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Feeding the kids: Birthday cake ice cream sandwiches
In my ongoing quest to find tasty, kid-friendly food appropriate for the whole family, this week I chose a fun take on a summer dessert, perfect for Labor Day weekend. I found the recipe in "Cookies & Cream: Hundreds of Ways to Make The Perfect Ice Cream Sandwich," by Tessa Arias (Running Press, $19).
Birthday Cake Ice Cream Sandwich
(Makes 9 ice cream sandwiches)
Ingredients for cake batter ice cream
(Makes about 1 quart)
- 1 1⁄2 cups whole milk
- 1 1⁄2 cups heavy cream
- 1⁄2 cup sugar
- 1⁄2 cup yellow cake mix, sifted
- 1⁄4 teaspoon fine sea salt
- 1 teaspoon vanilla extract
- 4 large egg yolks
1. Prepare an ice bath by filling a large bowl with ice cubes and 1 to 2 cups of water. Place a medium bowl fitted with a fine strainer inside the ice bath. In a medium saucepan, combine the milk, cream, sugar, cake mix, salt and vanilla. Set over medium heat, stirring occasionally, until the mixture is warm and begins to steam, about 5 minutes.
2. In a medium bowl, whisk the egg yolks until smooth. Carefully whisk half of the warm milk mixture into the egg yolks, one ladleful at a time, until the egg mixture is warmed. Whisk the egg-milk mixture back into the saucepan. Cook the mixture over medium heat, stirring constantly with a wooden spoon, until the mixture is thick enough to coat the back of the spoon and registers around 175°F on an instant-read thermometer, about 5 to 7 minutes. Be careful not to boil the mixture.
3. Immediately strain the mixture through the fine strainer into the medium bowl set over the ice bath. Cool the custard in the ice bath until it reaches room temperature, stirring often. Press plastic wrap against the surface of the custard and refrigerate until chilled, about 4 hours or up to one day.
4. Pour the chilled mixture into an ice cream maker. Freeze according to the manufacturer’s directions.
5. Transfer the ice cream to an airtight container, press plastic wrap against the ice cream surface, and freeze until it is firm and the flavor is ripened, at least 2 hours.
Ingredients for Funfetti cookies
(Makes about 18 cookies)
- 1 3⁄4 cups all-purpose flour
- 3⁄4 teaspoon baking powder
- 1⁄4 teaspoon baking soda
- 1⁄4 teaspoon fine sea salt
- 4 ounces (1 stick) unsalted butter, at room temperature
- 3⁄4 cup sugar
- 1 tablespoon milk
- 1 large egg
- 1⁄2 teaspoon vanilla extract
- 1⁄4 teaspoon almond extract
- 1⁄2 cup rainbow sprinkles
1. Preheat the oven to 350° F. Line large baking sheets with parchment paper or silicone baking mats.
2. In a medium bowl, whisk flour, baking powder, baking soda and salt to combine.
3. In a large bowl, use an electric mixer to beat the butter and sugar on medium-high speed until well combined and smooth, about 1 to 2 minutes. Add egg, vanilla extract and almond extract, and beat until combined. On low speed, gradually add the flour mixture and beat until combined. Mix in the sprinkles with a rubber spatula until combined.
4. Using a spoon or spring-loaded scoop, drop 2 tablespoon-sized balls of dough onto prepared baking sheets.
5. Bake for 10 to 12 minutes, or until the cookies are set and begin to brown at the edges. Let the cookies cool on the pan for 5 minutes, then remove to a wire rack to cool completely. Freeze the cookies until frozen, at least 1 hour. Cookies can be stored in airtight containers in the freezer for up to one month.
Place the rainbow sprinkles in a shallow dish. Top one cookie with a scoop of ice cream. Place another cookie on top of the ice cream and gently press down to form a sandwich. Roll the edges in sprinkles. Immediately place the sandwich in the freezer. Repeat for the remaining cookies. Freeze sandwiches for at least 1 hour before serving.