Fetish model and performer Courtney Crave is a wiz in the kitchen- and she’s kind enough to share her amazing recipes (and their vegan counterparts) with us every month in Cooking with Courtney Crave!
Ice Cream Cookie Sandwiches
It’s May, and in Texas that means we’re already pulling out the sundresses and swimsuits and gearing up for fun in the sun at Hot Rods & Heels. I have yet to bring you a cookie recipe so here’s my cooling cookie sandwich that you can enjoy as we near summer in the south. What does an ice cream cookie sandwich have to do with hot rods, pinup models, and burlesque babes? Nothing! But I like any excuse to eat ice cream and what better way than to pack it in between two delicious cookies and not have to worry about bowls and spoons?
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup (2 sticks) softened butter*
- 3/4 cup granulated sugar
- 3/4 cup packed brown sugar
- 1 teaspoon vanilla extract
- 2 large eggs*
- 2 cups (one 12oz package) chocolate chips
- Your favorite ice cream
*For a vegan option replace butter with 1 cup of Earth Balance Natural Buttery Spread and replace the 2 large eggs with Ener-G Egg Replacer which can be found in specialty grocery stores like Whole Foods or Sprouts. Follow the instructions on the package and do not let the egg replacement mixture sit out long before putting it in the oven.
- Preheat your oven to 375° F (190º C). In a small bowl, combine the flour, baking soda, and salt. In a large bowl, beat together the butter, granulated and brown sugars, and vanilla extract until creamy. You can use a mixer to do this or do it by hand. Slowly add the eggs or egg substitute and beat well. Gradually mix in the mixed dry ingredients. Add the chocolate chips and stir until evenly distributed. Drop rounded tablespoons of the cookie dough onto an ungreased baking sheet and bake for 9 to 11 minutes or until golden brown. You can leave them softer and gooey-er but it makes it more difficult to create a sandwich. Let them cool on a wire rack completely before introducing them to the ice cream. To make an ice cream sandwich with the cookies, let the ice cream soften enough that you can scoop it but not so much that it’s melting. Spoon ice cream onto the bottom of a cookie, about 1 inch thick, then place a second cookie on top. Voila, you have an ice cream cookie sandwich. Do this until all the cookies are gone. I suggest being adventurous and using ice cream flavors such as coffee, coconut, rocky road, or mint chocolate chip. To preserve, wrap each sandwich tightly in plastic wrap and store in the freezer.
So now you’re probably thinking; “Courtney, your recipes are usually themed to a holiday or event during the month, what gives? How does a Black Russian tie into pinup and car culture?” It doesn’t! But it does go great with my ice cream cookie sandwich recipe. You can even dip it in your cocktail. Mmmmm. In an effort to relate this to the Hot Rods & Heels event I will say this: Don’t drink and drive!
- 2 ounces Van Gogh Double Espresso Vodka (or other coffee flavored vodka)
- 1 ounce Kahlua Original, Kahlua Mocha, or Kahlua Especial
- Fill a rocks glass 2/3 of the way with ice. Pour the 2 ounces of vodka into the glass followed by the 1 ounce of Kahlua. Finish with a stir straw. Grab ice cream cookie sandwich and enjoy!