Ice cream sandwiches are the best type of sandwiches. There’s ice cream, and then there’s cookies holding it together - two of my favourite things, all mashed together. I’ve made a few in the past - frozen yoghurt versions, and an earl grey ice cream and chocolate cookie situation, but until now, hadn’t posted the classic chocolate chip ice cream sandwich, so figured it was about time. I didn’t really grow up eating them - for some reason they aren’t really a thing in Nz (our ice cream sandwich is a slice of ice cream between two pink wafers), but I think that making them at home is way better anyway.
For this Chocolate Chip Cookie Ice Cream Sandwich, I took my very favourite cookie recipe that I developed a while ago, which draws on all my favourite elements of a cookie, and tweaked it a little. The really fun thing about making cookies is that you can change the ratio of the ingredients to manipulate the final product. I wanted these cookies to be a little thinner than the originals, so I increased the butter and decreased the flour to help with the spread, and then also changed up the ratio of the sugar. White sugar in a cookie gives you spread and crispiness, while brown gives you chew and thickness, so by playing around with the amounts of different types of sugars, you can control how thick your final cookie is. Yay for science right?! I also added an extra yolk just to help give the cookies some chew, and skipped the resting step with the dough to help them spread a little more. This is what I love about baking - you can tweak a few things, check the outcome, and you have a whole new recipe. The cookies are amazingly delicious on their own, and I am so excited to have a new thinner cookie recipe for when I need it, but I wanted to amp it up a little bit, so they had to be sandwiched.
I tried Olive Oil Ice Cream for the first time just after I moved to NYC, and was blown away. It makes sense really - creamy ice cream and smooth olive oil is a great match. I just used my favourite ice cream base, then once the custard was made, added in a solid amount of Filippo Berio California Extra Virgin Olive Oil, which is a favourite of mine from their range. It is smooth and fruity without being too intense, so is the perfect pairing to add into ice cream. The Olive Oil Ice Cream paired perfectly with the chocolate and sweetness of the cookie - its a delicious variation on the classic vanilla and chocolate chip combo.
I then set the ice cream into a sheet pan, which meant that when it came time to assemble, I was able to just cut circles of ice cream out rather than mucking round with a scoop, which gives you the perfect ratio of cookie to ice cream, and beautiful clean sides. These keep amazingly in the freezer, which means you can make these in advance and have delicious cookie sandwiches stashed in your freezer for whenever the need strikes!The
A few wee tips:
Make sure that you remember to freeze the bowl of your ice cream maker if it needs it - at least 24 hours is ideal.
The cookie dough freezes well - just scoop it onto a wax paper lined tray, then freeze solid, and store in an airtight container or bag in the freezer. You may need to add a minute or two onto the bake time.
You want your ice cream to be pretty firm, so if you can, give it overnight to set before you assemble.
Chocolate Chip Cookie Ice Cream Sandwiches with Olive Oil Ice Cream
- Makes about 12 ice cream sandwiches -
Olive Oil Ice Cream
6 egg yolks
1 tsp vanilla bean paste (optional)
Pinch of salt
650g whole milk
430g heavy cream
125g Filippo Berio California Extra Virgin Olive Oil
Chocolate Chip Cookies
250g unsalted butter, at room temperature
200g white sugar
120g dark brown sugar
1 egg yolk
1 tsp vanilla bean paste
280g all-purpose flour
½ tsp baking powder
½ tsp baking soda
1 tsp salt
350g dark chocolate (I used 72%) wafers or bar, chopped
Flaky Sea Salt such as Maldon for finishing
- PROCESS -
OLIVE OIL ICE CREAM
In a medium bowl, combine the egg yolks, sugar, salt, and vanilla bean paste. Whisk well until pale. Set aside.
In a large pot over medium heat, heat the milk until bubbles begin to form around the outer edge of the pot. Pour half of the milk into the bowl with the egg yolks, whisking constantly. Whisk briskly until combined. This will temper the egg yolks and stop them from scrambling.
Pour the milk and yolk mixture back into the pot, and return to a low heat. Whisk constantly, until the mixture begins to thicken enough to coat the back of a spoon, and registers at 170˚f / 75˚c on a thermometer.
Strain though a fine mesh strainer. Stir in the cream, then add the Filippo Berio California Extra Virgin Olive Oil. Transfer to an airtight container and chill for at least two hours, or overnight.
Churn in an ice cream maker according to manufacturer's instructions. Transfer to a quarter sheet pan or 9 x 13 baking dish lined with wax paper. Place a second piece of wax paper on the surface of the ice cream and smooth down. Place in the freezer in a flat place for 3-4 hours, or until frozen solid.
CHOCOLATE CHIP COOKIES
Preheat the oven to 350f° / 180°c and line 3 baking sheets with parchment paper.
In the bowl of a stand mixer fitted with the paddle attachment, or with an electric mixer, cream together the butter and sugars on high speed for 5 minutes, until pale, and light and fluffy. Add the egg, egg yolk and vanilla, and mix to combine, scraping down the bowl when necessary.
Sift together the flour, baking soda, baking powder, and salt. Add to the mixing bowl, and mix on low to just combine.
Add the chopped chocolate and mix until just incorporated. Remove the bowl from the mixer and give a few mixes by hand using a flexible spatula, to ensure even incorporation of the chocolate.
Cover the bowl and refrigerate for 1 hour. Toward the end of the chilling process, preheat the oven to 350˚f / 180˚c and line 3 baking sheets with parchment paper.
Using a 2 Tbsp Cookie scoop, scoop out balls of dough onto the prepared baking sheets - I like to scoop enough for one tray at a time, and leave the remainder in the bowl until I am ready to bake. Roll into balls and arrange evenly on the tray - 6-8 dough balls fit well for me.
Bake for 12-13 minutes, or until lightly golden and beginning to set. Baking time depends on personal preference - if you like them a little softer, bake for 12 mins, if you like them a tiny bit crispy then bake for 13. Remove from the oven and sprinkle liberally with flaky sea salt. Allow to cool on the pan - the cookies will deflate slightly as they cool. Repeat the baking process with the remaining cookies.
Store in an airtight container until ready to assemble.
Match up the cookies in pairs of similar size. Line a quarter sheet pan or large freezer safe plate with parchment paper. Using a round cookie cutter slightly smaller than the cookie, cut out circles of ice cream. It may help to mark where you are going to cut first, so you can get as many cut-outs as possible. Place the circle of ice cream on one cookie, and top with a second. Place on the prepared sheet pan, and place into the freezer. Repeat until you have run out of ice cream.
Rest the cookie sandwiches in the freezer for an hour or so, or until the ice cream has re-frozen completely. Store the remaining cookie sandwiches in an airtight container or ziploc bag.
Thank you so much to Filippo Berio for sponsoring this post! All opinions are my own.