July 9, 2015 at 8:42 am
· Filed under Food Holidays, Ice Cream-Sorbet-Yogurt, Recipes, Tip Of The Day
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Celebrate National Ice Cream Month with a
cookie crumble sundae. Photo courtesy
James Beard Foundation.
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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.
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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?
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MIX & MATCH YOUR COOKIE CRUMBLE SUNDAE
Pick Your Frozen Dessert
Pick your flavor of:
Gelato
Frozen Yogurt
Ice Cream
Sorbet
Pick A Complementary Cookie
Some options:
Butter cookies/shortbread
Chocolate cookies, chocolate chip cookies, brownies
Fruit cookies: Fig Newtons, linzer, oatmeal raisin, thumbprints
Nut cookies: almond, amaretti, macadamia, pecan, pistachio, walnut, etc.
Spice cookies: clove, gingerbread/gingersnaps, molasses
More: anything from biscotti to meringues
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Vanilla ice cream, brownie crumbs and Baileys Irish Cream.
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Pick A Sauce
For complexity, you can add a tablespoon of alcohol to any topping. Here are the different types of dessert sauces.
Buttery: butterscotch, caramel, dulce de leche, hard sauce, rum sauce/rum raisin sauce
Chocolate: fudge sauce or syrup
Cream: hand-whipped to flowing (not stiff peaks), flavored as you wish
Custard: crème anglaise, custard sauce, zabaglione
Fruit Coulis or Purée: coulis is an extra step to strain a fruit puree and remove the seeds
Liqueur: coffee, chocolate (like Godiva), cream (like Baileys), fruit liqueur.
Syrup: flavored syrups for coffee can be used here
You can also let guests make their own sundaes, by setting up an ice cream buffet with cookies and toppings. Either way, a good time will be had by all.
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