Died and gone to Dust.

Wednesday, April 25th, 2012

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Enjoying a Cookie Butter Ice Cream sundae, with crushed Windmill cookies and extra Trader Joe’s Cookie Butter, ’cause it makes my taste buds tingle. This must be what vegan atheist heaven tastes like.

Cookie Butter Ice Cream!

Friday, April 20th, 2012

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COOKIE BUTTER! If you haven’t tried this stuff, you’re missing out. It’s like the gods ground up all your favorite cookies, mixed the crumbs with unicorn tears and fairy dust, and created the most delicious buttery spread that has ever existed, will ever exist, in all the worlds in all the universes in all the whens of time. IT’S THAT GOOD. And the instant I tasted it, I knew I had to turn it into a frozen dessert.

I’d planned on experimenting with a few different methods before blogging a recipe – but it turns out that the first time’s the charm. Here I started with a simple vanilla ice cream recipe, added a dash of cinnamon and nutmeg (both found in Trader Joe’s Speculoos), and only mixed in the Cookie Butter after the batter had chilled, as it was going into the ice cream machine. I was a little worried about how well the two would play together, but it turned out that the ice cream machine did an excellent job of mixing the two.

Alternately, you could add the Cookie Butter earlier on, when the soy creamer (et al.) is simmering on the stove top. (See: Step #2.) But. Then you wouldn’t have these teeny tiny, delightful little dots of Cookie Dough awesomeness that speck the finished ice cream:

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Melting the Cookie Butter in with the batter while it’s hot will result in a smoother blend, but where’s the fun in that?

For my next trick, I simply must recreate the Cookie Butter flavor without actually adding any Cookie Butter. Sadly both Trader Joe’s Speculoos and Biscoff Spread contain palm oil (sob; though, to be fair, I don’t know whether they use a sustainable source), so a workaround would be great.

(More below the fold…)