Chocolate Chip Cookie & Praline Ice Cream Cake

An ultimate vanilla ice cream cake with salted chocolate chip cookies and almond praline. A "to-die-for" combination that will excite your taste buds!


Few things get me out of control when it comes to sweets. I have now explored that this chocolate chip ice cream cake is one of them. I can let go of many things, like chocolates and other sweet stuff when I am being strict with how much sweetness to put in me, but let me tell you that I have a weakness of sweet and salty combinations, be it chocolate, cakes, ice cream or the like. And I think that is why I lost this time ending up with literally eating the whole cake all alone (not being the biggest fond of ice cream), with the exception of the one piece I gave to my sister and the two bites my niece had and a tiny piece which someone had stolen from the freezer! I am glad there was no more of this cake, or I think I would have put on a few kilos in a short time.

The idea of making this ice cream cake actually stroke me when I made a batch of Fleur de Sel & Oatmeal Double Chocolate Chip Cookies the other day. I have always loved to add crushed chocolate chip cookies in my ice cream, it is just so good. Having freshly made chocolate chip cookies at my hand, and that too salted, I thought why not use them in the vanilla ice cream which has been in the freezer for a long time. No one is really fond of plain vanilla ice cream, I think. Chocolate chip cookies and ice cream is a sure winner combination, but I wanted to add a twist to this and therefore the thought of adding crushed praline sounded tempting yet being a bit unsure on how well it would work with chocolate chip cookies. But as we have a saying here in Norway "the one who does not dare, does not win", I went for it. And do I need say more? I think the illustration of me ending up eating the whole ice cream cake alone should be a proof that the combination was to die for!

The chocolate chip cookies and praline had developed such a nice soft texture in the ice cream and they complimented each other really well. And not enough with that the taste of sea salt from the cookies mixing up with the sweetness of the ice cream and crunchiness of the pralines; indescribable! A little funny to think that this cake was meant for my sister's family, but I had made a creamy fruit salad that day and then we had it instead and I got the ice cream cake saved for me alone not even bothering to share with anyone at home.

The weather has been so lovely the past days, it really feels like spring is here. The sun has warmed up the bright days and I can not remember if I have seen this mild March before. And when the weather is amazing, you really crave for cakes that are more light and cold and summery, and this ice cream cake is a winner in these days. I have even another idea of combination to use in ice cream and I might come up with it as soon as I have tried it out.


I n g r e d i e n t s

1,5 - 2 liters vanilla ice cream, good quality
1/2 quantity Sea salt & Oatmeal Double Chocolate Chip Cookies or
10 chocolate chip cookies, store bought
100 g praline, crushed

Praline

75 g sugar
30 g almonds, chopped roughly

Prepare a baking paper, greased with oil or waxed on a tray

1. Melt the sugar over medium-high heat for about 5 minutes (be careful, it goes fast and you do not want to burn the
sugar)until the sugar is just melted in lightly auburn in color
2. Remove immediately from heat and add roughly chopped almonds, stir to combine
3. Spread it out on prepared baking paper

Let cool for about 15 minutes and it is ready for use

NB! If the praline is stuck to the baking paper, brush some cold water on the baking paper, wait for a few minutes and it will slip off easily


Making the ice cream cake

1. Let the ice cream at room temperature for about an hour or until it just gets a soft and creamy consistent which is
easy to spread(you do not want melted ice cream)

2. Meanwhile, prepare a round spring form, about 20-24 cm with plastic wrap

3. Crush the chocolate chip cookies with a kitchen mallet to medium to fine crumbs, leaving a few crumbs larger than others

4. Crush the praline roughly

Now that all the components are ready, we need to assembly the cake


Assembly

1. Spread 1/3 of the ice cream on the prepared spring form

2. Sprinkle over 1/3 of the crushed praline and use a spoon to stir it in

3. Take half of the chocolate chip cookie crumbs and sprinkle over evenly

4. Spread another layer of 1/3 part ice cream over the cookies layer

5. Repeat with crushed praline and cookie crumbs

6. Add a final layer of ice cream and finish off with some crushed praline sprinkled on top

7. Cover with plastic wrap

Let firm in the freezer overnight (it is important as the texture and flavors has to develop)

Cut around the edges using a knife dipped in hot water to let the ice cream cake slip off from the form


Amazing ice cream cake.. I love it!

Ahh, look at the layers of chocolate chip cookies and vanilla ice cream..

A bite of yumminess!

A wonderful cake in this lovely spring time <3

Fleur de Sel & Oatmeal Double Chocolate Chip Cookies

Dark & white chocolate chips in combination with oatmeal and sea salt. What more can you ask for in a cookie?


I was having cravings for some really good chocolate chip cookies the other day and the last recipe I tried did not really achieved a place in my best recipe book. So, I went on Google for a research on the best chocolate chip cookies out there and after some readings of few recipes, I decided to try out the Browned Butter Chocolate Chip Cookies by RecipeGirl. What actually attracted me the most was the browned butter part which I have developed a special love for after the world's best Browned Butter Brownies.

I slightly adapted the recipe to fit my expectations, like adding white chocolate chips along with the dark ones and a little oatmeal to give more chewiness. And the most important; the sea salt. Yes, I added sea salt to my cookies and the salt gave them a wonderful taste. I also substituted half n half with milk as I did not have it available and it worked really fine.

These chocolate chip cookies were very good and the combination of dark and white chocolate chips with the taste of sea salt and browned butter was amazing! Right from the oven the cookies have a chewy and soft texture, but gets a bit harder the next day. They are perfect with a glass of cold milk, or even better with some good vanilla or chocolate ice cream! I had a few of the cookies and used the rest in an ice cream cake which was dangerously good and I have so far eaten up half of it alone!! The recipe will come in my next post, and it is really worth waiting for it.

