Show 670, March 14, 2026: Good Karma Dark Chocolate with Co-Founder Matthew Jonas

Posted on March 16, 2026 by Adam Bell

Matthew Jonas of Good Karma Artisan Dark Chocolae

“Introducing Good Karma Dark Chocolate produced here in Los Angeles. Finally, a healthy food that tastes delicious. Learn from Co-Founder Matthew Jonas about the health benefits and super nutrients found in minimally processed Dark Chocolate and Brewing Cacao.”

“Good Karma Co-Founder Matthew Jonas joins us to talk about their 3 distinct Organic Dark Chocolates, from India, Columbia and Madagascar. Each bar begins with hand roasting of the beans to optimize the naturally occurring personality of the bean and the region where it is grown followed by stone grinding for up to 30 hours to create smooth rich, chocolate liquor. Finally, the liquor is tempered and molded to create delicious tasting bars that each showcases the natural flavors of the beans.”

“Good Karma also produces a 100% Brewing Cacao, a potent morning beverage that delivers all the energy without the jitters, tastes delicious and feeds your body with super nutrients.”

“As the name implies Good Karma not only makes delicious cacao products but are proud to source only ethically and sustainably grown and harvested beans and donate a portion of their profits to communities that share their values.”

Show 649, October 18, 2025: Show Introduction with Executive Producer & Co-Host Andy Harris

Posted on October 20, 2025 by Adam Bell

“Hyatt Regency Huntington Beach Resort & Spa has recently debuted its first-ever Halloween pop-up bar. Step inside Pete’s Spookeasy if you dare, where Pete’s Sunset Grille, the resort’s coastal restaurant, has been transformed into a spooky, over-the-top Halloween playground, featuring immersive décor, themed lounges, playful surprises at every turn, and touches from Tipsy Elves, the pop-up’s seasonal partner.” Joining us to provide all the hauntingly exciting specifics is longtime Executive Chef Manfred Lassahn.

“Since the birth of Laderach Swiss (fresh Swiss gourmet chocolates) in 1962, they have been refining fresh chocolate into extraordinary creations – and taking great pleasure in sharing them. While Laderach initially did so as a supplier to selected Swiss chocolate shops, today they share their delights globally. Three generations, one World Chocolate Master and countless innovations. Once a small chocolate factory in Glarus, today Laderach is represented in more than 25 countries around the world – and they are still thoughtfully expanding.” Laderach’s Scott Perry, West Coast Regional Manager, is our guest to unwrap all the decadent deliciousness that is Laderach Swiss.

“Rationale Brewing’s founder, Jamie Fay, and his sons were sitting around the campfire having a few beers and talking about beer, naturally. His oldest was about to leave for college (and pledge a fraternity,) so Jamie encouraged him to think for himself when it came to drinking alcohol, regardless of the peanut gallery’s opinions. Making a rational choice feels pretty damn radical…so why not screw the rules, make that radical choice and own the moment? They got pretty fired up about the idea of crafting a flavorful, non-alcoholic beer that doesn’t play by the rules. They started brewing RationAle and haven’t looked back since.” Founder Jamie Fay is our guest to tap the keg on all that is Rationale Brewing.

Our own Chef Andrew Gruel, the menu-maker behind the full-service Calico Fish House (located in the Sunset Beach area of Huntington Beach) provides another timely and informative “Ask the Chef” segment where he responds to listeners’ thoughtful inquiries.

For a fast casual establishment, or any successful restaurant, what’s the ideal pathway to branching? Should it be a franchise network like McDonalds or perhaps company owned stores in the In-N-Out model? Chef Andrew has been there and will provide his informed insight.

All of this and heaping helpings of extra deliciousness on this week’s not-to-miss show!

Show 649, October 18, 2025: Laderach Swiss with Scott Perry, West Coast Regional Manager

Posted on October 20, 2025 by Adam Bell

“Three generations, one World Chocolate Master and countless innovations. Once a small chocolate factory in Glarus, today Laderach is represented in more than 25 countries around the world – and they are still thoughtfully expanding.”

