BABISH

recipes

community

livestream

cookware

cookbook

contact

JOIN

COOKIE CAT INSPIRED BY STEVEN UNIVERSE

cook:

1 h 20 min

Picture for Cookie Cat inspired by Steven Universe

5,846,984 views  These Cookie Cats may not be from outer space, but they’re still super duper yummy. For proper consumption, make sure to eat the ears first.

4 servings

US

original

metric

INGREDIENTS

For the Cookie

For the Cookie

flour

160 g flour

cocoa powder

80 g cocoa powder

butter, soft

75 g butter, soft

light brown sugar

50 g light brown sugar

white sugar

100 g white sugar

baking soda

½ tsp baking soda

salt

½ tsp salt

vanilla extract

¾ tsp vanilla extract

milk

110 g milk

For the Easy Vanilla Ice Cream

For the Easy Vanilla Ice Cream

heavy cream, cold

8 oz heavy cream, cold

clotted cream

2 oz clotted cream

sweetened condensed milk (about half the can)

7 oz sweetened condensed milk (about half the can)

salt

½ tsp salt

vanilla extract

1 tsp vanilla extract

mascarpone

1 oz mascarpone

For the No Churn Strawberry Ice Cream

For the No Churn Strawberry Ice Cream

heavy cream

6 oz heavy cream

clotted cream*

2 oz clotted cream*

sweetened condensed milk

6 oz sweetened condensed milk

salt

½ tsp salt

vanilla extract

1 tsp vanilla extract

strawberry puree

6 ½ oz strawberry puree

For the Strawberry Puree

For the Strawberry Puree

strawberries

8 oz strawberries

DIRECTIONS

1.

For the Cookie

1.

Combine flour and cocoa powder in a small bowl. Using a fine mesh sieve, sift the flour mixture onto a piece of parchment paper.

flour

160 g flour

cocoa powder

80 g cocoa powder

2.

In the bowl of a stand mixer, cream together the butter, sugar, baking soda and salt for 5 minutes until the mixture is well combined and fluffy.

butter, soft

75 g butter, soft

light brown sugar

50 g light brown sugar

white sugar

100 g white sugar

baking soda

½ tsp baking soda

salt

½ tsp salt

3.

Combine the vanilla and milk in a small bowl.

vanilla extract

¾ tsp vanilla extract

milk

110 g milk

4.

With the mixer running on a low speed, tip 1/3 of the dry ingredients, then half of the milk. Using a spatula, scrape down the sides of the bowl, then add another 1/3 of the dry ingredients and the remaining milk and the vanilla. Scrape the bowl down once more and add the remaining dry ingredients, mix until just combined.

5.

Roll the dough out to 4 mm thickness between two pieces of parchment.

6.

Remove the top layer of parchment and cut out the cookie design using a cutter.

7.

Transfer the cookies to a large rimmed baking sheet lined with parchment paper.

8.

Bake at 350°F for 7-10 minutes, just until the cookies look dry.

9.

Allow the cookies to cool on the sheet tray until completely cool.

10.

For the No-Churn Vanilla Ice Cream

1.

Combine all ingredients in a large bowl.

heavy cream, cold

8 oz heavy cream, cold

clotted cream

2 oz clotted cream

sweetened condensed milk (about half the can)

7 oz sweetened condensed milk (about half the can)

salt

½ tsp salt

vanilla extract

1 tsp vanilla extract

2.

Whisk together using an electric mixer until very thick, about 3-4 minutes.

3.

Spread the cream mixture onto one side of a parchment-lined baking sheet. Reserve in the refrigerator until the other flavor is prepared.

4.

For the No-Churn Strawberry Ice Cream

1.

Combine all ingredients, except for the strawberry puree, in a large bowl.

heavy cream

6 oz heavy cream

clotted cream*

2 oz clotted cream*

sweetened condensed milk

6 oz sweetened condensed milk

salt

½ tsp salt

vanilla extract

1 tsp vanilla extract

2.

Whisk together using an electric mixer until very thick, about 3-4 minutes.

3.

Fold in the strawberry puree.

For the Strawberry Puree

For the Strawberry Puree

4.

Spread the cream mixture onto the other side of the parchment lined baking sheet.

5.

Once both sides of the sheet tray are covered, smooth the top with a large offset spatula.

6.

Cover the surface of the ice cream mixtures with a piece of parchment paper.

7.

Wrap the whole sheet tray in plastic wrap and freeze until solid, 24 hours.

8.

*Substitute for clotting cream: Combine mascarpone and heavy cream in a small bowl. Whisk well to combine.

mascarpone

1 oz mascarpone

heavy cream, cold

2 oz heavy cream, cold

9.

For the Strawberry Puree

1.

Trim the tops and slice the strawberries in half.

strawberries

8 oz strawberries

2.

Transfer the strawberries to a quarter-rimmed baking sheet lined with parchment.

3.

Roast at 350°F for 25 minutes.

4.

Remove the strawberries from the oven and let them cool on the sheet tray for 15 minutes.

5.

Puree the roasted strawberries in a food processor or blender.

6.

Strain the mixture and reserve the liquid. Discard the excess pulp.

7.

For the Cookie Cat Assembly

1.

Cut the ice cream using the same size cookie cutter used for cutting the cookie dough. Place the ice cream layer on top of one of the cooled cookies. Make sure the ice cream layer is aligned with the cookie.

For the Cookie

For the Cookie

For the Easy Vanilla Ice Cream

For the Easy Vanilla Ice Cream

For the No Churn Strawberry Ice Cream

For the No Churn Strawberry Ice Cream

2.

Place another cookie on top and freeze the sandwich for 2-4 hours, or until completely firm.

For the Cookie

For the Cookie

3.

Remove from the freezer and enjoy immediately.

Unlock this recipe

Babish

Welcome to the...

Babish Culinary Universe

Get instant access to hundreds of written recipes, connect with a community eager to share their cooking triumphs and mishaps, and find inspiration for your next meal.

Try it out for a month free, then just $1/month

JOIN
Babish Logo

powered by

© 2023 Binge Entertainment, LLC. All rights reserved.