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1. Preheat oven to 350°F.
2. Combine the cocoa powder, flour, baking
powder, salt and espresso powder in a small
bowl. Whisk to blend; reserve.
3. Put the butter into the bowl of a stand
mixer fitted with the mixing paddle (or use
a hand mixer fitted with the mixing beaters).
Using medium speed, cream until smooth.
Gradually add the sugar and mix until creamy.
Add the egg and vanilla extract and mix until
combined. Add the dry ingredients and,
using a low speed, mix until fully incorporated.
Add the cocoa nibs and pecans and mix on
low until just combined.
4. Using a small ice cream scoop (about 1½
inches in diameter), scoop the dough onto a
parchment paper-lined cookie sheet (each
round should be about 2 tablespoons). Use a
cup to flatten each cookie mound down.
5. Bake in the preheated oven for about 15 to 20
minutes, or until the cookie looks dry, but not
firm. Let cookies fully cool before assembling.
To assemble:
Using a small ice cream scoop,
scoop about 3 tablespoons of your favorite
ice cream (softened) onto the flat part of one
cookie. Place another cookie on top of the ice
cream and press down until the ice cream just
reaches the edge of the cookies. Continue
with each set of cookies. Wrap each ice
cream sandwich in plastic wrap and chill in a
freezer until firm (about 20 minutes).
Nutritional information per serving
(2 cookies, not including ice cream):
Calories 225 (42% from fat) • carb. 31g • pro. 3g
• fat 11g • sat. fat 6g • chol. 39mg • sod. 89mg
• calc. 18mg • fiber 1g
Ice Cream Birthday Cake
We love this recipe with our pistachio ice cream,
but any of your favorite flavors would work.
Makes 12 servings
6
tablespoons unsalted butter, cubed
3
ounces semisweet chocolate, chopped
40
chocolate wafer cookies (Nabisco
®
brand works well), or 8 ounces of plain
chocolate cookies
1
recipe Pistachio Ice Cream (page 14),
softened, or 4 cups of your favorite flavor
½
cup chopped pistachios, toasted
1. In a heatproof bowl set over a pot of
simmering water, combine the butter and
chocolate. Stirring occasionally, let heat until
just melted. Reserve.
2. Put the chocolate wafer cookies into the bowl
of a food processor fitted with the chopping
blade. Pulse until finely chopped. Add the
melted butter/chocolate mixture through the
feed tube of the processor and pulse until
completely combined. Press two-thirds of the
chocolate crumb mixture into the bottom and
halfway up the sides of an 8-inch springform
pan. Place in freezer; chill 10 to 15 minutes to
let crust harden.
3. Remove from freezer and spread half of the
ice cream over the chilled chocolate crust.
Cover directly with plastic wrap and return to
freezer for about 30 minutes, or until just firm.
Remove plastic wrap. Sprinkle the reserved
chocolate crumb mixture over the chilled
iced cream, press down gently, and return to
freezer again to chill for about 30 minutes.
Spread the remaining ice cream evenly over
the top and smooth completely with an offset
spatula. Cover with plastic wrap and chill in
the freezer for a minimum of 4 hours, or
overnight to completely firm the cake.
4. Before serving, remove the plastic wrap and
the ice cream cake from the springform pan.
Sprinkle the chopped pistachios on top of the
cake. Serve on chilled plates.
Nutritional information per serving:
Calories 483 (63% from fat) • carb. 38g • pro. 8g
• fat 35g • sat. fat 17g • chol. 182mg • sod. 176mg
• calc. 122mg • fiber 2g
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