Blogs

[#1]

Hello, foodies…

Our ITKWD road trip continues at full speed! This week we’re off Orono, Maine (right near the University of Maine) for the perfect summer dessert. Say hello to our newest recipe…Chocolatey Chip Ice Cream Sandwich Pops.

Chocolatey Chip Ice Cream Sandwich Pops

Makes 10 Sandwiches

This recipe is prepared with the KitchenAid 5-Quart 325-Watt Tilt-Head Stand Mixer with Flex Edge (K41660).

Go to David's Recipe Item Page for the full list of items that David has used in his recipes.

Ingredients:

• 1 cup all-purpose flour
• 1/3 cup cocoa powder
• 1/2 tsp baking soda
• 1/4 tsp baking powder
• 1/2 tsp salt
• 1-1/2 tsp instant espresso powder
• 1 stick unsalted butter, softened
• 1/3 cup granulated sugar
• 1/2 cup packed light brown sugar
• 1 egg
• 1 tsp vanilla extract
• 1-1/4 cups semi-sweet chocolate chunks
• 2-1/2 cups chocolate chip ice cream
• 10 popsicle sticks
• 3 cups semi-sweet chocolate chips
• 2 oz white chocolate, chopped (optional)

Preparation:

1. Preheat the oven to 350°F. Line 2 cookie sheets with parchment paper and set them aside
2. To prepare the cookies, combine the flour, cocoa powder, baking soda, baking powder, salt, and espresso powder in a medium-size bowl. Fit a stand mixer with a paddle attachment and beat the butter and both of the sugars until the mixture is light and creamy. Add the egg and vanilla extract and stir until fully incorporated. Add the flour mixture, in batches, and mix well after each addition. Add the chocolate chunks and mix until evenly distributed. Spoon the dough onto the cookie sheets. (Each cookie should be made with 2 Tbsp of dough.) Bake for 12 minutes and place the sheets on cooling racks. Once the cookies have cooled completely, turn half of them flat-side-up.
3. To assemble the sandwiches, remove the ice cream from the freezer and let it sit at room temperature until it softens slightly. Scoop about 1/4 cup of ice cream onto each flat-sided cookie and then gently top the ice cream with a second cookie. Insert a popsicle stick into the ice cream. Carefully place the sandwich back onto the cookie sheets. Freeze them overnight.
4. Carefully, stirring often, melt the semi-sweet chips in a double boiler or microwave. Let the chocolate cool for a minute so as not to melt the ice cream. Next, lay one of the frozen sandwiches into the chocolate. Flip it with a spatula and coat the other side. When the sandwich is completely coated, place it back into the freezer while you coat the other sandwiches.
5. If you'd like to decorate the sandwiches, melt the white chocolate in a double boiler or microwave. Pour the chocolate into a piping bag fitted with a small plain tip. Pipe a design onto each chocolate covered ice cream sandwich. Serve cold.

Everyone, say hi to Pat! Pat introduced us to Governor’s restaurant, the inspiration for our Chocolatey Chip Ice Cream Sandwich Pops recipe.

Governor’s has an ice cream sundae called The National Debt—scoops on scoops of ice cream just bursting with toppings. It’s served on a tray and everyone around the table gets a spoon and digs in! But it was their “smaller” ice cream treat that really had us drooling…The Cookie Monster. Just picture ice cream stuffed between two giant cookies, held together by a Popsicle, coated in chocolate and frozen…you can see why we HAD to make this dessert ourselves! When she was a student, a whole floor of Pat’s dorm would have “Cookie Monster” runs and sit in the hallway and eat together. Now that’s a way to get through finals!

Hope you all had a great Father’s Day! I’ll see you Wednesday at 8 ET for In the Kitchen with David.

Keep it flavorful!

— David