Monday, 30 March 2015

Homemade Ice Cream Sandwiches (with Funfetti + Peanut Butter Cookies!)

Apparently national ice cream sandwich day 2015 is on August 2th. In my humble opinion, every day should be national ice cream sandwich day. Especially if the ice cream sandwiches are homemade with freshly baked cookies. Freshly baked soft and chewy funfetti and peanut butter chocolate chip cookies that is. 
This homemade ice cream sandwich project was a really special one. Lucy joined Victor and I on our Monday shooting/blogging adventure. Lucy did not come empty handed. She brought over a few pints of Earnest Ice Cream in the Tahitian vanilla and whiskey hazelnut flavours, cute outfits, and a whole collection of beautiful jewellery for our shoot. If you live in Vancouver, I am pretty sure you would have heard of/tried Earnest Ice Cream before. Their ice cream is some of the best and every little glass jar of ice cream starts with the use of local milk and whole food ingredients. Their flavours? All of them are completely amazing. My favourite are whiskey hazelnut and the matcha green tea. 
To pair with the ice cream, I wanted cookies that were simple and would showcase and compliment the ice cream flavours. The whiskey hazelnut ice cream is paired with a simple soft and chewy funfetti cookie. I kind of like how the seemingly more adult ice cream flavour is paired with a playful and whimsical looking cookie adorned with rainbow sprinkles. The Tahitian vanilla ice cream is paired with my favourite chewy peanut butter cookie with a handful of marbled chocolate chips thrown in there. If you know me, I much prefer a soft and chewy cookie over a crispy cookie any day.
Taking photos of ice cream sandwiches is no simple task. It's messy, it's sticky, but completely worth it in the end. We took so many photos of the mis en place, the ice cream sandwiches, and behind the scenes styling that it took a solid hour or two for me to go through the batch Victor edited and sent over my way. I decided to divide up the batch of photos into two blog posts. This post will focus more on the making of the ice cream sandwiches and the recipes for them. The second post, which will be coming your way really soon, will focus more on the behind the scenes and styling shots. I am so excited for you to see all that we did that day!
For now, I hope you enjoy these cookies and ice cream sandwiches. If you think assembling them is too much of a hassle, just scoop out large scoops of ice cream into a bowl and have the cookies on the side. Just as delicious. 


















Soft and Chewy Funfetti Cookies
115g (1/2 cup) unsalted butter, at room temperature
150g (3/4 cup) granulated sugar
1 large egg
1 teaspoon vanilla extract
190g (1 1/2 cup) all-purpose flour
1/4 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon cream of tartar
3/4 cup sprinkles (Jimmies are better than nonpareils as they tend to 'bleed' less)

In a large bowl using stand mixer with paddle attachment or a hand-held mixer, cream the softened butter on medium speed. Add the sugar and continuing cream on medium speed until fluffy. Add egg and vanilla. 

In a medium size bowl, whisk together the flour, salt, baking powder, baking soda, and cream of tartar. With the mixer running on low speed, slowly add the dry ingredients to the wet ingredients. 

Once combined, fold in 1/2 cup sprinkles.

Scoop two tablespoons of dough and roll into a ball. Repeat. Use the remaining 1/4 cup of sprinkles for pressing on top of rolled out cookie dough balls.

Chill the balls of dough on the cookie sheet for at least 2 hours in the refrigerator. This step will prevent the cookies from spreading too much in the oven.

Preheat oven to 350F. Line a large baking sheet with parchment paper and bake chilled cookie dough for 8 - 9 minutes. The cookies will appear under-done and very soft. Allow the cookies to cool on the cookie sheets for 5 minutes before moving them to a wire rack.

Makes 14 - 16 large cookies.

Amy's Favourite Chocolate Chip Peanut Butter Cookies
115g (1/2 cup) unsalted butter, at room temperature
100g (1/2 cup) packed brown sugar
50 g (1/4 cup) granulated sugar
185g (3/4 cup) peanut butter
1 large egg, at room temperature
1 teaspoon vanilla extract
160g (1 1/4 cup) all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup chocolate chips (optional)

In a large bowl using stand mixer with paddle attachment or a hand-held mixer, cream the butter, brown sugar, and white sugar together on medium speed until well combined. Add the peanut butter, egg, and vanilla and beat until smooth. 

In a separate bowl, whisk together the flour, baking soda, and salt. Turn the mixer to low and slowly pour in the dry ingredients into the wet ingredients. Mix until combined and a dough is formed. Gently fold in chocolate chips.

Scoop two tablespoons of dough and roll into a ball. Repeat. 

Chill the balls of dough on the cookie sheet for at least 2 hours in the refrigerator. This step will prevent the cookies from spreading too much in the oven.

Bake cookies on a baking tray lined with parchment, for 9 - 10 minutes or until very lightly browned on the sides. Allow the cookies to cool on the baking sheet for 5 minutes before moving to a wire rack. 

Makes 14 - 16 large cookies.

Ice Cream Sandwiches
Cookies of your choice
Ice cream of your choice

Take ice cream out of the freezer and let it soften a little bit at room temperature, roughly ten to fifteen minutes. As ice cream is softening, take a baking tray or casserole dish and line with parchment paper. Spoon the soft ice cream into the baking tray lined with parchment paper and create one even surface of ice cream that is roughly 1 to 1 1/2 inches thick. Return ice cream to freezer and let ice cream firm up. 

Once cookies have cooled (this is very important!) take the sheet of ice cream from the freezer and use a cookie cutter to cut out perfectly round discs of ice cream. Sandwich an ice cream disc between two cookies.

Alternatively, you can just spoon spoonfuls of ice cream between two cookies and skip the freezing and cookie cutter steps. You will have a more "rustic" looking ice cream sandwich. I like the clean lines the cookie cutters create. You can also roll the edges of the ice cream sandwiches in sprinkles or crushed nuts for extra fun.

I recommend assembling the ice cream sandwiches right before you eat them. You can freeze the ice cream sandwiches, but I think the cookies are better (aka softer and chewier) at room temperature.

Photography & Editing || Victor Yuen
Ice Cream || Earnest Ice Cream

3 comments:

  1. Wow this is so beautiful! I just made ice cream sandwiches for my blog too, although your photos are much more beautiful. And I'm in love with your styling too - you are so talented!
    I'm a sorta newbie blogger (started in January), so it's great to find sites like yours for inspiration. I'll be checking out this blog regularly! :) Hope you have a great rest of the week!

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    Replies
    1. Thank you so much, Erica! It means a lot to hear such positive comments : ) Do you have a link to your blog that you can share with me? I can't seem to find it with your blogger profile. Enjoy your weekend!

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    2. It's www.nommable.com, it's a newbie blog and not nearly as beautiful as yours, but it's been a lot of fun! I just saw your new post, and absolutely love the Star Wars cookies!! The Yodas are so freaking adroable!

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