You know what these ice cream sandwiches remind me of?
Or really, who they remind me of?
Cookie Monster! You know, from sesame Street. If you don’t know then where the heck have you been and what on Earth did you watch on TV growing up?
These big cookies seem like something he would kind of love, but then again, he probably loves just about any cookie thrown his way.
He is the Cookie Monster after all.
Everything about these cookies screams Friday, the weekend, summer and FUN (and let’s pretend we are kids again).
Which in my mind is the only way to start a summer weekend.
Here’s the thing, lately I have envisioned summers in New York. I have no idea why since I have only been to New York once. I was pretty young so I do not even remember a whole lot. It was just before Thanksgiving, so summer was long gone.
Something about New York in the summer time (and fall through Christmas!) seems really fun. Maybe it’s from watching too much Gossip Girl when I was in middle school or maybe it is because all the photos of central park in the summer time look just magical. Or maybe it’s just because I have been reading all about the amazing ice creams at Ample Hills Creamier in Brooklyn.
Pretty sure it’s a combo of all three, but Ample Hills Creamier did give me the idea for these sandwiches.
Also, Brooklyn? I know that the other side of the bridge is legendary, but at least from photos and TV shows Brooklyn looks so cute.
I really think I need to visit.
Anyway, Ample Hills has this ice cream called The Munchies and from the second I read the recipe I was hooked. For one, it’s just fun. Two, every bite is filled with something delicious.
The Munchies is a mix of Ritz’s Cracker, Mini Pretzels, Potato Chips and M&M’s. BUT it’s not just thrown into the ice cream. Nope, first you bake it. With brown sugar. And butter.
It’s the bomb.
So I used their mix in’s and then added them to a batch of sweet corn ice cream. If you have never had sweet corn ice cream than you have to try it before summer is over.
Corn done sweet is surprisingly delicious.
And I might have added a splash of bourbon, because I sort of think bourbon make all desserts just that much better.
For the peanut butter cookies, I kept those really simple. I wanted them to be soft so they would kind of melt into the ice cream.
They are the easiest, no fuss cookie, but they work perfectly. AND the addition of peanut butter to this combo?
Well, I am not sure it get’s any better.
So question, are you gonna get the munchies this weekend or what?
- To prepare the ice cream add the corn kernels + their cobs and any juices from the corn to a medium size pot. Add the milk, cream, 3/4 cup sugar and the vanilla beans + their pods. Place the mixture over medium heat and simmer until sugar dissolves, about 5 minutes. Remove from heat, cover and allow mixture to steep for 1 hour.
- After one hour discard the corn cobs and vanilla bean pods from the milk and poor it into a blender. Puree until completely smooth (if needed do this in two batches). Strain mixture through a fine mesh strainer and pour it right back into the sauce pot. Heat mixture to a very gentle boil.
- Meanwhile whisk the egg yolks with the remaining 2 tablespoons sugar until the eggs are pale yellow in color. Scoop out about 1 cup of the hot milk and whisk into the egg mixture to prevent the eggs from scrambling. Whisk the tempered eggs into the remaining pot of milk until smooth. Cook the mixture for 3-5 minutes or until it is thick enough to coat the back of a wooden spoon.
- Pour the mixture through a fine mesh strainer. Stir in the vanilla extract and then place the bowl in the fridge to cool for 4 hours or overnight.
- While the ice cream base cools, bake the munchies mix ins and the cookies.
- Preheat the oven to 275 degrees F. Line a baking sheet with parchment.
- In a bowl add the Ritzs crackers, mini pretzels, potato chips and brown sugar. Use your hands to toss everything together and break up the crackers into smaller bite size pieces. Pour the butter over everything and toss well. Bake for 20 minutes, tossing the mixture half way through. Remove and allow to cool completely before adding to the ice cream.
- Increase the oven temperature to 350 degrees F. Line 2 baking sheets with parchment
- In a medium size mixing bowl mix together the sugar, peanut butter, eggs and vanilla until smooth. Stir in the mini chocolate chips. Roll the dough in 2 teaspoons to 1 tablespoon size balls and place on the prepared baking sheet. Use you hand to flatten the balls slightly into thick disks. Bake for 10-14 minutes or until the cookies are just set. Allow to cool.
- Place a baking sheet in the freezer and flip half your cookies upside down. Once the ice cream mixture is well chilled, freeze in an ice cream maker according to the manufacturer’s instructions. Fold in as much of the munchies mix ins as you like, but be sure to leave about 1 cup to roll the sides of the sandwiches in.
- Working quickly grab your cookies and scoop the ice cream out onto the bottom side of the cookie, add some M&M's. Place another cookie on top and wrap the sandwich in plastic wrap. Place onto the baking sheet in the freezer. Repeat with the remaining cookies. Freeze one hour and then remove the cookies one at a time and roll them in the remaining munchies mix ins + M&M's (you may need to break the mix ins up into smaller pieces). Wrap back in plastic wrap and freeze at least another 2 hours or over night. When ready to eat allow the cookie to thaw 3-5 minutes and then EAT!
*The Munchies Ice Cream is adapted from Ample Hills Creamery.
I really hope so, because if you don’t you’re missing out.