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California Milk Advisory Board Partners with Coolhaus to Celebrate Ice Cream Month and the Sensational “Ice Cream” Sandwiches of Summer

July 28, 2014

Dessert innovator and the number one ice cream state collaborate for signature ice cream sandwich recipes to take the celebration portable.

SOUTH SAN FRANCISCO and MODESTO, Calif., July 28, 2014 /PRNewswire/ — July is National Ice Cream Month, a month dedicated to enjoying and indulging in America’s favorite cool, creamy treat. In celebration of California’s continuing role as the number one producer of ice cream in the U.S., the California Milk Advisory Board (CMAB) has partnered with California-based Coolhaus, an architecturally-inspired gourmet ice cream company specializing in innovative flavored ice cream sandwiches, to create three signature California ice cream sandwich treats.

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“While our passion for ice cream knows no season, National Ice Cream Month serves up a good excuse to stop and enjoy a scoop a day while acknowledging the dairy farm families who make it possible for California to churn out over 127 million gallons of ice cream a year(1),” said Jennifer Giambroni, Director of Communications for the CMAB. “And what better way to enjoy a scoop of California ice cream than between two cookies – another one of our favorite treats. We’re excited to tap into Coolhaus’ playful approach to ice cream/cookie combinations and to share those results with ice cream lovers everywhere.”

Coolhaus-founders Natasha Case and Freya Estreller, authors of the recently released Coolhaus Ice Cream Book: Custom-Built Sandwiches with Crazy-Good Combos of Cookies, Ice Creams, Gelatos, & Sorbets have created a few sensational ice cream sandwiches featuring California Ice Cream. The three signature “sammies” include Red Velvet Cookies with Coffee Oreo ice cream, Snickerdoodles with Strawberries & Cream Gelato and Double Chocolate Cookies (see recipe below) with Salted Caramel ice cream.

“When it comes to an ice cream sandwich, what you place between the two cookies is just as important as the cookies themselves,” said Case. “Ice cream sandwiches present endless opportunities for enjoying California ice cream featuring local, farm-fresh ingredients and with every bite a culinary adventure awaits.”

Double Chocolate Cookies
(Recipe created by Coolhaus)

Makes: 20 to 24 cookies | Active time: 20 to 25 minutes

Rich, gooey, chewy, and sublime–these dark chocolate cookies combine the highest-quality dark chocolate chunks with cocoa powder. As in all of Coolhaus cookies, there’s a generous amount of butter.

2 sticks (16 tablespoons) California unsalted butter
2 cups packed light brown sugar
1 large egg plus 1 large egg yolk
1 teaspoon natural vanilla extract
2 cups sifted pastry flour, or 1-3/4 cups sifted all-purpose flour
1/4 cup sifted cake flour (sift before measuring)
3/4 cup unsweetened cocoa powder
1/2 teaspoon kosher salt
1/2 teaspoon baking soda
1 cup semisweet chocolate chips (we like Guittard or Ghirardelli)

1. Mix wets: Place butter in a saucepan and set over low heat until just half is melted. Cool for 5 minutes.

2. Pour cooled butter into a large bowl. Add sugar and whisk to combine. Whisk in egg and yolk, one at a time, then whisk in vanilla. Set aside.

3. Mix dries: In a medium bowl, whisk together flour, cocoa powder, salt, and baking soda.

4. Add dries, one third at a time, to wets, mixing with a rubber spatula or wooden spoon to combine. Fold in chocolate chips until evenly distributed.

5. Wrap bowl with plastic wrap and refrigerate for at least 20 minutes.

6. Preheat oven to 325°F, with racks in lower and upper thirds of oven. Line two half-sheet baking pans with parchment paper.

7. Form dough into balls about the size of whole walnuts and place 2 inches apart on prepared baking sheets.

8. Bake for 10 to 12 minutes, or until edges are light brown and centers are still wet–don’t overbake.

9. Immediately transfer cookies to a cooling rack. Let cool for 1 hour.

10. Pair with your favorite California ice cream flavor found in your grocer’s freezer. We suggest flavors such as vanilla, chocolate, salted caramel, strawberry or coffee.

About the California Milk Advisory Board
The California Milk Advisory Board (CMAB), an instrumentality of the California Department of Food and Agriculture, is funded by the state’s more than 1,500 dairy families. With headquarters in South San Francisco and Modesto, the CMAB is one of the largest commodity boards in the United States. The CMAB executes advertising, public relations, research, and retail and foodservice promotional programs on behalf of California dairy products, including Real California Milk and Real California Cheese. For more information and to connect with the CMAB through social media, visit RealCaliforniaMilk.com, like at Facebook.com/RealCaliforniaMilk, view videos at YouTube.com/RealCaliforniaMilk, follow at Twitter.com/RealCalifMilk and Instagram.com/RealCalifMilk and pin at Pinterest.com/RealCalifMilk.

(1) California Department of Food and Agriculture 2013 Annual Data

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Photo – http://photos.prnewswire.com/prnh/20140725/130462

Photo – http://photos.prnewswire.com/prnh/20140725/130461

SOURCE California Milk Advisory Board


Source: PR Newswire



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