Snickerdoodle Ice Cream Sandwiches + 5 Ice Cream Sandwich Links

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Summer is holding on in New England despite the days inevitably growing shorter.  I’m grateful for the warm breeze and sunshine.  It will all change soon enough.  Tomorrow marks the first day of fall.  Fall feels like a time of reflection.  I am not quite ready to reflect on all the year, so far, has brought my way.  I have trouble letting go. For just a bit longer I will savor summer and eat an ice cream sandwich or two.   I hope you enjoy these as much as I did.  More stories and recipes to come soon.

Snickerdoodle Ice Cream Sandwiches

Cookie recipe adapted from Baker’s Royale

Vanilla ice cream recipe adapted from The Perfect Scoop by David Lebovitz

Ingredients for ice cream:

1 cup whole milk

A good pinch of salt

¾ cup of sugar

3 teaspoons of vanilla

2 cups heavy cream

5 large egg yolks

Directions:

First, pour the cream into a metal bowl set inside a larger bowl filled with ice water.  Set aside.

Using a medium saucepan, heat the milk, salt, and sugar until the sugar is dissolved and just comes to a boil.  Remove from heat.  Using a separate bowl, whisk together the egg yolks.  Slowly pour a little of the warm milk into the egg yolks, whisking constantly.  Add the egg yolks to the saucepan with the remaining milk.  Cook the custard over low heat, stirring and scraping the bottom of the saucepan with a heat-proof spatula until the custard thickens.  The custard is ready when it covers the back of a spoon or spatula.

Using a fine-mesh strainer, strain the custard into the heavy cream.  Stir until cool to the touch.  Next, stir in the vanilla extract.  Cover tightly with plastic wrap and refrigerate overnight.

Churn the custard according to your ice cream manufacturer’s instructions.  Store in an air-tight container in your freezer.  This recipe makes 1 quart.  Enjoy!

Snickerdoodle Cookies

Makes 2 dozen

Recipe adapted from Baker’s Royale

Ingredients for cookies:

2 ¾ cups all-purpose flour

2 teaspoons cream of tartar

1 teaspoon baking soda

3/4 teaspoon kosher salt

¼ teaspoon cinnamon + 1 tablespoon of cinnamon for sugar/cinnamon mixture

¼ teaspoon nutmeg

¼ teaspoon ginger

1 ¾ cups sugar, divided

½ cup of vegetable shortening

1 stick + 2 tablespoons of unsalted butter, room temperature

2 eggs

2 tablespoons milk

2 teaspoons vanilla extract

Directions:

Pre-heat your oven to 400F.  Grab two baking sheets and cover with parchment paper.  Set aside.

Using a medium bowl whisk together flour, cream of tartar, baking soda, salt, ¼ teaspoon of cinnamon, nutmeg, and ginger.  Set aside.

Using a stand mixer with a paddle attachment, cream the butter, shortening, and 1 + ½ cups sugar on medium speed until light and fluffy, scraping down the sides and bottom of the bowl once or twice.  Add the eggs, one at a time until thoroughly combined.  Next, add the vanilla.  Reduce the speed to low and add dry ingredients.  Add the milk and mix until just combined.

Mix together 1 tablespoon of cinnamon and ¼ of sugar in a small bowl.

Using a cookie scoop, make round cookies balls.  Roll the dough in the cinnamon-sugar mixture until well coated and place on a prepared baking sheet.  Space the cookies two inches apart.  Place the baking sheet in the fridge.  Allow the cookies to chill for 20 minutes before baking.

Bake cookies until lightly golden brown, about 8-10 minutes.  Cool on pan for two minutes then remove and place on a wire rack to cool completely.  Store cookies in an air-tight container at room temperature until ready to make the ice cream sandwiches.

Ice cream sandwich assembly

Working quickly, add a rounded scoop of vanilla ice cream to one cookie.  Place another cookie on top.  Push down on the cookie top gently and evenly until the ice cream is evenly distributed.  Wrap in plastic wrap, place in a freezer bag, and freeze for 4 to 6 hours.  Create an assembly line to make this process go faster!  Enjoy!

5 Must Check Out Ice Cream Sandwich Links

The cherry season may be over but don’t let that stop you from making Brown Butter Blondie’s dark cherry ice cream sandwiches.  I love the combination of fruit and chocolate, especially in ice cream.  Yum!

Samoas are by far my favorite girl scout cookie.  In high school I could easily eat an entire box on my own then truly wonder why I had a bellyache.  Broma Baker’s recipe for samoas ice cream sandwich cookies makes me want to make myself sick all over again.  Check them out!

Coffee ice cream fans head to Zoe Bakes for her no-churn coffee ice cream sandwiches.  They look like the perfect treat to whip up this weekend!

Rum raisin ice cream reminds me of my grandmother.  She loved it.  Head to The Candid Appetite for an oatmeal rum raisin ice cream sandwich that is sure to turn any non-believer into a believer.

It is officially fall and time to embrace all things pumpkin and gingerbread.  Head to Canelle et Vanille for a pumpkin and gingerbread ice cream sandwich recipe that is sure to satisfy your pumpkin craving.

