Sinkology is proud to present Emily Schuermann, our food-loving guest blogger who runs Food for a Year. Emily is here to share some recipes she has created exclusively for the Sinkology blog that reflect her view of a copper sink: simple, timeless, affordable, and beautifully rustic.
Cooking and August are two things that don’t exactly go together, at least in my kitchen. This time of year, I’m always looking for ways to cook without really cooking. For instance, for lunches and dinners, we’re eating a lot of salads with freshly picked veggies and cut up supermarket rotisserie chicken or a simple sandwich. Pretty boring, I know! But with temperatures peaking at 114°, August in Oklahoma is all about surviving.
Here’s what you’ll need:
- heavy whipping cream
- powdered sugar
- sea salt
- cream cheese
- powdered hot chocolate
- mini marshmallows
- mini chocolate chips
- large, thin store-bought cookies
To prepare the frozen hot chocolate ice cream, combine heavy whipping cream, powdered sugar and sea salt using a hand-mixer. Once soft peaks that hold their shape form, add cream cheese and powdered hot chocolate.
Continue mixing on high speed, occasionally scraping sides and bottom, until evenly incorporated.
Fold in marshmallows.
Using a 2 oz scoop, place 1 scoop of hot chocolate ice cream in the center of 1 cookie. Place another cookie on the top of the ice cream and gently press to a thickness of 1″.
Repeat until all sandwiches (6) are formed.
Wrap each sandwich with parchment paper and place side up in a glass, freezer safe container. Freeze 2 hours up to over night.
*sprinkle with mini chocolate chips before placing in the freezer.
These ice cream sandwiches are just what the doctor ordered! Cool, chocolatey and so quick to assemble. That first bite of marshmallow laden frozen hot chocolate flavored ice cream is so satisfying. I think it’s just enough to get me to September!
If you have any additional questions during your search for the perfect copper sink, farmhouse fireclay sink or granite sink, our Sinkologists are here to help. Contact us or follow us on Facebook, Houzz, Pinterest, or Instagram for more helpful tips and design ideas.
- 6 oz heavy whipping cream
- 3 T powdered sugar
- pinch of sea salt
- 4 oz cream cheese (room temperature)
- ½ c powdered hot chocolate
- ½ c mini marshmallows
- ¼ c mini chocolate chips* (optional, for garnish)
- 12 large thin cookies**
- In a medium mixing bowl, combine cream, powdered sugar and sea salt using a hand-mixer. Once soft peaks that hold their shape form, add cream cheese and powdered hot chocolate.
- Continue mixing on high speed, occasionally scraping sides and bottom, until evenly incorporated.
- Fold in marshmallows.
- Using a 2 oz scoop, place 1 scoop of hot chocolate ice cream in the center of 1 cookie. Place another cookie on the top of the ice cream and gently press to a thickness of 1".
- Repeat until all sandwiches (6) are formed.
- Wrap each sandwich with parchment paper and place side up in a glass, freezer safe container. Freeze 2 hours up to over night.
- Makes 6.
- *sprinkle with mini chocolate chips before placing in the freezer.
- **for this recipe, I used Trader Joes Butter Waffle Cookies but any cookie with a diameter of approximately 3" will work nicely.
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