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Cookies and Cream Frappuccino

By January 31, 2024March 21st, 2024Recipes

By chef Talia Profet

Frozen Hot Cocoa with deZaan Carbon Black cocoa powder and layered with Vanilla Bean Shake.

Part 1: Hot Cocoa with Carbon Black Frappuccino (Cookies)

Ingredients

  • 227g Half and Half
  • 40g (4T) deZaan Hot Cocoa Mix
  • 24g (4T) deZaan Carbon Black Cocoa Powder
  • 70g (5T) Sugar
  • 290g (2 cups) Ice

Method

  1. Heat only 1/2 of the half and half to 65°C/149°F.
  2. Blend in the hot cocoa mix, cocoa powder, and sugar until smooth.
  3. Blend in the remaining half and half.
  4. Blend with ice until smooth.

Part 2: Vanilla Shake (Cream)

Ingredients

  • 100g (1/2 cup) Vanilla Ice Cream
  • 42g (3T) Milk

Method

  1. Blend the ice cream and milk until smooth.

Part 3: Carbon Black Cookie Sandwich

Ingredients

Cookie:

  • 351g All-Purpose Flour
  • 39g deZaan Carbon Black Cocoa Powder
  • 9g Baking Powder
  • 3g Salt
  • 227g Butter (soft)
  • 200g Granulated Sugar
  • 50g Egg
  • 10g Vanilla Extract

Filling:

  • 230g Butter (soft)
  • 530g Confectioners’ Sugar
  • 9g Vanilla Paste
  • 1g Salt

Method

  1. Sift the flour, cocoa powder, baking powder, and salt together. Set aside.
  2. Cream the butter and granulated sugar until light and fluffy.
  3. Add in the egg and vanilla. Mix to combine. Add in the dry ingredients and mix on low until just combined. Do not over-mix.
  4. Divide the dough in two. Roll each portion between two pieces of parchment to 0.6 cm/0.25 inch thickness.
  5. Cut the dough into desired shape and size. Chill the sheets until firm. This will make it easy to separate the pieces.
  6. Tray out the cookies onto parchment-lined sheet trays. Space them about 2.5 cm/1 inch apart.
  7. Bake at 176°C/350°F for about 12-15 minutes.
  8. To make the filling, combine all of the ingredients in the bowl of a stand mixer. With a paddle, cream until smooth.
  9. Roll the batter out between two pieces of parchment to 0.6 cm/0.25 inch thickness and freeze.
  10. Once firm, cut the filling to the same size as the cookies. Place the filling in between two pieces of the cookies.

Part 4: Chocolate Sauce

Ingredients

  • 397g Granulated Sugar
  • 133g deZaan Rich Terracotta Cocoa Powder
  • 317g Heavy Cream
  • 8g Vanilla Paste
  • 1g Sea Salt
  • 144g Butter

Method

  1. Combine all of the ingredients except the butter in a pot. Mix to combine.
  2. Heat on medium-low and cook while constantly stirring, just until the sugar and salt have dissolved.
  3. Turn off the heat and blend in the butter.
  4. Strain and chill.

Part 5: Assembly

Method

  1. Layer the cookies and cream components in a chilled glass, starting and ending with the cookie layer.
  2. Top with whipped cream and a drizzle of chocolate sauce and cookie crumbles.
  3. Serve with homemade cookie sandwiches.