“Laderach is currently attracting a lot of deserved attention for their limited-edition Dubai Collection. It started off as just a trend – and it’s evolved into an entire collection. You can now enjoy their creamy yet crunchy pistachio filling with baked kataifi in a variety of forms: as FrischSchoggi Dubai Milk or Dark, and as Dubai Style Pralines. Inspired by the Middle East. Made in Switzerland.”

The first West Coast retail store was at South Coast Plaza and it’s their busiest store.

Laderach’s Scott Perry, West Coast Regional Manager, is our guest to unwrap all the deliciousness that is Laderach Swiss.

October 18: Pete’s Spookeasy to Hyatt Regency Huntington Beach, Laderach Swiss, Rational Brewing

Posted on October 16, 2025 by Adam Bell

Podcasts

Hour One: Pete’s Spookeasy, Laderach Swiss
Hour Two: Laderach Swiss, Rationale Brewing, Andrew Gruel

Segment One: Show Introduction and Preview with Executive Producer & Co-Host Andy Harris
Segments Two and Three: Pete’s Spookeasy at Hyatt Regency Huntington Beach Resort with Executive Chef Manfred Lasshan
Segment Four and Five: Laderach Swiss with Scott Perry, West Coast Regional Manager
Segments Six and Seven: Rationale Brewing NA Craft Beer with Founder Jamie Fay
Segment Eight: Chef Andrew Gruel (Co-host) of Calico Fish House with “Ask the Chef”

“Rationale Brewing’s founder, Jamie Fay, and his sons were sitting around the campfire having a few beers and talking about beer, naturally. His oldest was about to leave for college, so Jamie encouraged him to think for himself when it came to drinking alcohol, regardless of the peanut gallery’s opinions. Making a rational choice feels pretty damn radical…so why not screw the rules, make that radical choice and own the moment? They got pretty fired up about the idea of crafting a flavorful, non-alcoholic beer that doesn’t play by the rules. They started brewing RationAle and haven’t looked back since.” Founder Jamie Fay is our guest to tap the keg on all that is Rationale Brewing.

Our own Chef Andrew Gruel, the menu-maker behind the full-service Calico Fish House (located in the Sunset Beach area of Huntington Beach) provides another timely and informative “Ask the Chef” segment where he responds to listeners’ thoughtful inquiries.

All of this and heaping helpings of extra deliciousness on this week’s not-to-miss show!

Manfred Lassahn of Watertable at the Hyatt Regency Huntington Beach

“The pop-up features a curated Halloween menu, with inventive bites such as “BUGS” in Stinky Cheese, with whipped goat cheese, dates, marzipan “grubs,” figs, hot honey, micro thyme and Raincoast crackers; Cauldron Queso, with pepper jack queso dip, ground beef, corn salsa, micro cilantro and tortilla chips; Char-boo-terie, with a soft twist pretzel, Fiscalini cheddar, Beehive cheese, chorizo salame, capicola, cornichon and ale mustard; and Pasta from the Black Lagoon, with squid ink spaghetti, sautéed shrimp, lobster cream sauce, roasted tomato, asparagus and micro parsley.”

“Signature cocktails include Hex on the Beach, with Mt. Gay Black Barrel Rum, pineapple juice, orange juice, coconut and nutmeg, and BooBerry Margarita, with Don Julio Blanco tequila, fresh blackberries, lemon and lime juice, agave and a black salt rim.”

Joining us to provide all the hauntingly exciting specifics are General Manager, Jon Benson, and longtime Executive Chef Manfred Lassahn.

Laderach’s Scott Perry, West Coast Regional Manager, is our guest to unwrap all the deliciousness that is Laderach Swiss.

“Rationale Brewing’s founder, Jamie Fay and his sons were sitting around the campfire having a few beers and talking about beer, naturally. His oldest was about to leave for college, so Jamie encouraged him to think for himself when it came to drinking alcohol, regardless of the peanut gallery’s opinions. Making a rational choice feels pretty damn radical…so why not screw the rules, make that radical choice and own the moment? They got pretty fired up about the idea of crafting a flavorful non-alcoholic beer that doesn’t play by the rules. They started brewing RationAle and haven’t looked back since.”

