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The coveted recipe for Notoreos, a winsome experiment in creating a vanilla-cream-filled chocolate sandwich cookie that tasted like chocolate and vanilla and not . . . Oreo. This recipe is a personal creation and allows you to custom-stuff each cookie to the desired thickness. It also requires a shot glass, which takes any recipe to the top shelf.

The cookies themselves can be crushed to make excellent pie crusts.

for the Notoreos

Cream together
  • 1/2 cup butter
  • 1/2 cup sugar
Add in and mix thoroughly
  • 1/2 cup baking cocoa
  • 1/2 tsp baking soda
  • 1/4 tsp salt
Add in
  • 1 beaten egg
  • 1/2 tsp vanilla
  • 3/4 cup flour
Chill dough for 1 hour.

Roll out on a well-floured board to 1/8-inch thickness. Cut into rounds with a shot glass dipped in flour.

Bake in a 375-degree oven for 10 minutes.

Cool completely.

for the Creamy Filling

Beat together
  • 1/4 cup butter
  • 2 teaspoons vanilla
  • 1.5 cups powdered sugar
  • 1 tablespoon cornstarch
Roll into balls and smoosh in between two cookies. (Save some single chocolate cookies for the ice cream.)

French Vanilla Ice Cream

adapted from America's Test Kitchen
Place metal 8x8 pan in freezer and a large bowl containing an ice bath in the refrigerator.

Steam to175 degrees
  • 1.75 cups heavy cream
  • 1/25 whole milk
  • half of 3/4 cups sugar
Remove from heat. Mix together
  • half of 3/4 cups sugar
  • 6 large egg yolks
Slowly stir 1 cup of the hot cream mixture into the egg mixture. When mixed thoroughly, slowly whisk egg mixture into hot cream mixture. Slice and scrape the contents of
  • 1/2 whole vanilla bean
Mix constantly on low heat until steaming at 180 degrees; remove from heat.

Immediately pour into a bowl and rest in the refrigerated ice bath, stirring occasionally until quite cool. Cover and refrigerate overnight.

Putting It All Together

Chop 4-6 whole sandwich cookies into chocolate-chip-sized bits. Crumble 6-8 more plain chocolate cookies into small bits. Pour chilled cream into ice cream maker. Add in 1 cup of chopped and crumbled cookie bits into the mixer 2-4 minutes before the ice cream is done. When mixer is done, press into metal pan and freeze for one hour; then pack into cartons and freeze overnight.  
 


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