Cookie Fried Ice Cream

Yields3 Servings
 Bold Spoon Creamery – Burst Cinnamon (3 healthy scoops with a round ice cream scooper)
 Crushed Grace’s Sunflower Seed and Rolled Oat Cookies (~8 cookies per 1 ice cream ball; ~24 cookies total)
 ½ tbsp Chef Shamy – Honey butter with cinnamon brown sugar
 Ground cinnamon
 2 tbsp Sugar
 Good Galaxy – vegan chocolate spread
 Whipped cream
 Cherries
1

Scoop ice cream into round ball. Place on baking sheet or plate and put into freezer for as long as possible.

2

Crush cookies. Mix crushed cookies with ~ .5 tsp of the cinnamon.

3

Heat the butter in a small skillet over medium heat. Add cookies and sauté for about 3 minutes or until cookies are toasted. Move cookie coating to a medium metal bowl.

4

In a small bowl, combine white sugar and remaining cinnamon.

5

Take ice cream from the freezer, roll in the sugar/cinnamon mixture, then coat with the cookie topping by pressing it into the ice cream with hands.

6

Drizzle with chocolate topping.

7

Top with whipped cream and cherry.

8

Serve in small bowls.

9

(Note: Keep ice cream balls COLD until you’re ready to add cookie coating. When adding coating, pack it in with your hands to ensure it sticks. Seve immediately or put in freezer until ready.)

Ingredients

 Bold Spoon Creamery – Burst Cinnamon (3 healthy scoops with a round ice cream scooper)
 Crushed Grace’s Sunflower Seed and Rolled Oat Cookies (~8 cookies per 1 ice cream ball; ~24 cookies total)
 ½ tbsp Chef Shamy – Honey butter with cinnamon brown sugar
 Ground cinnamon
 2 tbsp Sugar
 Good Galaxy – vegan chocolate spread
 Whipped cream
 Cherries

Directions

1

Scoop ice cream into round ball. Place on baking sheet or plate and put into freezer for as long as possible.

2

Crush cookies. Mix crushed cookies with ~ .5 tsp of the cinnamon.

3

Heat the butter in a small skillet over medium heat. Add cookies and sauté for about 3 minutes or until cookies are toasted. Move cookie coating to a medium metal bowl.

4

In a small bowl, combine white sugar and remaining cinnamon.

5

Take ice cream from the freezer, roll in the sugar/cinnamon mixture, then coat with the cookie topping by pressing it into the ice cream with hands.

6

Drizzle with chocolate topping.

7

Top with whipped cream and cherry.

8

Serve in small bowls.

9

(Note: Keep ice cream balls COLD until you’re ready to add cookie coating. When adding coating, pack it in with your hands to ensure it sticks. Seve immediately or put in freezer until ready.)

Cookie Fried Ice Cream

Josh Schipkowski

Owner of Upstart Food Brands, Josh is dedicated to helping food brands realize their potential.

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