Brown sugar pop tart ice cream10/11/2023 (I have an ice cream maker, but ain’t nobody got time for that!) The experiment was a really excellent one, and may become one we repeat with different flavor combos throughout the summer. If you live in the Denver area, I highly recommend that you go get one of these from the source because you can’t beat their scratch made ice creams!įor those of you who aren’t in Denver, I thought it would be fun to try to create my own version of a Pop-Tart ice cream sandwich using store bought ice cream. There are about a million different flavor combinations, but one of our favorites is the cookies and cream sandwich. There’s an amazing ice cream place near my house, Ice Cream Riot, that sells these GIGANTIC ice cream sandwiches that use Pop-Tarts rather than traditional cookies for the outside layers. They will keep for approximately 5 days.These Cookies n’ Cream Pop-Tart Ice Cream Sandwiches are dangerously easy to make. I recommend keeping these in an airtight container and in a cool, dry place like a pantry or cupboard. Wrap the dough in plastic wrap and chill for at least 30 minutes. This will give the gluten strands some time to relax and make the dough easier to roll out.To get a perfect Pop-Tart shape, cut the dough longways, fill with brown sugar & cinnamon mixture, and fold in half.To make vegan, use dairy-free/vegan butter.Use cold butter for best results and a flaky crust.You can add a tablespoon of hot water at a time until you reach a suitable consistency, and then all you need to do is whisk away until smooth!ĭon’t forget to let the Pop-Tarts cool completely before spreading the icing on the tops! Otherwise, the icing will melt and seep into the Pop-Tarts which will make them soggy.ĭash a little extra cinnamon and brown sugar on top of the icing and you’re good to go! This dissolves any lumps that may be present from the powdered sugar. The trick to getting the smooth, thick consistency is to use HOT water when mixing the ingredients together. Usually, I tend to shy away from powdered sugar icings since they are a bit too sugary sweet for my taste, but this recipe adds in a little butter which helps to balance out the sweetness from the powdered sugar. It’s simply THAT good! It’s also really easy to make and you can customize the sweetness to your personal preference. The icing is what sets these homemade Pop-Tarts apart from the rest. Let them cool completely before adding the icing. Use a toothpick to poke small holes in the tops and bake. To prepare the Pop-Tarts for the oven, fold the dough strips in half and press a fork into the sides to seal and keep the filling from oozing out. Spoon the filling mixture into the center of each dough strip, making sure you leave enough room on the sides to close and seal with a fork. Now for the star of this recipe: the brown sugar cinnamon filling! To make the filling, whisk together the brown sugar, cinnamon, and flour. Cut the dough longways into strips (I cut my Pop-Tarts to approximately 3×9 inches). The dough should be about 1/4th of an inch thick. Once chilled, remove one half of the dough at a time and roll the dough out onto a lightly floured surface. I recommend sectioning the dough in half, covering both halves with plastic wrap, and popping in the refrigerator for at least 30 minutes so the butter can chill up and the gluten can relax. Cracks are fine, as long as the dough is not too crumbly and unable to be formed. The dough should not be dry, but not sticky either. If you have a handy butter cutter, use that! ![]() If you don’t have a food processor, the best technique to use for incorporating the cold butter is to use two knives to cut the butter into the mixture. Transfer the mixture to a bowl, add in the cold water one tablespoon at a time, and carefully mix the butter into the dough with a fork. So make sure your butter is cold for best results! If your butter is too warm when mixing it with the dough, the crust will harden more and become dry. Why use cold butter? Cold butter makes for a super flaky crust by creating air bubbles in the dough when baked. We do not want to “cream” the butter into the flour! Then, add in your cubed, cold butter and pulse until small lumps are present. To make the dough for these Pop-Tarts, you will add the flour, salt, and sugar to a food processor. Here’s how to make these Pop-Tarts step-by-step: Step 1: Make the Dough Brown Sugar: Can substitute for coconut sugar.Ice cold water: Cold water will help keep the butter from softening or melting.Butter: Use very cold butter, NOT softened! I also tested this recipe with Earth Balance Vegan Butter which works well.All-purpose Flour: Regular white flour.I know you’re just going to love these! Ingredients for homemade pop-Tarts:
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