Oh boy sweet teeth, have I got a treat for you today!!  There are certain things that I make that when I taste them, I am just overwhelmed with excitement about sharing them with you and these Monster Cookie Ice Cream Sandwiches are exactly the type of treat I am talking about!

Monster Cookie Ice Cream Sandwiches {satisfymysweettooth.com}

Monster Cookie Ice Cream Sandwiches, how I love you, let me count the ways:

  1. First, you know that I love miniature things, and each of the peanut butter M&M cookies that are the “bread” in this sandwich begin with just a tablespoon of dough, so the cookies end up being just a few bites each.
  2. Second, I love peanut butter anything and the peanut butter flavor is so prominent in these Monster Cookie Ice Cream Sandwiches.
  3. Third, I love soft cookies and because these Monster Cookie Ice Cream Sandwiches are made with a flourless peanut butter cookie recipe, the cookie sandwiches are soft enough to eat straight out of the freezer.  No need to wait until the sandwiches thaw for a few minutes.  Instant gratification people, it’s a beautiful thing.

Monster Cookie Ice Cream Sandwiches {satisfymysweettooth.com}

The peanut butter M&M cookies that sandwich the ice cream only require 6 ingredients that you will undoubtedly have on hand.  As I mentioned, the cookies are flourless which is not only great for those individuals who are gluten intolerant, but it also equates to the cookies being some of the softest cookies I have ever had.

Monster Cookie Ice Cream Sandwiches {satisfymysweettooth.com}

I bought a small tube of the Mini M&M’s because I like how colorful and fun they make the cookies but you could make just as delicious a cookie using mini chocolate chips if you don’t want to run out and grab some Mini M&M’s.  And since I made these cookies “bite-sized”, you will only have to wait about 8 minutes per tray for them to bake, which means you will be able to have these perfect soft and oh so peanut buttery cookies on their way to becoming ice cream sandwiches in no time.

Monster Cookie Ice Cream Sandwiches {satisfymysweettooth.com}

I sandwiched Light Monster Cookie Ice Cream in between my perfect peanut butter M&M cookies (hence the name Monster Cookie Ice Cream Sandwiches), but I can’t think of a flavor of ice cream that wouldn’t be fantastic in these sandwiches.  Cookies n’ Cream would be phenomenal, strawberry ice cream would give you a lovely peanut butter and jelly taste and just straight up vanilla or chocolate would be just dreamy.  The possibilities are endless.  Let’s try them all, shall we?

Monster Cookie Ice Cream Sandwiches

Prep Time: 30 minutes

Cook Time: 8 minutes

Total Time: 1 hour, 38 minutes

Yield: 15 ice cream sandwiches

The softest and most peanut buttery cookies filled with miniature M&M's and sandwiched around monster cookie ice cream, it doesn't get any better than this

Ingredients

  • 1 cup smooth peanut butter (not natural peanut butter, it will make the cookies gritty)
  • 3/4 cup brown sugar
  • 1 egg
  • 1 tsp vanilla
  • 1/2 tsp baking soda
  • 1/3 cup mini M&Ms
  • a pint of ice cream (I used Light Monster Cookie flavored ice cream, but use whatever flavor you like)

Instructions

  1. Preheat oven to 350 degrees.
  2. In a large bowl, use an electric mixer to cream together the peanut butter and brown sugar.
  3. Add egg, vanilla and baking soda and mix until combined.
  4. Fold in the mini M&Ms using a spatula.
  5. Place 1 Tbsp sized balls of dough on to a cookie sheet leaving at least 1 inch in between cookies.
  6. Bake for 8 minutes and cool completely on the cookie sheet.
  7. Place the cooled cookies into the freezer for a couple of minutes so that they are chilled when you sandwich the ice cream in between them.
  8. Remove cookies from freezer and flip half of them over. Top half of the cookies with 1 Tbsp of ice cream and then use the other cookies to top the ice cream to make the sandwiches.
  9. Place ice cream sandwiches into the freezer in a covered container or zip top bag for at least an hour before serving.
  10. Store the ice cream sandwiches in the freezer in a covered container or zip top bag.
  11. Cookie recipe adapted from King Arthur Flour

Monster Cookie Ice Cream Sandwiches {satisfymysweettooth.com}

 

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Spritz cookies are a classic holiday cookie.   I cannot think of a Christmas that my mom did not make a batch of colorful, buttery, festive Spritz cookies.  And they are my husband’s favorite Christmas cookie to boot.

