Tag Archives: ice cream

Sweet Tooth Recipe: Ice Cream Cookies

Before we are overcome with winter weather and hibernation in the library, I vow to make one last trip to Smorgasburg, where I plan on having one final ice cream cookie sandwich from The Good Batch. But until then, I have taken on the task of making original ice cream sandwiches myself. These desserts are a great farewell to summer while still having a fall/winter twist (depending on ice cream flavor). I chose to use both Dulce de Leche ice cream and Cherry Garcia Fro-Yo from Ben and Jerry’s, but you can use whatever you like best. A nice fall twist to this recipe may be snickerdoodle cookies with dark chocolate or pumpkin flavored ice cream! Try out a variety of combinations for this cookie ice cream treat and let us know what’s your favorite!



I have been using the following cookie recipe for years and it has never failed me, but if you need to make this a last-minute treat, you can try using Tate Cookies.


  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup (2 sticks) butter
  • 3/4 cup granulated sugar
  • 3/4 cup packed brown sugar
  • 1 teaspoon vanilla extract
  • 2 large eggs


1. Making things easy, I first mix all of the wet ingredients in a bowl. This includes the butter, brown sugar, granulated sugar, eggs and vanilla extract.

2. Next add the dry ingredients to the wet ingredient mixture. This would include the flour, baking soda and salt.

3. Lastly, fold in the chocolate chip cookies and form them into balls which you will place on an ungreased baking sheet.

4. Place this delicious cookies dough into an oven at 375°F for 9-11 minutes or until golden brown.

*If you want your cookies to be even better, a bakers trick is to put the cookie dough in the refrigerator for about 30 minutes before baking.

5. Once the cookies are baked to perfection and cooled, smother one side with your choice of ice cream and top those bad boys with another cookie. If you can make a sandwich, you can make an ice cream sandwich.

6. Enjoy!


ice cream cookiesCookie


Dessert Sampler

Sometimes the dessert options at the dining hall can feel a little repetitive. It seems like they always cycle between the same three cookies, the same 5 ice cream flavors, and the same 4 types of cakes. How can you improve your dessert experience? The answer is simple: Eat all the desserts at once! This is what I like to call the dessert sampler. If you see they have out the same old cookies, cake, and ice cream that you are already sick of, try sampling a little bit of each option and putting it all on the same plate! You can even top it all off with hot fudge and sprinkles. I promise this concoction will be far from boring. See the recipe below to make the dessert in the picture above!


  • All three ice cream options available (cookies and cream, strawberry, chocolate)
  • Marble pound cake
  • Chocolate Syrup
  • Chocolate sprinkles


  • Look around at all the dessert options, soak in the glory, and refuse to deprive yourself of one bit.
  • With a slightly crazed look in your eyes, fill your plate with everything in sight.
  • Devour by yourself or share with friends for a family-style dessert experience (lol jk. Like you would ever share this masterpiece!).
  • Enjoy!

Sweet Tooth Recipes: Ice Cream Cone Cupcakes

After a grueling midterms season, you probably need something to cheer you up, and this is definitely it.  And how could this be bad?  It’s a mix of the greatest two things ever created: ice cream and cupcakes.

Side note: this recipe obviously comes from the one and only, Martha Stewart.


For actual cupcakes:

Sugar cones: 12 (but this will depend on how much batter you eat)

Flour: 1 ½ cups

Baking Powder: 1 tsp

Salt: ½ tsp

Unsalted Butter: 1 stick or ½ cup

Sugar: 1 cup

Eggs: 3

Vanilla Extract: 1 ½ tsp

Milk: ¾ cup


For Decorating: (all are optional, all will produce beautiful results)