“Rationale Brewing crafts unmistakably great non-alcoholic brews that satisfy all your beer needs so that if you’re not boozing at the moment, for whatever reason, you don’t miss a thing. Since they launched, thousands of folks have been sipping, clinking, and crushing cans of RationAle. So rip into right now, your own way.”

Founder Jamie Fay is our guest to tap the keg on all that is Rationale Brewing.

Their best selling beer is a Mexican Style Brew that’s crisp and refreshing. Rounding out the portfolio is a West Coast IPA, a Hazy IPA, a Kolsch Style and a new Japanese Dry with Cherry Blossom.

Chef Andrew Gruel of the Calico Fish House

Our own Chef Andrew Gruel, the menu-maker behind the full-service Calico Fish House (located in the Sunset Beach area of Huntington Beach) provides another timely and informative “Ask the Chef” segment where he responds to listeners’ thoughtful inquiries.

For a fast casual establishment, or any successful restaurant, what’s the ideal pathway to branching? Should it be a franchise network like McDonalds or company owned stores in the In-N-Out model? Chef Andrew has been there and will provide his informed insight.

Andrew Gruel’s Family Cookbook is available with signed copies at his Calico Fish House on Pacific Coast Highway in Sunset Beach.

Podcasts

Hour One: Pete’s Spookeasy, Laderach Swiss
Hour Two: Laderach Swiss, Rationale Brewing, Andrew Gruel

Show 636, July 19, 2025: Chef Andrew Gruel of Calico Fish House with “Ask the Chef”

Posted on July 20, 2025 by Adam Bell

Chef Andrew Gruel savoring a New Jersey style Pizza

Our own Chef Andrew Gruel, the menu-maker behind the full-service Calico Fish House (located in the Sunset Beach area of Huntington Beach) provides another timely and informative “Ask the Chef” segment where he responds to listeners’ thoughtful inquiries.

Who doesn’t salivate over the anticipation of outrageous and decadent Fair Food. Forget the calories! With the OC Fair underway we’ll see what Chef Andrew’s favorite guilty treats at The Fair might be. Think Hot Honey on savory items and the decadent Dubai Chocolate (pistachio cream, Kadayif and chocolate) for the luxe sweet finish.

Andrew Gruel’s Family Cookbook is available with signed copies at his Calico Fish House on Pacific Coast Highway in Sunset Beach.

Show 623, April 12, 2025: Show Introduction with Executive Producer & Co-Host Andy Harris

Posted on April 14, 2025 by Adam Bell

It’s a very special show for April 12th as after a 2-year absence we’re returning to the 12th Big Island Chocolate Festival. The Festival is a chocolate lovers paradise celebrating that Hawaii is the only place in the United States where cacao, the base of all premium chocolate, can successfully be grown commercially (and typically by small Family farmers.) Our accommodating and gracious hosts are The Big Island Chocolate Festival and the Hilton Waikoloa Village.

The annual festival offers chocolate-themed culinary demonstrations for the home cook, cacao growing and processing seminars by industry experts, a cacao farm tour and a festive walkaround evening gala with salivating chef-created savory and sweet culinary stations, chocolate fountain, entertainment, DJ dancing and a silent auction. At the 5:30-9 p.m. Saturday gala, guests can enjoy unlimited wine, beer, special edition Ola Brew chocolate seltzer and beer, iced tea and coffee. Also on the menu is a college culinary competition where the next generation of Hawai‘i culinarians showcase their sweet and savory skills utilizing chocolate and the cocoa bean.

Chef Stéphane Tréand, M.O.F. Patisserie is a native of France and international pastry shop consultant. He joins us. Chef Stéphane holds the prestigious title of M.O.F. Patisserie (Meilleur Ouvier de France), meaning “Best Craftsman in France” and was named World Pastry Champion in 2008. He has served as pastry chef at numerous premier bakeries and resorts and also is a seasoned instructor in France and the U.S. Chef Stephane is a popular, repeat presenter at the Big Island Chocolate Festival.

