Ice Cream Burgers aka “The Chipwich”

Posted on January 1, 2009 by kitchenbelle

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Happy New Year!!!!!!!!!!! 

What better way to ring in the New Year than with cookies, ice cream, and candy—all in one bite!!!! 

If you are looking for something fun to do with your kids during the last few days of school vacation, you may want to give this a whirl.  Ice cream burgers are simple, fun, delicious, and allow for creativity.   There are so many options–the combination possibilities* are endless!

Step One: Make cookies.  Any kind you like.  I stuck with classic chocolate chip, however, oatmeal raisin, peanut butter chip; even sugar cookies would all work well.  (Also, this a great way to revitalize left over holiday cookies!)

Step Two: Choose your ice cream.  (Or even better–MAKE your ice cream!)  I went with cookies and cream, but simple vanilla, mint chocolate chip, strawberry–any flavor would be just fine.

Step Three: Choose your toppings.  This is the kids’ favorite part!  Set out several bowls containing an array of “dipping” options.  Mini chocolate chips, jimmies, sprinkles, mini M&Ms, coarse sugar, chopped up candy bars, nuts…let your imagination run wild.

Step Four: Have fun!!!  Getting your cookies to be perfectly round can be a challenge but that shouldn’t inhibit the fun.  Encourage the kids to use their imaginations and make interesting combinations.

Nestle Toll House Cookie Chipwich:

(Yields about 5 dozen cookies = about 30 chipwiches)

  • 2  1/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 2 sticks butter (1 cup), softened
  • 1.5 cups sugar
  • 1 teaspoon vanilla extract
  • 2 eggs
  • 1  3/4 cups (11.5 oz bag) milk chocolate chips

Preheat oven to 375 F.

Combine flour, baking soda, and salt in a small bowl.  Set aside.  Beat butter, sugar, and vanilla extract in a large bowl until fluffy.  Add eggs, one at a time, beating well after each addition.  Gradually add flour mixture to wet mixture until combined.  Carefully stir in chocolate chips. 

Scoop one tablespoon of cookie dough and quickly make a ball with it by rolling in the palms of your hands.  (It is important to do this quickly so you don’t melt the butter.) Place on an ungreased cookie sheet.  Rolling the dough into equal size balls allows all of the cookies to be the same shape in size.  This is important for making chipwiches because you want both sides of the sandwich to be the same shape and size. 

Bake 9-11 minutes.  Cool completely on wire racks.

Once completely cool, take one cookie and use a small spoon to scoop ice cream onto it.  Press another cookie on top.  Then the fun begins!  Roll the chipwich in the candy topping(s) of your choice.  The more toppings you have available, the more fun!

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To store, either wrap tightly with plastic wrap or place in sandwich bags and freeze.

*Some combination ideas:

  • sugar cookies, vanilla bean ice cream, rolled in sugar crystals
  • oatmeal raisin cookies, cinnamon ice cream, rolled in chopped walnuts
  • chocolate chunk cookies, mint chocolate chip ice cream, rolled in mini-chocolate chips
  • peanut butter cookies, chocolate ice cream, rolled in chopped peanuts
  • orange white chip cookies, orange sherbet, rolled in coconut

Have a fun, happy, and healthy 2009!!!

Filed under: candy, cookies, Dessert, ice cream | 1 Comment »

Sweet Potato Ice Cream

Posted on September 11, 2008 by kitchenbelle

I have never made ice cream until this recipe and now I see what I have been missing!  It will be hard (okay, well not that hard, but kind of hard)  to eat store bought ice cream again!  The consistency of this ice cream was unparalleled to any ice cream out of a container.  The flavors were  rich  (somewhat complex) and wonderful!  I urge you to try it!  All I can say to sum it up is these three words: smooth, creamy, and creamy.  Did I say creamy?  Perhaps because this is new to me it makes me very excited!

Oh, and the fact that all of the ingredients are fresh (except for the ginger–I used dried but you could easily use fresh and bump this off the flavor chart) I felt like it was even maybe a little bit healthy, as in, not too bad for you.  (Just ignore the whole cream thing!)  It is fresh! And it contains vegetables!  It is win, win, win.

Sweet Potato Ice Cream:

  • 6 egg yolks
  • 1large sweet potato, washed and peeled
  • 1 tablespoon ginger
  • approx. 3/4 cup water
  • 1/2 cup brown sugar
  • 2 cups heavy cream
  • 3/4 cup dark rum
  • 1 tablespoon vanilla
  • 1 teaspoon salt
  • confectioner’s sugar to taste (about 1 tablespoon)

Cut the peeled sweet potato into chunks.  Place chunks in food processor for a few seconds so that the chunks are chopped into bite-size pieces.  Place bite-size pieces of sweet potato in a saucepan and cover with about 3/4 cup water.  Add ginger.  Simmer for several minutes until potato is very tender.  This could take as long as 30-45 minutes.  Remove from heat and use an immersion blender to puree potato until it is a silky smooth (baby food-like) consistency.  Set aside.

Scorch the cream in a sauce pan. 

Fill one large mixing bowl with ice then set another mixing bowl on top of it (to create an ice bath).  Set a strainer onto the top bowl.  Set aside.

In a separate saucepan mix the egg yolks with the brown sugar and salt.  Add the egg/sugar mixture to the cream and mix with a wooden spoon constantly over medium-low heat until it thickens.  Be sure to constantly scrape the bottom of the pan as you stir.  Add the rum and vanilla.  Once this mixture has thickened substantially, pour through the strainer.  Stir stained mixture until cool. 

Slowly incorporate pureed sweet potato into cream mixture.  Add confectioner’s sugar to taste.

Pour into ice cream machine and freeze according to the type of machine you have.  Mine stayed in the ice cream machine mixing and freezing for about 40 minutes.  I then removed it from the machine into a plastic storage container and placed in the freezer for about 30 minutes. 

Garnish with mint and serve!

Recipe adapted from recipe by Chef Stephan Viau.

Filed under: Dessert, ice cream, sweet potato | 3 Comments »