Flower Spritz Cookies {satisfymysweettooth.com}

Despite the fact that Spritz cookies are traditionally a holiday cookie, I was making a couple of desserts for a baby shower yesterday and I thought, who says this popular cookie only gets to come out in December?  The bridal shower was a tea party theme, so I thought that colorful Flower Spritz Cookies were the perfect sweet bite.

Flower Spritz Cookies {satisfymysweettooth.com}

I chose pink, purple and orange for the dough, so that it was extra girly, but you could use any colors that match the theme of your party or event.   You do need a cookie press for these Flour Spritz Cookies, but other than that one piece of special equipment, these cookies could not be any easier to make.

Flower Spritz Cookies {satisfymysweettooth.com}

Another aspect of these cookies that makes them totally customizable is the flavor of extract(s) that you add.  My favorite is a combination of vanilla and almond, but you could use lemon, coconut or any other extract flavor you enjoy.  You know me, I love to put a spin on a classic recipe and the bright colors and fun shape of these Flower Spritz Cookies are the perfect way to bring a favorite holiday cookie into a new light.

Flower Spritz Cookies

Prep Time: 10 minutes

Cook Time: 7 minutes

Yield: about 30 cookies

Classic butter cookies shaped and colored like bright summer flowers

Ingredients

  • 1 cup (16 Tbsp) unsalted butter, room temperature
  • 1/2 cup sugar
  • 1 egg
  • 2 1/4 cup all-purpose flour
  • 1/2 tsp vanilla extract
  • 1 tsp almond extract
  • food coloring
  • sprinkles (optional)

Instructions

  1. Preheat oven to 350 degrees.
  2. In a large bowl, using an electric mixer, cream together butter and sugar until light and fluffy, about 2 minutes.
  3. Mix in egg and extracts until well combined.
  4. Mix in flour until incorporated.
  5. Add desired food coloring.
  6. Load cookie press according to directions and press cookies onto cookie sheets leaving 1-inch in between the cookies. Decorate with sprinkles if desired.
  7. Bake 7-9 minutes or until cookies feel set around edges.
  8. Cool completely on cookie sheets.

Flower Spritz Cookies {satisfymysweettooth.com}

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Besides Strawberry Rhubarb Custard Tart, one other dish that I simply must have once summer has finally arrived is classic, fresh bruschetta.  Fresh from the garden tomatoes and basil combined with garlic and olive oil makes the most perfect combination.

I love to put twists on classic recipes like bruschetta and so this Grilled Tomato Basil Bruschetta is just different enough that you still recognize the flavors, but your tastebuds are pleasantly surprised by the slightly charred flavor that grilling the bread provides.

Grilled Tomato Basil Bruschetta {satisfymysweettooth.com}

I started my Grilled Tomato Basil Bruschetta by dicing five vine on tomatoes.  To the diced tomatoes, I added two cloves of crushed garlic.  I like my garlic flavor to be strong, but if you would like it to be a little more mild, just add one clove.  Finally, I cut a small bunch of basil into thin strips.  All of these ingredients are combined in a bowl and get drizzled with olive oil and sprinkled with salt and pepper.  I let the tomato mixture sit out on the counter while I prepare the bread by slicing a baguette and smearing one side of each piece of bread with a light coating of salted butter.

