- This episode is
sponsored by Four Sigmatic. I've been trying to stick
to my new year's resolutions and have loved using Four
Sigmatic protein powder to recover from workouts. It's amazing flavor comes
from real ingredients and no artificial flavors. Head to foursigmatic.com/babish to get an additional 10%
off their winter sale. The link is in the description. - [Kid] Cookie Cat, he's
a pet for your tummy. Cookie Cat, he's super duper yummy. Cookie Cat, he left his family behind. Cookie Cat. Now available
at Gurgens off route 109. - Hey what's up guys, welcome back to Binging with Babish where this week we're
taking a look at Cookie Cat from Steven Universe. Now, I am no stranger
to ice cream sandwiches. Here's one leftover from the
basics episode I did on him. Let's see if this is still good. That was 10 months and
a whole apartment ago. That's a little freezer burn. Anyway, first things first we got to make us a custom
Cookie Cat cutter mold. So I got one of these make your own custom cookie cutter kits. Basically a strip of aluminum that you have to bend and crease and arts and crafts were
never my strong suit so I don't think this is
going to go terribly well and it came out perfect. Wow,
that was surprisingly easy. And speaking of which, we're going to start off
with a super easy version. If you're just looking
for a fun project to do with the kids on a rainy Saturday. I got a pint each vanilla and strawberry store-bought ice cream
that I'm going to press into a quarter sheet using
some parchment paper. Send it back into the freezer for at least an hour to firm back up and for the exterior of
the ice cream sandwich, I'm going to take a
page out of my own book and make it out of cake. I think that cake is a superior
ice cream sandwich vehicle because it stays soft in the fridge. So I got a simple boxed
chocolate cake mix here that I'm preparing according
to manufacturer's instructions but then deviating wildly from said instructions by spreading thin in a large rimmed baking sheet. Baking for about 15 minutes until the top is glossy
and the cake is set. Then we'll let it cool for
just about five minutes before applying my Cookie Cat cutter mold-shaped cutting tool. And using the back of a large piping tip to cut out the eyes. Then we're going to remove the excess cake and grab our ice cream out the freezer. and store-bought ice cream
freezes up pretty hard so you're probably gonna want to use the bottom of a large
saucepan to press down evenly and get your Cookie Cat
cutter through the s'cream And we're going to break
off the excess s'cream, don't throw it away or anything, it's still perfectly edible. You can use it to make
a weird shaped sundae. Then on some parchment paper, we're going to plop down
one of our cake pieces, top that with our ice cream
cutout, and one more cake piece. We're throwing that back in
the freezer for a couple hours, both to bind the cake to the ice cream and to firm up the cake. And there you have it. A quick and easy Cookie Cat you can knock out as a
fun project with kids or with your inner kid. Per Steven's instructions, we're starting with the ears
and it's certainly good. It's chocolate cake and ice cream, but it's still more of a cake cat. To make the genuine article, we're going to start by making
our own no-churn ice cream. We're combining one cup
of cold, heavy cream, half a can of sweetened condensed
milk, about seven ounces, half teaspoon of kosher salt, and one teaspoon of vanilla extract, and our secret weapon, about
two ounces of clotted cream. This stuff's pretty
widely available in jars at the supermarket but
an acceptable substitute is one ounce of mascarpone cheese, diluted with two ounces of heavy cream. This is going to crank up the
fat content of our ice cream which is going to help keep
it soft in the freezer. Using a hand mixer, we are beating this stuff to stiff peaks. So basically what we're making here is kind of like an enriched whipped cream, which when frozen will
make for a smooth creamy and most importantly, bite-able ice cream. We're spreading that out
in half our sheet pan and then it's time to make
our strawberry ice cream for which we're going to
need some strawberries. Which we can optionally roast to amplify their strawberry flavor. You definitely don't have to
place small cut side down. Why'd you do that, Andy? Yeah, that's what I thought. Anyway, we're roasting these at 350 for about 25 minutes. After which time, they'll
look very much the same but they'll be soft and poke-able and they will have a deeper,
more jam like flavor. So we're going to let these