Frederic Hoffmann has been the Executive Chef at Hilton Waikoloa Village resort located on 62 lush acres on the Kohala Coast on The Big Island of Hawaii since January of 2022. Chef Hoffmann guides the Resort’s 12 dining outlets, including the flagship Kamuela Provision Company (KPC), Nui Italian, Kona Tap Room, Lagoon Grill and the Legends of Hawai‘i Luau. He also oversees all on-site catering functions. Previously Chef Hoffmann served as the executive chef at ‘Alohilani Resort Waikiki Beach on O‘ahu. Chef Frederic Hoffmann takes a break from his busy kitchens to join us.

Malama Mushrooms is a family-owned, superfood mushroom company based in Kona, Hawaii. Their modest mission is to share the health & wellness benefits of superfood mushrooms with the world. ‘Malama’ is the Hawaiian word for protect, preserve, and nurture. That’s the ambitious motto for what Malama Mushrooms does. Founder, CEO and “Funguy,” Ben Lillibridge joins us.

“With a precise palate and a commitment to the chocolate craft, Guittard Chocolate Company (Burlingame, CA – based) has crafted the world’s best chocolate for five generations. Guittard sources single origins for their exclusive flavors and attributes and customize blends and formulas to deliver a premium chocolate experience. The extensive Guittard Chocolate line includes delicious baking, eating and drinking chocolate for professionals and home cooks.” They even have a state-of-the-art chocolate studio in Los Angeles devoted to educating culinary professionals and overseen by an internationally acclaimed Pastry Chef and Chocolatier. 5th generation Guittard Family member Clark Guittard is our guest.

Dr. Nat Bletter is the Founder and Chocolate ‘flavormeister’ of Madre Chocolate, based on Oahu. Madres purchases raw, fermented beans directly from farmers and cooperatives to roast and process in small batches to craft its chocolate bars. Nat was inspired to start his traditional ingredient and artisanal chocolate company after researching plants such as cacao while working on his doctorate in ethnobotany. He also works at the University of Hawai‘i Manoa researching plants and making chocolate from scratch. For the Big Island Chocolate Festival Dr. Bletter annually facilitates the festival’s Best Cacao Bean competition. Dr. Nat is our guest with a ripe cacao pod in hand.

“Sean Newman is the Director of Food and Beverage at the Hilton Waikoloa Village. He oversees their 12 busy restaurants and lounges including Legends of Hawai’i Lu’au. Sean is a senior food and beverage operations professional with extensive background in Hotel Management, resort/hotel renovation, guest services and all facets of the Revenue Management process. He is skilled in managing large teams to include executive level staff, managers and support staff while developing long-term business relationships.”

Sean Newman joins us with a cup of freshly-brewed Kona coffee at the ready.

Matthew Lane is the Rooms Director for Hilton Waikoloa Village on the Big Island of Hawaii, the host hotel for our broadcast celebrating The Big Island Chocolate Festival. Matthew is our concluding guest providing an overview of this expansive resort property.

All of this and heaping helpings of extra deliciousness on this week’s not-to-miss show!

Show 623, April 12, 2025: Guittard Chocolate Co. with Clark Guittard

Posted on April 14, 2025 by Adam Bell

Clark Guittard of Guittard Chocolate Company

“The extensive Guittard Chocolate line includes delicious baking, eating and drinking chocolate for professionals and home cooks.” They even have a state-of-the-art chocolate studio in Los Angeles devoted to educating culinary professionals and overseen by an internationally acclaimed Pastry Chef and Chocolatier.

“Whether you’re looking for an exciting tasting journey or the perfect 70% for a favorite recipe, Guittard has a chocolate for you.”

5^th generation Family member Clark Guittard is our guest.

