Homemade Ice Cream Sandwiches

When I was little, I never could resist ice cream sandwiches from the neighborhood ice cream truck. Once I heard the siren song playing down the street, I immediately burst with excitement and ran outside. I don't know if it was the echoing chimes, the bright colors, or the abundance of sweet treats, there always has been a certain juvenile excitement associated with it. Since today was supposed to be one of the hottest days of the year, I decided to recreate my childhood favorite- the ice cream sandwich. I don't have as much of a sweet tooth anymore, but I chose to indulge in my own recipe for chocolate sandwich cookies, strawberry and chocolate chip ice cream, and bright sprinkles.  If they weren't girly enough already, I wrapped them up in cute little packages of unbleached parchment paper and twine. Baker beware: they are as delicious as they are cute and even more difficult to photograph!

Ingredients:

2 1/2 cup flour
1 cup cocoa powder
1/2 cup confectioners' sugar
3/4 teaspoon salt
1 cup sugar
2 large egg yolks
1 1/4 cup butter
1 1/2 teaspoon vanilla extract
1 teaspoon baking powder
1 tablespoon milk
1 carton of ice cream (I chose strawberry and chocolate chip mint)
Sprinkles (or chocolate chips)

1. Chocolate Sandwich Cookie Dough: Sift together baking powder, flour, cocoa powder, and salt in a bowl. Cream both types of sugars and butter together in an electric mixer on medium speed until fluffy. Add egg yolks and milk and continue until consistent. Slowly incorporate the sifted dry ingredients with the electric mixture on low. Stop occasionally to scrape the mixture off the side of the bowl. Compile the mixture into one ball then divide in half. Shape the halves into balls and roll into a flat disk. Wrap the halves in plastic wrap and cool in the refrigerator for no more than an hour.

2. Filling: Preheat your oven to 350 degrees. On a sheet of parchment paper, roll out one of the disks to a thickness of your choosing. Use a cookie cutter to cut out pairs of cookies and a fork to poke rows of holes into the cookies. Place the cookies an inch apart on a parchment paper-lined cookie sheet and bake for 10-15 minutes, depending on size and thickness. Repeat with the other disk of dough. Let cool until firm on the baking sheet and place onto a rack.

3. Assembly: Briefly let the ice cream soften. Using an ice cream scoop, place one small scoop of ice cream into the center of one cookie. Put the matching cookie on top and gently press down until the ice cream evenly spreads to the rim of the sandwich. Immediately move the sandwich into the freezer to cool. While waiting a few minutes for the ice cream to harden, generously pour the sprinkles onto a flat plate. Take the sandwich out from the freezer and gently roll the edges in the sprinkles until the ice cream is evenly coated. Individually wrap the sandwiches and store in a container until ready to serve. 

Strawberry Shortcake Cupcake

If only you could taste these cupcakes through the internet! These Stawberry Shortcake Cupcakes may look conventional and simple on the outside, but the inside is filled with a sugary surprise. The cupcake is moist and spongy, the filling is sweet, thick, and full of berries, and the frosting is creamy, intensely fruity, fluffy, and decadent. Instead of using just one recipe, I used this recipe from Damn Delicious for the cupcakes, this recipe from Sally's Baking Addiction for the strawberry filling, and this recipe from Allrecipes for the strawberry frosting. I love blueberries and raspberries, but in terms of sweetness, color, and flavor intensity, strawberries definitely beats them all. The pink is bright and cheerful and will look even more feminine when arranged on a tray or stacked up on a cake stand. 

Pomegranate Coolers

Instead of sugary or alcoholic beverages, this pomegranate cooler recipe from Rachel Ray is bursting with flavor and satisfies summer dehydration. I don't have much experience when it comes to making drinks, but this recipe was very straightforward and relies on simple ingredients with complex tastes. The pomegranate cooler recipe is built off melded layers of tangy, minty, aromatic, and bubbly. POM Wonderful pomegranate juice adds the deep crimson color and tart fruity flavor while fresh squeezed lime juice adds sharp citrus. Ginger ale gives adds hints of spice and refreshing bubbles of carbonation. I made some yesterday afternoon and served them for dinner. They were an instant hit and I can't wait to serve pomegranate coolers again at barbeques and picnics with friends and family.

Watermelon Granita with Berries

When I was in Italy last summer, street food was more for convenience rather than enjoyment. It was so hot that I couldn't sit down with a granita without it melting in the sun. With summer now in full swing, it has been really, really hot. Despite the intimidating sophistication of granitas, I choose this recipe to help beat the heat. Even though this is a simple three ingredient recipe, granitas are deceptively impressive and a great alternative to traditional sorbet or ice cream. The strong, sweet melon flavor combines with notes of sharp, tart citrus in refreshing frozen crystals. When scooped into martini glasses, crystal sorbet cups, or lime shells, this granita is perfect for entertaining after dinner. Seasonal berries, sprigs of mint leaves, lime peels, and tiny wedges of watermelon are fresh and flavorful accents. However, it can be tempting to eat it by itself in a plain bowl. Luckily for me, it didn't melt in the sun this time!