Starbucks’ Salted Caramel Apple Cider anyone?
Heaven in a cup.
Trader Joe’s Fleur de Sel Caramels?
So I needed a dessert to bring a to a friend’s summer BBQ the other evening, and thought of these. The recipe started out with a vanilla bean ice cream, but during the process I decided to make it a salted vanilla bean. Then…wait for it….coconut.
The flavors are actually really subtle and taste divine with the sweetness of the dark chocolate chip and white chocolate chip cookies I made.
This recipe will definitely be made again, and I plan on experimenting with more flavor combinations.
Molasses cookie with pumpkin ice cream.
Snickerdoodle cookie with butter pecan ice cream.
Double chocolate chip cookie with strawberry ice cream.
White chocolate macadamia nut cookie with key lime ice cream.
I mean, seriously, the combinations here are endless. As are the sprinkles.
I’m thinking a little American pride with red, white, and blue sprinkles for 4th of July!
For the cookies, try our chocolate chip cookie recipe here.
This was my first time using a vanilla bean.
This little baby was $4 at Sprouts, but I’ve read that you can rinse it, dry it, keep it in your freezer and reuse it. I have not done this yet, but I plan on reading up on it more to try it!
Lay the bean flat and use a sharp knife to slit open the top of the pod.
Use a butter knife to scrape out the millions of teeny tiny seeds.
If using ice cream maker, chill mixture until chilled, then follow the instructions of your ice cream maker. The husband decided to break the churner of my ice cream maker as I was doing this, so we went the alternate route:
after mixture has been in freezer for a couple hours, use spoon to blend up mixture.
It will still be very soft.
Recover with plastic, and place back in freezer for another couple hours.
This time it will be more like ice cream consistency, but still soft. Restir to break up any ice crystals. You could use an electric hand mixture to stir/cream at this point, since it will be more firm.
At this point, you’ve already made cookies and they should be cooled AT LEAST to room temperature, but your life will be much easier if they’ve been in the freezer for a little bit. Trust me. If they are warm AT ALL, the ice cream will start to get all melty and the cookies will just smoosh the ice cream right out the sides and create a cookie monster mess. You don’t want that. So freeze your cookies.
When the ice cream is pretty firm, scoop a couple scoops onto a cookie and plop a second cookie right on top. Or pipe ice cream onto cookie. Do not attempt to sprinkle-ize (or bedazzle) your cookies now. Place your ice cream cookie creations into the freezer.
Let them be, do not touch.
After they’ve really gotten to know one another and bonded, take them out.
Bedazzle those suckers. Again, the sprinkle combinations are at your whim.
You could get patriotic, romantic, festive, whatever your heart desires.
I LOVED how these turned out. They were so incredibly cute!
And seriously so good. My husband couldn’t get over how good they were, even the next day when he beelined for the freezer after church to grab one, he said, “I just can’t get over how good those are!” Awww, shucks.
- 3 c heavy cream
- 3/4 c sugar
- 1/2-1 t salt
- 1 vanilla bean
- 1 t vanilla extract
- 1/2-1 t coconut extract
- 2 dozen cookies
- Heat 1 c cream and sugar in heavy saucepan, add in sugar. Heat on medium, stirring frequently until sugar has melted.
- Add salt (to taste), vanilla bean seeds, and vanilla bean pod. Continue to stir until mixture has thickened.
- Remove from heat and add vanilla and coconut extracts. Pour into container and chill in refrigerator.
- Once mixture has chilled, use ice cream maker according to its instructions.
- If freezing by hand, place into freezer.
- After 2 hours, mix by hand or with electric mixture. Place back into freezer, and mix again an hour later until it has reached desired consistency.
- Pipe ice cream onto cookie, top with second cookie.
- Place back in freezer for an hour or two until firm.
- Take back out of freezer and sprinkle outer edges.
- Place back into freezer to set.