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6/23/19

Summertime S'more Ice Cream Sandwiches


Hello all! Summer is finally here and this was the perfect opportunity to get into the kitchen. Most can relate to the nostalgia of making s'mores. S'mores are one of those treats where you can usually remember the last place and time when making them. I was actually at a s'mores making party in college at The Restaurant School. That's right, I was 18 when I had my last s'more. Can you believe I ate so many of them that I got sick. Literally 4 s'mores later and 1 hour into the movie, I was ready to call it a night.


Summer came fast, and so did the heat. My s'mores cupcake was so good, that I decided to make a s'mores couture ice cream sandwich! You guys know that I don't believe in super long stories just to get to the recipe, so let's get into it! Press play to watch this tutorial and subscribe to the channel.



Recipe: S'MORES ICE CREAM SANDWICHES
Cookie:

2 packs of graham crackers crushed into crumbs (about 3 cups)
3/4 c butter (cut into cubes)
1/2 c sugar
2 eggs
1/2 tsp salt
1 tsp baking powder

Ice cream:

2 C heavy whipping cream
10 oz sweetened condensed milk
1 c marshmallow fluff
chocolate chips

Supplies:

Mixer
silicone mat or parchment
round cookie cutter
rolling pin
baking sheet

Directions:


Step 1: Making the Graham Cracker Cookie

Picture of Making the Graham Cracker Cookie
Picture of Making the Graham Cracker Cookie
Crush your graham cracker crumbs.
In a mixer, combine sugar and butter. Mix until just combined, then add eggs one at a time to the mixer while beating. After a couple of minutes, spoon in the graham cracker crumbs leaving behind 1/4 cup.
When the dough has combined, sprinkle the rest of the graham crackers crumbs onto a clean surface and begin to roll out the dough. Chill the dough in the refrigerator for at least 2 hours.

Step 2: Home-Baked

Picture of Home-Baked
Picture of Home-Baked
Picture of Home-Baked
Picture of Home-Baked
Once the dough has chilled, roll out onto a surface. I prefer using a piece of parchment or a silicone mat. Use a round or fluted edged cookie cutter to cut out the cookies. Place cookies on a greased baking sheet and bake in a 350 degree pre-heated oven for 9 minutes. Once done, set aside and allow the cookies to cool.

Step 3: Marshmallow Ice Cream

Picture of Marshmallow Ice Cream
Picture of Marshmallow Ice Cream
Picture of Marshmallow Ice Cream
Picture of Marshmallow Ice Cream
In a mixer, add heavy cream, whip until soft peaks form. Add condensed milk while whipping and then, 1 cup of marshmallow fluff. You can also add a marshmallow extract to enhance flavor. Continue to whip until you've reached stiff peaks.
Put marshmallow fluff in a sandwich bag and cut off the corner to create a piping bag. You can now pipe a small dollop of marshmallow fluff onto every cookie. Then, pipe the ice cream mixture onto every 'bottom' cookie, or every other cookie, piping around the marshmallow fluff. I did this using a large piping bag with a star tip. Gently place a bare cookie on top of the ones filled with ice cream mixture. Freeze for at least 2 hours.

Step 4: Dip It & Decorate!

Picture of Dip It & Decorate!
Picture of Dip It & Decorate!
Picture of Dip It & Decorate!
Picture of Dip It & Decorate!
Melt a cup of a semi-sweet chocolate chips. Dip each sandwich half way into the melted chocolate and place onto parchment paper on a sheet tray. You can then top with cookie crumbs, I had ginger biscotti. Lastly, we drizzled each cookie sandwich with white chocolate and placed them back into the freezer until we were for them. That's it! You've got amazing, homemade s'more ice cream sandwiches to share with the fam.