cool off for a few minutes before dumping them into a food processor. Pureeing them into a puree and straining said puree
through a fine mesh sieve. Now our puree is going to, obviously, add a lot of liquid to our ice cream. So, we need to alter the
formula a little bit. This time, six ounces of heavy cream, six ounces of sweetened condensed milk, three ounces of clotted cream
or clotted cream substitute, half teaspoon of kosher salt, and one teaspoon of vanilla extract. Beat this to stiff peaks and then we're going to fold
in our strawberry puree, in an effort not to
deflate all the nice air that we've whipped into
our ice cream base. Once you got that all folded in there, you can optionally add
some pink food coloring which I definitely should have done. Otherwise, you can just pour it in next to your vanilla on the sheet tray, smooth it out using an offset spatula. That's kind of satisfying looking. And just to make sure it's extra flat, top it with some parchment paper and press it down lightly with
another rim quarter sheet. And we're going to wrap this
guy thoroughly in plastic wrap. Don't want to any freezer burn going on and stick 'em in the freezer
for at least four hours. Plenty of time to make the
cookies for our Cookie Cat. Now Kendall and I ended up making seven different batches of cookie here because we really wanted to
nail the look and the texture. It had to be smooth, it
had to have clean edges, had to not fall apart when
you try to pick it up, and we wanted it to have
a slight cookie crunch and I think we finally nailed it. Into the bowl of a stand mixer goes 75 grams of softened butter, 100 grams of granulated sugar, 50 grams of light brown sugar, and a half teaspoon each,
baking soda and salt. And we're going to cream
everybody together on high speed until it is light and fluffy. While that's creamin', we are sifting together 80 grams of high quality cocoa powder with 160 grams of all purpose flour. Adding a third of that mixture to the stand mixer on low speed, combining one teaspoon of vanilla with 110 milliliters of whole milk, which likewise, we're going to
add a third of to the mixer, allow it to completely incorporate before adding a third of
the dry, a third of the wet, repeating until everything
is added and incorporated and we have a thick dough
resembling playdough. Which we're going to place between two sheets of parchment paper and roll out to an even thickness, about four millimeters thick. Peeling off the top
layer of parchment paper so that we can cut out our shapes. It took us several batches to realize that we should cut the cookies out first to prevent cracked and or messy edges. So we're going to cut out our Cookie Cats, cut out their eyes, that sounds wrong, and bake at 350 degrees
Fahrenheit for seven to 10 minutes until they look dry on the top. Allow those to cool completely and then it's pretty much the
same assembly as last time. We're gonna peel the parchment paper off our homemade no-churn ice
cream, remove it from the tray and then use our mold and
a heavy bottom saucepan to cut out two pieces of ice cream filling that we're gonna place
betwixt our cookies. I made mine kind of gigantic so this recipe is only going
to yield two Cookie Cats but likewise, once we get them assembled, we're going to place them in the freezer for at least two hours
before consuming immediately or wrapping in plastic wrap
for longer term storage. And there you have it, Cookie
Cat, as I always imagined him. The pet for your tummy,
that's super duper yummy, that left his family behind. The ice cream is super soft and bite through-able. And despite being frozen solid,
the cookie yields as well, despite having a cookie-like crunch. And Stephen is correct
to start with the ears. I don't think there's any other way to feasibly eat this thing
besides, I don't know, maybe cutting it in half and sharing it because it's the size of a softball. Thank you again to Four Sigmatic for sponsoring this episode. I love their plant-based protein. It's made from functional mushrooms and real vanilla with
absolutely no fillers. This means it's also 100% grain free. You can even bake with it. I added a couple of scoops to my favorite chocolate waffle recipe which I sandwiched together
with some whipped cream to make protein ice cream sandwiches. Four Sigmatic is having
their winter sale right now, up to 50% off products like
the plant-based protein, plus you can get an
exclusive additional 10% off all sale products. Head to foursigmatic.com/babish
to check it out. The link is in the video description. (upbeat music)
