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

Hard Chocolate Coating

This is perfect for topping an ice cream sundae or cone.
There are two different ways to assemble an ice cream
sundae when using the Hard Chocolate Coating: either
pouring directly onto the ice cream and then sprinkling
other toppings over the chocolate before it fully hardens;
or start with the other toppings (toasted nuts, cookies,
caramel sauce) and then finish with the Hard Chocolate
Coating so it truly covers the ice cream and all
other toppings.
½ cup semisweet chocolate chips
1 tablespoon coconut oil
Pinch flaked sea salt
1. Put the chips and oil into a small microwave-safe bowl
or glass liquid measuring cup. Microwave on 40%
power for 3 minutes and 30 seconds, and then stir
very well. If there are still solid pieces, return to the
oven and microwave, again on 40% power, for addi-
tional 20 second increments.
2. Allow to cool slightly, until room temperature but
still pourable (this could take about 15 to 20 minutes),
and then pour over an ice cream sundae or filled ice
cream cone.
3. Store leftover Hard Chocolate Coating in an airtight
container for up to 2 weeks. Microwave on 40% power
to bring back to a sauce consistency prior to using.
Nutritional information per serving (1 tablespoon):
Calories 95 (32% from fat) • carb. 10g • pro. 1g • fat 6g
sat. fat 4g • chol. 0mg • sod. 18mg • calc. 20mg • fiber 1g

Butterscotch Sauce

This brown sugar-based sauce is the perfect warm
topping for your ice cream.
Makes about ¾ cup
4 tablespoons (½ stick) unsalted butter
½ cup packed dark brown sugar
¼ cup light corn syrup
1 teaspoon water
Pinch salt
¾ cup heavy cream
1 teaspoon 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 Soft Serve Ice Cream Maker
™
Keep Warm Cup.
Nutritional information per serving (based on 2 tablespoons):
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 creamy peanut butter
¼ cup granulated sugar
1 tablespoon light corn syrup
½ teaspoon 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 at a time, until
desired consistency is achieved.
2. Keep warm in the Mix It In ™ Soft Serve Ice Cream
Maker Keep Warm Cup.
Nutritional information per serving (based on 1 tablespoon):
Calories 63 (53% from fat) • carb. 5g • pro. 2g • fat 4g • sat. fat 1g
chol. 3mg • sod. 47mg • calc. 22mg • fiber 0g

Ice Cream Sandwich Cookies

A step above the traditional ice cream sandwich cookies,
these cookies are a perfect match for your favorite ice
cream flavor. This recipe makes 24 cookies that are
2-inch 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 rounds
(for either 9 or 6 sandwiches).
Makes 24 cookies (for 12 ice cream sandwiches)
1¹∕ ³ cups unbleached, all-purpose flour
¹∕ ³ cup cocoa powder, sifted
1 teaspoon instant espresso powder
¾ teaspoon baking powder
¼ teaspoon fine sea salt
8 tablespoons (1 stick) unsalted butter, cut into
18
1-inch pieces and room temperature
1 cup granulated sugar
1 large egg, room temperature
1 teaspoon pure vanilla extract
2¼ cups ice cream of your choice
1. Preheat oven to 350°F 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 in
diameter), scoop the dough onto the prepared cookie
sheets (each round should be about 2 tablespoons).
Use a cup to flatten each cookie mound down to about
¼-inch 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.
6. To assemble: Using a small ice cream scoop, scoop
about 3 tablespoons of your favorite ice cream onto
the flat part of one cookie. Place another cookie on top
of the ice cream, press down and twist the top cookie
until the ice cream just reaches the edge of the cook-
ies. Continue with each set of cookies. Wrap each ice
cream sandwich in plastic wrap and freeze until firm
(about 20 minutes).
Nutritional information per serving (2 cookies, not including ice
cream): Calories 225 (42% from fat) • carb. 31g • pro. 3g • fat 11g
sat. fat 6g • chol. 39mg • sod. 89mg • calc. 18mg • fiber 1g

Chocolate Chipper Cookies

A nostalgic ice cream companion, the chocolate chip
cookie matches just about any ice cream flavor. Here,
we make the cookies a bit softer so they can sustain not
only assembly, but are easier and less messy to devour.
A mixture of white and semisweet mini chips is
attractive and adds different levels of sweetness to the
cookies, but standard-size chips can be used if mini
chips aren't available.
Makes about 4 dozen cookies
2¼ cups unbleached all-purpose flour
1 teaspoon baking soda
1 teaspoon fine sea salt
½ teaspoon instant espresso powder
16 tablespoons (2 sticks) unsalted butter, cut into
1-inch pieces, room temperature
1 cup packed light brown sugar
½ cup granulated sugar
2 large eggs, room temperature
1½ teaspoons pure vanilla extract
2 cups mixed white and semisweet miniature
chocolate chips
Flaked sea salt, for sprinkling
1. In a medium mixing bowl, whisk the flour, baking soda,
salt, and espresso powder to combine.
2. Put the butter into either the bowl of a stand mixer or a
large mixing bowl. Mix, using the paddle attachment or
a hand mixer, on low and increasing to medium speed,
until light and creamy. Add the sugars and mix on
medium-low speed until very light and the sugar are
mostly dissolved into the butter, stopping to scrape
down the bowl as necessary. Add the eggs, one at a
time, mixing on medium-low, and then the vanilla
extract. Add the dry ingredients and then the choco-
late, mixing on low speed until incorporated.
3. Scoop the dough into even, golf ball-sized rounds
and place on a parchment-lined tray or baking sheet.
Wrap well and allow to chill for a minimum of 1 hour,
or up to overnight.
4. Preheat the oven to 350°F with the racks in the lower
and upper thirds of the oven. Line two baking sheets
with parchment paper.
5. Place the chilled dough onto the baking sheets and
bake until just browned and set at the edges, about 12
to 15 minutes. Remove and immediately sprinkle the
cookies with a pinch of flaked sea salt. Allow the pans
to cool before baking the remaining dough.
Nutritional information per cookie:
Calories 96 (46% from fat) • carb. 12g • pro. 1g • fat 5g
sat. fat 3g • chol. 18mg • sod. 78mg • calc. 3mg • fiber 1g
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