Recipes
Recipe: Nutty ice cream burgers
Recipe: Nutty ice cream burgers
Recipes
Recipe: Nutty ice cream burgers
Ingredients
Cookies
Directions
1 To make the cookies, preheat the oven to 350°F. Line 2 baking sheets with parchment paper or silicone baking mats.
2 In a bowl, combine the flour, baking soda, and salt and whisk to mix well.
3 Combine the peanut butter, butter, and sugars in the bowl of an electric mixer. With the paddle attachment, beat at medium speed until the mixture is smooth and creamy, about 5 minutes. Add the egg, and blend well. Add the flour mixture, and mix at low speed just until incorporated.
4 Using an ice-cream scoop, scoop up level portions of dough, roll to form balls, and place about 2 inches apart on one of the baking sheets. (Cover the bowl with the remaining dough to keep it from drying out while you bake the first batch of cookies.) Press down on the dough balls to form each ball into a round about 3/8 inch thick, and smooth the edges of each round. Bake until the cookies are lightly browned, about 12 minutes. Slide the paper or mat off the baking sheet to a wire rack to cool completely. Repeat the forming, baking, and cooling process with the remaining dough on the other baking sheet. You should have a total of about 24 cookies.
5 To assemble, turn half of the cookies upside down. Scoop up 1/4-cup portions of the ice cream and place on the upside-down cookies. Top with the remaining cookies, placed right side up, and press gently to sandwich the ice cream between the cookies.
6 Serve immediately. Or, if assembling ahead, place the “burgers” on a baking sheet, freeze until set, then transfer to freezer bags and keep frozen. Just before serving, transfer to a serving dish and let soften at room temperature for a few minutes.
Serves 6
BUY THIS BOOK
Excerpted from Burger Parties by James McNair and Jeffrey Starr Copyright © 2010 by James McNair and Jeffrey Starr. Excerpted by permission of Ten Speed Press, a division of Random House of Canada Limited. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
- 3 cups premium vanilla, dulce de leche, or chocolate ice cream, softened
Cookies
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup creamy, homogenized peanut butter, at room temperature
- 1/2 cup (1 stick) unsalted butter, at room temperature
- 3/4 cup granulated sugar
- 3/4 cup firmly packed light brown sugar
- 1 egg, at room temperature
Directions
1 To make the cookies, preheat the oven to 350°F. Line 2 baking sheets with parchment paper or silicone baking mats.
2 In a bowl, combine the flour, baking soda, and salt and whisk to mix well.
3 Combine the peanut butter, butter, and sugars in the bowl of an electric mixer. With the paddle attachment, beat at medium speed until the mixture is smooth and creamy, about 5 minutes. Add the egg, and blend well. Add the flour mixture, and mix at low speed just until incorporated.
4 Using an ice-cream scoop, scoop up level portions of dough, roll to form balls, and place about 2 inches apart on one of the baking sheets. (Cover the bowl with the remaining dough to keep it from drying out while you bake the first batch of cookies.) Press down on the dough balls to form each ball into a round about 3/8 inch thick, and smooth the edges of each round. Bake until the cookies are lightly browned, about 12 minutes. Slide the paper or mat off the baking sheet to a wire rack to cool completely. Repeat the forming, baking, and cooling process with the remaining dough on the other baking sheet. You should have a total of about 24 cookies.
5 To assemble, turn half of the cookies upside down. Scoop up 1/4-cup portions of the ice cream and place on the upside-down cookies. Top with the remaining cookies, placed right side up, and press gently to sandwich the ice cream between the cookies.
6 Serve immediately. Or, if assembling ahead, place the “burgers” on a baking sheet, freeze until set, then transfer to freezer bags and keep frozen. Just before serving, transfer to a serving dish and let soften at room temperature for a few minutes.
Serves 6
BUY THIS BOOKExcerpted from Burger Parties by James McNair and Jeffrey Starr Copyright © 2010 by James McNair and Jeffrey Starr. Excerpted by permission of Ten Speed Press, a division of Random House of Canada Limited. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
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