Cookies & Cream Ice Cream

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Growing up, I thought ice cream trucks were a concept from movies, widely seen in theaters, but rarely present in reality. Ice cream trucks were as mysterious to me as superheros, talking animals, or something going smoothly for the main characters in a movie just once. Along with the other remnant misconceptions from childhood, my disbelief in ice cream trucks held strong into my teenage years. A truck overflowing with popsicles, ice cream, and frozen treats seemed too good to be true; it must certainly be another trick that parents and television producers played on their children.

It wasn't until I saw an actual truck ambling down my very own street, loudly playing such hits as Turkey in the Straw and The Entertainer, that I began to accept that perhaps ice cream trucks were not as fictional as I once thought.

The ice cream truck rolled down the street earlier this week, calling the children over with a round of Oh! Susanna. Even though it was just before dinner, and a few of the parents were grumbling about the timing, the children still ran around, eating popsicles and chasing each other down the road.

Even though I didn't get to enjoy these things when I was younger, I'm happy to watch the neighborhood children get excited about it, dragging their parents by the hand to pay for a little piece of happiness.

Cookies and cream ice cream seems to fall distinctly into the realm of childhood desserts. Even so, I don't believe that should stop the adults from partaking in the fun. After all, no one grows too old for a good cookie. This particular version is dairy-free, made with coconut milk instead of a combination of whole milk and heavy cream (though certainly those ingredients could be substituted in to make a more traditional ice cream). While the coconut flavor is noticeable on the first bite, it seems to hide from then on, as your palate adjusts to the cookies' sweetness.

This ice cream was a dangerous one to keep in the house. I could never seem to forget about it and often stole spoonfuls before breakfast and dinner.

As a side note, I will be in France(!) for the next two weeks as I spend time in Paris, travel through Provence, and end in Nice. I will be posting pictures and stories throughout the trip. If you'd like to keep up with my adventures, you can follow me on instagram, twitter, or facebook for updates! 

Cookies & Cream Ice Cream is a sweet dessert to enjoy any time of the year. The cookies soften in the ice cream, helping the ice cream retain a smooth texture. The flavor, however, is quite pronounced in each and every bite. For best results, allow the ice cream to thaw on the counter for 10-15 minutes before serving—the rest time transforms the texture from icy to smooth and creamy.

One Year Ago: Mint Sugar, Frozen Strawberry Bars, and Coconut Sorbet (a personal favorite!)
Two Years Ago: Toffee Chocolate Chip Cookies, Coconut Nutmeg Pudding, and Lavender Lemonade
Three Years Ago: Citrus Roasted Rhubarb, Roasted Cherry Dark Chocolate Brownies, and Honey Peach Bubble Tea
Four Years Ago: Margaritas, Chocolate Chip Raisin Oatmeal Cookies, and Mocha Frappuccino

Cookies & Cream Ice Cream

Yields about 1 quart

28 fluid ounces (828 ml) full-fat coconut milk
3 large egg yolks
1/2 cup (112 grams) granulated sugar
1/2 teaspoon salt
2 teaspoons vanilla extract
15 chocolate sandwich cookies (180 grams), lightly crushed*

In a large saucepan, bring the coconut milk to a simmer over medium-high heat.

In a separate bowl, whisk together the egg yolks, sugar, and salt. When the milk is simmering, add a small amount to the eggs and whisk quickly to incorporate. Do this a second time to temper the egg yolks. 

Transfer the ingredients back into the saucepan and simmer over medium to medium-low heat until the milk thickens enough to coat the back of a spoon, about 10 minutes. Remove from heat and stir in the vanilla. Refrigerate mixture until cold.

Freeze mixture in ice cream maker, following the manufacturer's instructions. In the final minute of churning, add the crushed cookies and shut off the ice cream maker when incorporated. Transfer ice cream to a plastic air-tight container and freeze for 3-4 hours before serving.

* Use a dairy-free sandwich cookie, like Oreos, to keep the ice cream dairy-free.

