My column is written for the week and I’m all set to tape a food segment for Lakeland News at 10. With a short breather before the camera guy arrives, I wanted to quick share with you about the yummy dessert I put together over the weekend using cookie dough and ice cream.
We were home for the long holiday weekend. We enjoyed the beautiful northern Minnesota sunshine as we floated around on our boat, well equipped with snacks and cool beverages, of course. Friends were in and out of our house during the weekend, so it seemed there was always plenty of activity in the kitchen.
One evening we grilled chickens and had a wonderful meal with neighbors. For dessert we made some homemade ice cream using one of our favorite recipes for Butter Cream Base in the Ben and Jerry’s Ice Cream and Dessert Book. Strawberries and blueberries were available for creating a patriotic red, white and blue treat.
I remembered I had some snickerdoodle dough in the refrigerator. And then, I had a bright idea.
I’d been anxious to use some shallow baking dishes a friend gave me not long ago. She knows I love old restaurant ware. She found some darling individual-serving-sized dark green dishes for me.
Can’t you just see some cheesy potatoes served up in these dishes along side a fried pork chop at a small-town restaurant? Or, maybe some hash-brown potatoes that were slipped under the broiler to get golden and crisp, then served for breakfast to a hungry guy in a tiny cafe?
I love these little darlings…
So, for their very first use in my kitchen, they were patted with Chippy Snickerdoodle dough and baked for about 10 minutes. Then, while still warm, they were topped with generous scoops of homemade ice cream and plenty of fresh berries. I’ll bet they’d never experienced that!
I’m sure you could use your favorite homemade cookie dough to pat into small, shallow oven-proof dishes to create your own ice cream bowls. Or, use Chippy Snickerdoodle Dough, which I posted the recipe for last week. Just click here to get right over to the recipe.
Go to this Amazon link and scroll down to page 28 of the Ben and Jerry’s Ice Cream and Dessert Book. You will find the recipe for Sweet Cream Base #1. It’s the recipe I often use — creamy and absolutely dreamy. When I get my load of Colorado peaches, I chop some and stir them into this Base. I’ve also added chopped peanut butter cups for my peanut butter-lover. One year, on Christmas Eve, I chopped a 3.5-ounce bar of Divine Dark Mint Chocolate and added the bits to this cold, creamy wonder. Naturally, it was divine!
Okay, time to go. See you for Weekend Baking on Friday.