Cullen’s at Home: Chocolate chip cookie ice-cream sandwich @AshfordCastle

Come rain, hail or shine it’s always a good time for chocolate chip cookie ice-cream sandwich. Even better when it’s all homemade.

Come rain, hail or shine it’s always a good time for chocolate chip cookie ice-cream sandwich. Even better when it’s all homemade.

We use baking soda in this recipe, the baking soda gives makes the cookie chewy and when frozen the perfect crunch. However, if you prefer a doughier cookie, just replace the baking soda with baking powder.

If you enjoyed making this recipe, share your pictures with us, tagging @AshfordCastle.

This recipe makes 14 sandwiches.

For the chocolate chip cookies

Ingredients:

  • 350g plain flour
  • 5g baking soda
  • Pinch of salt
  • 225g salted butter
  • 175g caster sugar
  • 175g soft brown sugar
  • 2 whole eggs
  • 350g dark chocolate (chunks, chips or buttons)

Method:

  1. Place the butter, caster sugar, brown sugar in a bowl.
  2. And the vanilla into the mixing bowl, and using the spade attachment, beat until creamy.
  3. Add the eggs and mix for a further 2 – 3 minutes.
  4. Add the sieved flour, baking soda and salt.
  5. Add the chocolate and mix for a further 1 – 2 minutes until all is combined (Do not over mix the mixture as it will result in heavy cookies!).
  6. Weigh each cookie into 25g balls.
  7. Place the cookies on a tray lined with parchment paper. Ensure they are at least 8cm apart on the tray.
  8. Bake at 180°c for 14 minutes in the oven.
  9. Once they are cooked remove from the oven, leave to rest for 2 minutes. Then use a 7cm diameter cutter to cut the cookie into a perfect circle.

For the vanilla ice-cream

Ingredients:

  • 500g cream
  • 500g milk
  • 240g egg yolk
  • 240g caster sugar
  • 2 vanilla pods

Method:

  1. Heat the cream, milk and vanilla pods (split lengthways) in a saucepan.
  2. Combine the egg yolks and caster sugar.
  3. Pour the boiled milk/cream over the egg mixture and combine well.
  4. Pour back into a clean saucepan and cook out the mixture until it reaches 85°c.
  5. Place into an ice-cream machine and churn.
  6. Place the ice-cream into a 7cm diameter silicone mould or alternatively spread on a tray 2cm in height and cut with a 7cm cutter when frozen solid.

Assembly:

  1. Take two cookies and place the ice cream in between each cookie. Freeze for 2 hours.
  2. Once frozen dip half of the cookie in tempered milk chocolate.
  3. Store in the freezer until ready to enjoy. For the ultimate indulgence, enjoy with a glass of Irish cream liquor.

A sneaky shortcut

If you’d rather skip the baking and keep your kitchen clean, you can order premade chocolate chip cookie ice-cream sandwiches from Cullen’s on the Ashford Castle Estate as part of the Cullen’s at Home click and collect service.

Flahavan’s Oaty Berry & Ginger Instant Ice-Cream


Flahavans
6 h  ·

This homemade Oaty Berry & Ginger Instant Ice-Cream is the sweet treat you’ve been looking for! Simple, delicious and ready in minutes – it really is the ultimate Saturday treat 🍦 #FlahavansOats
Serves 4-5 | Takes 20 mins
Ingredients
100g Flahavan’s Organic Jumbo Oats
250g Organic Natural Yoghurt
50g Organic Crème Fraiche
4 pieces of Stem Ginger
4 tbsp. of Stem Ginger Syrup
500g Frozen Mixed Berries
Method
Place the Flahavan’s Organic Jumbo Oats in a food processor and whizz up into a fine crumb
Add the remaining ingredients to the food processer and blend until smooth. Add in an extra splash of the ginger syrup to loosen the mixture if required.
Pour into a container and place in the freezer for 10-15 minutes to firm up a little before scooping into bowls to serve.

