Ice Cream Cookie Cups

Most of the coffee shops offer Ice cream – Cookie combo. Either cookie crushed and mixed with ice cream or Ice cream served on the cookie (as a base). 

But here, I just made a cookie in cup where, the Ice cream is served. You will start with ice cream……and end with Cookie, in-between, both!  Hmm...it’s a divine combo.

Here, I tried with Walnut Caramel Ice Cream. However, you can try with any one of these……. Dates Choco Bar, Blackberry Yogurt Ice cream,  Blue Berry Ice Cream, Rabri

Ingredients  :    2 ½ cup of all purpose flour       ;        1 egg       ;      ½ cup sugar ;      1/2 cup of light brown sugar       ;        113 gms of soft butter            ;            1/2 cup chocolate chip         ;         1 tsp of vanilla essence 

In the bowl add cream, butter, sugar, brown sugar, egg, vanilla and blend with hand electric mixer at medium speed until it become smooth and creamy consistency. 

Reduce mixer speed into low and slowly add the flour and chocolate chips and blend well to get a cookie dough consistency. 

Using an ice cream scoop, to scoop the dough into a greased standard size muffin tin. Transfer the muffin tray into the 180°C pre-heated oven and bake for 15 - 16 minutes. Make sure the edges of each cookie cup should be golden brown.

Remove the muffin try from the oven, and gently press down the center of each cookie with a roller pin. Let the cookie cups cool in the muffin tin for 10 minutes, then twist each one out and let it cool completely to room temperature.

Scoop the preferred ice cream and fill the cookie cups and serve. 

Dates Choco Bar

Scorching summer! Morning temperature itself is about 40°C. Ice creams are the most preferred choice of dessert in the summer. It’s the only way to beat the heat. This rich creamy Dates Choco bar will not disappoint your taste buds.

Ingredient’s   :   10 to 12 Dates       ;        2 cup of heavy cream        ;         150 gms of chocolate (60 % coco)      ;       1 tbsp of coconut oil

Procedure : Remove the seeds from dates and soak it in the water for 2 hours and then grind the dates  in to fine paste. On the thick bottom bowl, heat the heavy cream. Add the dates paste into the cream and stir well. Once, the cream date’s mixture started boiling remove from the heat and allows it to cool.  

Once the mixture it cooled to room temperature, pour it in an ice cream molds and keep it in the freezer for 5 to 6 hours.

Melt the chocolate in double boiler or in microwave then add coconut oil and mix well and then pour it in the wide mouthed mason jar. So that, it will be easy to dip the ice cream Popsicle into the melted chocolate. 

Once, the melted chocolate cooled just above to room temperature, Un-mold the ice cream Popsicle from the mold and dips it in the melted chocolate in one fast motion. Lay the Popsicle on parchment paper. The chocolate will harden almost immediately. Transfer the choco bars into freeze for an hour. 

Fruity – Tofu Popsicle

Whenever I think of Popsicle, it brings a sort of nostalgic feeling. During the lunch break, we rush to the school gate, where Popsicle (Kuchi ice) were sold in a small ice box mounted on a wheel called Ice vandi. 

 

Everyone would gather around the Ice vandi and making their choice of colour (flavors). There is not much choice; Orange, grape and mango costing 15 paisa each. Milk ice (pal ice) and vermicelli Ice (semiya ice) popsicles were sold at 25 paisa each, if I am not wrong. In fact, there was a good relationship build between us and the ice vendor. 

During the secondary, the Popsicle era started demising and same colored/ flavored water  is filled in a long transparent plastic sheet, called pepsi ice.

Why I am writing all these here? Because, today the expensive brands offers huge choice and taste much better than those Popsicles but, the feel is missing. Big brands can’t match the feel of those artificially flavored and colored popsicles. After all, food is all about the feel. Not just a taste alone. 

Okay back to Fruity – Tofu popsicles, I go with all natural flavors and colors to fight this summer. 

Ingredients :   ½ cup of lemon juices with sugar    ;         ½ cup of orange juice with sugar      ;       ½  cup + 2 tbsp of pureed soft tofu           ;        1/2 cup of pureed raspberry with added sugar        ;    2tbsp of cream

In a mixer add 1/8 cup of tofu and lemon juice, blend it well keep separately. Similarly, blend the orange with Tofu and Raspberry with Tofu. At last, mix 2 tbsp of tofu with cream and 1 tsp of sugar keep it in the fridge for about 1 hour. 

In molds first pour lemon juice mixture and keep it the freezer for 45 min. then pour the orange juice mixture (on top of lemon juice mixture) again keep it in the freezer for 45 min and then pour the raspberry mixture keep it the freezer another 45 min. At last pour the tofu cream mixture and keep it the freezer for about 10 hrs.

I dedicate this colorful Popsicle to all my classmates of elementary, primary and the ice vendor.