Miriam Olenick is an avid ice cream producer. On her weekly column, you can find all sorts of recipes for delicious, frozen treats. Find more recipes on her own blog www.scoopdujour.net.
You might have thought I was over the whole ice cream sandwich thing.
Well, that was silly of you.
Part I: A Cookie Tale
Ages ago, a friend forwarded me a recipe for peanut butter-chocolate chip cookie ice cream sandwiches, made with a secret ingredient – Sriracha sauce!
I love me some Sriracha sauce – which is a pretty unoriginal thing nowadays. Supposedly Sriracha is so popular the company doesn’t need to advertise at all to generate huge sales. My roommates and I are slaves to hot sauce – multiple bottles are taken out at almost every meal – and Sriracha is a special addiction. But Sriracha in cookies – that’s something we’ve stayed away from – until now.
I was cautious; I didn’t want the Sriracha to overpower the cookies or the ice cream, so I didn’t put too much in. When I asked my friends what they thought the secret ingredient was, it took a lot of guessing, and some of them never got it. But everyone experiences a tingle, a gentle burning aftertaste. As my roommate Esther put it, “It gives the cookie a kick!”
The recipe is from The Glut Life. Here’s my slightly adapted version of the recipe:
Sriracha-Peanut Butter-Chocolate Chip Cookies:
- 3/4 cup unsalted butter, room temperature
- 1/8 cup molasses
- 3/4 cup granulated white sugar
- 2 large egg
- 1 teaspoon pure vanilla extract
- 1/2 Cup Chocolate Chunks
- 3/4 cup peanut butter (crunchy)
- 2 cups all purpose flour
- 1/2 teaspoon Baking Soda
- 1/4 teaspoon salt
- 1/8 cup Sriracha sauce
- Preheat the oven to 350 degrees (F).
- Cream the butter, sugar, molasses together in an electric mixer until combined.
- Add eggs and mix until combined, then add peanut butter and vanilla extract.
- Sift flour, salt, and baking soda in a medium bowl; slowly add flour mixture to rest of ingredients, with mixer on medium speed.
- Once combined, add Sriracha and mix.
- Finally, add chocolate chips.
- Line baking sheets with parchment paper.
- Take tablespoon-fulls of dough and roll into balls with your hands; flatten and place on cookie sheets.
- Bake for 12-15 minutes, until edges are a little brown. Make sure you let the cookies cool completely before you assemble the sandwiches.
II. Part Two: An Ice Cream Story
I went simple on the ice cream because I figured the cookies were crazy enough. Sometimes the simplest flavors are the best anyway – especially when you have vanilla beans on hand.
I’ve actually never used vanilla beans in anything before – I’d actually never even seen one in before.
Turns out they’re beautiful and amazing and I love them and want them forever and always, though it was pretty annoying when the seeds got all over everything and under my fingernails. But splitting the beans over and finding seeds felt like finding buried treasure. Maybe that just means I need a little more excitement in my life. Or maybe it means that vanilla beans are awesome. Probably both.
I used a custard base, which I don’t usually do, but I wanted the ice cream to be extra creamy and soft – and it was. I used a recipe from Epicurious.com, my go-to food site.
Vanilla Bean Ice Cream
- 2 vanilla beans
- 3 cups heavy cream
- 1 cup milk
- 1 1/2 cups sugar
- 3 large eggs
- Halve vanilla beans lengthwise with a knife.
- Scrape seeds into a large heavy saucepan and stir in pods, cream, milk, and sugar. Bring mixture just to a boil, stirring occasionally, and remove pan from heat.
- In a large bowl lightly beat eggs.
- Add hot cream mixture to eggs in a slow stream, whisking, and pour into pan.
- Cook custard over moderately low heat, stirring constantly, until a thermometer registers 170°F, or until the mixture starts to coat the back of a wooden spoon. (Do not let boil.)
- Pour custard through a sieve into a clean bowl.
- Chill custard, its surface covered with wax paper, at least 3 hours, or until cold, and up to 1 day.
- Freeze custard in an ice-cream maker, in 2 batches if necessary.
- Transfer ice cream to an airtight container and put in freezer to harden. Ice cream may be made 1 week ahead.
Part III. The Assembly Line
So now you’ve got your cookies, you’ve got your ice cream. There’s one last thing you need: some toasted coconut. That’s easy – just grab a bag of unsweetened coconut flakes, pour them onto a pan, and toast them in the oven on 350 degrees F for 10 minutes, stirring occasionally, until light brown. Allow coconut shreds to cool before you start the sandwich making.
When everything is cool, scoop some vanilla bean ice cream onto a cookie, then top with another cookie. Roll middle (ice cream part) in coconut shreds to coat. Place sandwiches in an airtight container in the freezer to store. And then…EAT THEM ALL! Or, you know, you could share. That works too.
- Miriam ‘13