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Black and White Ice Cream Sammies

The ultimate dark and white chocolate ice cream sandwich full of texture and goodness! :) 


Brownie Cookies:

  • 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

Vanilla Custard:

  • 2 cups cream
  • 1 cup milk
  • 2/3 cup sugar
  • 1 tbs of vanilla bean paste
  • 1/8 tsp salt
  • 6 egg yolks


Make cookies:

  1. Preheat oven to 350 degrees and line baking pans with parchment paper.
  2. 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.
  3. Drop tablespoons of batter onto cookie sheets and bake 10 minutes. Allow to fully cool on a cooling rack!
  4. 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

Make Vanilla Custard:

  1. In a small pot, simmer cream, milk, sugar, and salt until the sugar and salt dissolves (approx 3-5 min).
  2. In a separate bowl, whisk together the 6 egg yolks until combined
  3. 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)
  4. Strain the hot mixture through a fine strainer into a bowl
  5. 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.
  6. Put back into freezer and freeze until desired hardness

Recipe Notes

Brownie cookie recipe adapted from: https://savoringtoday.com/ghirardelli-brownie-mix-cookies/