Ice Cream ‘Wich Craft

As July draws to a close, the holidays are fast approaching. Are you ready for the coming festivities?

I’m not talking about Christmas, Hanukkah, Kwanzaa, Diwali, Las Posadas, or Festivus. As if anyone could forget, there’s an even more momentous event right around the corner. August 2nd is National Ice Cream Sandwich Day!

As an avowed ice cream advocate, this is my kind of day. I don’t feel the need to justify or rationalize my indulgence, but as a source of inspiration, the thematic suggestion is always welcome. Sandwiches, one of the earliest frozen novelties, remain one of the simplest. While scoops have gone wild with flavor innovations and popsicles crystallize in every color of the rainbow, most ice cream sandwiches are still plain Jane vanilla.

In the United States, the term typically conjures up visions of a bland slab of beige ice cream, wedged between two thin chocolate wafers that blur the line between cookie and cake. I’m not looking to push the envelope here, but what if we expanded our understanding of the assembly to be a bit more accommodating? Just as there’s more than one way to churn ice cream, there’s more than one sort of wafer in the world.

The wafer I’m most fond of, for example, is the type that’s light as air, crisp like a cracker, and stacked up in slender rectangles with sweet cream filling. This biscuit is essentially synonymous with Voortman Bakery, masters of the edible art form since 1951. Only theirs will stand up to the summer’s heat, and freezer’s chill, without wilting under pressure. In fact, I tend to store them in the freezer when the temperatures climb, not to prolong freshness, but to provide an invigorating, refreshingly cool contrast to a sweltering hot day.

Connecting the dots between these treats and the holiday at hand, it wasn’t a big leap to re-imagine the average sandwich as something remarkable. That is, remarkably delicious AND remarkably easy to make.

Right up front, I must confess: Even by the most generous interpretation of the term, the center of these sandwiches is not ice cream. Set to a frosty, creamy consistency and festooned with colorful sprinkles, you could easily fool the average eater, without anyone feeling betrayed. Based on ingredients and technique alone, it’s more like frozen frosting, but that also means there’s no churning, no cooking, and almost no work required to whip up these treats. In a world where cauliflower can be called rice and zucchinis are noodles, can’t we stretch the definition a bit here?

Sparkling with zesty citrus through and through, thin ribbons of fresh orange peel undulate within a tangy cream cheese base, flecked with real vanilla bean for a rounded, floral sweetness. Flanked by tender orange creme wafers, there’s nothing to interrupt the full-bodied fruity flavor. If you’ve ever craved a good old orange creamsicle, these handheld treats are even better than a dream-come-true.

Such a highly successful experiment really got my wheels turning. Since Voortman makes wafers in just about every flavor you can imagine, the sky (or your freezer space) is the limit. Next time, I might start with strawberry wafers with vanilla ice cream and roll the edges in mini chocolate chips for a modernized neapolitan. There are also banana wafers that are crying out for caramel cream and a quick dip in chopped nuts for a bold new take on the classic banana split. What about trying chocolate hazelnut wafers with chocolate filling and toasted hazelnuts, for all the Nutella-lovers out there?

Trust me, I’m just getting started. There’s never a bad time for frozen treats, but this might just be the best time to join the party.

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Get the Full Scoop

It’s easy to poke fun at the absurd “national holidays” that litter the calendar, if you’re really desperate to celebrate something on an otherwise unremarkable day, but this one is legit. Decreed by President Reagan back in 1984, the third Sunday in July has since been known as National Ice Cream Day.

In case you’ve lost all sense of time, [you’re not alone] that day is today! Vanilla is still the most popular flavor worldwide, but if your tastes are a bit more adventurous, I’ve got a real treat for you.

Super Vegan Scoops! is now available for pre-order on Amazon.com! My second ice cream cookbook following on the success of Vegan a la Mode, this vibrant ode to plant-based frozen desserts offers one-of-a-kind flavors and frosty grand finales like the world has never seen before.

Novelties, cakes, sandwiches, sundaes, and even baked goods made with melted ice cream- Yes! The secrets are laid out in brilliant full-color detail at your fingertips, and soon, in your own kitchen.

Coming May 2021, I promise it will be worth the wait. Pre-order now to get in on the first shipment!