Grilled Tomato Basil Bruschetta {satisfymysweettooth.com}

The key to the Grilled Tomato Basil Bruschetta is the grilled bread (duh), but if you don’t have an outdoor grill at your disposal, a hot grill pan will do the trick.  Heat your grill to medium-high heat and once it is good and hot, place the pieces of baguette buttered-side down onto the grill.

Grilled Tomato Basil Bruschetta {satisfymysweettooth.com}

You will only need to have the bread on the grill for about 5 minutes or less, depending on how hot your grill is.  You just want nice, dark brown grill marks on the bread.  I then placed my grilled bread onto an old cookie sheet that I wasn’t worried about getting a little charred on the grill.  I topped the bread with the tomato mixture and a sprinkle of shaved parmesan cheese and then put the whole cookie sheet back onto the grill just until the tomato mixture was heated through and the parmesan was slightly melted.

Grilled Tomato Basil Bruschetta {satisfymysweettooth.com}

Grilled Tomato Basil Bruschetta is the perfect appetizer to bring on any summer booze cruise, which is what I did with it at the lake cabin or to serve as an appetizer before the rest of your grilled meal.

Grilled Tomato Basil Bruschetta {satisfymysweettooth.com}

Grilled Tomato Basil Bruschetta

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Yield: 16-20 pieces

A summer classic kicked up a notch by the slightly charred flavor of buttered and grilled baguette

Ingredients

  • 5 ripe tomatoes, diced
  • 1-2 cloves fresh garlic, crushed
  • 2-3 Tbsp chopped fresh basil
  • 3 Tbsp olive oil
  • salt & pepper
  • one baguette
  • 1/4 cup salted butter, at room temperature
  • shaved parmesan cheese (for topping)

Instructions

  1. Heat grill to medium-high heat.
  2. Combine tomatoes, garlic, basil, and olive oil in a medium bowl. Salt and pepper to taste.
  3. Slice baguette and spread a thin layer of salted butter onto one side of each slice.
  4. Place bread buttered-side down onto the heated grill. Grill for about 5 minutes or until bread is lightly browned and has dark brown grill marks. Watch closely as the bread can burn easily.
  5. Place the bread, grilled-side up onto a cookie sheet. Top each slice with 1-2 Tbsp of the tomato mixture.
  6. Sprinkle each piece with parmesan.
  7. Place sheet onto grill and heat until tomato mixture is heated through and the cheese is slightly melted.

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I promised that I would be back today with a perfect summer dessert and I am a girl who keeps her word.  S’mores Ice Cream Cake is the perfect dessert to bring to any backyard barbecue or 4th of July party you will be attending this summer!

S'mores Ice Cream Cake {satisfymysweettooth.com}

S’mores Ice Cream Cake {satisfymysweettooth.com}

 

S'mores Ice Cream Cake {satisfymysweettooth.com}

S’mores Ice Cream Cake {satisfymysweettooth.com}

I don’t think I will ever grow out of loving the taste of a perfectly toasted marshmallow that is just hot enough to melt the milk chocolate onto my graham crackers creating the perfect s’more.  Any dessert that I see that has a s’mores theme, I am instantly drawn to.  This S’mores Ice Cream Cake was made at the request of my husband who claims any ice cream cake as one of his favorite desserts.

S'mores Ice Cream Cake {satisfymysweettooth.com}

S’mores Ice Cream Cake {satisfymysweettooth.com}

The base for the cake is the only part of the recipe that needs to be baked and even that only requires a mere 8 minutes in the oven for the graham cracker crust to be perfectly golden brown.  This is no ordinary graham cracker crust though.  Just before you put the crust into the oven to bake, you sprinkle it with miniature chocolate chips so that the chocolate (aka best part of a s’more?) is not missed in any component of the S’mores Ice Cream Cake.