Gel-paste food coloring

Melted Chocolate

Chopped roasted and salted Nuts

Maraschino Cherries




  1. Preheat the oven to 350 degrees
  2. Now this part can be confusing, but bare with me. Take tube pan and take out the inside attachment.  This will basically look like a bowl without the inside.  Cover the top of the bowl with two layers of tinfoil. (See pictures below for clarity)
  3. Poke 12 holes in the tinfoil, put cones in these holes, and set this aside for later.
  4. Making the cupcakes.  Stir together the flour, baking powder, and salt.
  5. In another bowl, cream the butter and sugar until light and fluffy.
  6. Add eggs to the butter mixture one at a time.  Then add vanilla.
  7. Add the flour mixture to the butter mixture
  8. Fill each cone with about 2-3 tablespoons
  9. Bake in oven for 18-20 minutes.


For the fun part:

Decorating the Ice Cream Cone Cupcakes

While you can technically decorate however you want, here’s how I decorated:

Buttercream frosting from Magnolia’s Cupcakes

Butter: 2 sticks

Confectioners’ Sugar: 6-8 cups

Milk: ½ cup

Vanilla Extract: 2 tsp

Food Coloring


  1. First cream the butter, then add 4 cups of sugar
  2. Add the milk and vanilla and beat until smooth
  3. Gradually add 2-4 more cups as sugar to taste
  4. Add your favorite color
  5. Using an ice cream scooper, scoop a dollop of frosting on to each cupcake
  6. Decorate with sprinkles, cherries, chocolate or gel-paste.

Waffle Creations

Have you made waffles in the dining halls recently? I know I haven’t, and if you haven’t either, I don’t blame you. Most of the time, it just doesn’t seem worth it. Why would you fiddle with the waffle iron and then wait around for two minutes for the timer to go off just to have the regular old waffles with syrup again? Ain’t nobody got time for that!
What we need is some new ideas about how we can spice up our dining hall waffle experience. With these waffle creation recipes, making waffles will totally be worth it!

Waffle Breakfast Sandwich:

Waffles + Eggs + Cheese + Sausage + Bacon = Breakfast of Champions

  1. Ask for two fried eggs with cheese at the omelette bar.
  2. Time for some serious multitasking: While eggs are cooking, prepare waffle. Bounce back and forth between the omelette bar and waffle iron to make sure no one is messing with your unattended goods.
  3. Once waffles and eggs are ready, cut waffle in half and place eggs on one piece
  4. Add sausage and bacon and put the other waffle piece on top. Finished product is featured in the picture above in all its glory.

Waffle Ice Cream Sandwich:
Waffles + ice cream = OMG delicious

  1. Cut waffle into two pieces about the size of a Samsung Galaxy #productplacement
  2. Place two scoops of your favorite ice cream flavor onto one of the waffle pieces. Watch as the hot waffle slowly melts the cold ice cream. Aw man, this is gonna be good.
  3. Squish other waffle piece on top and eat up!

Dinner and a Movie: The Way Way Back

I had some trouble deciding what movie to base this week’s post on.  None of the movies I’ve seen recently have been particularly food-filled.  There was “Blackfish,” a sort of exposé on the treatment of Shamu and other SeaWorld orcas, but whipping up a fish dish in its honor seemed a bit too morbid.  When I told a friend I was going to see “Fruitvale Station” she thought I was on my way to get frozen yogurt, unfortunately the movie had nothing to do with frozen desserts (though it was a great, powerful film).  But I do love a good ice cream concoction, and nothing says “summer” quite like a sundae.


Except maybe lounging by the beach and playing at a water park. “The Way Way Back” centers on Duncan (Liam James), a painfully awkward teenage boy dragged to his mother’s boyfriend’s beach house for the summer.  The film opens with the boyfriend, played by a refreshingly serious Steve Carell, informing Duncan that he is a three out of ten; as the summer progresses he gets a job at a charmingly outdated water park and comes into his own.  Fun fact: the movie is named for the back seat in a station wagon, the one that faces the road instead of the other passengers and can feel either independent or isolating.


