I am so excited about all the things right now!!! I’m just going to sneak this in here but Game of Thrones last week?? Amiright? Dead. Ok but most importantly, guys, it’s #PopsicleWeek! A whopping 46 bloggers have already participated so far in Billy’s annual post party (100+ are expected!). 46 BLOGGERS AND COUNTING. How outrageous is that? I am such a huge fan of Billy’s unique photography style and his way of writing that makes you need to get a handle on your laughter if you’re reading his blog in a public setting. It’s so exciting to be joining in on the fun this year. Head over to Wit and Vinegar to check out the other amazing popsicle recipes!!!
Why do we all love food on sticks? Skewers, cake pops, marshmallows, corndogs, dango, spiraled potatoes, they’re the quintessential fair and night market food. First of all, they’re fun. But for me, a huge bonus is you don’t have to get your hands all oily/sticky. I was so excited when I set out planning something to make for Popsicle Week. But when I broke out my popsicle mold, I was met with an ugly little crack in it :(. But before rushing to the store to pick up a new one, I realized there are only two specific things that define a popsicle for me: it’s frozen and it’s served on a stick. Maybe I could make this work. One thing led to another and soon I was making cookie dough ice cream sandwiches, inserting popsicle sticks and absolutely loving not having to get ice cream all over my fingers – because that’s the reason we invented popsicles right? Someone please tell me.
Cookie dough ice cream sandwiches have been circling the internet for the past few months and I was very, very intrigued about this. I love cookie dough and I love ice cream and I love cookie dough ice cream, but do cookie dough ice cream sandwiches work? Yes. Yes they do. So I got busy with some egg-free cookie dough and Jeni’s ice cream base and this is what happened.
I gotta say, this ice cream recipe is a winner. I’ve made ice cream a whole bunch of times with egg yolks, and sometimes it’s a pain because you have to temper the eggs and stir forever and ever and then after all that work sometimes you get a bit of an eggy taste in your ice cream. I don’t really mind it, but I know some people definitely do. But what’s a girl to do when you want the richness of egg yolks but hope to skip out on that eggy taste? Well, you use Jeni’s ice cream base, that’s what ya do. Because it’s one of the best (I’ve officially been converted) and can be tweaked to suit virtually any flavor combo you’re going for!
Here I stuck with Jeni’s original recipe for good ol’ vanilla bean ice cream. It’s velvety, rich, and even has this amazing tangy bite to it that I’m assuming comes from the dollop of cream cheese in it. Best part, you don’t even have to refrigerate the base over night before churning it in your ice cream maker. Just set it down in an ice bath for 20 minutes and churn baby churn!
By now, if you’ve been wondering why I turned Spiderman into a cookie dough ice cream sandwich, it’s because this happened: Stan Lee signed my Dad’s original Amazing Spiderman comic.
My Dad was a huge Marvel fan as a kid and has been collecting comics since the 60’s. In Hawaii, his father owned a mom & pop grocery story where he told me about how he’d buy his comics for 12¢ a piece. The Amazing Spiderman was his favorite series. When one of my teachers mentioned he’d be working with Stan Lee in a few weeks, I asked if he could have one of Dad’s old comics signed. He said he’d try but couldn’t make any promises. Somehow thing’s worked out and I was able to go home one weekend to surprise my Mom for her birthday, I snuck my Dad’s favorite comic out of his collection and brought it back to LA with me. I gave it to my teacher and he so so so amazingly was able to get it signed by the man himself. I sent my Dad a photo of it just in time for Father’s Day. The Marvel Universe has always been an interest point that I’ve loved sharing with my Dad. We’d watch the films and he’d let me go through the comics (though I was forced to wear gloves). I’ve always felt like comic books are kind of our thing together, and I was so happy to be able to give my Dad something so meaningful for Father’s Day.
Spiderman Cookie Dough Ice Cream Sandwich Pops
Recipe makes 9 sandwiches. Ice cream base adapted from Jeni Britton-Bauer.
for the cookie dough:
1/2 cup unsalted butter
1/2 cup brown sugar, packed
1/4 cup granulated white sugar
3 tbsp whole milk
2 tsp vanilla extract
1/4 tsp salt
1 1/2 cups all purpose flour
red food coloring (for desired color)
1. In a large bowl, microwave the butter and sugars on high for 1 1/2 to 2 minutes. Stir until everything is melted and combined. The sugar will begin to dissolve into the butter. Add in the milk, vanilla, salt, and red food coloring. Mix in the flour until everything is evenly incorporated. Transfer to the refrigerator for 15 minutes.
2. Line an 8×8 square pan with parchment paper, making sure to leave a few inches of the parchment hanging over the edge of the pan. Use your hands to press half of the cookie dough into the bottom of the pan. Try to make it as smooth and even as possible. Pull the first layer of dough out of the pan by grabbing the sides of the parchment paper and transfer to a baking tray. Line the square pan with parchment paper again and press out the remaining cookie dough into a second layer. Keep this layer in the pan and place both the baking tray with the first half of the dough and the pan with the second portion in the freezer. Freeze for 30 minutes to 1 hour.
for the vanilla ice cream:
2 cups whole milk
1 tbsp + 1 tsp cornstarch
1 1/2 oz. (3 tbsp) cream cheese, softened
1 1/4 cups heavy cream
2/3 cup granulated white sugar
1 1/2 tbsp light corn syrup
3 tsp vanilla extract
1/8 tsp salt
blue food coloring
3. While the dough is chilling, fill a large bowl with ice water. In a small bowl, mix a few tablespoons of the milk with the cornstarch. In a large bowl, whisk the cream cheese until smooth.
4. In a large pan, combine the rest of the milk, heavy cream, sugar, and corn syrup. Bring the mixture to a boil and cook over medium-high heat until the sugar has completely dissolved (about 4 minutes). Remove the pan from the heat and whisk in the vanilla extract and cornstarch mixture. Return the pan to the stove top and bring to a boil again. Cook on medium-high heat until the mixture has slightly thickened (about 1 minute).
5. Slowly pour the hot milk mixture into the bowl with the cream cheese, making sure to whisk until smooth. Whisk in the salt and blue food coloring. Transfer the bowl to the waterbath prepared earlier and let the ice cream base cool down for about 20 minutes. Make sure to stir it occasionally during this time.
6. Transfer the ice cream base to your ice cream maker and proceed according to the manufacturer’s instructions.
7. Remove the cookie dough layers from the freezer. In the pan, spread the ice cream out over the cookie dough. Place the second layer of cookie dough on top and press it down lightly to secure it to the ice cream. Return the pan to the freezer. Freeze for at least 4 hours.
8. Fill a small piping bag with melted dark chocolate. Pipe out 9 spiders, evenly placed, onto the surface of the ice cream sandwiches while they are still in the pan. Return to the freezer for another hour or two to firm up again. When ready to cut, place the pan in a shallow dish filled with warm water. After a few seconds, lift the ice cream sandwiches out of the pan by pulling on the overhanging parchment paper. Use a sharp knife to cut the sandwiches into 9 equal pieces. Insert a popsicle stick into the center of each. Serve and enjoy!