It has been a long, hot summer here in Texas! But, there is plenty of Blue Bell to keep us cool. Let me give you a quick recap of anything you may have missed recently.
We saw a record number of visitors at our facility in Brenham. If you ever want to see how we make ice cream, please swing by. Find out more information here.
And, our fans shared so many great photos and stories with us over the past few months. We love seeing everyone enjoying Blue Bell. Our friends over at Handmade Charlotte even created these great-tasting (and looking!) cookie desserts made with our ice cream. They call it, The Ultimate Ice Cream Sandwich Recipe.
Doesn’t that look divine! There are seven recipes featuring cookies combined with: Homemade Vanilla, Cotton Candy, Strawberries & Homemade Vanilla, Cookies ’n Cream, Mint Chocolate Chip, Rocky Road and Krazy Kookie Dough.
My favorite cookie is chocolate chip. I always say, put a chocolate chip in something and I will eat it! So, let me share with you my No. 1, favorite Ultimate Ice Cream Sandwich Recipe from Handmade Charlotte, the Chocolate Chip Krazy Kookie Dough Ice Cream Sandwich. Try saying that five times fast!
Cookie recipe from the Vanilla Bean Baking Book by Sarah Kieffer
- 2 cups + 2 tablespoons all-purpose flour
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 1 cup (2 sticks) unsalted butter, room temperature
- 3/4 cup brown sugar
- 1/2 cup granulated sugar
- 1 large egg
- 1 1/2 teaspoon vanilla
- 1 cup chocolate chips
- Adjust an oven rack to the middle position, and preheat the oven to 350 F. Line two baking sheets with parchment paper.
- In a small bowl, whisk together the flour, baking soda, and salt. Set aside.
- In the bowl of a stand mixer fitted with a paddle, beat the butter on medium until smooth. Add the granulated and brown sugars and beat on medium until light and fluffy, 2-3 minutes. Add the egg and vanilla and mix on medium until combined. Add the flour mixture and mix on low until just combined. Stir in the chocolate chips.
- Form the dough into 1-ounce balls, placing them on the prepared pans. Place 12 cookies on each sheet.
- Bake one sheet at a time, 8-11 minutes, rotating the pan halfway through, until the sides are set and golden brown, but the centers are still slightly under baked.
- Transfer the pan to a wire rack and let the cookies cool completely on the pan before using.
Now, if you’re not sure how to assemble an ice cream sandwich then you’ll need to click on over to Handmade Charlotte’s blog to find out. And, you can see even more yummy pictures and every recipe. Enjoy!