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

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.   Print With Image Without Image Chonky Boy Chocolate Chip Cookie Ice Cream Sandwiches Yield: 8 Author: Jenn Erickson Loaded with chocolate chips and buttery, brown-sugary vanilla flavor, these mall-sized cookies form a perfect partnership with a

Recipe ~ Fresh Squeezed Peach Sangria

Fresh squeezed peaches? That's right -- the secret to this light and refreshing summer sangria, with the flavor of  ripe and juicy fresh peaches, is in the technique -- hand squeezing.

The recipe starts by making homemade peach nectar.  Ripe, peeled peaches are simply squeezed in a bowl to release their golden juice.  A small amount of sugar is added to the peaches to help release the rest of the juices.  Rested, then strained, the end result is pure ambrosia.  Here's how it can be used to make a delicious peach sangria:

Fresh Squeezed

Peach Sangria

yield:  8 servings

  • 10 large peaches (ripe, but firm enough to peel)
  • 1/4 cup granulated sugar
  • 1/4 cup peach schnapps
  • 1.5 liters white wine (the Riesling from Barefoot is a perfect compliment to the peaches)

Step 1:  Peel and pit 8 of the peaches.  Place in a large bowl.  Gently squeeze, with clean hands, to release the juices and to break into small pieces.  Stir in the sugar. Cover and refrigerate for 1 hour.

Step 2:  In a fine mesh strainer, over a medium bowl, strain the peaches.  You may want to use a small whisk to keep the mixture moving in the strainer, allowing the juices to flow into the bowl.  Discard the pulp that is left behind.  The nectar is ready to use or can be stored in the refrigerator for up to a week.

Step 3:  To assemble the sangria, start by pouring the wine into a large jar or pitcher.  Add the nectar and the schnapps.  Stir to combine.  Slice the remaining two peaches.  Add to the sangria.  Serve over ice. 

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