Anyone can make a regular old sandwich, it's simple. How about the coveted ice cream sandwich but in two different ways? That's right, we're making the classic ice cream sandwich and a dense decadent cookie ice cream sandwich all from scratch.
Serving Size: 4-6
2 cups (315 g) semi-sweet chocolate
1 cup (227 g) salted butter
1 cup (210 g) granulated sugar
1 Egg yolk
2 tsp (6 g) vanilla extract
2 cups (300 g) all-purpose flour
1 tsp (5 g) baking soda
2 tsp (5 g) espresso powder
1/2 cup (60 g) unsweetened cocoa powder
3 cups (700 ml) whole milk
1 vanilla bean pod
4 egg yolks
1.5 cups (260 g) granulated white sugar
3 cups (700 ml) heavy whipping cream
3/4 cup (168 g) unsalted butter
3/4 cup (161 g) packed light brown sugar
3/4 cup (150 g) granulated white sugar
1.5 tsp (9 g) sea salt
1 egg yolk
1 1/4 cup (197 g) all-purpose flour
8 oz (225 g) 60-70% cocoa dark chocolate, roughly chopped
Classic Ice Cream Sandwich Method:
Fill a medium saucepan with 1-inch of water. Bring to a boil before reducing to a simmer.
Place a heatproof bowl over the simmering water, and add in the chocolate and salted butter. Heat and melt while stirring occasionally until completely melted.
Remove from heat and whisk in granulated sugar, eggs (1 at a time), egg yolk, and vanilla extract.
In a separate bowl, combine all-purpose flour, baking soda, espresso powder, unsweetened cocoa powder and whisk together.
While whisking, slowly pour in the chocolate mixture into the flour and whisk until combined.
Grease two baking sheets with parchment paper-lined edge to edge. Grease the parchment paper.
Spread the chocolate mixture evenly among the baking sheets and press down to fill the entire sheet.
Bake in a 350F oven for 10-12 minutes. Remove and cool for 12-15 minutes on a wire rack. Place in a freezer for at least 15 minutes or up to 2 hours.
Spread the ice cream mixture on top of one the chocolate cookie base. Take the second cookie base and invert it onto the ice cream.
Press down firmly and place the other baking sheet on top. Place in the freezer for 4 hours or overnight.
Remove the parchment paper and cut it into rectangular shapes. Move quickly before it melts.
Wrap each piece in plastic wrap and freeze until ready to serve.
Vanilla Ice Cream Method:
To a medium saucepan, add whole milk and the beans of the vanilla pod. Heat over medium heat, stirring occasionally.
While that heats, add four egg yolks to a large bowl and mix in granulated white sugar until combined and in a sandy-egg mixture.
Once the milk is hot but not boiling, begin whisking small ladlefuls of the hot milk into the yolk mixture until the mixture is hot.
Once the mixture is hot add back to the pot of milk. Heating and stirring over medium heat until it thickens, about 5-7 minutes. Make sure not to simmer or boil.
Strain the mixture into a bowl set in an ice bath to cool it down.
Add in heavy whipping cream and combine.
Add custard base to an ice cream maker and churn to the manufacturer's directions.
Adding premade ice cream to a stand mixer and beating until softened works too.
Giant Cookie Ice Cream Sandwich Method:
Start by melting unsalted butter in a medium saucepan.
In a bowl or stand mixer, combine packed light brown sugar, granulated white sugar, and whisk together using the whisk attachment until combined.
Stream in the melted butter, fine sea salt, and once combined add in a large egg followed by one egg yolk. Whisk vigorously until emulsified.
Switch to the paddle attachment and while whisking add in all-purpose flour and mix until combined.
Using a spatula, fold in the roughly chopped dark chocolate until combined. Cover with plastic wrap and refrigerate for 1 hour or overnight.
Using an ice cream scoop, scoop out as many cookie balls as possible and place on a parchment-lined baking sheet.
Bake in a 350F oven for 15-17 minutes. Intentionally picking the pan up and dropping it every 4-5 minutes.
Once done, remove the cookies out to cool and top with flaky salt.
Stack on a few scoops of ice cream to the bottom side of one cookie before topping with a second cookie.