We’re cooking, baking and prepping our way through Omaha Public Library’s collection of cookbooks in Literary Bites, a new food-based blog series. Various OPL staff will whip up a variety of tasty delights, from hors d’oeuvres to dinner to dessert. Since recipes are from books in our collection, that means they are yours for the borrowing!
To kick off the series, I’m celebrating National Ice Cream Sandwich Day today with Wendy Paul’s 101 Gourmet Ice Cream Creations. Her book is full of homemade ice cream recipes like Grilled Spicy Peach and Triple Berry (a machine is recommended) and concoctions like Harvest Apple Walnut and Peanut Butter Bliss. I’m a cookie girl, so I set out to make Ice Cream Sandwiches (pg. 114).
For these summer treats you’ll need 3 things: cookies, ice cream and sprinkles. The author recommends using her tried-and-true Chocolate Chip Pudding Cookies recipe (pg. 116), which I did. To save on prep time, I used store-bought vanilla ice cream. Here’s the cookie recipe, as adapted from her blog and book; I halved it in the photos below. Check out the book and have some fun!
Chocolate Chip Pudding Cookies
1 cup butter, softened
¼ cup sugar
¾ cup brown sugar
1 teaspoon vanilla
1 pkg. (4 oz.) vanilla instant pudding mix
1 teaspoon baking soda
2 ¼ cups flour
2 cups semisweet chocolate chips
1. Cream together sugars and butter until fluffy. Add vanilla and eggs, then the pudding mix.
2. In a separate bowl, mix together baking soda and flour and gently add to wet ingredients. Fold in chocolate chips.
3. Use a small cookie scoop (or a tablespoon measuring spoon) to drop dough onto lightly greased cookie sheet; place 2″ apart.
4. Bake at 350 degrees for 8-10 minutes, until sides become golden. Cool completely on a wire rack.
5. Add your ice cream and decorate, and transfer to freezer to set (complete instructions in her book).