Chocolate cookie ice cream sandwich is the perfect dessert for hot summer days. It’s cold, refreshing and absolutely delicious – I don’t know even one person that would say “No” to this dessert.
This is my version, made with chocolate and pecan cookies filled with homemade vanilla and tum ice cream. So good!
Chocolate and Pecan Ice Cream Sandwich
For the cookies:
- 100 grams (1/2 cup) soft butter
- 100 grams (1/2 cup) sugar
- 50 grams (5 tbsp.) dark brown sugar
- 1/2 tsp. fine salt
- 1 large egg
- 1 egg yolk
- 1/2 tsp. vanilla extract
- 180 grams (1 1/4 cups) all-purpose flour
- 1/2 tsp. baking soda
- 1/2 tsp. baking powder
- 60 grams (6 tbsp.) cocoa powder
- 50 grams (1/2 cup) chopped natural pecans
- 50 grams (1/4 cup) white chocolate chips
For vanilla and rum ice cream:
- 500 ml. (2 cups) heavy cream
- 250 ml. (1 cup) milk
- grains from 1/2 vanilla bean
- 150 grams (3/4 cup) sugar
- 7 egg yolks
- 2 tbsp. rum
Make the ice cream:
In a medium pot heat cream, milk and vanilla to a simmer.
In a small separate bowl, whisk egg yolks and sugar until blended.
Strain the milk mixture and pour about 1/3 of it into the egg yolks while whisking. Then add the remaining milk and whisk until blended.
Transfer the mixture back into the pan and simmer over low heat, stirring constantly with a spatula or wooden spoon. Mixture is ready when it is thick enough to cover the wooden spoon or spatula rather than pouring straight off. If you have a thermometer, the mixture should reach 82-84c degrees.
Refrigerate the cream, and add in rum when cold.
If you have an ice cream machine – transfer the mixture into the bowl and process until ice cream is done.
If you don't have an ice cream machine, transfer the mixture into a flat container, wrap in plastic wrap and freeze for 30 minutes. Whisk and then continue to freeze-and-whisk with 30 minutes intervals, until ice cream is formed.
Preheat oven to 170c degrees.
In a bowl of a mixer with paddle-attachment, put butter, both sugars and salt. Mix on high speed until fluffy and creamy. Scrape the sides of the bowl with a spatula and add egg, egg yolk and vanilla. Continue to mix until blended.
Add flour, baking soda, baking powder and cocoa and blend just until the dough begins to form. Add pecans and white chocolate and blend just until large chunks of dough form.
Using an ice cream scoop or 2 tablespoons create mounds of cookie dough and place in an oven pan lined with baking paper. Slightly flatten the top of the cookies with your hands.
Bake for about 12-14 minutes, until the cookies are fairly set, the center is still a little soft.
Assemble the ice cream sandwiches:
Flatten the ice cream to a thin layer and freeze to set completely. Using a cookie-cutter, cut 4-5 cm rounds and sandwich between 2 cookies.
- Keep the ice cream sandwiches in a sealed box in the freezer for up to a month.
- You can omit the rum from the ice cream.
- You can use any kind of nut instead of pecans.
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