Tag: ice cream

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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.

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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.
Posted on

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.
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Kerrygold Rustic Raspberry Tart

rustic rasperry tart

Serves:

4 to 6 servings

Sweetened fresh raspberries make a wonderful filling, but the star of this dessert is the buttery, flaky crust baked with all-natural Kerrygold Butter. It holds the fruit and creates a delicate tart that begs to be placed next to a scoop of vanilla ice cream and enjoyed with loved ones after a delicious meal.

Ingredients:

  • Crust:
  • 1 cup all-purpose flour
  • 1/4 teaspoon salt
  • 6 tablespoons cold Unsalted Kerrygold Pure Irish Butter, cut in 1/2 inch chunks
  • 1 large egg yolk (reserve white)
  • 3 to 5 teaspoons ice water
  • Filling:
  • 2 cups raspberries
  • 3 tablespoons sugar
  • 2 teaspoons cornstarch

Directions:

To Make Crust:

Heat oven to 425° F. In food processor, whirl together flour and salt. Add Kerrygold Pure Irish Butter to processor, pulsing just until mixture resembles coarse meal. Add egg yolk and water, 1 teaspoon at a time; process just until dough clumps together and begins to form a ball. Set 2 pieces (each about 12 by 15 inches) plastic wrap on work surface. Lightly dust each with flour. Gather dough and press into a flat disk about 6 inches wide. Set disk in center of 1 piece of wrap. Set remaining plastic wrap, floured-side down on dough. With rolling pin, roll dough evenly into about an 11 to 12 inch round; occasionally turn round over, lift wrinkled plastic wrap, pull smooth and replace; continue rolling as needed.

To Fill Tart:

Peel off top sheet of wrap and invert onto 2 by 15 inch baking sheet lined with cooking parchment. Remove remaining plastic wrap. Distribute berries in center of pastry, leaving about a 2-inch border. In small bowl, mix sugar and cornstarch. Sprinkle 3 tablespoons mixture evenly over fruit. Gently fold edges of pastry over berries, pleating edges to fit; leave an opening of 4 to 6 inches wide in center. Brush pastry with reserved egg white from crust. Sprinkle pastry lightly with remaining sugar mixture.

Bake tart on the bottom rack of the 425° F oven until crust is golden on bottom and juices bubble, 25 to 30 minutes. Cool on pan at least 15 minutes. While still warm, with wide spatula loosen tart from pan especially where juices have leaked out. Transfer to serving platter and serve warm or cool. Cut in wedges. Dust with powdered sugar, if desired. Serve with vanilla ice cream or lightly sweetened, softly whipped cream.

http://kerrygoldusa.com/recipes/rustic-raspberry-tart