These Chocolate chip Cookie vanilla ice cream sandwiches were on my wish list for a very long time. They’re super indulging and might as well replace your lunch by the size of them. Milk and cookies with a frozen twist.
Ingredients for 9 ice cream cookie sandwiches
For the Vanilla ice cream
- 250 ml cream
- 250 ml whole milk
- 125g fine white sugar
- 4 egg yolks
- 1 vanilla bean
For the Chocolate chip cookies
- 250g flour
- 250g dark chocolate (70%)
- 200g soft butter
- 125g white sugar
- 100g dark brown sugar
- 1 small egg (approx. 42g)
- 1 egg yolk (approx 22g)
- 1 tsp vanilla extract
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/4 tsp espresso powder
- Optionally: flaky sea salt
- Ice cream machine (optional)
- Baking tray
- Baking paper
- 2 mixing bowls
- Wire rack
How to prepare the vanilla ice cream
1. Whisk the egg yolks and the sugar in a bowl until pale and fluffy.
2. Cut the vanilla bean open lengthwise and scrape out the vanilla seeds. Heat the milk, cream and vanilla in a saucepan but do not let it come to boil.
3. Add a splash of the warm milk-cream mixture to the fluffy egg yolks and mix to combine. This way the egg yolks get slowly comfortable with the higher temperatures without scrambling. Now add the rest of the warm milk-cream mixture to the egg yolks, quickly mix it all together and pour the mixture back into the saucepan.
4. Warm the mixture while you keep stirring it with a spatula. Make sure to get around the bottom and the sides of the pan to avoid curdling. It will thicken up into a custard with a soupy consistency. Make sure the temperature will stay around 80°C/175°F and will not boil. Otherwise the eggs will cook and curdle. The custard is thick enough when you draw a line with your finger over the back of your spoon or spatula and the mixture does not run out.
* In case your custard curdles a little bit, do not panic or throw the mixture out. If you sift out the lumps from the mixture, you can still use the custard to make delicious ice cream. But when it smells like scrambled eggs, you probably should not.
5. Take the saucepan off the heat and transfer the custard to a bowl. Cover the bowl with some plastic wrap or flexible plastic lid and let it cool down to room temperature on the kitchen counter. Transfer the bowl the fridge and let the mixture completely cool for at least 4 hours or overnight.
6. If you have an ice cream machine or cooling element for your electric mixer, turn it on, and pour the custard in while the machine is already running (I learned it the hard way that the custard will emefistely freeze and the mixer will jam). Let it churn for about 15 minutes. Scoop the ice cream into a bread tin lined with baking paper (this protects the metal from the scraping of the ice cream scoop) or plastic container and freeze it.
* If you don’t have an ice cream machine, pour the custard in a bread tin lined with baking paper (this protects the metal from the scraping of the ice cream scoop) or plastic container and put it in the freezer. After half an hour, work a spatula around the edges of the container and stir the custard. Repeat this every half an hour until you get a nice ice cream consistency. The stirring will prevent crystalisation of the ice cream and instead form a smooth texture.
How to prepare the Chocolate chip cookies
1. Mix the dry ingredients in a bowl and set adide. In another bowl, mix the soft butter and the sugars on high speed until soft and pale. Add the rest of the wet ingredients and mix to combine. Scrape down the bottom and sides of the bowl to mix everything evenly.
2. Chop the chocolate into chunks. Add the dry ingredients to the wet dough and mix on low speed until combined. Add the chocolate chunks and mix until incorporated with an electric mixer or by hand with a spatula.
3. Cover the bowl with cookie dough with cling film/bees wrap or flexible plastic lid and cool for 1 hour in the refrigerator.
4. Preheat the oven to 175°C/350°F. Divide the dough into 18 balls of approx 55g of dough. Place 6-8 dough balls on a with baking paper lined baking tray (depending on the size of your baking tray. The cookies need enough space between each cookie because they will spread out). Bake each batch of cookies for 11-13 minutes. Keep the remaining dough balls in the fridge. Optionally sprinkle the cookies with flaky sea salt. Let the cookies cool down for about 10 minutes before you transfer them to a whire rack.
How to assemble the ice cream sandwiches
1. Take the ice cream out the freezer and let it soften a little so it is easier to scoop.
2. Place a large scoop of ice cream on the bottom side of a cookie. Even the ice cream a little bit out with the back of the ice cream scoop or a spoon. Press another cookie with the bottom side on top of the ice cream layer. Repeat 8 times.
* You can easily prepare these cookie sandwiches up front and store them in ziplock bags in your freezer up to 3 months. But I prefer to eat the chocolate chip cookie vanilla ice cream sandwiches freshly baked and just assembled. This way the ice cream is nice and soft and the cookie nice and crispy.
How did your chocolate chip cookie vanilla ice cream sandwiches come out? Let me know in the comments down below and share your icy treats with me @Talesofpastry. Any questions? Feel free to ask.