Watching Duncan and his new friends run around the water park put me in the mood for everything summer, especially its signature food.  Ice cream s’mores are, to me, a pretty perfect summer combo.  Unfortunately the Trader Joe’s I went to did not have any marshmallow products, so my s’mores were missing a little something, but the taste was not lacking.


Ice Cream S’mores


This recipe is not so much a recipe as a list of suggestions.  The sweet treat is ripe for customization!

Spread hot fudge on one graham cracker, and marshmallow fluff on the other.  Scoop some ice cream onto either cracker (I used coffee, but feel free to experiment).  Close the sandwich with the other graham cracker and enjoy!  If you’re entertaining and would like to make them in advance, tie them up in plastic wrap and freeze until you’re ready to serve.

An alternate version, complete with whipped cream

Of course, much more can be added to make these s’mores absolutely perfect.  Add whole marshmallows, chocolate chips, or peanut butter to add some extra texture and flavor.  Some of my friends topped their concoctions off with a tuft of whipped cream (I made a s’mores ice cream bar instead of making them ahead of time—less work for me and more fun for them!).  For even more chocolate, try using chocolate covered graham crackers as the base.  Have more fun ideas?  Comment to let me know!

Taste of Mendoza: Argentine Sugar High

Volta's Dulce de Leche ice cream

These first weeks in Argentina have provided confirmation of two things: the Argentines like their sweets sweet, and they love their famous dulce de leche. Essentially a milk jam, dulce de leche is made by heating sweetened milk until it caramelizes and turns a brown color. The result is a soft, caramel-like spread that is incredibly rich and sweet, and it is so popular here that any excuse to serve or incorporate it into a dish is reason enough to eat it: it’ll be served on toast for breakfast, in a cookie-sandwich for an afternoon snack, within a chocolate mousse or cake, as a flan or ice cream flavor, as candy, etc. The list goes on…

I was thus anxious to try this famed national treat upon arrival in Buenos Aires, and on a hot sunny day (sorry New Yorkers, it’s summer here!), ice cream made for a perfect afternoon snack. I opted for the Volta heladería (ice cream shop). Its beautiful, zen-like terrace with bamboo-lined walls, pale wooden floors, and cast-iron patio furniture lent itself perfectly to a peaceful escape from the busy streets outside. The dulce de leche ice cream itself was served as elegantly as the establishment’s decor: two scoops in a waffle cup cone. There’s no better summer snack than that.

For those with a sweet tooth, dulce de leche ice cream is just about the most perfect summer snack or dessert. Volta’s in particular was smooth, creamy, and also had a rich, sharp caramel flavor. This combination balanced out the extreme sweetness of the caramel taste which would have otherwise been overwhelming. As my first initiation into the culinary world of Argentina, this dulce de leche helado proved itself a most excellent beginning.

A Sweet Deal: A fellow student’s ice cream start up

screenshot of Sweet Karma's new website!

I met Elana Hubert during CUE, which stands for Columbia Urban Experience, a pre-orientation program that brings together undergraduates for a week in New York doing community service projects during the day and exploring the city by night.  We both worked at the same site, Women-in-Need.  I remember feeling confident that I made the right choice coming to Columbia, because I got to meet people like Elana who were passionate and interesting individuals.  Elana and I also attended our first Culinary Society meeting together, and today, I’m proud to share with you all her business endeavor that combines her love of food and her support of the community.

Elana started Sweet Karma Ice Cream with friends.  I remember hearing about Sweet Karma last semester, and now, the recently re-designed website shows all the progress that this group has made.  Sweet Karma makes their own ice cream out of fresh, organic ingredients and delivers them to dorms all over campus in mason jars (cute!).  Sweet Karma has launched a community building initiative called “The Karma Project” which asks students to discuss what makes them happy and useful de-stressing activities.  Sweet Karma is open for business, taking orders for its current flavors: Chai, Salted Caramel, and Spiced Chocolate.  Order forms give you a choice for timed delivery to make sure that you’re there to receive this delicious goodness.

