cookies ice cream

Cookies and Ice Cream: Delicious Treats That Everyone Loves

Ice cream and cookies are both delicious treats.

But, they are not the same. They have different ingredients, different textures, and even different nutritional values.

Cookies typically contain flour, sugar, eggs, butter and vanilla extract while ice cream typically contains sugar, eggs and milk.

The difference in ingredients is what makes them so special.

cookies ice cream 1

Brown Butter Chocolate Chunk Cookies.

  • 2 1/8 cup (266) AP flour
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 cup (226g) butter
  • 1 cup (210g) brown sugar
  • 1/2 cup (100g) sugar
  • 2 eggs
  • 2 tsp vanilla
  • 1 lb (500g) milk chocolate, chopped into small pieces
  • fleur de sel or maldon salt

Place butter in a saucepan and heat on the stovetop over medium. Cook until a deep golden brown and has a nutty smell. Place in a bowl and then chill until solid. 

In a bowl, whisk the flour, baking soda, and salt together. Set aside. In the bowl of a stand mixer, combine sugar, brown sugar, and brown butter. Beat with the paddle attachment until light and fluffy. Add in the eggs and vanilla. Beat until combined. Add in the flour mixture and beat on low until just combined. Add in all the chocolate and mix until just combined. 

Scoop out all the dough, best using an ice cream scoop, so they are all the same size, onto a baking tray. Chill until hardened, about 2 hours. 

Oven 350F. Baking sheet lined with parchment or a Silpat.

Place cookies on the baking sheet, about 2 inches apart. Mine fit 8 to a tray. Sprinkle the tops with a pinch of flaky salt. (Leave the raw dough in the fridge between batches) Bake for 12-15 minutes. Let cool.

Cookies and Ice Cream2

@PhyllisGrant

Snickerdoodle.

  • 1 cup (226g) butter, softened
  • 1 cup (200g) sugar, divided
  • 1/2 cup (105g) brown sugar
  • 2 eggs
  • 1 tsp vanilla
  • 2 3/4 cup (330g) AP flour
  • 2 tsp cream of tartar
  • 1 1/2 tsp baking soda
  • 1/2 tsp salt
  • 2 tsp cinnamon

In the bowl of a stand mixer, combine the butter, 1/2 cup (100g) sugar and brown sugar. Beat with the paddle attachment until light and fluffy. Add in the eggs and vanilla, and beat to combine. In a separate bowl, whisk the flour, cream of tartar, baking soda, and salt together. Then add into the butter/sugar mix. Beat until just combined. 

Scoop out all the dough, best using an ice cream scoop, so they are all the same size, onto a baking tray. In a bowl, combine the remaining 1/2 cup (100g) sugar and cinnamon. Roll call of the dough balls in the cinnamon/sugar, then returns to the tray. Chill until hardened, about 2 hours.

Cookies and Ice Cream3

Place cookies on the baking sheet, about 2 inches apart. Mine fit 8 to a tray. (Leave the raw dough in the fridge between batches) Bake for 8-10 minutes. Let cool.

@CompletelyDelicious

Cinnamon & Cardamom Ice Cream.

  • 2 cups (473ml) heavy cream
  • 1 cup (236ml) whole milk
  • 2/3 cup (133g) sugar
  • 1 tsp salt
  • 6 egg yolks
  • 1/8 tsp ground cardamom
  • 1/4 tsp cinnamon
  • 1 tsp vanilla

Combine the milk, cream, and sugar in a saucepan. Whisk together until combined. Simmer until the sugar is completely dissolved. In a separated bowl, whisk the yolks, salt, cardamom, cinnamon, and vanilla together.

While whisking constantly, add a bit of the hot milk to the yolks to temper. Add the yolk mixture to the rest of the hot milk mixture in the saucepan. Cook over medium-low while stirring constantly. Cook until it coats the back of a wooden spoon, 170 degrees F. Cool completely, either in the fridge or in an ice bath. Churn in an ice cream maker, then freeze until solid.

@NewYorkTImes

Similar Posts

Leave a Reply

Your email address will not be published.