Seeds of Revolution

Ben & Jerry’s is making headlines so fast, you could get whiplash trying to keep up with these two men. No sooner than I hit “publish” on what I thought would be the ice cream review of the of the year, or at least of the season, did a brand new press release come flying through my inbox. Thrown in there as if it was a second thought, a little note to just slip under the door while no one was home, turned out to be a bombshell.

Beyond announcing another flavor, this was a brand new base entirely, never before seen in commercial ice cream production.

Sunflower butter.

No nuts, no dairy, pure indulgence.

If you were a fan of the original almond milk line from Ben & Jerry’s, you’re going to be disappointed… Because you’ll be deeply displeased that the entire range of flavors can’t be upgraded to this new base instead.

Almonds have enjoyed mainstream success for their established identity as wholesome, fairly neutral carriers of good fats and creamy textures. Sunflower seeds are the underdogs, with all those positive qualities, but none of the recognition. Masterfully blended with decadent flavors and extravagant mix-ins, I personally would have never guessed the seedy underbelly supporting it all. Not a hint of nuttiness, no matter how carefully I tasted, came though above the intended indulgences.

Coming this summer, keep an eye out for these three sensations that will rock your local freezer aisle and scoop shops:

“Milk” & Cookies (vanilla with chocolate chip cookies, chocolate sandwich cookies, and chocolate cookie swirls):

Delightful doughy bites swimming in a frozen pool of non-dairy milk, slowly returning to a more liquid state, coating each morsel in a luscious cloak of thickened cream. Huge chunks of sandwich cookies jut out of every other spoonful, as if they hadn’t even been chopped before being loaded into the pint. The end effect is neither vanilla nor chocolate, but somehow, all the best components of the two all at once.

Crème Brûlée Cookie (burnt caramel with brown sugar cookies and salted caramel swirls):

Dirty blonde with a dark, mysterious edge, this complex little vixen is my new obsession. Though it sounds like a straight shot of sugar in a waffle cup, it manages an impressive level of balance with subtly bitter, lightly salted caramel, toasted and nutty, perfectly complimenting the seeded base. The interplay between gooey swirl and soft, fudgy molasses-flecked cookies makes every bite exciting, right down to the bottom of the carton.

Mint Chocolate Cookie (mint with chocolate sandwich cookies):

Fresh, bright, sweet peppermint cradles a fine mist of crumbled wafer cookies, interspersed by enormous cookie boulders. Treading the fine line between rich and refreshing, the overall experience is solidly one of indulgence.

These seeded pints are being added to the current dairy-free offerings, making 17 flavors in all for the truly lactose intolerant to raise a spoon to.

Binge-Worthy

Curling up on the couch to watch big ticket movies on the small screen is quite arguably America’s favorite pastime. Theaters are hurting as ticket sales plummet and uneaten popcorn goes stale, but it’s hard to compete with the instant gratification of home viewing. “Netflix and chill” is more than a libidinous euphemism, but a genuinely innocent evening activity, as 158 million global subscribers would agree.

Well, I don’t have a couch, nor a TV, but I do have a cozy queen-sized bed and fully charged smart phone. While movie night at Chez Hannah looks a bit different than most, it’s no less glorious of an event. Of course, snacks are a mandatory, essential element, no matter how how late the featured flick drags on. Unlike concession stand limitations, having a full kitchen at my disposal allows for every craving to be satisfied, hot off the stove or fresh from the freezer.

Naturally, as I work on my seventh cookbook, this one all about ice cream, I find myself wrapped around a frosty pint more often than not. Apparently I’m not the only one with such cool inclinations, though.

Connecting the dots, Ben and Jerry’s has just unleashed an exclusive new flavor, Netflix & Chilll’d, upon the world. Showcasing a peanut butter ice cream with pretzel swirls and fudge brownies, the conventional pint has been released alongside a non-dairy, certified vegan variation!

Not gonna lie, Ben & Jerry’s gave me the full hook up.

  • Fluffy slipper socks? Check.
  • Wireless bluetooth speaker? Check.
  • Double-wide stainless steel spoons? Check.
  • Insulated pillow with built in pint holder and phone stand. Oh CHECK yeah!

It should come as no surprise this dynamic duo knows how to chill, no holds barred.

