Good Morning America Recipes

Coolhaus' Coffee Oreo Ice Cream + Maple Flapjack Cookie Sandwich

Exclusive Recipe

PHOTO: Coolhaus Good Morning America coffee Oreo and maple flapjack cookies ice cream sandwich.
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Servings:Over 8
Difficulty: Moderate
Cook Time: min

Ice cream company Coolhaus teamed up with "Good Morning America" to create an exclusive ice cream flavor. Check out our creation below of a Coffee Oreo Ice Cream + Maple Flapjack Cookie Sandwich.

Ingredients

  • For the Coffee Oreo Ice Cream:
  • 2 tablespoons instant coffee powder
  • Plain Custard Base (see below)
  • 6 to 8 Oreo sandwich cookies, chopped or smashed with a rolling pin
  • For the Maple Flapjack Cookies:
  • 2 sticks (16 tablespoons) unsalted butter
  • 1 cup packed dark brown sugar
  • 1 cup maple (or brown) sugar
  • 1 large egg plus 1 large egg yolk
  • 1 teaspoon maple extract
  • 2 1/2 cups sifted pastry flour, or 2 cups sifted all-purpose flour plus 1/2 cup sifted cake flour (sift before measuring)
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon baking soda
  • For the Plain Custard Base:
  • 2 cups whole milk
  • 2 cups heavy cream
  • 1 1/4 cups granulated sugar
  • 8 large egg yolks
  • Cooking Directions

    For the Maple Flapjack cookies: Mix wets: Place butter in a saucepan and set over low heat until just half is melted. Cool for 5 minutes. Pour cooled butter into a large bowl. Add both sugars and whisk to combine. Whisk in egg and yolk, one at a time, then whisk in maple extract. Set aside.

    Mix dries: In a medium bowl, whisk together flour, salt, and baking soda. Add dries, one third at a time, to wets, mixing with a rubber spatula or wooden spoon to combine. Dough will be goopy. Wrap bowl with plastic wrap and refrigerate for at least 20 minutes.

    Preheat oven to 325 degrees, with racks in lower and upper thirds of oven. Line two half-sheet baking pans with parchment paper. Form dough into balls about the size of whole walnuts and place 2 inches apart on prepared baking sheets.

    Bake for 12 to 14 minutes, or until edges are light brown and centers are still wet -- don't overbake. Immediately transfer cookies to a cooling rack. Cool for 1 hour before serving.

    For the Coffee Oreo Ice Cream: Stir coffee powder into base (recipe below) to dissolve. Refrigerate base as directed. Process in an ice cream maker according to manufacturer's instructions. Transfer to a bow and fold in cookie pieces. Scrape into an airtight storage container. Freeze for a minimum of 2 hours before serving.

    For the Plain Custard Base: In a 4-quart saucepan, combine milk, cream, and half of sugar. Set over high heat, and cook, stirring occasionally, until mixture comes to a boil, about 5 minutes.

    Meanwhile, in a medium bowl, whisk yolks and remaining sugar until smooth, heavy, and pale yellow, about 30 seconds.

    When cream mixture just comes to a boil, whisk, remove from heat, and, in a slow stream, pour half of cream mixture over yolk-sugar mixture, whisking constantly until blended.

    Return pan to stovetop over low heat. Whisking constantly, stream yolk-cream mixture back into pan. With a wooden spoon, continue stirring until mixture registers 165 to 180 degrees on an instant-read thermometer, about 2 minutes. Do not heat above 180 degrees, or eggs in base will scramble. Mixture should be slightly thickened and coat back of spoon, with steam rising, but not boiling. (If you blow on the back of the spoon and the mixture ripples, you've got the right consistency.)

    Pour base into a clean airtight container and refrigerate for 12 to 24 hours before using. Use base within 3 to 5 days.

    Excerpted from the COOLHAUS ICE CREAM BOOK 2014 by Natasha Case, Freya Estreller with Kathleen Squires. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.

    Recipe Summary

    Main Ingredients: instant coffee powder, oreos, maple sugar, pastry flour, whole milk, heavy cream, sugar, eggs

    Course: Dessert


     
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