Coffee Ice Cream Cookie Sandwiches
Chewy Chocolate Chip Cookies and Delicious Coffee Ice Cream. Two halves of tender biscuit with crunchy chocolate pieces filled with a creamy layer of creamy ice cream. Delicious ice cream cookie sandwiches with freshly baked biscuits and home-made ice cream with a decent portion of freshly brewed coffee. That's what I brought you today.
Ice cream is and remains one of my absolute favorite dishes. No matter in what form: whether as a fruity sorbet, creamy milk ice or ice cream cake. And then there's my passion for ice cream cookie sandwiches made from delicious biscuit halves filled with a layer of creamy ice cream. For slow eaters like me, the perfect ice cream snack! While enjoying the dripping ice cream, the fingers stay clean. And after enjoying the ice cream there is still at least one delicious biscuit to nibble on. A great win-win situation!
The Blonde Roast from Tchibo - light coffee roasting
Coffee ice cream has been on my to-do list for some time and that's why I wanted the new one Use blonde roast from Tchibo. Espresso remains my daily watchmaker. At best, my husband brews me a cup of coffee every morning in the portafilter. In fact, I've recently rediscovered the good old filter coffee for me. Whether prepared in the French Press, in the hand filter or in the Chemex - I just like the feeling of making a fresh coffee manually and without the use of a machine. For a long time the classic filter coffee seemed rather frowned upon and old-fashioned, meanwhile it celebrates a true comeback. And now a new chapter is opened: Blonde Roast!
Blonde Roast is - as the name implies - a light coffee roast. The beans for this coffee come from Tanzania and Colombia and are Rainforest Alliance certified. In contrast to the dark roasts, the Blonde Roast is roasted gently and at low temperature only until the first and not the second "crack". You can see that and it smells and tastes you! The color is light golden brown and the coffee tastes and smells of light fruit and mild sweetness. Overall, it tastes lighter, less bitter, and contains fewer roasts than dark roasted coffee.
The Thing - First and Second Crack
Do you know the famous" First Crack "? "And" Second Crack "everyone's talking about coffee for? Coffee is heated and roasted in the drum roaster with constant movement. The water evaporates in the coffee beans. The beans increase in size until they finally break up and it comes to the first crack, the "First Crack". Shortly thereafter, the lightly roasted coffee is already finished. If you roast the coffee beans, however, more and more acids are broken down and it cracks again - this is the "second crack". At this point, the coffee bean already has a darker roast and stronger, fuller flavors and that's most of the roasts that you get in the store.
Blonde Roast tastes different than regular filter coffee roasting. I really like the mild, slightly fruity and slightly bitter taste.The new theme week from 18 July 2017
The sweet cup set made of porcelain with genuine gold decor is just like the great side table and the beautiful crystal glasses with real gold decor from today in the "Auf den Punkt" - Theme week in the Tchibo branches and online. The Blonde Roast you get in most stores or online, both ground and as a whole bean. I only buy whole beans and mash them fresh.
For my coffee ice cream, I dose the blonde roast a bit stronger than normal. The normal dosage is about 60 g of coffee per liter of water, for my ice cream I use 40 g of coffee on 350 ml of water and in this case I used the Pour-over Barista coffee maker. Of course, it works great in the hand filter or in the jug. How do you like your coffee?
Ice Cream Cookie Sandwiches
To cook the most uniform ice cream cookie sandwiches, I've baked the cookies on a spoonful basis in greased muffin molds. Likewise, I have then filled the ice cream mass in clinging cups designed with a muffin mold and frozen. So you can put together just perfect.
Of course, you can also prepare the ice cream in the ice machine and normal later remove balls that you gently press between the biscuit halves. On the tin baked cookies I like to shape with an ice cream scoop. Of course, it also works with two tablespoons. The taste does not change much, only the ice in the hollows is harder and not as creamy as the one that is stirred in the machine. So just give it a try and choose what you like better. Have fun trying and copying!
Coffee Ice Cream Cookie Sandwiches
- FOR THE COFFEE ICE:
- 40g Tchibo Blonde Roast
- 175 g of sweetened condensed milk
- 175 g of cream
- FOR THE CHOCOLATE CHIP COOKIES:
- 200 g soft butter
- 125 g sugar
- 1 tsp vanilla extract
- 2 eggs
- 350 g flour
- 1 teaspoon tartar baking powder
- 1/4 teaspoon salt
- 100 g chocolate chips
- if necessary soft butter for the mold
For the coffee ice cream, grind the Tchibo Blonde Roast medium in accordance with the preparation method. Bring 350 ml of filtered water to a boil and allow to cool for 1 minute. Then brew the coffee with the hand filter, the teapot or in the coffee maker and leave to soak for about 3 minutes. At the end, about 250 ml of strongly brewed coffee should be left over.Keep the mixture cold for at least half an hour. Then, according to the instruction manual of the ice cream maker, process it into a creamy ice cream and then freeze again in a freeze-proof mold for at least 1 hour. Alternatively, place about 2 cm high in the plastic wrap of a muffin tin and place in the freezer for at least 2 hours until the ice is firm.
In the meantime, prepare the cookies. For this purpose, butter, sugar and vanilla extract should be thick-foamed for a few minutes. Then stir in the eggs one at a time. Mix the flour, baking powder and salt in a separate bowl and stir in the butter-sugar mixture. Finally, fold in the chocolate chips. Refrigerate the dough for 30 minutes.
Preheat the oven to 175 ° C top and bottom heat and lay out two baking trays with baking paper. Alternatively grease the troughs of at least two muffin sheets. Form the dough into small piles with the help of an ice cream scoop or two tablespoons and distribute them on the baking trays with a little distance from each other or place them in the pans of the muffin tin. Bake cookies in preheated oven for about 10 minutes until lightly browned. They should still be soft. Allow cookies to cool completely on a wire rack.
Put cool cookies and ice cream portions into ice cream cookie sandwiches and serve them quickly. The cookie sandwiches are put together airtight for a few days in the freezer compartment.
This post was created in friendly cooperation with Tchibo. Thanks for the nice cooperation!