Introduction
What’s better than a warm and gooey cookie fresh out of the oven? Pairing it with a cold and creamy scoop of ice cream, of course! Cookie with ice cream is a classic dessert that never gets old. It’s perfect for any occasion, whether it’s a cozy night in or a festive party with friends. In this article, we’ll explore two different recipes for cookie with ice cream, along with all the information you need to make them perfectly every time.
Recipe 1: Chocolate Chip Cookie with Vanilla Ice Cream
Ingredients
- 1 cup all-purpose flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 1/2 cup white sugar
- 1/2 cup brown sugar
- 1 egg
- 1 tsp vanilla extract
- 1 cup chocolate chips
- Vanilla ice cream, for serving
Instructions
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, and salt.
- In a large bowl, beat the softened butter, white sugar, and brown sugar until creamy.
- Add the egg and vanilla extract, and beat until combined.
- Add the dry ingredients to the wet ingredients, and mix until just combined.
- Stir in the chocolate chips.
- Using a cookie scoop or spoon, drop the dough onto the prepared baking sheet.
- Bake for 10-12 minutes, or until golden brown.
- Let the cookies cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.
- To serve, place a scoop of vanilla ice cream on top of a warm cookie.
Nutritional Information
Serving Size: 1 cookie with 1 scoop of ice cream
Calories: 370
Total Fat: 19g
Saturated Fat: 12g
Cholesterol: 65mg
Sodium: 190mg
Total Carbohydrates: 49g
Dietary Fiber: 1g
Sugar: 36g
Protein: 3g
Cooking Time
Preparation Time: 15 minutes
Cooking Time: 10-12 minutes
Total Time: 25-30 minutes
Equipment
- Mixing bowls
- Mixing spoons
- Baking sheet
- Parchment paper
- Cookie scoop or spoon
- Wire rack
Serving Suggestions
Serve the cookie with ice cream while the cookie is still warm for the ultimate dessert experience. You can also try drizzling chocolate syrup or caramel sauce on top for an extra indulgent treat.
Variations
Try using different types of chocolate chips, such as dark chocolate or white chocolate, for a unique flavor. You can also experiment with different ice cream flavors, such as chocolate, mint chocolate chip, or strawberry.
Substitutions
You can substitute the chocolate chips with chopped nuts or dried fruit for a healthier twist. If you don’t have vanilla extract, you can use almond extract or maple syrup instead.
Storage
The cookies can be stored in an airtight container at room temperature for up to 3 days. To keep them fresh for longer, you can store them in the freezer for up to 3 months.
Tips
- Make sure the butter is softened before mixing it with the sugar, as this will help create a creamy texture.
- Don’t overmix the dough, as this can lead to tough cookies.
- For a chewier texture, you can refrigerate the dough for 30 minutes before baking.
- Use a cookie scoop or spoon to ensure that each cookie is the same size.
Frequently Asked Questions
Can I use margarine instead of butter?
Yes, you can use margarine instead of butter, but keep in mind that it may affect the texture and flavor of the cookies.
Can I use gluten-free flour?
Yes, you can use gluten-free flour, but you may need to adjust the amount of liquid in the recipe to achieve the right consistency.
Recipe 2: Oatmeal Raisin Cookie with Cinnamon Ice Cream
Ingredients
- 1 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp ground cinnamon
- 1 cup unsalted butter, softened
- 1 cup white sugar
- 2 eggs
- 1 tsp vanilla extract
- 1 1/2 cups old-fashioned rolled oats
- 1 cup raisins
- Cinnamon ice cream, for serving
Instructions
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, salt, and ground cinnamon.
- In a large bowl, beat the softened butter and white sugar until creamy.
- Add the eggs and vanilla extract, and beat until combined.
- Add the dry ingredients to the wet ingredients, and mix until just combined.
- Stir in the rolled oats and raisins.
- Using a cookie scoop or spoon, drop the dough onto the prepared baking sheet.
- Bake for 12-15 minutes, or until golden brown.
- Let the cookies cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.
- To serve, place a scoop of cinnamon ice cream on top of a warm cookie.
Nutritional Information
Serving Size: 1 cookie with 1 scoop of ice cream
Calories: 440
Total Fat: 22g
Saturated Fat: 13g
Cholesterol: 95mg
Sodium: 240mg
Total Carbohydrates: 58g
Dietary Fiber: 2g
Sugar: 36g
Protein: 5g
Cooking Time
Preparation Time: 15 minutes
Cooking Time: 12-15 minutes
Total Time: 27-30 minutes
Equipment
- Mixing bowls
- Mixing spoons
- Baking sheet
- Parchment paper
- Cookie scoop or spoon
- Wire rack
Serving Suggestions
Cinnamon ice cream pairs perfectly with the warm and spicy flavors of oatmeal raisin cookies. For an extra treat, sprinkle some cinnamon sugar on top of the ice cream.
Variations
You can substitute the raisins with other dried fruits, such as cranberries or apricots. You can also try using different spices, such as nutmeg or ginger, to add more depth of flavor.
Substitutions
You can substitute the all-purpose flour with whole wheat flour for a healthier option. If you don’t have cinnamon ice cream, you can use vanilla ice cream and sprinkle some cinnamon on top.
Storage
The cookies can be stored in an airtight container at room temperature for up to 3 days. To keep them fresh for longer, you can store them in the freezer for up to 3 months.
Tips
- Make sure the butter is softened before mixing it with the sugar, as this will help create a creamy texture.
- Don’t overmix the dough, as this can lead to tough cookies.
- For a chewier texture, you can refrigerate the dough for 30 minutes before baking.