April 12: Live from the 12th Big Island Chocolate Festival and the Hilton Waikoloa Village

Posted on April 10, 2025 by Adam Bell

Podcasts

Hour One: Stéphane Tréand, Frederic Hoffman, Malama Mushrooms
Hour Two: Guittard Chocolate Co., Madre Chocolate, Sean Newman, Matthew Lane

Segment One: Show Introduction and Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Chef Stéphane Tréand -Master Pastry Chef and Chocolatier
Segment Three: Executive Chef Frederic Hoffmann of Hilton Waikoloa Village Resort
Segment Four: Malama Mushrooms, Kailua-Kona, with Founder Ben Lillibridge
Segment Five: Guittard Chocolate Co. with Clark Guittard
Segment Six: Nat Bletter, PhD of Madre Chocolate, Oahu
Segment Seven: Sean Newman, Food & Beverage Director, Hilton Waikoloa Village Resort
Segment Eight: Matthew Lane, Rooms Director, Hilton Waikoloa Village Resort

Andy Harris, Executive Producer and Co-host previews the show.

It’s a very special show today as after a 2-year absence we’re returning to the 12^th Big Island Chocolate Festival. The Festival is a chocolate lovers paradise celebrating that Hawaii is the only place in the United States where cacao, the base of all premium chocolate, can successfully be grown commercially (and typically by small Family farmers.) Our accommodating and gracious hosts are The Big Island Chocolate Festival and the Hilton Waikoloa Village.

With a precise palate and a commitment to the chocolate craft, Guittard Chocolate Company (Burlingame, CA – based) has crafted the world’s best chocolate for five generations. Guittard sources single origins for their exclusive flavors and attributes and customize blends and formulas to deliver a premium chocolate experience. The extensive Guittard Chocolate line includes delicious baking, eating and drinking chocolate for professionals and home cooks. They even have a state-of-the-art chocolate studio in Los Angeles devoted to educating culinary professionals and overseen by an internationally acclaimed Pastry Chef and Chocolatier. 5^th generation Guittard Family member Clark Guittard is our guest.

Dr. Nat Bletter is the Founder and Chocolate ‘flavormeister’ of Madre Chocolate, based on Oahu. Madres purchases raw, fermented beans directly from farmers and cooperatives to roast and process in small batches to craft its chocolate bars. Nat was inspired to start his traditional ingredient and artisanal chocolate company after researching plants such as cacao while working on his doctorate in ethnobotany. He also works at the University of Hawai‘i Manoa researching plants and making chocolate from scratch. For The Big Island Chocolate Festival Dr. Bletter annually facilitates the festival’s Best Cacao Bean competition. Dr Nat is our guest with a ripe cacao pod in hand.

Sean Newman is the Director of Food and Beverage at the Hilton Waikoloa Village. He oversees their 12 busy restaurants and lounges including Legends of Hawai’i Lu’au. Sean is a senior food and beverage operations professional with extensive background in Hotel Management, resort/hotel renovation, guest services and all facets of the Revenue Management process. He is skilled in managing large teams to include executive level staff, managers and support staff while developing long-term business relationships.

Sean Newman joins us with a cup of freshly-brewed Kona coffee at the ready.

All of this and heaping helpings of extra deliciousness on this week’s not-to-miss show!

Stephane Treand of the Pastry School and Andy Harris

Chef Stéphane Tréand, M.O.F. Patisserie is a native of France and international pastry shop consultant. Chef Stéphane holds the prestigious title of M.O.F. Patisserie (Meilleur Ouvier de France), meaning “Best Craftsman in France” and was named World Pastry Champion in 2008. He has served as pastry chef at numerous bakeries and resorts and also is a seasoned instructor in France and the U.S.

A popular, repeat presenter at the Big Island Chocolate Festival, Chef Stéphane provides a demonstration on why it is beneficial for cacao growers and chocolate makers to understand the importance of tempering chocolate. On Saturday, he will present an engaging demonstration on Constructing a Chocolate Showpiece, which is artistically displayed at the festival’s evening gala. It’s always an eye-popper. Chef Stéphane takes a break from tempering chocolate to join us.

Frederic Hoffman of Hilton Waikoloa Village

Frederic Hoffmann has been the Executive Chef at Hilton Waikoloa Village resort located on 62 acres on the Kohala Coast on The Big Island of Hawaii since January of 2022.

Chef Hoffmann guides the Resort’s 12 dining outlets, including the flagship Kamuela Provision Company (KPC), Nui Italian, Kona Tap Room, Lagoon Grill and the Legends of Hawai‘i Luau. He also oversees all on-site catering functions.