Coconut Macaroons

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Coconut Macaroons

Coconut Macaroons

It rained today, a slow drizzle from the sky bringing as much gloom as a single afternoon could muster. Never, I dare say, has such a day felt more needed. This feeling spread like a contagion through the high school, my students infected with the Friday afternoon jitters though it was only Monday. It was a sign that winter was going to end, that the months spent hiding indoors were worth the wait, a sign that we could begin to breathe again.

I feel as if I've been holding my breath too long.

Coconut Macaroons Coconut Macaroons

I am afraid winter managed to get the best of me this year. It was a longer and colder winter than I can remember from years past, weakening my spirit in subtle, but significant ways. The sun didn't bring warmth to my skin; the wind cut through my winter coat. With a heavy workload and small town isolation, I often slipped into a melancholy mood, feeling as if the light behind my eyes had dimmed.

Standing in the crowded school hallway, the bell ringing to signal the changing of classes, it smelled like rain and dirt and people. I breathed in deeply, filling my lungs. I never thought that this smell was one I could miss. I never imagined that this scent, damp and dank, would be the sign of spring I was so desperate for.

I paused to take another breath before heading back to class.

Coconut Macaroons

The best coconut macaroon I've had was at a small bakery tucked away in a large market. It didn't look like much, so small as it was, but the texture—dense and endlessly chewy—was worth noting. I've thought of those macaroons often since then, whipping up a batch here or there in my own kitchen. The cookies were neither dense nor chewy enough to satisfy my tastes. Though each cookie was eaten, but I could not help but compare them with each bite.

After fiddling around with this recipe, I uncovered a version that comes quite close to the coveted texture of that small bakery. I am satisfied.

Coconut Macaroons

Coconut Macaroons are a simple, five ingredient cookie, that celebrates coconut. With maple syrup to sweeten and vanilla to complement, these cookies become quite addictive (especially if you have a cup of tea in hand). If you prefer a lighter macaroon, simply decrease the baking time, but I enjoy them best when dark and golden (which the recipe reflects below).

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Chocolate Almond Biscotti

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Chocolate Almond Biscotti

Chocolate Almond Biscotti

My life has been full of simple pleasures lately. Dunking a few Oreos in my weekend cup of freshly ground coffee. A night spent out at the movies, stashing a small snack in my coat pocket (don't pretend you haven't done it). An expensive plate of sushi because life is too short not to enjoy good food. A bottle of Cabernet Sauvignon to accompany a simple spaghetti weeknight dinner.

The pleasures may be small, but together they form a contented moment in time.

Chocolate Almond Biscotti Chocolate Almond Biscotti Chocolate Almond Biscotti

As a first year teacher, I don't have a lot of time to myself. My days are filled with teaching, my afternoons with grading, and my evenings with lesson planning. In the last few months, I have spent most of my time cooped up in my apartment, partly due to the workload, partly due to the frigid, unforgiving weather. These simple pleasures often provide a bright spot of light to an otherwise normal day. Simple, yes, but they add the right level of spice.

Treating yourself comes in many forms. How have you treated yourself today?

Chocolate Almond Biscotti

Chocolate Almond Biscotti is one of the small pleasures I enjoyed last weekend. Biscotti is a simple dessert, though it often appears more complex than it is. The word "biscotti" means twice cooked and that is precisely what these cookies are. Cookies are baked up as a "loaf" before they are sliced, laid on their sides, and baked once more. As the baker, you have the control over how soft or crisp these cookies become, adapting them precisely to your taste.

Dipped in coffee, tea, or a large glass of milk, these cookies are happiness in its pure and simple form.

Chocolate Almond Biscotti

Chocolate Almond Biscotti are crisp and best enjoy while dunked into your favorite beverage. Cocoa powder provides a deep chocolate flavor to the cookies while toasted almonds give them their crunch. A light chocolate drizzle helps to set the cookies off, providing just the right amount of decadence. Whether enjoyed during a stolen moment in the morning or as an afternoon snack, these biscotti bring about a sweet moment to be savored.

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