July is National Ice Cream Month, an enticement to explore new ways to enjoy ice cream sundaes.
There are ice cream sundaes with fudge or butterscotch sauce; sundaes atop brownies, blondies and pound cake; and the less common but fun fried ice cream sundaes.
And there’s the ice cream cookie crumble, which crumbles the cookies as a base.
It’s an opportunity to combine your favorite cookies and ice cream, with a drizzle of anything from dulce de leche to fruit coulis. We’ve put together a list of options below.
The recipe in the photo is from Chef Todd Shoberg of Molina in Mill Valley, California. It was created for a fall dinner at the James Beard Foundation dinner. Chef Todd made the ice cream with Fernet—a bitter Italian herbal liqueur that is drunk as an after-dinner digestif (and, according to Wikipedia, is popular in the San Francisco Bay Area where Molina is located).
His cookie crumble has a base of homemade gingerbread cookie crumbs topped and a syrup made by reducing Coca-Cola. The syrup and ice cream moisten the cookies in a most delightful way.
HOW WILL YOUR COOKIE CRUMBLE?
Think beyond the obvious (chocolate or vanilla ice cream with fudge sauce over crumbled Oreos), and consider that you can:
Go childhood: Our favorite sundae was pistachio ice cream with hot fudge and mini almond biscotti. What was yours?
Go nouvelle: Combine modern ice cream flavors, like blood orange sorbet and deep chocolate cookies with a blackberry coulis; green tea ice cream with Chinese almond cookies and fresh raspberry sauce; espresso gelato with crumbled orange zest shortbread and dulce de leche sauce.
Go old-fashioned: Our Nana served vanilla ice cream with molasses clove cookies and butterscotch sauce.
Go seasonal: Pick flavors that represent the season—summer stone fruits, fall spices, Christmas peppermint, winter citrus, spring berries and herbs.
Go tropical: How about mango or passionfruit sorbet with coconut macadamia cookies?