At this summer’s Food & Wine Classic in Aspen, Top Chef Season 5 winner Hosea Rosenberg prepared a special Godiva dessert for all VIP guests at the Two Twelve Access House. The exclusive dessert featured ice cream sandwiches inspired by Godiva’s Ice Cream Parlor Collection. This ultimate creation was named “Godiva Ice Cream Parlor Duos” and consisted of Godiva’s Ice Cream Parlor Truffles paired with custom-crafted mini artisanal ice cream sandwiches featuring mint chocolate chip, pistachio and double dark truffles.
Chef Hosea Rosenberg
I was inspired by Chef Rosenberg’s idea of pairing his fabulous cookie recipes with artisanal ice cream, so I headed straight to Gracie and the Dudes for suggestions on which flavors to pair with Chef Rosenberg’s Soft Chocolate Ice Cream Sandwich Cookies and Citrus Sugar Ice Cream Sandwich Cookies. We decided on black raspberry ice cream and cherry sorbet to pair with the citrus sugar cookies, and vanilla peanut butter ice cream and coconut chocolate almond ice cream to pair with the soft chocolate cookies…what a delicious experiment this was turning into!
Citrus Sugar Ice Cream Sandwich Cookies
Soft Chocolate Ice Cream Sandwich Cookies
Ice cream sandwiches are always a yummy, childhood-memory-inducing treat. But when you first fill your kitchen with the aromas of fresh-baked cookies, and then fill the cookies yourself with some of the most special ice cream you can find, the anticipation that builds is absolutely amazing! The citrus sugar cookies were not only delicious but beautiful, studded with flecks of orange, green and yellow from orange, lime and lemon zest. And those soft chocolate cookies! They were a cross between the best chocolate-chocolate-chip cookie ever and those traditional soft chocolate ice cream sandwich cookies that leave that little bit of chocolate that sticks to your fingers that we all love to lick off as a final little treat. Both of these cookies were absolutely delicious in their own right, but when they were paired with the insanely yummy Gracie and the Dudes ice cream and sorbet, something magical happened!
The black raspberry ice cream and cherry sorbet paired with the citrus sugar cookies in delicious, refreshing perfection! The cherry sorbet naturally wasn’t the typical creamy filling, but it was a delicious flavor combination, and was actually a bit more cool and refreshing than the ice cream. The chocolate cookie sandwiches were complete decadence! The sandwiches filled with the coconut chocolate almond ice cream were an instant reminder of an Almond Joy candy bar, and the vanilla peanut butter ice cream was a gentle reminder of a Reese’s peanut butter cup, but not in an overly rich way that would have competed with those completely insane chocolate cookies.
(As an aside, the photographs of the ice cream sandwiches are the first food photos I took with my new iPhone…I am in total and complete love with the camera on that phone!)
The recipes for Chef Rosenberg’s cookies follow below. You should definitely treat yourself to a day of cookie baking and ice cream – fill your house with the aromas of fresh-baked cookies, pick out some completely amazing ice cream like Gracie and the Dudes, and then enjoy the oh-so-yummy results!
Chef Hosea Rosenberg’s Soft Chocolate Ice Cream Sandwich Cookies
- 1 C sugar
- 4 T butter
- 1 egg
- 1 T vanilla
- 2 C flour
- 1/2 C cocoa
- 1/2 t salt
- 1 T baking soda
- 1/2 C buttermilk
- 1/2 C HOT water
- 8 oz. mini chocolate chips/chopped chocolate or cocoa nibs
Preheat oven to 350 degrees F.
In a mixing bowl fitted with a paddle attachment and starting on low speed, cream butter and sugar until light and fluffy. Gradually increase speed of mixer as the butter/sugar soften and become fluffier. Using a rubber spatula, scrape down the sides and bottom of the mixing bowl 2-3 times during this process. On medium speed, add the eggs and extract. Continue to mix on medium speed for another 30 seconds or so. Stop the mixer and scrape down the bowl once again. Turn mixer onto medium high and mix until incorporated – about 1 minute. Stop mixer and scrape down bowl. On low speed add ALL of the dry ingredients and mix until thoroughly combined. Scrape down sides and bottom of bowl. On low speed add buttermilk. Scrape bowl. On low speed add HOT water. (Adding the hot water to this, along with the addition of buttermilk (acid) will really kick start the baking soda. Once you add the hot water, you must have all of your equipment ready to go – parchment lined cookie tray, scooper, etc.) The mixture should be loose NOT thick. If it is thick quickly fold in more buttermilk to thin out. Add chips/cocoa nibs.
Using small ice cream scoop, portion onto parchment lined sheet tray and bake at 350 for 5 minutes, turn tray and continue baking until set. Total baking time is usually 10-12 minutes depending on the size of scoop used to portion. Freeze until solid and build your sandwiches with your favorite ice cream! (Yield approx. 40 small cookies)
Chef Hosea Rosenberg’s Citrus Sugar Ice Cream Sandwich Cookies
- 3/4 lb. butter
- 2 cups granulated sugar
- 2 tsp ea lemon, lime and orange zest
- 2 eggs
- 1 ½ tsp vanilla extract
- 6 cups all-purpose flour
- 1 ½ tsp baking soda
- 1 tsp salt
- 3/4 cup sour cream
Preheat oven to 350 degrees F.
Cream butter, sugar and zest in mixer until fluffy. Add vanilla and eggs, one at a time. Combine dry ingredients and add slowly. Scrape sides of mixer as needed. Finally, fold in sour cream. Divide the dough and roll into logs. Wrap tightly in plastic and keep in cooler for at least 3-4 hours or until cold and hard. Overnight works best, but 3-4 hours will do in a pinch. Basically, it’s just easier to work with when the dough is cold.
Cut dough into “coins” and bake on parchment lined cookie tray for about 8-10 minutes. They should be just barely browning on the edges. Cool, then freeze, then fill with ice cream. (Yield approx. 40 small cookies)
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Tags: baking, Chocolate, cookies, cooking, Dessert, Food, ice cream, Recipes, Top Chef
