The Cream of Love: A Valentine to Ice Cream. Photo: Library of Congress.
Valentine’s Ice Cream Sandwiches
If you love ice cream, like I do—after all I wrote an entire book, Ice Cream, to be released in April on the subject—this Valentine’s Day Ice Cream Sandwich from Slashfood might satisfy your honey’s yen for a special Valentine’s treat.
And here’s a recipe for Chocolate Valentine’s Heart Cookies from Chef Renee. Slap some vanilla ice cream between two of these rich cookies, and you have an amazing treat for the day of love.
Chocolate Valentine’s Day Hearts
These light brown cookies are filled with a chocolate or jam filling.
Yield: about 6 large layered cookies
Preheat oven to 325°F.
Equipment: one large and one small heart shaped cookie cutter
Cookie tray for baking
2.5 cups all-purpose flour
½ cup Dutch process cocoa
¾ teaspoon double acting baking powder
½ teaspoon kosher salt
1 ½ cups sugar
1 1/2 sticks sweet butter, at room temperature
1 teaspoon vanilla extract
1 teaspoon dark rum
2 whole eggs- medium, not large
1. Mix dry ingredients together in a bowl: flour, cocoa, baking powder and salt.
2. With a hand held mixer, beat sugar, butter, rum and vanilla together until sugar is well incorporated and the mixture fluffy.
3. Add 1 egg and half of dry ingredients. When well mixed, add the other egg and the rest of the dry ingredients.
4. On a floured surface, shape dough into a ball. Cut in half, and wrap each half in plastic wrap. Refrigerate for at least one hour.
6. Flatten each half into a round disk, about 1/8th inch thick. Use a little extra flour if necessary, when rolling out dough. Using the large heart shaped cookie cutter, press 6 heart shaped cookies in the dough. Then use the same cookie cutter and cut out 6 more cookies from second batch of dough. Place the small heart shape cutter on top of one large piece of dough, and press down.
7. Remove the small heart from half the cookie dough so that when they are put together, you have a full heart shaped cookie on the bottom, and another one on top with a space in the middle for the filling.
8. Just before baking, place each cookie (all separate from each other) on parchment paper-lined baking sheets, spacing them 2″ apart. Refrigerate another 15 minutes. Bake until lightly browned, about 10 to 12 minutes. Cool tray on a rack.
9. Remove from paper, and reserve until the filling is made.
Ingredients for fillings
Chocolate filling and jam- alternating colors will be prettier. Apricot jam, seedless raspberry jam, lemon curd and chocolate filling in any combination will look great on a platter.
Any jam or curd you use should be whisked a bit to remove lumps, and loosen it before applying to the cookies.
Spread jam or curd on the bottom uncut cookie until you reach 1/8 inch from the edge. Place cut out cookie on top and press gently so the cookies stick together. Sprinkle powdered sugar through a strainer over the whole cookie. Then, place ½ teaspoon of jam in the area where the little heart was removed.
For the chocolate filling: In a microwave oven, melt 4 ounces of good quality bittersweet chocolate (chopped finely), mixed with ¼ cup of heavy cream for about 45 seconds. Stir to blend everything together. When it cools it will thicken. Use the same approach for filling the cookies as with the jams.