Cooking Up a Hooley In The Kitchen: Grown-up Ice Cream Sandwiches
By Katie Gagne
Summer isn’t over yet; there is still plenty of time to enjoy this delicious sweet, warm weather treat.
Homemade Bailey’s Chocolate Chip Ice Cream
Makes approximately 5 cups
1 cup Whole Milk
¾ cup Granulated White Sugar
Pinch of Salt
1 ½ cups Heavy Whipping Cream
½ cup Bailey’s Irish Cream
1 10oz bag Mini Chocolate Chips
In medium bowl, whisk milk, sugar, and salt together until blended and sugar is dissolved.
Add in heavy cream and Bailey’s and whisk until smooth. Cover and chill for 2 hours or overnight.
Using an ice cream maker of your choosing. Pour mixture into ice cream maker and churn for approximately 25 minutes/ Add Chocolate Chips and churn for another 5 minutes. Ice cream will be a little stiffer than soft serve. Place in airtight container and store in freezer.
Dark Chocolate Guinness Cookies
Makes approximately 2 ½ dozen cookies
1 bottle Guinness Stout Beer
1/3 cup Light Brown Sugar
In a medium sauce pam, over medium heat, whisk brown sugar and Guinness together. Bring to cup — approximately 15 minutes. Set aside to cool slightly.
2 sticks soft Unsalted Butter
1 cup Light Brown Sugar
½ cup White Granulated Sugar
2 large Eggs
1 teaspoons Vanilla
2 cups AP Flour
1 teaspoon Baking Soda
½ teaspoon Salt
1 cup Unsweetened Cocoa Powder
1 ½ cups each Semi-Sweet Chocolate Chips and Dark Chocolate Chips
Preheat oven to 375*
Sift flour, baking soda, salt, and cocoa powder together and set aside.
With a stand, or hand mixer, beat butter until creamy. Add sugars and mix until creamy. Add in eggs and vanilla and mix until combined. Add in the Guinness Syrup and blend well.
Add in flour mixture and beat until soft, sticky dough forms. Fold in chocolate chips. Cover and refrigerate 2 hours.
Drop by tablespoons onto parchment-lined baking sheet and bake 8-10 minutes until just done.
Allow to cool for 5 minutes before removing from baking sheet.
Assembling the Grown-up Cookie Sandwiches:
Allow ice cream to soften slightly. Place one cookie face down and top with one scoop of ice cream. Place second cookie on top and press lightly.
These are delicious as is or you can roll the sides of the cookie sandwich in sprinkles, more mini chocolate chips, or my favorite crushed pistachios.
You can make these ahead and wrap tightly in plastic wrap and place in freezer bag and freeze up to 1 month.
*Katie Gagne teaches English at Trinity High School in Garfield Heights. She is also the owner of her in-home bakery Sassy’s Sweets and Oh So Much More. You can contact her at (440) 773-4459 or at mk********@ao*.com, or find her on Facebook at @sassyssweetsandmore.