I spent Saturday evening baking my heart out in the kitchen here at work and was surprised with a visit and two beers from Daniel. Daniel is currently down in Tulsa, Oklahoma working as a chef in the kitchen of a restaurant called Bodean, a local, family owned, fine-dining restaurant. This place is the real deal, according to their menu they, "fly [our] fish into Tulsa twice a day to ensure that only the freshest product is used in the preparation of [our] dishes. Bodean supports sustainable farming and practices with all of our vendors." So basically, this place is awesome.
I'm going to visit him on Tuesday evening to try it out for myself. This is an awesome experience for him and he's gonna learn a lot. High five, best friend. Also: there is no explanation for the photo. He just picked me up and walked around the office. Sometimes these things happen.
Anyway, I've had "gourmet ice cream sandwiches" on my list of things to make since we put this blog together a few months back. I figured that nothing sounded more delicious than freshly-baked cookies surrounding cool, creamy ice cream. Saturday night I decided I was going to check this item off the list.
The recipe is basically a two-for-one because you get ice cream sandwiches and delicious cookies. You can use any flavor of ice cream for the sandwich. In this recipe, I used Häagen-Dazs mocha because its what was in the freezer. If you want to get really fancy, make your own ice cream from scratch! It'll be easier to work with and you can customize your flavors. But then again, it's not quite as convenient as just scooping out whatever is in your freezer.
I chose to make my cookies coconut-oatmeal because, again, it's what was in the pantry. These cookies are soft and chewy and delicious all on their own. The oats and coconut give them a fun texture that is a delicious contrast to the smooth ice cream. The hint of cinnamon mixed into the batter also tasted pretty great with the mocha flavored ice cream.
To finish off the sandwiches, I decided to partially dip them in melted dark chocolate. Why? I have no idea. But it looks really cool. If you want to do this, allow your homemade sandwiches to sit in the freezer and harden up a bit before dipping. After the dip, stick 'em back in and let the chocolate harden before serving.
If you're in the Tulsa, OK area, go treat yourself to a nice dinner and show Daniel some love. If you're not, enjoy some homemade ice cream sandwiches and kiss someone you care about.
Recipe is below.
Ingredients (for the cookies):
1 cup butter, melted
1 cup packed brown sugar
1/2 cup sugar
2 teaspoons vanilla
1 teaspoon kosher salt
1 teaspoon baking soda
1 1/2 teaspoon cinnamon
1 cup shredded coconut
2 cups flour
1, 4 oz. bar of semi-sweet chocolate, chopped (I used Ghirardelli)
2 1/2 cups oats
1 cup dark chocolate (for the dip)
Your choice of ice cream.
1. Preheat oven to 350. Melt the butter and allow to cool slightly. In the bowl of an electric mixer, beat butter and sugars until smooth, approximately 3-4 minutes. Add in eggs and vanilla.
2. In a separate bowl, combine salt, baking soda, cinnamon, and coconut. Add to the wet mixture and stir until just combined.
3. Add in flour in two additions, stirring to combine. Finally, add in chocolate chunks and oats and stir to combine.
4. On a parchment lined baking sheet, drop mounds of dough. Keep them pretty big, I used a #20 ice cream scoop to keep each cookie a consistent size and shape. Bake for about 10 minutes or until the edges have started to brown. Don't over bake, though! The softer and chewier the better.
5. Once the cookies have cooled, slice in half and scoop desired amount of ice cream on one half of the cookie. Top with other half and place in the freezer.
6. Melt the dark chocolate and dip half of a cold sandwich in the dark chocolate. Place the dipped sandwich back in the freezer to harden up. If you're not going to serve these immediately, cover them with plastic to prevent freezer burn.