VelvetChocolate Cookie Ice Cream Sandwiches
Inspired by techniques from Bon Appétit.
Thin, soft cocoa cookies baked as one big sheet, cut into squares and sandwiched around your favourite ice cream, then frozen firm and cut into triangles. A spoonful of soured cream keeps the cookie tender even straight from the freezer.
Always check the labels of the products you use.
Method
- 1
Make the dough. Whisk the flour, cocoa, bicarbonate of soda and salt in a bowl. In the other bowl beat the butter, sugar and syrup with the mixer until light and fluffy, about 3 min. Beat in the egg yolk and vanilla. On low speed add the dry ingredients and mix until just combined, then mix in the soured cream.
- 2
Chill the dough. Shape the dough into a 2 cm-thick square, wrap it tightly in cling film and refrigerate until firm, 2-3 hours.
- 3
Roll and chill again. Heat the oven to 180 °C (160 °C fan). Roll the dough between two sheets of baking paper to about 3 mm thick. Slide it, still between the paper, onto the baking tray and refrigerate until firm, at least 30 min.
- 4
Bake. Peel off the top sheet of paper (it comes away easily when the dough is cold) and trim the dough to a 35 x 25 cm rectangle. Bake until dry and just set at the edges, 8-10 min. Cool on the tray on the wire rack.
- 5
Cut the cookies. Trim the cooled cookie to a 30 x 23 cm rectangle and cut it into twelve 7.5 cm squares.
- 6
Fill. Scoop the ice cream into a bowl and stir for 2-3 min, just until softened. Turn 6 cookies bottom side up, divide the ice cream between them and flatten it slightly, then top with the remaining cookies and press down gently.
- 7
Freeze and cut. Freeze the sandwiches on a tray lined with baking paper until firm, at least 4 hours. Cut each in half diagonally into triangles and wrap in baking paper if you like.
Storage
Keep frozen, wrapped individually in baking paper and stored in an airtight container, for up to 1 week. Let stand for 2-3 min before eating if very hard.
Free sugars
Free sugars: 13.6 g per serving
27.2 % of the 50 g daily maximum · 54.4 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g (WHO). The share shown is the share of one serving. who.int/publications/i/item/9789241549028
Equipment
- 2 mixing bowls
- whisk
- electric hand mixer or stand mixer
- rubber spatula
- cling film
- rolling pin
- baking paper
- large baking tray
- ruler
- sharp knife
- wire rack
- ice-cream scoop or large spoon
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 181 kcal |
| Protein | 2.4 g |
| Carbohydrate | 23.3 g |
| of which sugars | 14.7 g |
| of which free sugars | 13.6 g |
| Fat | 9.3 g |
| of which saturates | 5.6 g |
| Fibre | 1.1 g |
| Salt | 0.31 g |
Protein per 100 kcal
1.3 g High Protein needs ≥ 5 g (20% of energy)
Calculated from USDA FoodData Central ingredient values