Congrats, Elana!  You should all definitely order a jar and support this awesome student business.  Check out their website by clicking HERE.  This is a great idea for late night studying or surprising a friend who’s had a rough day!  Don’t forget to contribute your thoughts to the Karma Project!  You can also check out this interview with Elana that talks more about Elana’s inspiration.

Dutch Apple Pie

Photo Credit: Pippa Biddle

Pippa’s back with In-Season, a great series that explores fresh produce and gives you way to create really delicious things.  

So you went apple picking a few weeks ago and have barely made a dent in the PILES of apples that you foolishly said you’d finish in a week. Say hello to the apple pie. Unlike a more traditional apple pie the dutch apple pie is known for having a pie shell bottom and then a crisp-like streusel top crust.  Important factors in a successful pie include keeping the crust from getting soggy, having firm but not crisp streusel, and not overcooking the apples. Since this pie is made in parts and then assembled it is very easy to control these factors.

Serve it up right out of the oven with a scoop of vanilla ice cream but be sure to save some for the breakfast the next day! As the pie cools down the apples pull in the juices and intensify the flavor. I would go as far as to say that I actually like it better chilled the next day! That might also have something to do with the satisfaction of eating pie for breakfast. Happy Baking! Continue reading Dutch Apple Pie

SMUSH yourself

SMUSH ice cream via gothamist.com

Peri joins us for more Sweets in the City with a review of SMUSH–an ice cream sandwich emporium in midtown perfect for a Saturday night out on the town.

A friend of mine recommended this funky dessert spot to me when I told him about the blog saying that they “imitate deli sandwiches for dessert”. I wasn’t totally sure what was meant by that, but when I arrived it was immediately clear. Upon walking into the shop, I could tell that this dessert experience was going to be different from most others and that this would be a sandwich I would never forget.

You have the option of choosing a SMUSH signature sandwich or making up your own creation. Andrew and I decided to be adventurous and invent our own creations up. You have the option of any two types of cookies, any spreads, two fudges or other add-ons, and an ice cream. We hardly even knew where to begin! They had classic cookies like chocolate chip or peanut butter; as well as more adventurous ones like red velvet and French toast. For one sandwich we chose the candy cookie and the French toast cookie, with a caramel spread, bananas, milk chocolate fudge, and chocolate fudge. For the other, we chose the red velvet cookie and the white chocolate chocolate cookie, with nutella and marshmallow spreads strawberries, white chocolate fudge, and vanilla ice cream. We watched them whip up our creations as our mouths watered to devour them. Finally, we took our seats on the cute steps that they have inside to sit on and enjoyed the best ice cream sandwiches of our lives.

Continue reading SMUSH yourself

Frozen Fridays: Pumpkin SpICE Cream

Better than Breyers

Step into fall and enjoy a fantastic study break with home made ice cream with Kierstin!  She introduces us to a great collection of recipes as well as shares her personal experience.

My foray into home made ice cream began one hot summer day in the dentist’s office. At the time, I had been on a hunt to find the perfect chocolate chip cookie recipe. That day’s attempt had once again fallen short of my ideal, and my, was I bitter. I had already been getting bored with baking, and this was the last straw. I was so sick of flour. And butter. I needed a new culinary diversion.

Such were my thoughts as I sat there in the dentist’s chair, mid-cleaning. Yes–as the hygienist painstakingly went about her anti-plaque ritual, I pondered sweets. The irony of the whole situation peaked when the dentist entered. He announced plainly, “you should get those wisdom teeth out ASAP.” Appropriately, my first thought was: “ice cream.”

Between then and the time I actually did get my wisdom teeth out (about three days later), I had purchased an ice cream maker, a fabulous recipe book, and had made two batches of ice cream. I still think I have that ice cream to thank for a speedy recovery. Continue reading Frozen Fridays: Pumpkin SpICE Cream