Peanut Butter Sauce; Ice Cream Sandwich Cookies - Cuisinart Mix It In ICE-48C Series Instruction And Recipe Booklet

4 tablespoons ([60 ml] ½ stick) unsalted butter
½ cup (125 ml) packed dark brown sugar
¼ cup (60 ml) light corn syrup
1 teaspoon (5 ml) water
Pinch salt
¾ cup (175 ml) heavy cream
1 teaspoon (5 ml) pure vanilla extract
1. In a medium heavy-bottomed saucepan set over
low heat, melt the butter. Add the sugar, corn syrup,
water, and salt and stir to dissolve the sugar. Bring
to a simmer over medium-low heat and allow to
simmer for 4 minutes.
2. Take sugar mixture off the stove, and slowly and
carefully stir in the cream and vanilla extract.
Keep warm in the Mix It In
Maker Keep Warm Cup.
Nutritional information per serving (based on 2 tablespoons [30 ml]):
Calories 238 (59% from fat) • carb. 24g • pro. 1g • fat 16g
sat. fat 10g • chol. 51mg • sod. 125mg • calc. 36mg • fiber 0g

Peanut Butter Sauce

A classic sauce that pairs well with
chocolate- or vanilla-based ice creams,
our Peanut Butter Sauce comes together in minutes
and can be stored in the refrigerator for up to 2 weeks
and reheated when ready to use.
½ cup (125 ml) creamy peanut butter
¼ cup (60 ml) granulated sugar
1 tablespoon (15 ml) light corn syrup
½ teaspoon (2 ml) pure vanilla extract
Pinch fine sea salt
Water, as needed
1. In a small saucepan over medium-low heat, whisk
the peanut butter, granulated sugar, and corn syrup
to combine. Once the mixture is fully combined and
slightly warm, stir in the vanilla extract and salt.
While whisking, add water, 1 tablespoon (15 ml)
at a time, until desired consistency is achieved.
2. Keep warm in the Mix It In
Maker Keep Warm Cup.
Nutritional information per serving (based on 1 tablespoon [15 ml]):
Calories 63 (53% from fat) • carb. 5g • pro. 2g • fat 4g • sat. fat 1g
chol. 3mg • sod. 47mg • calc. 22mg • fiber 0g
Soft Serve Ice Cream
™
Soft Serve Ice Cream
™

Ice Cream Sandwich Cookies

A step above the traditional ice cream sandwich cookies,
these cookies are a perfect match for your favourite ice
cream flavour. This recipe makes 24 cookies that are
2-inch (5 cm) rounds (for 12 sandwiches). If larger
ice cream sandwiches are desired, they can easily
be scooped with a larger cookie scoop and
be either 3- or 4-inch (7.5 or 10 cm) rounds
(for either 9 or 6 sandwiches).
Makes 24 cookies (for 12 ice cream sandwiches)
1¹∕ ³ cups (325 ml) unbleached, all-purpose flour
¹∕ ³ cup (75 ml) cocoa powder, sifted
1 teaspoon (5 ml) instant espresso powder
¾ teaspoon (3.75 ml) baking powder
¼ teaspoon (1 ml) fine sea salt
8 tablespoons ([120 ml] 1 stick) unsalted butter,
cut into 1-inch (2.5 cm) pieces and room
temperature
1 cup (250 ml) granulated sugar
1 large egg, room temperature
1 teaspoon (5 ml) pure vanilla extract
2¼ cups (550 ml) ice cream of your choice
1. Preheat oven to 350°F (180°C) with the racks in
the lower and upper middle positions. Line two
cookie sheets with parchment paper; reserve.
2. In a medium bowl, whisk the flour, cocoa powder,
espresso powder, baking powder, and salt to
fully combine.
3. Put the butter in the bowl of a stand mixer fitted with
the mixing paddle (or use a hand mixer fitted with the
mixing beaters). On medium speed, cream the butter
until smooth. Gradually add the sugar and mix until
creamy. Add the egg and vanilla extract and mix until
combined. On low speed, add the dry ingredients,
and mix until just fully incorporated.
4. Using a small ice cream scoop (about 1½ inches
[3.75 cm] in diameter), scoop the dough onto the
prepared cookie sheets (each round should be
about 2 tablespoons [30 ml]). Use a cup to flatten
each cookie mound down to about ¼-inch (0.6 cm)
thickness.
5. Bake for about 10 minutes, or until the edges of the
cookies are set, but not firm. (If desiring perfectly
round cookies, use a round cookie/biscuit cutter with
a diameter just smaller than the baked cookies. Just
after removing from the oven carefully cut out each
cookie to create perfect circles.) Let cookies fully
cool before assembling.
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