S'mores Ice Cream Cake {satisfymysweettooth.com}

S’mores Ice Cream Cake {satisfymysweettooth.com}

Two different flavors of ice cream are used for the layers of the cake.  Now you could just use vanilla as one of the two layers, but I wanted to make sure that my favorite flavor of a s’more (didn’t I just say my favorite part is the chocolate??), the toasted marshmallow, shined through, so I toasted a bag of mini marshmallows to golden brown perfection and blended them up with a tub of softened vanilla ice cream to create “homemade” toasted marshmallow ice cream.

As if the graham cracker crust wasn’t enough, the layers of toasted marshmallow and chocolate ice cream are separated and topped with broken pieces of chocolate dipped graham crackers.  The crackers stayed delightfully crispy which was such a nice texture contrast to the creamy dreamy ice cream.  I had a little extra chocolate coating that I used to dip the graham crackers so I drizzled it over the top of the S’mores Ice Cream Cake so that it looked as fun to eat as it was!

S'mores Ice Cream Cake {satisfymysweettooth.com}

S’mores Ice Cream Cake

Prep Time: 1 hour

Cook Time: 5 hours

Total Time: 6 hours

Yield: 12 pieces

S'mores Ice Cream Cake: Graham cracker crust is topped with toasted marshmallow and chocolate ice creams with chocolate-dipped graham crackers layered throughout the cake

Ingredients

    For the crust!
  • 1 1/2 cups graham cracker crumbs
  • 1 Tbsp sugar
  • 5 Tbsp unsalted butter, melted
  • 1/2 cup miniature chocolate chips
  • For the chocolate coated graham crackers!
  • 2 cups milk chocolate, chopped (or you can use milk chocolate chips)
  • 1 Tbsp canola oil
  • 6 whole graham crackers (sheets), broken in half
  • For the ice cream!
  • 1 quart vanilla ice cream (I used Edy's Slow-Churned)
  • 1 quart chocolate ice cream (I used Edy's Slow-Churned)
  • 1 bag miniature marshmallows

Instructions

  1. Prepare a 9-inch springform pan by lining the bottom with parchment paper.
  2. Allow the 2 quarts of ice cream to sit out on the counter while you prepare the crust so that it softens and then it will be easier to use.
  3. For the crust!
  4. Preheat oven to 325 degrees.
  5. In a bowl, mix together the graham cracker crumbs and sugar. Stir in the melted butter and mix to combine.
  6. Pour graham cracker mixture into prepared pan and pat it down firmly and evenly with your fingers.
  7. Sprinkle the top of the crust with the miniature chocolate chips and bake until golden brown, 8 minutes.
  8. Remove from oven and set aside to cool completely.
  9. For the chocolate coated graham crackers!
  10. Line a baking sheet with parchment paper.
  11. Place the chocolate and oil into a microwave-safe bowl and microwave in 30 second increments until the chocolate is melted. Stir in between microwaving and stop heating once chocolate is smooth.
  12. Pick up one of the graham cracker squares by a corner and dip it into the melted chocolate to coat each side. Shake gently to remove excess chocolate.
  13. Place the dipped graham cracker onto the parchment-lined baking sheet.
  14. Repeat with remaining graham crackers.
  15. Place the dipped crackers into the refrigerator to cool completely.
  16. Save any extra chocolate coating for the top of the cake.
  17. Once cooled and set, break the graham crackers into irregular pieces or cut with a knife into triangles.
  18. For the toasted marshmallow ice cream!
  19. Line another baking sheet with parchment paper and lightly grease the paper with nonstick cooking spray.
  20. Turn oven to broil.
  21. Pour miniature marshmallows in a single layer over the prepared parchment paper.
  22. Place under broiler AND WATCH VERY CLOSELY! The marshmallows will only take a matter of seconds to turn golden brown. Remove them IMMEDIATELY when they turn golden brown.
  23. Use a spatula to scrape the toasted marshmallows off of the baking sheet and place them into a blender.
  24. Place the vanilla ice cream into the blender with the marshmallows and blend until combined and smooth. It's ok if there are a few whole marshmallows that don't get blended, they will look cute!
  25. To assemble the ice cream cake!
  26. Scoop softened chocolate ice cream onto cooled graham cracker crust and spread it into an even layer with a spatula.
  27. Top the chocolate layer with a single layer of the chocolate coated graham crackers.
  28. Top the graham crackers with the toasted marshmallow ice cream (it should be almost pourable after being blended).
  29. Place the cake into the freezer for one hour.
  30. Top cake with any remaining chocolate coating and with remaining chocolate coated graham crackers.
  31. Freeze for at least another 4 hours before removing from the pan, cutting and serving.
  32. *Note, if you do not have a springform pan, you can use a 9-inch square pan and simply line the pan with parchment paper so that it overhangs the edges. You will be able to use the overhanging edges to lift the cake out of the pan.
  33. *Marshmallows can go from barely browned to black and scorched in a matter of seconds, so never leave them unattended under the broiler.