Saffron, Honey and Ricotta ice cream .🌹

 

 

haughton ice cream

This Saffron, Honey and Ricotta ice cream isn’t too sweet – perfect for after a big meal

Ricotta adds an interesting texture here, and the saffron makes it wonderfully fragrant.

Serves 6

500ml/17 fl oz whole milk

1 tsp of saffron threads

5 egg yolks

200g/7oz sugar

250ml/8½ fl oz double cream

500g/1lb 2oz ricotta

2 tbsp honey, plus extra to serve

2 handfuls of toasted pine nuts, to serve

Bring the milk and saffron to a simmer and keep warm.

In a large bowl, combine the yolks and sugar and beat until pale.

Add half the warm milk to the egg mixture and whisk again until combined. Pour the mix into the saucepan along with the remaining warm milk. Cook over a low heat, stirring constantly until the mixture thickens into a custard and coats the back of a wooden spoon. Remove from the heat and whisk in the double cream, followed by the ricotta and the honey, until blended.

Churn in an ice cream maker according to the manufacturer’s instructions. Serve sprinkled with toasted pine nuts and a little extra honey.

Saffron, Honey and Ricotta ice cream .🌹

 

 

haughton ice cream

This Saffron, Honey and Ricotta ice cream isn’t too sweet – perfect for after a big meal

Ricotta adds an interesting texture here, and the saffron makes it wonderfully fragrant.

Serves 6

500ml/17 fl oz whole milk

1 tsp of saffron threads

5 egg yolks

200g/7oz sugar

250ml/8½ fl oz double cream

500g/1lb 2oz ricotta

2 tbsp honey, plus extra to serve

2 handfuls of toasted pine nuts, to serve

Bring the milk and saffron to a simmer and keep warm.

In a large bowl, combine the yolks and sugar and beat until pale.

Add half the warm milk to the egg mixture and whisk again until combined. Pour the mix into the saucepan along with the remaining warm milk. Cook over a low heat, stirring constantly until the mixture thickens into a custard and coats the back of a wooden spoon. Remove from the heat and whisk in the double cream, followed by the ricotta and the honey, until blended.

Churn in an ice cream maker according to the manufacturer’s instructions. Serve sprinkled with toasted pine nuts and a little extra honey.

Cullen’s at Home: Chocolate chip cookie ice-cream sandwich @AshfordCastle

Come rain, hail or shine it’s always a good time for chocolate chip cookie ice-cream sandwich. Even better when it’s all homemade.

Come rain, hail or shine it’s always a good time for chocolate chip cookie ice-cream sandwich. Even better when it’s all homemade.

We use baking soda in this recipe, the baking soda gives makes the cookie chewy and when frozen the perfect crunch. However, if you prefer a doughier cookie, just replace the baking soda with baking powder.

If you enjoyed making this recipe, share your pictures with us, tagging @AshfordCastle.

This recipe makes 14 sandwiches.

For the chocolate chip cookies

Ingredients:

  • 350g plain flour
  • 5g baking soda
  • Pinch of salt
  • 225g salted butter
  • 175g caster sugar
  • 175g soft brown sugar
  • 2 whole eggs
  • 350g dark chocolate (chunks, chips or buttons)

Method:

  1. Place the butter, caster sugar, brown sugar in a bowl.
  2. And the vanilla into the mixing bowl, and using the spade attachment, beat until creamy.
  3. Add the eggs and mix for a further 2 – 3 minutes.
  4. Add the sieved flour, baking soda and salt.
  5. Add the chocolate and mix for a further 1 – 2 minutes until all is combined (Do not over mix the mixture as it will result in heavy cookies!).
  6. Weigh each cookie into 25g balls.
  7. Place the cookies on a tray lined with parchment paper. Ensure they are at least 8cm apart on the tray.
  8. Bake at 180°c for 14 minutes in the oven.
  9. Once they are cooked remove from the oven, leave to rest for 2 minutes. Then use a 7cm diameter cutter to cut the cookie into a perfect circle.