Previously Chef Hoffmann served as the executive chef at ‘Alohilani Resort Waikiki Beach on O‘ahu.

Chef Frederic Hoffmann takes a break from his busy kitchens to join us.

“Malama first fruited in 2015 as a small farm in Kona, Hawaii when Ben produced his first Hawaiian-grown mushrooms while living on a farm in a mango-tree house. He started by utilizing a underground lava-formed cave to cultivate the first mushrooms of the business and fast forward to today, he has wrangled in his family & friends to help his mushroom mission of creating & sharing fung-tional superfood mushroom products that integrate easily into your daily routine and to support your overall health and wellness.”

“Whether you’re looking for an exciting tasting journey or the perfect 70% for a favorite recipe, Guittard has a chocolate for you.”

5^th generation Family member Clark Guittard is our guest.

Dr. Nat Bletter is the Founder and Chocolate ‘flavormeister’ of Madre Chocolate, based on Oahu. “Madres purchases raw, fermented beans directly from farmers and cooperatives to roast and process in small batches to craft its chocolate bars. Nat was inspired to start his traditional ingredient and artisanal chocolate company after researching plants such as cacao while working on his doctorate in ethnobotany. He also works at the University of Hawai‘i Manoa researching plants and making chocolate from scratch. For The Big Island Chocolate Festival Dr. Bletter annually facilitates the festival’s Best Cacao Bean competition.”

Dr Nat is our guest with cacao pod in hand.

Sean Newman is the Director of Food and Beverage at the Hilton Waikoloa Village. He oversees their 12 busy restaurants and lounges including Legends of Hawai’i Lu’au.

“Sean is a senior food and beverage operations professional with extensive background in Hotel Management, resort / hotel renovation, guest services and all facets of the Revenue Management process. He is skilled in managing large teams to include executive level staff, managers and support staff while developing long-term business relationships.”

Sean Newman joins us with a freshly brewed cup of Kona coffee at the ready.

Matthew Lane is the Rooms Director for Hilton Waikoloa Village on the Big Island of Hawaii, the host hotel for our broadcast celebrating the Big Island Chocolate Festival. Matthew is our guest providing an overview of this expansive destination resort property.

“Hilton Waikoloa Village is an oceanfront resort overlooking Waiulua Bay on the Island of Hawai’i. Surrounded by breathtaking tropical gardens and abundant wildlife, the property has 12 restaurants and lounges, 27 holes of championship golf, a stadium tennis court and the only interactive dolphin program on the island.”

“Guests who wish to immerse themselves in the island’s culture can take in lei making and ukulele lessons and tour historic petroglyph sites along with many other activities. Travelers can even explore the resort along a museum walkway or by riding in leisurely trams between the lobby and towers.”

Podcasts

Hour One: Stéphane Tréand, Frederic Hoffman, Malama Mushrooms
Hour Two: Guittard Chocolate Co., Madre Chocolate, Sean Newman, Matthew Lane

Show 618, March 1, 2025: 12th Big Island Chocolate Festival with Organizer Farsheed Bonakdar – The Chocolate Guy – Hawaii

Posted on March 3, 2025 by Adam Bell

Farsheed Bonakdar of the Kona Cacao Association

“Step right up ladies and gentlemen to the spectacular “Cirque de Chocolate-A Whimsical World of Chocolate Wonders” at the 12th Big Island Chocolate Festival presented by the non-profit Kona Cacao Association on April 10^th to 12^th at the Waikoloa Beach Marriott Resort & Spa on the Big Island of Hawaii.”

“It’s where tempting chocolate wonders come alive as attendees are invited to don masks and party finery amid roaming circus-themed performers at the “greatest show on earth.””

“The annual festival offers chocolate-themed culinary demonstrations for the home cook, cacao growing and processing seminars by industry experts, a farm tour and a festive evening gala with walkabout savory and sweet culinary booths, chocolate fountain, entertainment, DJ dancing and a silent auction. At the 5:30 to 9 p.m. Saturday gala, guests can enjoy unlimited wine, beer, special edition Ola Brew chocolate seltzer and beer, iced tea and coffee. The galaalso offers VIP seating with two specially curated drinks paired with pupus.”