What really matters most, of course, is the scoop itself. Finely ground pretzel pieces combined with the creamy peanut butter base evoke the sensation of biting into a creamy butterfinger candy bar. Notes of malt linger with each lick, compliments of the burnished pretzel’s surface. Soft brownie chunks give way easily into the ice cream, melting like chewy squares of fudge. Nutty, crunchy, gooey, and decadent above all else, I think the critics would give it a standing ovation, even if they had to crawl out from under the covers to do so.

Full of sweet and salty twists and turns, this pint plays out like a good drama with a happy ending.

Going Bananas This Summer

Officially, summer has arrived. It’s certainly felt that way for the past month, but at least the weather and the calendar are finally in agreement. Longer days, warmer nights, and of course, cooler eats are here at last. While some people live for the winter holidays, I’d make a strong case for classifying this fleeting moment as the best time of year.

Beautiful weather beckons, teasing me out of the house early in the day, tempting me away from work and towards play. The last thing I want is to be stuck in a hot, stuffy kitchen. I’d much rather reach for any easy treat like Voortman wafer cookies and be on my way. They make so many flavors that there’s always something to suit the season. Made with real fruit, nothing artificial, the flavors are all stunningly fresh.

The light, crisp wafers give way to soft creme filling, both crunchy and smooth, satisfying with every bite. Right now, the banana wafer cookies occupy that prime spot in my snacking routine. Evoking memories of crunchy banana candies of bygone childhood delights, the real magic happens when they’re stored in the fridge. Chilled, they suddenly taste like a fruit smoothie in stick form. That serendipitous discovery happened quite accidentally, stemming from an urge to clear overflowing counters with no shelf space remaining. Into the fridge the package of cookies went, and out came a brand new treat.

Of course, I couldn’t leave well enough alone right there. Obviously, what’s great alone could be spectacular with just a bit more finesse. No-churn banana ice cream, enlightened with a dollop of tangy dairy-free yogurt, perches temptingly on these edible sticks, every bite as satisfying and wholly refreshing as the last.

Chill out, enjoy the heat of summer, but don’t let the opportunity to indulge in more whimsical sweet pleasures melt away.

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Ready… Set… Dough!

Can you imagine a time when a flavor as ordinary as cookie dough ice cream would have been deemed controversial? The year was 1984 when Ben & Jerry’s shocked the world by dishing out scoops of vanilla ice cream riddled with unbaked batter. We’ve certainly come a long way, but the drive for sweet innovation remains the same.

Unafraid to venture off the eaten trail from day one, Ben & Jerry’s has been pushing frozen boundaries as open-minded eaters grow more adventurous, and diverse diets pose unique challenges. The game-changing release of four non-dairy pints almost three years ago was just another chapter in this never ending story. Now the full lineup stands eleven tall, as two new doughboys join the ranks. Classic Chocolate Chip Cookie Dough, described as having “gobs of chocolate chip cookie dough and fudge flakes,” answers the demand for this familiar childhood staple, while Chocolate Caramel Cluster treads a new path along a cocoa terrain, littered with peanuts, fudge chunks, and salted caramel swirls.

Ben & Jerry’s has been seriously rolling in dough recently, starting with the limited release of Snackable Dough Chunks back in fall, followed by the line of Cookie Dough Core ice creams in their original dairy base. Amidst all of that dough-licious decadence, it only stands to reason that vegans should get to enjoy “the number one global flavor” at long last.

Made with a blend of almond milk and pea protein just like its predecessors, the cookie dough ice cream scoops easily right out of the freezer, soft and smooth, with a premium texture that translates into a rich creamy sensation on the tongue. The buttery, warm vanilla base is rounded out by a marshmallowy sweetness that strikes me as a marked improvement over the first submissions to the dairy-free field. Each spoonful is pockmarked with shatteringly crisp stracciatella chocolate shards, rather than rock-hard chunks. As promised, Ben & Jerry’s delivers the goods in great abundance. Dense nuggets of dough with a fine grain, dominated by brown sugar flavor, turn up in every bite.

Even for an old-school omnivore, it would be hard to find fault in this pint. If you’re already a cookie monster, you know exactly what to expect here: it’s a simple concept, simply done right.

This post was made possible thanks to Ben & Jerry’s, but all content and opinions are entirely my own.