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© 2013 mathewguiver

Bagel and cream cheese ice cream sandwiches

Checkout this snippet from my guest post on Good Looking Home Cooking, click here for the full entry.

As a dedicated Food Network fan I’ve watched pretty much every episode of shows like Chopped, Next Iron Chef, and Cupcake Wars. During an episode of Next Iron Chef a year or two back, chef Anne Falkner won a challenger with a dish that included toasted bagel ice cream, and I decided to recreate it.

Ice cream recipe

I had to do a bit of testing to find a combination of ingredients that worked for my own ice cream. Additionally, after experimenting with different ways to make ice cream without an ice cream maker, David and I decided it was best to invest in one. We actually found a great machine for under $40 on Amazon, and I highly recommend buying one if you plan to make ice cream at home.


3 poppy seed bagels
2 c heavy cream
3/4 c milk
3 Tbsp cream cheese
1/4 c buttermilk
1/4 c sour cream
1 egg yolk
1/2 tsp vanilla


1. Set oven to broil.
2. Cut bagels in half, place on the top rack of your oven, and let them become blackened. You may want to open a window or turn on a fan, because you will need to go beyond toasted, and make sure the surface of each bagel is completely black.
3. Put bagels in large bowl, add cream and milk.
4. Use an immersion blender and work through the bagels. Make sure that there are no chunks of of toast and that you have a smooth, thick mixture.
5. Add cream cheese, buttermilk, and sour cream. Blend until smooth.
6. Finally, add your egg yolk, and vanilla. Blend once again, then cover, and place in the refrigerator for a few hours.
7. Pour the mixture into your chilled ice cream maker canister, and surround it with ice and rock salt.
8. Run your ice cream maker until your mixture has reached a creamy yet firm consistency. You’ll be spreading this onto your cooled cookies to make the ice cream sandwiches so you don’t necessarily want it to form a semi solid state.

Cream Cheese Cookies

I actually based my cookies on Ina Garten’s Regelach recipe. I did make a few adjustments to increase the strength of the cream cheese flavor. Additionally, since I used the cookies for ice cream sandwiches I didn’t over bake them. I wanted a soft chewy cookie, so I baked them at a low temperature and removed them before the bottoms had much color.


1 1/2 packages of cream cheese (12 oz)
1 stick of butter
1/4 c sugar
1/4 tsp salt
1 tsp vanilla
2 c flour


1. Let your cream cheese and butter come to room temperature. Do not microwave them, it will run the dough.
2. Mix your butter and cream cheese with an electric mixer.
3. Add sugar and cream. Then add salt and vanilla.
4. Slowly add flour until combined. Do not over mix.
5. Remove dough, and roll it into a ball on a floured surface.
6. Cover dough, and refrigerate for at least an hour.
7. Preheat oven to 300 degrees.
8. Roll out dough on floured surface until about 1/4 an inch thick. Using a circle shaped cookie cutter (you could also use a cup, or the lid off a mason jar) cut out your cookies and place them on a parchment paper lined baking sheet.
9. Bake for 10 – 11 min, then let cool on a wire rack.

Final prep:

1. Make sure that your cookies have cooled before attempting to assemble your sandwiches.
2. Scoop about 3 Tbsp of ice cream onto a cookie. Place a second cookie on top and press down so ice cream spreads.
3. Freeze for a few hours, or overnight.
4. Just before serving, remove and let thaw for 10 minutes. Top with fresh whipped cream.

That’s me in the background!

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