Chonky Boys: The Chocolate Chip Cookie Ice Cream Sandwiches that Scream Summer!

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Featuring my thick and nuggy Chonky Boy Chocolate Chip Cookies, these ice cream sandwiches are the stuff that summer dreams are made of.  If you've ever had the Cookie Ice Cream Sandwich at Disneyland , you are going to LOVE these! 

These big and bold chocolate chip cookies are based on a recipe from my culinary school studies at Auguste Escoffier, but with a few modifications to give them that Jennuine touch.  They make the perfectas book for a fat slice of real vanilla bean ice cream.  And those mini chips?  You just gotta have that extra cronch!

Thank goodness this recipe only makes 8 sandwiches, otherwise I would be eating them for breakfast lunch and dinner.  This way, my big family can help save me from my inner child diet-saboteur.  
PrintWith ImageWithout Image Chonky Boy Chocolate Chip Cookie Ice Cream SandwichesYield: 8Author: Jenn Erickson Loaded with chocolate chips and buttery, brown-sugary vanilla flavor, these mall-sized cookies form a perfect partnership with a fat wedg…

Kiwi Sorbet -- A LIght & Merry Holiday Dessert!

 

Cookies, pies, cakes and fudge -- so many delicious, decadent holiday treats!  I do enjoy the buttery, frosted, chocolate dipped and sprinkled sweets that come with this festive time of year, but....

...at the end of a big family feast there's often little room or desire for a rich dessert.  That's why I'm so excited about this insanely easy to make and blissfully delicious Kiwi Sorbet!  It's light, refreshing, and just look at it -- Garnished with fresh pomegranate arils, it couldn't look any more Christmasy!


Kiwi, in December?  Yes indeed!  California Kiwis are harvested in late fall and are ready to enjoy all winter long!  I learned a lot about kiwifruit and other California agricultural products when I wrote for the Clever Girls California Grown campaign.  Did you know that you can bake with Kiwifruit?  They have the same lightly sweet and delightfully tart qualities of fresh plums, which led to my husband's creation:  Kiwi Tea Cake



Kiwi Sorbet

Serves 4 to 6 (makes about 3 1/2 cups) servings
active time: 15 min
total time: 2 1/2 hr (includes chilling)
Equipment: an ice cream maker

Ingredients
2 pounds tender ripe* green California kiwifruit (10-12)
3/4 cup superfine granulated sugar

Peel and chop kiwis, then pulse with sugar in a food processor until smooth. Chill until cold, about 1 hour.

Freeze in ice cream maker, then transfer to an airtight container and put in freezer to firm up, at least 1 hour.

* Kiwi can be ripened by storing in a sealed paper bag with a banana. 

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