffee Ice Cream

coffee ice cream // pale yellow

Let me start by saying coffee ice cream is not my preferred flavor.  When I first purchased my ice cream maker I asked Ruth and Stacey what kind of ice cream they wanted me to make and they both said coffee.  It only took me 6 months to finally make coffee ice cream.

coffee ice cream // pale yellow

As far as coffee ice cream goes, this is a good one.  The secret, just like my mint brownie fudge ice cream, is infusing the milk/sugar/cream mixture with your flavoring agent for a long period of time.  A very long period of time.  When the flavors have adequate time to marry, every bite is deeply flavorful and intense.

coffee ice cream // pale yellow

Because I am a bit high maintenance, I don’t make coffee at home, and yes, I buy coffee everyday.  Monday-Friday I usually stop at 7-11 for my fix, but on Saturdays and Sundays I like to visit my favorite Park Slope coffee shop, Venticinque.  They have the only cafe au lait, my drink of choice, I will drink without sugar.  It’s that delicious and flavorful without any of the bitterness that can so often accompany coffee.

coffee ice cream // pale yellow

By no means am I a coffee connissquer, but I like what I like.  I stopped by Venticinque to pick up some Counter Culture beans to make the ice cream with, I believe good beans matter.  You can use your favorite bean, even decaf.  All-in-all, coffee ice cream is a fantastic recipe to have in your arsenal for all the coffee lovers in your life.

coffee ice cream // pale yellow

One Year Ago: Boston Cream Pie Cupcakes

Print the Recipe!

Coffee Ice Cream
Yield – 1 quart
Adapted from Simply Recipes via David Lebovitz

1 1/2 cups whole coffee beans, I used Counter Culture
1 1/2 cups whole milk
3/4 cup sugar
1/2 + 1 cup heavy cream
pinch of salt
85 grams (about 5) egg yolks
1/4 teaspoon vanilla extract
1/4 teaspoon espresso powder
1/8 cup whipped vodka

  1. Place the bowl of your ice cream maker in the freezer the night before.
  2. In a medium sauce pan with a lid, bring the coffee beans, milk, sugar, and 1/2 cup of heavy cream to a simmer.  Once the mixture has reached a simmer (not boil), turn off the heat and place the lid on top for one hour for the mixture to seep.
  3. After an hour bring the mixture to a simmer again.  Meanwhile whisk the egg yolks with a pinch of salt.
  4. Add the coffee/milk mixture to the eggs one ladle-full at a time while whisking to temper the eggs.  Once the eggs have reached a warm temperature, add them to the pot on the stove.
  5. Heat the coffee/milk/egg mixture until it thickens, stirring often.  The mixture should coat the back of a spoon and when you draw a line through it with your finger the line stays.
  6. Push the mixture through a fine sieve and make sure to squeeze all of the liquid from the coffee bean.  Add the remaining 1 cup of heavy cream, vanilla, espresso powder, and vodka.  Stir to combine.
  7. Refrigerate until the mixture is cold.
  8. Churn according to your ice cream machine’s directions.  Place a in a freezer-safe container and freeze until firm.coffee ice cream // pale yellow

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