Notes

The 6 hours includes making each of the layers, assembly and freezing.

Recipe adapted from Lunds and Byerly’s Real Food

line pan with parchment paper

S'mores Ice Cream Cake {satisfymysweettooth.com}

mix together ingredients for graham cracker crust and press evenly into pan

S'mores Ice Cream Cake {satisfymysweettooth.com}

S'mores Ice Cream Cake {satisfymysweettooth.com}

sprinkle the crust with miniature chocolate chips

S'mores Ice Cream Cake {satisfymysweettooth.com}

bake and cool

S'mores Ice Cream Cake {satisfymysweettooth.com}

prepare chocolate coating and dip graham crackers

S'mores Ice Cream Cake {satisfymysweettooth.com}

toast marshmallows under broiler

S'mores Ice Cream Cake {satisfymysweettooth.com}

blend marshmallows with the vanilla ice cream

S'mores Ice Cream Cake {satisfymysweettooth.com}

spread softened chocolate ice cream over cooled crust

S'mores Ice Cream Cake {satisfymysweettooth.com}

top with broken chocolate coated graham crackers

S'mores Ice Cream Cake {satisfymysweettooth.com}

top with toasted marshmallow ice cream

S'mores Ice Cream Cake {satisfymysweettooth.com}

freeze then top with any remaining chocolate coating and rest of chocolate coated graham crackers

S'mores Ice Cream Cake {satisfymysweettooth.com}

freezer at least 4 hours before serving

S'mores Ice Cream Cake {satisfymysweettooth.com}

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Earlier this month, my favorite recipe that I have inherited from my mom was featured on Self.com for Mother’s Day!  These Strawberry Rhubarb Custard Tart is always the dessert that signifies spring’s arrival for me.  What a fun way to honor my mom for Mother’s Day by showing off her recipe.  After all, she is the reason I have such a love of baking. Strawberry Rhubarb Custard Tart {satisfymysweettooth.com}

This Strawberry Rhubarb Custard Tart is the most perfect shortbread-like crust topped with light and airy, sweet, yet slightly tart custard and it is perfect served alone or with a dollop of whipped cream.

Strawberry Rhubarb Custard Tart {satisfymysweettooth.com} My mom was always baking and so there was seldom a lunch or dinner that wasn’t followed by dessert.  If there wasn’t a tray of cookies or a loaf of banana bread still warm from the oven, I could always find a batch of brownies or bars wrapped up in the freezer.  There are pictures of me kneeling on a stool in a teddy bear apron helping my mom make Christmas cookies when I was barely old enough to hold a spoon.  As I grew older, I was always her official taste tester in the kitchen and to this day, when we are together, we can usually be found together in the kitchen.

Strawberry Rhubarb Custard Tart {satisfymysweettooth.com}

I will be making this favorite family recipe for Memorial Day weekend and sharing it with friends and family at the lake cabin.   CLICK HERE FOR THE RECIPE for Strawberry Rhubarb Custard Tart.  Have a wonderful long weekend!

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