You’ve heard of cookies and cream, how about cream in cookies – an ice cream cookie, as in ice cream in the cookie itself. These cookies are made with chocolate ice cream and have a cinnamon swirl for a little extra kick.
Yep, that’s right, ice cream is the surprise ingredient to this chocolate cookie recipe. Not only does the chocolate ice cream give the cookie its rich base flavor (of chocolate – natch) but it’s also a big part of the moisture in the cookie as well. You could use almost any flavor of ice cream in this cookie recipe since the other ingredients are so neutral. And the cinnamon swirl would pair really nicely with vanilla or dulce de leche ice cream, for example (probably not as well with mint chocolate chip though).
The first batch of these got inhaled by our in house cookie monster aka Craig. I was shocked that he actually stopped eating them when I told him to. For the record…that’s probably the only time he’s listened to anything I’ve said in the past 6 months. I think he really stopped eating the cookies only because he had eaten so much at dinner there wasn’t room in his belly for any more food. I didn’t search his pockets as he left the room though.
The guys are off the hook today. I think I’ve done enough damage to their fragile egos for one week. No, today’s advice is strictly for and about the ladies (and I use that term very loosely here) – of course, the guys can hang out for the sheer entertainment if they’d like.
I have recently noticed that some of you ladies have decided to use your bras like cargo pants and your cleavage like the back pocket of your jeans. This morning, I learned that one of you thought that wedging a strikingly orange phone between your boobies was a better accessory than a necklace. Newsflash – it’s not! If you think that’s the best way to get a guy to notice your breasts, you’ve got a lot of learning to do. E-mail me and we can set up an appointment for you.
I was at the store, over the weekend, and saw a woman pull money out of her bra to pay for some groceries. I suppose that was better than pulling it out of her sweaty sock but, she was also carrying a purse. I wanted to pull her aside to 1 – tell her that she looked like a prostitute piggy bank pulling her money out of her bra and then returning her change to the same place and 2 – I wanted to conduct a strip search on her just to see what else she had hiding in there. Would I find a melty piece of gum, a wayward penny, a safety pin (in case her hem came loose – who am I kidding, if there was a safety pin in there she’d probably use it to pierce her ears after downing some shots of Jagermeister), a fruit roll up and maybe a couple of crumpled up receipts?
Here’s the deal ladies…the boobs, or the girls, are there for a few different reasons non of which include holding onto objects that could be held by your hands, pockets or purse. Boobs are a gift. You can nourish another human being with them, seduce men (because men think that they either talk or dance – that’s why they stare so intently at them), use them as a FREE drink coupon (c’mon, you know what I’m talking about), pay your rent/mortgage, announce to the world that you’re cold – without saying a word and they can up your IQ by at least 10 points – instantly.
So treat your boobs nicely and pamper them like the princesses that they are. After all, if you take care of them, they’ll take care of you.
Makes approximately 4 dozen
- 3 1/2 Cups All Purpose Flour
- 2 Teaspoons Baking Powder
- 1/4 Teaspoon Salt
- 1/2 Cup Powdered Sugar
- 3/4 Cup Unsalted Butter (room temperature)
- 14 Ounces Melted Ice Cream or Sorbet (I used low fat Chocolate Häagen Dazs sorbet)
- 2 Eggs
- 2 Teaspoons Vanilla Extract
- 1 Cup Granulated Sugar
- 2 Tablespoons Cinnamon
- 1 Cup Toasted and Chopped Walnuts
In a large bowl add the flour, baking powder and salt. Use a fork to mix the dry ingredients thoroughly (this should take at least 1 minute).
In the bowl of your stand mixer (or you can use a hand mixer for this) add the butter and sugar and beat until well creamed.
Beat in the melted ice cream or sorbet and the eggs. (If you’re using your hand mixer this is going to be a bit messy.)
Gradually add the dry ingredients to the wet ingredients. Add the dry ingredients in thirds and make sure all of the ingredients are thoroughly mixed before adding the next batch. You’ll need to scrape down the bowl frequently while doing this step.
Add in the vanilla and beat to combine.
Scrape the dough onto a sheet of plastic wrap. Wrap and refrigerate for at least 4 hours, preferably overnight. (This dough is really sticky, so the more chilled it is the easier it is to work with.)
In a small bowl combine the granulated sugar, cinnamon and toasted and chopped walnuts.
Preheat oven to 350 degrees Farenheit.
Cut refrigerated dough into quarters.
On a well floured surface, roll the dough into a rectangle 3/16″ thick.
Sprinkle 1/4 of the cinnamon sugar mixture onto the dough.
Starting with the long edge, roll the dough. Keep the roll as tight as you can (this makes cutting easier and the cookies stay together better).
Using a knife with a long blade, slice the dough into 1/2″ – 3/4″ thick and place onto a baking sheet (I recommend using a silicone Silpat on your baking sheet, but you could use parchment paper or a well greased pan. These cookies don’t really spread when you bake them so you only need to leave about 1″ between them.
Bake for 15 – 20 minutes. Cookies are done when they have a “dry-ish” look to them and the extra sugar has caramelized around the base of each cookie.
Continue this process for with the rest of the dough.
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