I have recently joined a bunch of bakers who bake cookies every month #Creative Cookie Exchange. Baking has taken a back seat in my kitchen and I took this as an opportunity to don my baking apron. Anshie from Spiceroots kindly introduced me to this group.
The theme this month is Ice Cream Cookies–any kind of cookie that works well with ice cream in any form–could be an ice cream sandwich, could be the perfect cookie garnish! If you are dying to beat the heat with a fun ice cream creation involving cookies, we’ve got you covered! That is what Laura conveys ..and am so happy to have joined the group.
I planned to make Phirni ice-cream because it is one of our favourites now. To pair with the ice cream a chocolate ginger-cinnamon spiced cookie I thought, could go well. While cutting I used my daisy cutter to cut the dough. This I thought could go as a garnish too. I am glad I did.
Phirni Ice cream:
2 tablespoons of rice soaked in water for half an hour and ground coarsely in a couple of tablespoon of milk (alternately you may use rice flour soaked in milk)
2 cups of milk
1/2 cup sugar
Saffron strands roasted and crushed
Cardamom powder a pinch
A can of double cream.
Bring the milk to boil. To this add the ground rice paste. Stir continuously to avoid burning the milk at the bottom of the vessel. The consistency starts thickening. Add in the sugar and mix well. To this add saffron and cardamom, cream. Blend well and set aside. When cool, place it in the freezer to set.
Spiced Chocolate Cookies:
Plain flour : 2 cups
Butter: 1 cup
Sugar: 1/2 cup
Coco powder: 2 tablespoons
Ginger and cinnamon powder 1 tsp each
Sieve the flour and coco powder. Mix butter and sugar well. To the butter mixture, add in the flour and coco powder. To this add the spices. Knead into a soft dough. Cling film and place in the fridge for half an hour.
Preheat the oven at 180 degree. Roll the dough gently. Using cookie cutters cut the dough into desired shape. Fork in a few holes to avoid the cookies puffing up.
Place the cookie dough on a baking sheet. Bake in the preheated oven for 15 mins. Once baked, cool on a cooling rack. These are now ready to pair with the ice cream.
Assembling the ice cream and cookies:
Cut the ice cream into roundels or scoop the ice cream on a cookie. Use another cookie to sandwich the ice cream. Alternately, scoop ice cream in a bowl and garnish with the cookies. I must confess, it is the best pairing ever I tried with cookies!!
If you are a blogger and want to join in the fun, contact Laura at thespicedlife AT gmail DOT com and she will get you added to our Facebook group, where we discuss our cookies and share links. Please be patient though, as this month Laura is off to Italy and will not be checking email quite as often!
You can also just use us as a great resource for cookie recipes–be sure to check out our Pinterest Board and our monthly posts (you can find all of them at The Spiced Life). You will be able to find them the first Tuesday after the 15th of each month! Also, if you are looking for inspiration to get in the kitchen and start baking, check out what all of the hosting bloggers have made:
- Peppermint Crisps for Ice Cream from The Spiced Life
- Tuile Cookie Cups from Food Lust People Love
- Chocolate Sundae Shortbread Cookies from Karen’s Kitchen Stories
- Chocolate Chip cookie bowls from Spiceroots
- Chocolate Cake Waffle Cookies with Banana Ice Cream from Our Good Life
- Fudge Ripple Cookies from 2 Cookin’ Mamas
- Mango Cake Cookies Bowl from SimplyVeggies
- Chocolate Chunks Cookies With Vanilla Ice Cream from Basic N Delicious
- Cinnamon Roll Ice Cream Sandwiches from Baking in Pyjamas
- Brownie Sundae Cookies from Upstate Ramblings
- Phirni ice-cream, ginger cookies sandwiches from i sing cakes