Midnight Cookies and Cream with Cookie Waffles

Doesn't Midnight Cookies and Cream

Ice Cream from Haagen-Dazs just sound

like it should be the perfect ice cream

for this time of year?  

A Chocolate Cookie Waffle is

the perfect base for the rich

ice cream.  Then I topped it off 

with some homemade 

Chocolate Hard Shell,

some black Wilton Sprinkles

(aren't they just fabulous?)

and a cute molded candy

Witch Hat.

Anyone would love this for

their Halloween Dinner.

After we finished making these and 

my four grandkids dived in

the eight year old boy said,

"This ice cream is incredible!!"

Now I thought that had to be the 

perfect compliment.  As a matter of

fact, they were gobbling the ice

cream and ignoring the waffles!

I have to agree. This ice cream is 

so smooth and silky with chunks

of soft chocolate cookie!  Definitely

a new favorite chocolate ice cream.

There aren't

many good commercial chocolate

ice creams out there (speaking 

from a chocolate lover's perspective)

and this one is pure silk on the

tongue.  

Chocolate Cookie Waffle Recipe

(This is a quick and easy version.)

1 Betty Crocker Triple Chocolate Cake Mix

1/2 C. butter, melted

1 egg

Place all three in a bowl and stir

until blended.

Heat waffle maker.  Roll about

1/4 C. dough into a ball and flatten 

out slightly.  Bake in the waffle maker.  

These are going to be super soft so
I like to turn the waffle maker to

the side and let it flip out rather

than crumble trying to lift out.  Do

not overbake.  You want these soft

not crispy.  

Serve immediately as the outside

does crisp up quickly.

Makes 6-8 waffles.

(I usually make these with a homemade

brownie recipe but for a quick and easy

one, I was pleased with these.)

Chocolate Hard Shell Recipe

1 C. semi-sweet chocolate chips

(I used Hersheys)

3 T. coconut oil 

Place the chocolate chips and

coconut oil in a microwave safe bowl.

Heat on high for one minute.  Stir and

heat an additional ten to fifteen seconds

or until the chocolate is almost melted.

Stir until smooth.

Candy Witch Hats

1 C. Wilton Candy Melts, Black

Black gel food coloring

Coconut oil

Silver Lustre

Witch hat candy mold

(off Amazon)

So here is my little disclaimer first:  I melted

the Black Wilton Candy Melts and they were

more gray than black so I stirred in just the

tip of the knife blade of black gel food coloring

and stirred it in and it congealed.  You need the

melts thin enough to spoon into the molds.  I thought

I might have done something wrong, so I did it again,

this time adding the food coloring before melting

the candy in the microwave so it would be the same

temperature.  I ended up 

with the same results, so I had to add about 2-3 teaspoons

of liquid coconut oil to make it pourable.

If yours appear more black than gray after

melting, skip the food coloring which seemed

to cause the candy to congeal.  Otherwise,

add enough coconut oil to make it spoonable.

Place a spoonful into each of the molds.  Tap gently

to remove air bubbles or use a toothpick to pop any

air bubbles.  Place in freezer for about 15 minutes

or until hard enough to pop out of the molds.

I painted the buckle and band on with 

Silver luster made liquid with clear vanilla.

Makes 12-18 candy witch hats.

Beaulah was a little 

GREEN WITH ENVY

when all she found was an

empty carton in the trash.

Sorry, the grandkids were hogs!

Thanks to the folks at 

Haagen-Dazs for inviting me

to try out three fabulous new flavors

of their ice cream and gelato,

this one and

Pistachio Gelato

and

Pomegranate Swirl Gelato.

(It still amazes me that you can mail 

ice cream!!)

What a world, what a world!!

The Wilton Black Pearl Sprinkles

were found this time of year at

Wal Mart.  Get them before they

are gone!

I will be posting this with

Inspire Me Tuesday

Foodie Friday