Peach Blueberry Streusel Pie + 5 End of Summer Pie Links

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Septemeber is a month of transitions.  We say goodbye to summer without fully realizing it’s gone.  An extra blanket suddenly becomes necessary.  Leaves slowly make their descent leaving pops of red, orange, and yellow on the sidewalk.  We move on once again to the next season with both hesitation and relief for a change.  A noticeable ache is present when summer transitions into fall, another reminder of time moving forward.

Soon we will turn to stews, chilis, lasagna, and hearty meals to warm our bones.  Slow cooker recipes will get us through the crazy school and workweek.  One day will melt into the next.  Before we allow for any of this to happen, lets pause and savor summer one last time.  My peach and blueberry streusel pie adapted from the cookbook Sister Pie by Lisa Ludwinski pays homage to the beauty of summer fruits.  I hope you enjoy it.  Happy Labor Day.

Peach Blueberry Streusel Pie

Serves 8

Recipe adapted from Sister Pie by Lisa Ludwinski

Ingredients for Pie Crust:

2 ½ cups unbleached, all-purpose flour

1 teaspoon sugar

1 teaspoon kosher salt

2 sticks of unsalted butter, chilled

½ cup ice-cold water + 1 tablespoon apple cider vinegar

Ingredients for filling:

2lbs ripe peaches, sliced

3 cups blueberries

Juice of 1 lemon

¼ cup tapioca starch

¼ cup light brown sugar

¼ teaspoon of kosher salt

1 tablespoon of freshly grated ginger

Ingredients for streusel:

2 cups fine yellow cornmeal

1 cup old fashion oats

2/3 cup light brown sugar

14 tablespoons unsalted butter, chilled

Directions for pie dough:

Using a large bowl, mix together flour, sugar, and salt.  Place sticks of butter in the middle of the bowl and coat with flour mixture.  Using a bench scraper, cut the butter into small cubes.  Cover each cube with flour, then using the bench scraper cut the cubes in half again.

Using a pastry blender or your hands, cut the butter while also turning the bowl with the other hand.  Continue to blend the butter and flour until the pieces are the size of peas.  Next, add the water/vinegar mix.  Using the bench scraper, scrape the dough from one side of the bowl to the other side until the liquid is absorbed.  Now, scoop up the mixture with your hands and press back down onto the whatever remains in the bowl.  Turn the bowl, scoop the mixture with your hands, press back down, and repeat.  Once all the flour at the bottom of the bowl is gone it is time to stop.

Remove the dough from the bowl and place on a lightly floured surface.  Using the bench scraper cut the dough in half.  Pat each dough ball into a two-inch disc.  Seal any broken edges.  Wrap in plastic wrap and refrigerate for at least 2 hours, but overnight is best.

The pie dough will last in the refrigerator for a few days and in the freezer for up to 1 year.  Thaw in the refrigerator for one full day if frozen.

Next, blind bake!

Pre-heat the oven to 450F with the rack on the lowest level.  Remove pie dough from fridge and place on a lightly floured surface.  Roll the dough starting from the middle out, rotate 45 degrees and roll again.  Repeat this process until the circle of dough measures 9 inches.  Place dough in the pie pan, crimp as desired, and place the pie dough in the freezer.  Allow to freeze for 20 minutes.

Remove frozen pie crust and cover with aluminum foil.  Fill the crust with dried beans.  They should come all the way up to the crimps!  Place pie on baking sheet pan and place in oven.  Bake until the crimps are light golden brown, about 25-28 minutes.  Check for doneness by peeling back a bit of the foil.  Remove pie crust from oven and cool on a wire rack for 6 minutes before removing foil.  The pie is now ready to be filled!

Directions for filling and streusel topping:

Using a large bowl, add peaches, blueberries, ginger, lemon juice, brown sugar, salt, and tapioca starch.  Mix well.  Set aside.

In a medium bowl, combine cornmeal, oats, brown sugar, salt, and butter.  Combine with your fingers until it resembles wet sand.  Set aside or refrigerate in an air-tight container until ready to use.

Pie Time!

Pre-heat oven to 350F.

Pour filling into blind-baked pie crust.  Sprinkle streusel topping all over the fruit, covering it completely.

Cover a baking sheet with parchment paper.  Place pie on baking sheet and place in the preheated oven.  Bake the pie for 60 to 90 minutes or until the fruit juices are bubbling and the streusel topping is a rich golden-brown color.

Remove from the oven and allow to cool on a wire rack for 4 to 6 hours.  Pie is ready to eat when it is at room temperature.  Serve alone or with a scoop of vanilla ice cream.  Enjoy!

The leftover pie will keep at room temperature for 2 days.  Be sure to cover well with plastic wrap.

5 End of Summer Pie Links

Savor peach season and make Smitten Kitchen’s peach pie.

Looking for a gluten-free summer pie option?  Head to Joy the Baker for her gluten-free peach and blueberry pie recipe.

This pie by Vanilla Bean Blog combines summer and fall flavors in one delicious pie.  Curious?  Check it out!

If you have more tomatoes than you know what to do with head to The Awesome Green blog for a sweet and savory tomato pie recipe that will not disappoint!

Pumpkin-flavored everything season has started.  Embrace it and make Love and Olive Oil’s s’more pumpkin pie recipe!