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13
Frozen Desserts
Ice Cream Sandwich Cookies
A step above the traditional ice cream sandwich cookies.
A perfect match for your favourite flavour.
Makes 24 cookies (for 12 ice cream sandwiches)
¹∕³ cup (75 ml) cocoa powder, sifted
1¹∕³ cups (325 ml) bread flour
¾ teaspoon (175 ml) baking powder
¼ teaspoon (50 ml) salt
1 tablespoon (15 ml) instant espresso powder
½ cup (125 ml) unsalted butter, room temperature
and cubed
1 cup (250 ml) granulated sugar
1 large egg
1 teaspoon (5 ml) pure vanilla extract
3 tablespoons (45 ml) cocoa nibs (These can be
found in most gourmet or cooking stores. If you
cannot find them, substitute with coarsely
chopped, toasted pecans or miniature chocolate
chips.)
¼ cup (50 ml) chopped pecans, toasted
1. Preheat oven to 350°F (180°C).
2. Combine the cocoa powder, flour, baking powder, salt
and espresso powder in a small bowl. Whisk to blend;
reserve.
3. Put the butter into the bowl of a stand mixer, fitted with
the mixing paddle (or use a hand mixer fitted with the
mixing beaters). Using medium speed, cream until
smooth. Gradually add the sugar and mix until creamy.
Add the egg and vanilla and mix until combined. Add
the dry ingredients and, using a low speed, mix until
fully incorporated. Add the cocoa nibs and pecans and
mix on low until just combined.
4.
Using a small ice cream scoop (about 1½ inches
[3.8 cm] in diameter) scoop the dough onto a
parchment-lined cookie sheet (each round should be
about 2 tablespoons [30 ml]). Use a cup to flatten each
cookie mound down (dip the cup in flour to prevent the
dough from sticking).
5. Bake in the preheated oven for about 15 to 20 minutes,
or until the cookie looks dry, but not firm. Let cookies
fully cool before assembling.
To assemble:
Using a small ice cream scoop, scoop
about 3 tablespoons (45 ml) of your favourite ice cream
onto the flat part of one cookie. Place another cookie
on top of the ice cream and press down until the ice
cream just reaches the edge of the cookies. Continue
with each set of cookies. Wrap each ice cream
sandwich in plastic wrap and chill in a freezer until firm
(about 20 minutes).
Nutritional information per serving
(2 cookies, not including ice cream):
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Chocolate Brownies
These brownies are for our bonbons, but they can also be
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Makes 35 brownies
nonstick cooking spray
1 cup (250 ml) unsalted butter, cubed
6 ounces (170 g) unsweetened chocolate,
finely choppe (about 1 cup [250 ml] chips)
2 ounces (60 g) bittersweet chocolate, finely chopped
(about ¹∕³ cup [75 ml] chips)
4 large eggs
1 large egg yolk
2 cups (500 ml) granulated sugar
1 cup (250 ml) packed light brown sugar
2 teaspoons (10 ml) instant espresso powder
2 teaspoons (10 ml) pure vanilla extract
1 cup (250 ml) unbleached, all-purpose flour
1 teaspoon (5 ml) table salt
1. Preheat oven to 375°F (190°C). Coat a jelly roll pan
(approximately 12" x 18" [30 cm x 47.5 cm]) with
cooking spray and then line with parchment; reserve.
2. Put the butter and chocolates into a heatproof bowl and
place over a pot of simmering water. Once both are
completely melted, set aside to cool to room
temperature. Reserve.
3. In the bowl of a stand mixer fitted with the mixing
paddle, or using a hand mixer fitted with the mixing
beaters, mix the eggs and egg yolk on speed 3 until
lightened, about 30 seconds. Add the granulated and
brown sugars and beat on speed 4 until light and
thickened, another 30 seconds to 1 minute. Add instant
espresso and vanilla; beat until well combined. Stir the
flour and salt into the chocolate mixture. Add the
chocolate/flour mixture to the egg/sugars mixture and
mix on speed 1 until just incorporated.
4. Pour into prepared pan. Bake for about 25 to 30
minutes, or until edges are dry.
5. When fully cooled, cut into rounds using a 2¼-inch
(5.6 cm) round pastry cutter.
Nutritional information per brownie:
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