Week Six : Black and white Ice Cream sammie!
This whole journey has been a blast making homemade ice cream sandwiches with Zeke….his ideas, his flavors and his excitement every time we bit into one! BUT, this whole time I have had in the back of my head, the quintessential dark and white chocolate idea….because it’s a CLASSIC! So, here is our take on the BLACK + WHITE ICE CREAM SANDWICH!
Zeke decided we needed to make a chocolate cookie, and I thought….even better, let’s make BROWNIE cookies. They are all the rage on pinterest, so it was easy to find a recipe to try and then adapt to make work (remember we have figured out some tips on cooking the cookies just right to give the ice cream sammies a perfect texture….so we adapted the recipe a bit)! 🙂 They are chewy, and gooey and just so so so good. We *DID* find that cutting them into smaller circles worked for the sizing of them (they tend to spread out on the cookie sheet). And then this only means that there are “leftover” to eat and munch on with coffee for a few days! 🙂
ANNNNNND AND, disclaimer. *** We have a BIG BIG tip for you this week:
We wanted to dunk the whole ice cream sandwich into white chocolate (yum, right?) After our attempt, we realize that it may be easier to dunk each cookie into the white chocolate BEFORE you assemble the cookies. Because when we tried to dunk the whole, assembled sandwich into the white chocolate, the white chocolate just slid off the cold ice cream and clumped onto the lower cookie. Don’t get me wrong, it was TASTY, but it would likely be easier to dunk each cookie and let dry individually! 🙂
So, without further ado, the yummy and tasty Black + White Ice Cream Sammie recipe! 🙂 AND, as always, I have included a Pinterest image below in case you want to save this for future get-togethers or summer fun! 🙂
The ultimate dark and white chocolate ice cream sandwich full of texture and goodness! 🙂
- I package of brownie Mix we used Ghiradelli Brownie Mix
- 3 tbs of flour
- 3 eggs
- 1/3 cup coconut oil melted
- 1/2 bag of mini chocolate chips
- 1 bag of white chocoalte chips or white almond bark
- 2 cups cream
- 1 cup milk
- 2/3 cup sugar
- 1 tbs of vanilla bean paste
- 1/8 tsp salt
- 6 egg yolks
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Preheat oven to 350 degrees and line baking pans with parchment paper.
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In a bowl, mix up the brownie mix and flour. In a separate bowl, beat eggs and melted coconut oil. Combine both bowls until well combined.
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Drop tablespoons of batter onto cookie sheets and bake 10 minutes. Allow to fully cool on a cooling rack!
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OPTIONAL: We used a 21/2 inch round cookie cutter to cut out the “middle” of the brownies to make the cookies a bit smaller for assembly
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In a small pot, simmer cream, milk, sugar, and salt until the sugar and salt dissolves (approx 3-5 min).
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In a separate bowl, whisk together the 6 egg yolks until combined
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When the mixture on the stove is ready, add about 1/3 of this hot mixture to the whisked egg yolks whisking constantly as to not curdle the yolks. Then whisk the yolk mixture back into pot with cream. Return the pot to the stove, add in the vanilla and keep on stove until the mixture reaches about 170 degrees (or thick enough to coat the back of a spoon)
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Strain the hot mixture through a fine strainer into a bowl
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Cool mixture in the fridge for about 4 hours, or until cool. Then churn in your ice cream maker according to the machine’s instructions.
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Put back into freezer and freeze until desired hardness
Brownie cookie recipe adapted from: https://savoringtoday.com/ghirardelli-brownie-mix-cookies/
Emily, it looks perfect and tasty! Can’t wait to have this anytime of the day, love it!