Today's recipe comes from Food + words Enjoy:)
Yield: 6 ice cream sandwiches
the cookie recipe will give you enough to make six ice cream sandwiches, while the ice cream recipe will leave you with plenty of leftover deliciousness in the freezer! the cookie recipe can easily be doubled.
did i mention that these cookies are delicious enough to eat on their own? you might want to make double the recipe, just so you can snack on them while assembling the ice cream sandwiches!
did i mention that these cookies are delicious enough to eat on their own? you might want to make double the recipe, just so you can snack on them while assembling the ice cream sandwiches!
Ingredients:
for the cookies
1/2 stick unsalted butter
4 ounces good dark chocolate (you can use chocolate chips too!)
1/2 cup all-purpose flour
1/4 cup dutch process cocoa powder
1/4 teaspoon baking soda
1/4 teaspoon kosher salt
3/4 cup granulated sugar
1 large egg
1/2 teaspoon instant espresso powder
large-flake sea salt for topping (i love maldon)
for the ice cream
1 cup salted caramel sauce (see recipe here)
2 cups whole milk (i used fat free half and half because it's all i had, and it worked beautifully. use what you have!)
5 egg yolks
1 cup heavy whipping cream
1/2 stick unsalted butter
4 ounces good dark chocolate (you can use chocolate chips too!)
1/2 cup all-purpose flour
1/4 cup dutch process cocoa powder
1/4 teaspoon baking soda
1/4 teaspoon kosher salt
3/4 cup granulated sugar
1 large egg
1/2 teaspoon instant espresso powder
large-flake sea salt for topping (i love maldon)
for the ice cream
1 cup salted caramel sauce (see recipe here)
2 cups whole milk (i used fat free half and half because it's all i had, and it worked beautifully. use what you have!)
5 egg yolks
1 cup heavy whipping cream
Directions:
for the cookies
preheat oven to 325 degrees F.
line a baking sheet with parchment paper, and set aside.
in a microwave-safe bowl, combine the chocolate and butter. microwave in 20 second increments until chocolate and butter are melted, and stir to combine. set aside.
sift together flour, cocoa powder, baking soda and salt. set aside.
whisk together the sugar and egg, and whisk in the melted chocolate mixture. whisk until combined.
add the flour mixture to the melted chocolate mixture. using a spatula, fold until combined. dough will be very wet.
i used a #60 cookie scoop, which holds 2 teaspoons-worth of dough and yields cookies which will be 2 inches in diameter. feel free to use a teaspoon to make the same sized cookies, or make smaller cookies.
using a cookie scoop or portioner, place cookie dough scoops two inches apart on baking sheet. sprinkle tops of cookies with large-flake sea salt.
bake cookies for 13-15 minutes, or until tops are crackled and cookies have spread out a bit.
allow to cool completely. set aside.
for the ice cream
pour caramel into a medium-sized saucepan, and heat over medium heat until warm.
add milk to caramel, and whisk until caramel is dissolved and incorporated.
in a separate bowl, whisk egg yolks to combine.
slowly drizzle about 1/2 cup of caramel milk mixture into the egg yolks, whisking continuously to temper the yolks.
scrape tempered egg yolks into the saucepan with the remaining caramel milk mixture. over medium heat, using a wooden spoon or spatula, stir the pan continuously.
the mixture will begin to thicken and become a custard, and this can take anywhere from 5-15 minutes.
the custard is ready when it is thick enough to coat the back of the spoon.
strain the custard through a sieve or cheesecloth into a clean bowl. add the heavy cream, and stir to combine.
transfer custard to an airtight container, and refrigerate for at least two hours, overnight if possible.
when ready to make ice cream, churn in your ice cream maker according to the manufacturer's instructions, about 25-30 minutes for soft-serve consistency.
transfer to airtight container for at least two hours to firm up.
assembling the ice cream sandwiches
using the #60 cookie scoop or a rounded teaspoon, deposit a small amount of ice cream on the underside of on cookie. spread out a bit using a small spatula or butter knife. top with another cookie.
once all ice cream sandwiches are assembled, return to the freezer for at least an hour to firm up.
the ice cream sandwiches will keep in an airtight container in the freezer for up to two months.
preheat oven to 325 degrees F.
line a baking sheet with parchment paper, and set aside.
in a microwave-safe bowl, combine the chocolate and butter. microwave in 20 second increments until chocolate and butter are melted, and stir to combine. set aside.
sift together flour, cocoa powder, baking soda and salt. set aside.
whisk together the sugar and egg, and whisk in the melted chocolate mixture. whisk until combined.
add the flour mixture to the melted chocolate mixture. using a spatula, fold until combined. dough will be very wet.
i used a #60 cookie scoop, which holds 2 teaspoons-worth of dough and yields cookies which will be 2 inches in diameter. feel free to use a teaspoon to make the same sized cookies, or make smaller cookies.
using a cookie scoop or portioner, place cookie dough scoops two inches apart on baking sheet. sprinkle tops of cookies with large-flake sea salt.
bake cookies for 13-15 minutes, or until tops are crackled and cookies have spread out a bit.
allow to cool completely. set aside.
for the ice cream
pour caramel into a medium-sized saucepan, and heat over medium heat until warm.
add milk to caramel, and whisk until caramel is dissolved and incorporated.
in a separate bowl, whisk egg yolks to combine.
slowly drizzle about 1/2 cup of caramel milk mixture into the egg yolks, whisking continuously to temper the yolks.
scrape tempered egg yolks into the saucepan with the remaining caramel milk mixture. over medium heat, using a wooden spoon or spatula, stir the pan continuously.
the mixture will begin to thicken and become a custard, and this can take anywhere from 5-15 minutes.
the custard is ready when it is thick enough to coat the back of the spoon.
strain the custard through a sieve or cheesecloth into a clean bowl. add the heavy cream, and stir to combine.
transfer custard to an airtight container, and refrigerate for at least two hours, overnight if possible.
when ready to make ice cream, churn in your ice cream maker according to the manufacturer's instructions, about 25-30 minutes for soft-serve consistency.
transfer to airtight container for at least two hours to firm up.
assembling the ice cream sandwiches
using the #60 cookie scoop or a rounded teaspoon, deposit a small amount of ice cream on the underside of on cookie. spread out a bit using a small spatula or butter knife. top with another cookie.
once all ice cream sandwiches are assembled, return to the freezer for at least an hour to firm up.
the ice cream sandwiches will keep in an airtight container in the freezer for up to two months.
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