For those of you who are used to measurements in cups, please visit the original recipe on RecipeGirl.


Makes about 20 cookies

I n g r e d i e n t s

140 g all purpose flour
1/2 tsp baking soda
1/8 tsp baking powder
1/2 tsp sea salt
113 g butter
125 g brown sugar
30 g sugar
1/2 tbsp half n half or milk
1/2 tbsp lemon juice
3/4 tsp vanilla extract or powder
1 large egg yolk
0,5 egg white
30 g oatmeal
50 g dark chocolate, chopped
50 g white chocolate, chopped


1. In a medium bowl, sift together flour, baking soda, baking powder and salt, combine well

2. In a medium sauce pan, melt the butter over medium.low heat until brown bits starts to form at the bottom, remove from heat

3. Stir in the brown sugar and white sugar, have it over in a medium sized bowl

4. Using an electric mixer, cream the butter and sugars together, add half n half or milk, mix until creamy

5. Add lemon juice, egg yolk and egg white, mix until well combined

and creamy

6. Add half of the flour, mix till it is incorporated

7. Add the remaining flour and mix until combined thoroughly

8. Add oatmeal and roughly chopped chocolate chips

8. Stir to combine

Cover with plastic wrap and let chill in the refrigerator for about 1 to 2 hours until the dough is firm (meanwhile, prepare two baking trays with baking paper or greased with oil or butter)

9. Roll the dough to a thick roll, divide in 20 equal parts and roll each to form a ball

10. Place the balls on two prepared (baking paper)/greased baking trays, leaving a space on 3-4 cm between each (running out of baking paper, I had to use lunch paper greased with oil)

Bake in the middle of a moderately hot oven, preheated at 175 C for about 10 - 12 minutes or until they have golden edges

Let cool on the tray

Store in a air-tight container

Fleur de Sel & Oatmeal Double Chocolate Chip Cookies..

ready to enjoy!

Bite into crunchy goodness!

Snickers Bar Cake

Chewy meringue with salty peanuts and Ritz crackers meeting a soft chocolate topping. This cake is as near as you can come a Snickers bar. Indulge your taste buds!


I am in love once again, this time with the Snickers Bar Cake! It has everything I am looking for in a sweet treat, and it is as near as you can come a Snickers bar really. It has the salty peanuts, the crunch from the crackers, the chewiness from the meringue and the lovely chocolate topping that pulls it all together into an amazing Snickers cake! I have read quite a few recipes on Snickers bars or Snickers cake on the net, but all of them call for dozens of ingredients you do not usually have available at home, like caramels, peanut butter, loads of chocolate and the list goes on. This recipe is straightforward, easy and not complicated at all. All you need is some peanuts, crackers, a little chocolate and the rest you have it in your cabinets. And if you do not have any Ritz crackers, I tell you, it is perfectly fine to use some fine crispbread or the like you have available, it will not change the taste or texture, but you may add a additional pinch of salt to over-weigh for the salty crackers.

I have made the Snickers cake quite a few times, but it has been a more luxury version with whipping cream in between the meringues and a slightly different recipe. I was using this recipe for the first time, which is developed by the Norwegian chef, Tom Victor Gausdal. I do not know if this version or the whipping cream version of Snickers cake is Norwegian invention or not, but I do not seem to find it in any other country on a Google search, so I am assuming it is Norwegian.

It is amazing how this Snickers cake tastes just like a Snickers bar! I could not stop myself from eating, first one piece, then a second, then a third.. I think I ate half of the cake! And mom was asking today, "where did the Snickers cake go?", hehe!
This Snickers cake is really good the same day you make it, but I promise you, it is even better the next day, all the flavors have enhanced and the meringue becomes a bit softer. So I strongly recommend to let it set overnight in the refrigerator even though how difficult it might be to keep you finger from the cake!

Love Snickers? Then put on your apron and get started!

Makes about 30 - 35 pieces

I n g r e d i e n t s

Meringue Bottom

125 g peanuts, salted
100 g ritz crackers or any other crackers
3 egg whites
2,5 dl sugar
1 tsp baking powder
1 tsp vanilla powder


Chocolate Topping

3 egg yolks
0,5 dl whipping cream
50 g sugar
50 g butter
50 g chocolate

Pre-heat the oven at 170 C and prepare a baking tray or a spring form, about 26 cm with greased baking paper

1. Crush the crackers and chop the peanuts roughly (not too much) and have them in a bowl, set aside

2. Have the egg whites in a clean large bowl

3. Whisk the egg whites until they forms stiff peaks

4. Add sugar little by little and beat until the egg whites forms a meringue

3. Fold in the crushed and chopped crackers and peanuts in the meringue

4. Add baking powder and vanilla sugar, mix to combine

5. Spread the meringue on prepared baking tray or baking tin

Bake in the bottom of a pre-heated moderately hot oven at 170 C for about 18 - 25 minutes or until it is firm to the touch

Let cool, remove the baking paper by turning the meringue upside down while still lukewarm (if it is difficult to remove the baking paper, brush lightly with cold water, wait a few minutes and it will come off easily)

Meanwhile, prepare the Chocolate Topping

1. In a small sauce pan, combine together egg yolks, whipping cream and sugar

2. Heat it up and let boil over medium heat until it thickens stirring constantly, remove from heat

3. Add butter and chocolate and stir until it becomes even and smooth

4. Cool down (it will thicken a little more)

Spread the cooled chocolate cream evenly on the cooled meringue, sprinkle with some chopped peanuts and let cool in the refrigerator preferably overnight or at least for a few hours to let cake set

Decadent Snickers Bar Cake!

Get in love.. and

feel the Snickersness..

Mmmmmmm!!