We’re excited to be part of the Girl Scouts Heart of Michigan Cookie Bake-off Benefit on Thursday, September 18, at Washtenaw Community College. This event supports Girl Scout outreach to low-income and at-risk girls in our community.

Chef Adam brought his signature creativity (and attention to deliciousness) to our entry in the Bake-off: Tagalong and Trefoil Drumstick. Featuring homemade tagalong cookie ice cream and a cone made from trefoil cookies, this amazing dessert is topped with a Chambord ganache.

Get your cookies and get baking!

Tagalong and Trefoil Drumstick


Tagalong Ice Cream

1 cup Creamy Peanut Butter
1/2 cup Granulated Sugar
Pinch Kosher Salt
1 tsp Tahitian Vanilla Extract
1/2 Tahitian Vanilla Bean Scraped
2 Cups 1/2 and 1/2
1 Cup 40% Heavy Cream
1/2 Cup Chopped Tagalong Cookies
Liquid Nitrogen (if not available you can use an ice cream maker)
In a mixer cream peanut butter, sugar, and salt. Slowly add in 1/2 and 1/2, heavy cream, vanilla extract, and vanilla seeds. Slowly add in liquid nitrogen until you have the consistency of soft serve ice cream. If liquid nitrogen is not available, place the ice cream base in your ice cream maker and follow the manufacturer’s instructions. Once completed, fold in your cookie pieces and place ice cream in the freezer to cure.
Optional tips
Freeze your ice cream base for about an hour before putting it in the ice cream maker to speed up the spin time.
Once you have removed all the seeds from your vanilla pod place it in an airtight container and cover it with granulated sugar. In a few days time you will have vanilla sugar to use for what every you want.
Trefoil Cone
1/4# Melted Butter
1/8# AP Flour
1/8# Trefoil Powder
1/4# Powdered Sugar
1/4# Egg Whites
Use a food processor to turn the trefoils into dust. Sift together flour, cookie dust, and powdered sugar. Whip melted butter and egg whites. Combine wet and dry ingredients. Spread thinly into rounds onto either a silpat or parchment paper. Bake at 375 4-4 minutes until golden brown. While still hot form into a cone shape.
Chambord Ganache
3/4 Cup Heavy Cream
8 oz Chopped Dark Chocolate
2 Tbsp Chambord
2 Tbsp Unsalted Butter
Heat heavy cream and butter until butter is melted and cream just starts to boil. Immediately pour over chopped chocolate. Gently whisk until all chocolate is melted. Whisk in Chambord.
Ice Cream Cone Assembly
Once Ganache is cooled, place into a piping bag and fill the bottom of the Trefoil Cones about a 1/4 inch up. Allow ganache to harden then scoop the ice cream and enjoy.