For the vanilla ice-cream

Ingredients:

  • 500g cream
  • 500g milk
  • 240g egg yolk
  • 240g caster sugar
  • 2 vanilla pods

Method:

  1. Heat the cream, milk and vanilla pods (split lengthways) in a saucepan.
  2. Combine the egg yolks and caster sugar.
  3. Pour the boiled milk/cream over the egg mixture and combine well.
  4. Pour back into a clean saucepan and cook out the mixture until it reaches 85°c.
  5. Place into an ice-cream machine and churn.
  6. Place the ice-cream into a 7cm diameter silicone mould or alternatively spread on a tray 2cm in height and cut with a 7cm cutter when frozen solid.

Assembly:

  1. Take two cookies and place the ice cream in between each cookie. Freeze for 2 hours.
  2. Once frozen dip half of the cookie in tempered milk chocolate.
  3. Store in the freezer until ready to enjoy. For the ultimate indulgence, enjoy with a glass of Irish cream liquor.

A sneaky shortcut

If you’d rather skip the baking and keep your kitchen clean, you can order premade chocolate chip cookie ice-cream sandwiches from Cullen’s on the Ashford Castle Estate as part of the Cullen’s at Home click and collect service.

Cullen’s at Home: Chocolate chip cookie ice-cream sandwich @AshfordCastle

Come rain, hail or shine it’s always a good time for chocolate chip cookie ice-cream sandwich. Even better when it’s all homemade.

Come rain, hail or shine it’s always a good time for chocolate chip cookie ice-cream sandwich. Even better when it’s all homemade.

We use baking soda in this recipe, the baking soda gives makes the cookie chewy and when frozen the perfect crunch. However, if you prefer a doughier cookie, just replace the baking soda with baking powder.

If you enjoyed making this recipe, share your pictures with us, tagging @AshfordCastle.

This recipe makes 14 sandwiches.

For the chocolate chip cookies

Ingredients:

  • 350g plain flour
  • 5g baking soda
  • Pinch of salt
  • 225g salted butter
  • 175g caster sugar
  • 175g soft brown sugar
  • 2 whole eggs
  • 350g dark chocolate (chunks, chips or buttons)

Method:

  1. Place the butter, caster sugar, brown sugar in a bowl.
  2. And the vanilla into the mixing bowl, and using the spade attachment, beat until creamy.
  3. Add the eggs and mix for a further 2 – 3 minutes.
  4. Add the sieved flour, baking soda and salt.
  5. Add the chocolate and mix for a further 1 – 2 minutes until all is combined (Do not over mix the mixture as it will result in heavy cookies!).
  6. Weigh each cookie into 25g balls.
  7. Place the cookies on a tray lined with parchment paper. Ensure they are at least 8cm apart on the tray.
  8. Bake at 180°c for 14 minutes in the oven.
  9. Once they are cooked remove from the oven, leave to rest for 2 minutes. Then use a 7cm diameter cutter to cut the cookie into a perfect circle.

For the vanilla ice-cream

Ingredients:

  • 500g cream
  • 500g milk
  • 240g egg yolk
  • 240g caster sugar
  • 2 vanilla pods

Method:

  1. Heat the cream, milk and vanilla pods (split lengthways) in a saucepan.
  2. Combine the egg yolks and caster sugar.
  3. Pour the boiled milk/cream over the egg mixture and combine well.
  4. Pour back into a clean saucepan and cook out the mixture until it reaches 85°c.
  5. Place into an ice-cream machine and churn.
  6. Place the ice-cream into a 7cm diameter silicone mould or alternatively spread on a tray 2cm in height and cut with a 7cm cutter when frozen solid.

Assembly:

  1. Take two cookies and place the ice cream in between each cookie. Freeze for 2 hours.
  2. Once frozen dip half of the cookie in tempered milk chocolate.
  3. Store in the freezer until ready to enjoy. For the ultimate indulgence, enjoy with a glass of Irish cream liquor.

A sneaky shortcut

If you’d rather skip the baking and keep your kitchen clean, you can order premade chocolate chip cookie ice-cream sandwiches from Cullen’s on the Ashford Castle Estate as part of the Cullen’s at Home click and collect service.