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Cookbook

“Coolhaus produces
the best ice cream sandwiches in the country .”
— Jeffrey Steingarten,Vogue food critic

And now you can too...
Available at...
COOLHAUS ICE CREAM BOOK
UPCOMING TOUR EVENTS

Saturday, June 14
12-2PM: ICE CREAM DEMO & BOOK SIGNING
@HEALTH CERAMICS [7525 Beverly Blvd., LA, CA 90036]
Learn how to make Dirty Mint Chip Ice Cream from Coolhaus co-founder Natasha Case and get your book signed!
FREE EVENT!

Saturday, July 19
1:30-3:30PM: ICE CREAM DEMO & BOOK SIGNING
@ SUR LA TABLE [The Grove, 6333 W. 3rd St., LA, CA 90036]
Learn how to make Dirty Mint Ice Cream from Coolhaus co-founder Natasha Case, sample Coolhaus flavors, and get your book signed!
TICKETS REQUIRED; VISIT SURLATABLE.COM FOR UPDATES!

Dates TBD
ICE CREAM DEMOS & BOOK SIGNINGS
@ LA-AREA URBAN OUTFITTERS LOCATIONS
STAY TUNED FOR UPDATES!

Can't make the events? Don't fret! Purchase your copy via Amazon, at Barnes & Noble, or at select Indiebound retailers today – or pick up a signed copy at Barnes & Noble Santa Monica or Williams-Sonoma Santa Monica!
...and endorsed/praised by many more!

Recipe

Suggested Cookies:

Oatmeal Raisin or Maple Flapjack

4 ounces cream cheese, cut into 1/4-inch squares

Pinch kosher salt

Plain Custard Base, (Download Here) prepared up to step of chilling

1/2 pound fresh ripe cherries, stemmed and pitted, or frozen sour pie cherries or Amarena cherries

1 cup orange juice

2 tablespoons cornstarch

1/4 cup plus 2 tablespoons granulated sugar

1 cup graham cracker crumbs 3 tablespoons sugar

3 tablespoons butter, melted

Cherry Cheescake Ice Cream
Makes about: 1-1/2 quarts | Active time: 40 to 50 minutes
This grown-up recipe features full-on dairy. It's got texture, it's got tang, and if you use the syrupy Italian Amarena dark cherries, it has a sour, lip-smacking richness that cozies up to the cheese. It's the kind of ice cream you'd like to eat with a full-bodied red wine.

1
With an immersion blender or hand mixer, mix cream cheese and salt into base. Chill as directed for the custard base.

2
In a heavy saucepan, bring orange juice to a boil over high heat.

3
Mix 2 tablespoons of sugar and cornstarch in a small bowl, then whisk into orange juice. Cook until thickened, stirring occasionally, about 10 minutes. Add cherries. Cook, stirring occasionally, until cherries are slightly softened and well covered with thickened sauce and mixture no longer tastes starchy, about 5 minutes. Remove from heat and let cool slightly.

4
Preheat oven to 350 degrees. Line a baking sheet with parchment paper.

5
Mix together graham crumbs, remaining 1/4 cup sugar, and butter. Pack into an even layer onto baking sheet. Toast in oven for 5 to 7 minutes, until gently browned. Cool.

6
Process base in an ice cream maker according to manufacturer's instructions.

7
Transfer to a bowl and fold in cherry filling mixture. Break cooled graham cracker crust into pieces and fold into ice cream.

8
Scrape into an airtight storage container. Freeze for a minimum of 2 hours before serving.