Tag Archives: the Big Green Egg website

You scream, we scream, we all scream for ice cream treats created using the Big Green Egg!

In honor of July being National Ice Cream Month, we thought it only proper to spread the sweetness by sharing some of our favorite Big Green Egg ice cream treat recipesIn honor of July being National Ice Cream Month, we thought it only proper to spread the sweetness by sharing some of our favorite Big Green Egg ice cream treat recipes! In case you weren’t aware that there is a whole month set aside to celebrate this delectable, double-dipping goodness, here is a little history courtesy of the International Dairy Food Association website:

In 1984, President Ronald Reagan designated July as National Ice Cream Month and the third Sunday of the month as National Ice Cream Day. He recognized ice cream as a fun and nutritious food that is enjoyed by over 90 percent of the nation’s population. In the proclamation, President Reagan called for all people of the United States to observe these events with “appropriate ceremonies and activities.”

About 10.3 percent of all the milk produced by U.S. dairy farmers is used to produce ice cream, contributing significantly to the economic well-being of the nation’s dairy industry. With this in mind, Archadeck of West Central & Southwest Ohio is sharing some of our favorite ice cream recipes created by the Big Green Egg.  All of these and more recipes can be found on the Big Green Egg website and Archadeck of West Central & Southwest Ohio is your local dealer for the Big Green Egg and Eggcessories.

Homemade Ice Cream Sandwiches

Homemade Ice Cream Sandwiches

This is a great way to beat the heat while cooking on the EGG. Mix and match your favorite flavors of ice cream with your favorite type of cookie!

Ingredients

  • Your favorite cookie dough
  • Your favorite ice cream
  • Perforated Cooking Grid
  • Aluminum foil
  • Baking Stone

Instructions

  • Set the EGG for indirect cooking (with convEGGtor) at 350°F/177°C, unless otherwise specified by the cookie dough recipe. Preheat a Baking Stone on the grid of the EGG.
  • Make cookie dough as directed.
  • Wrap Perforated Cooking Grid with aluminum foil to prevent cookies from dripping through perforation. Evenly space cookie dough around the Perforated Cooking Grid.
  • Make 4 small balls with aluminum foil. Place 4 balls of foil evenly spaced on Baking Stone and place Perforated Cooking Grid on top of the foil. This allows for proper air circulation so the cookies bake evenly. It isn’t necessary, but is helpful.
  • Allow to bake for 9-11 minutes, unless otherwise specified by the cookie dough recipe.
  • Remove cookies once fully baked and allow to cool. Pair up cookies in sets of two based on relative size. Scoop your favorite type of ice cream onto one cookie and sandwich it with the other.
  • Eat immediately.

Wickles PMBP

Wickles Big PBMP

PBMP stands for Peanut Butter, Banana, Marshmallow & Pickle! Recipe courtesy of Wickles Pickles. For more information, visit wicklespickles.com.

Ingredients

  • 8 Large Marshmallows
  • 8 Peanut Butter Cookies
  • 2 Cups Vanilla Ice Cream
  • 4 Wickles Pickles Slices

Instructions

  • Set EGG for indirect cooking (with convEGGtor) at 325°F/163°C.
  • Grill banana slices directly on the EGG for 1 minute to get slight grill marks. Transfer to aluminum foil and add marshmallows. Cook for an additional minute, or until the marshmallows begin to melt. Remove and stack between 2 Peanut Butter Cookies and top with 1⁄2 cup vanilla ice cream. Garnished with a Wickles Pickle Slice.
  • Makes 4 servings

ice cream sandwiches

A New Spin on Ice Cream Sandwiches

These Cranberry & White Chocolate Oatmeal Cookie Ice Cream Sandwiches are the perfect combination of warm cookies from the EGG and cold ice cream for a tasty treat on a hot summer night! Recipe adapted from Canadian Lentils. For more information, visit lentils.ca.

Ingredients

  • ¼ cup (60 ml) dry red lentils
  • ½ cup (125 ml) butter, at room temperature
  • ½ cup (125 ml) packed brown sugar
  • ½ cup (125 ml) sugar
  • 1 large egg
  • 1 tsp (5 ml) vanilla
  • 1½ cups (375 ml) all-purpose flour
  • 1 cup (250 ml) old-fashioned or quick-cooking oats
  • 1 tsp (5 ml) baking soda
  • ¼ tsp (1 ml) salt
  • ½ cup (125 ml) dried cranberries
  • 1 cup (250 ml) white chocolate chunks or chips
  • 4 cups (1 L) vanilla ice cream

Instructions

  • Set the EGG for indirect cooking at 350°F/177°C.
  • In a small saucepan of boiling water, cook the lentils for 15-20 minutes, until soft. Drain well and set aside.
  • In a large bowl, beat the butter and sugars for 2-3 minutes, until pale and fluffy. Beat in the egg and vanilla. In a medium bowl, stir together the flour, oats, baking soda, and salt; add to the butter mixture along with the cooked lentils and stir until almost combined; add the cranberries and white chocolate and stir just until blended.
  • Drop large spoonfuls of dough a couple of inches apart on a greased baking sheet; bake on the EGG for 12-15 minutes, until pale golden around the edges and just set. Transfer to a wire rack to cool completely, and if you have time, freeze them (this will make them more firm, and easier to spread with ice cream).
  • Remove the ice cream from the freezer and set on the countertop until slightly softened. Place a scoop of ice cream on the underside of a frozen cookie, top with a second cookie and press down so that the ice cream spreads to the edges. Place on a baking sheet and return to the freezer until frozen. Wrap in plastic wrap and return to the freezer until you are ready to serve them.
  • Makes 1 dozen sandwiches or 2 dozen cookies
Big Green Egg with Tim Stephens

Tim Stephens, owner Archadeck of West Central & Southwest Ohio and your local Big Green Egg dealer.

Archadeck of West Central and Southwest Ohio is the Dayton & Cincinnati’s area premiere deck and porch builder. In addition to creating memorable outdoor living spaces, we are also your local authorized Big Green Egg dealer! We are excited to offer you America’s original ceramic outdoor cooker. You can also contact us at (937) 848 – 7040 or (513) 897 – 2040 or via email at
wcohio@archadeck.net.