Butterscotch + Toffee Brownie Cookie Ice Cream Sandwiches

Hello there loves! Are ya’ll sick of ice cream sandwiches yet? I hope not.

These are composed of very familiar flavors. Nothing out of the ordinary but ones that I’ve never put together before. Which is weird, because really, what goes better with chocolate than more chocolate?

Not much actually.

Except for maybe bacon.

And sprinkles.

Photos by Arbine Villanueva-Hoapili

Butterscotch + Toffee Brownie Cookie Ice Cream Sandwiches

Yield: 30 cookies / 15 ice cream sandwiches

Ingredients

  • For cookies
  • ¾ cups granulated sugar
  • 1/3 cup brown sugar
  • 1 cup all-purpose flour
  • ½ cup dark chocolate cocoa powder (I used Hershey’s Special Dark)
  • ¼ teaspoon salt
  • ¼ teaspoon baking powder
  • 3 eggs, lightly beaten
  • ¾ teaspoon pure vanilla extract
  • 6 tablespoons unsalted butter, melted
  • 2/3 cup butterscotch chips
  • 1/3 cup toffee bits
  • For ice cream
  • 3 ¾ cups chocolate ice cream

Instructions

  1. To a large bowl add granulated sugar, brown sugar, flour, cocoa powder, baking powder, and salt. Whisk to combine.
  2. In a medium bowl whisk together the eggs, butter, and vanilla.
  3. Add wet ingredients to dry ingredients and stir to combine. DO NOT OVERMIX. Fold in butterscotch chips and toffee bits. Refrigerate dough 1-2 hours.
  4. Preheat oven to 350 degrees F.
  5. Remove dough from refrigerator. Scoop 1 tablespoon portions of dough onto parchment lined baking sheets, about 1 ½-2 inches apart.
  6. Bake for 10-12 minutes. Cool on pan for one minute. Remove cookies from pan and cool completely on a wire rack.
  7. Scoop ¼ cup of ice cream onto the flat side of one cookie. Top with another cookie and lightly press together. Repeat with remaining cookies and ice cream.
  8. Place sandwiches on a tray in the freezer for about 1-2 hours or until firm.
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Pistachio + Chocolate Chip Ice Cream

Hello loves!

I’ve been a little under the weather the past few days but I still wanted to share one of my favorite things ever. Ice cream. Pistachio ice cream. Soooo good.

It was made in the style of Jeni’s but with a few tweaks.

1. Substituted the vanilla bean for two teaspoons of almond extract.

2. Reduced the sugar to half a cup.

3. Whisked the cream cheese with about a half cup of pistachio paste, which is basically finely ground pistachios with a little bit of heavy cream.

4. Let the mixture sit in the fridge overnight before churning.

5. Added mini chocolate chips. Because why not?

Crossing my fingers that this cold goes away soon so I can get back to baking and all that jazz.

Much love, bacon, and sprinkles
♥ Arbine

 Photo by Arbine Villanueva-Hoapili

5 Fandom Friday: Comfort Foods

This week for 5 Fandom Friday we’re tackling one of my all-time favorite subjects: COMFORT FOOD!

These foods instantly make me feel better. I forget that I still have laundry to fold. Or that my kiddos have been arguing for twenty minutes over who gets to play with a toy that we only have one of. A little bliss, if only for a moment.

Burger + Fries
Always, always, always a good idea. My personal favorites are from Village Burger in Waimea and In-N-Out Burger.

Ice Cream
I would eat ice cream every single day if I could. Especially if there are sprinkles.

Fried Dough
Donuts. Beignets. Malasadas. Andagi. Zeppole. Churros. Funnel cake.
Yes.

Bacon
Well, duh. It’s also one of the reasons I could never be a vegetarian.

French Bread + Cheese + Charcuterie
I can pretend to be having a picnic in Paris, one of my favorite cities.

Thanks again to Megan of The Nerdy Girlie and Kristin of Super Space Chick for creating 5 Fandom Friday!

Photos by Arbine Villanueva-Hoapili

Toasted Coconut Chocolate Chip Ice Cream

If you like coconut, raise your hand.

Higher.

Okay, good.

Now, if you loooove coconut, how about a show of jazz hands.

That’s right. Wave them like you’re a backup Broadway dancer.

Cool.

I adore coconut in just about any form. Fresh, Mounds bar, panang curry, haupia, and, of course, ice cream. Coconut ice cream is something I’ve always wanted to try making, so I decided to give it a whirl. I used Jeni Britton Bauer’s method of making vanilla ice cream and tweaked it just a bit.

1. I substituted the whole milk for 1 can of coconut milk plus enough 2 % milk to equal 2 cups.

2. The sugar was reduced to half a cup.

3. Vanilla bean was omitted.

4. I let the mixture mature overnight in the fridge.

5. Toasted coconut and mini chocolate chips were added during the last few minutes of churning.

I don’t really like to toot my own horn, but it turned out a lot better than I expected. Super creamy with just the right amount of texture from the mix-ins.

Definitely jazz hands worthy.

Photo by Arbine Villanieva-Hoapili

Grace in Small Things No. 26

1. Not having to deal with big crowds at the zoo.

2. Making ice cream that tastes like cheesecake.

3. Thrift store sales where all clothing is 50% off.

4. Playing video games with my daughters.

5. Finding inspiration to write some tiny stories and poems.

Photo by Arbine Villanueva-Hoapili

If you’re wondering what Grace in Small Things is all about, check out the website here