Cooking school’s timely Fourth of July sweet treat + first-ever recipe contest
I was traveling all last week with no time to post, no notes from recent culinary experiences and no access to my image files on the netbook I had with me. I’m still trying to catch up and will start posting on my usual topics ASAP. Meanwhile, I am grateful that a Culinary School of the Rockies recipe for home-made ice cream sandwiches landed in my inbox.I’m not sure why they’re desribed as “sparkler” sandwiches, except that it’s almost the Fourth of July, and I haven’t made them myself, but they look like all sorts of fun to prepare — and I’m sure they’re tasty too. So with thanks to CSR, here’s the recipe:
Chocolate Sparkler Ice Cream Sandwiches
1½ cups all purpose flour
¾ cup unsweetened cocoa powder
¼ teaspoon salt
¾ cup (1½ sticks) unsalted butter, room temperature
½ teaspoon vanilla extract
1 cup sugar
1 large egg
6 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
1 cup large sugar crystals (optional)
1 pint ice cream, any flavor
1. Whisk flour, cocoa powder and salt in medium bowl to blend. Using electric mixer, beat butter in large bowl until smooth. Beat in vanilla extract. Beat in sugar in 3 additions. Add egg and beat until blended.
2. Add dry ingredients and beat just until blended (dough will be sticky). Divide dough between 2 sheets of plastic wrap. Using plastic wrap as aid, form dough on each into a 3 inch diameter log. Wrap with plastic and refrigerate dough until well chilled, at least 2 hours. (Dough can be prepared 1 day ahead. Keep refrigerated.)
3. Preheat to 350°F. Line two baking sheets with parchment paper. Unwrap cookie dough logs; roll briefly on work surface to form smooth round logs in sugar crystals, if desired. Cut logs crosswise into ¼-inch-thick rounds. Place rounds on prepared baking sheets, spacing 1 inch apart. Bake cookies until tops and edges are dry to touch, about 8-12 minutes. Transfer cookies to racks and let cool completely.
4. Once the cookies cool, spread a large scoop of ice cream onto one cookie and sandwich with another cookie to adhere.
5. Continue until all the sandwiches have been made and return to a cool baking sheet. Freeze the cookies for about 1 hour or until the sandwiches are fully frozen
Yield: About 12 ice cream sandwiches.
CSR Ice Cream Recipe Contest
It you think you have a great ice cream recipe using local ingredients, enter CSR’s “Splendid Scoops!” recipe contest, the school’s first. They say, “All you need is creativity in the kitchen and a trip to the farmers’ market to churn the winning bowl.” Contestants must use at least one local ingredient. Submit the recipe and photos to firstname.lastname@example.org for a chance to win a $100 gift certificate to the CSR, $100 in Boulder County Farmers’ Market bucks and a spotlight on the school’s home cooking blog. Deadline is July 23.