“At the gala, a panel of invited judges and attendees will again critique chef and confectionary offerings while culinary stations will vie in a spirited contest for Best Booth decorated to this year’s circus theme. A photo booth will stage fun, playful props for selfies.”

“Also on tap is a college culinary competition where the next generation of Hawai‘i culinarians showcase their sweet and savory skills utilizing chocolate and the cocoa bean.”

“A general admission gala ticket is $109 with VIP for $179. Also available are specially priced event room packages at the Waikoloa Beach Marriott Resort. Educational activities and prices will be announced on the website. All event tickets are sold online and additional tax and ticketing fees apply.

Founder Farsheed Bonakdar, The Chocolate Guy Hawaii, is our guide to pure chocolate decadence.

Chocolate-Dipped Oatmeal Ice Cream Sandwich

Posted on February 5, 2025 by Adam Bell

Recipe excerpt from:
Stacked: The Art of the Perfect Sandwich
by Owen Han

Oatmeal cookies, vanilla ice cream, chocolate coating… what is not to love about these frozen sandwiches? If you can only eat one, you are a stronger person than I am. This makes 15 “servings,” so unless you are feeding a party, you will have plenty. Who cares? You will be very happy when you come across one of these hidden away in your freezer.

Makes 15 sandwich cookies

Cookies

1⅓ cups / 185 g all-purpose flour
1 teaspoon ground cinnamon
1 teaspoon baking soda
1 teaspoon fine sea salt
1½ cups / 330 g packed light brown sugar
¾ cup / 145 g shortening
1 large egg, at room temperature
1 teaspoon vanilla extract
½ cup / 120 ml whole milk
2 cups / 180 g old-fashioned (rolled)
oats
About 1½ quarts / 1.4 L vanilla ice cream, slightly softened

Chocolate Dip

¼ cup / 60 ml coconut oil
1 cup / 170 g semisweet chocolate chips

Position a rack in the center and top third of the oven and preheat to 375°F/190°C. Line 2 half-sheet pans with parchment paper.
Make the cookies: Whisk the flour, cinnamon, baking soda, and salt together in a large bowl. Using an electric mixer, beat the brown sugar and shortening until light in color and texture, about 3 minutes. Beat in the egg and vanilla. Using a wooden spoon, mix in the flour mixture, followed by the milk, and then the oats.
Using about 1 tablespoon for each, shape the dough into 30 equal balls. Arrange the balls about 2 inches/5 cm apart on the lined pans, allowing 15 cookies per pan, keeping in mind that the cookies will spread during baking. Bake, switching the positions of the pans from top to bottom and front to back halfway through baking, until the edges feel set and crisp, 10 to 12 minutes. Let cool on the pan for 5 minutes. Transfer to a wire cooling rack and let cool completely.
To avoid melting the ice cream, you must work quickly for this next step. Enlist a helper or freeze the filled sandwiches as you work. For each sandwich, place a scoop (about ¼ cup/60 ml) of ice cream onto the flat side of a cookie. Add another cookie and sandwich them together, pressing so the ice cream reaches the edges of the sandwich. Cover loosely with plastic wrap and freeze for at least 1 hour. The cookies must be very cold for the next step.
Dip the cookies: Melt the coconut oil in a small saucepan over medium heat. Remove from the heat. Add the chocolate chips and let stand for 2 to 3 minutes. Stir well (do not whisk, as it makes bubbles) until the chips are melted and the mixture is smooth. Let cool until tepid and slightly thickened but still liquid, about 15 minutes.
Line a baking sheet with parchment or waxed paper. Tilt the saucepan so the chocolate pools on one side. Working quickly, one at a time, dip half of a frozen sandwich into the chocolate and transfer to the prepared baking sheet. Freeze until the chocolate is set, about 30 minutes. Individually rewrap each sandwich cookie in plastic wrap and freeze until serving. (The cookies can be frozen for up to 2 months.)