how2heroes » Chocolate Malted Ice Cream Sandwiches

Print Recipe

Makes 12 sandwiches

Ingredients

For Custard-Based Ice Cream

2 cups heavy cream
2 cups whole milk
1 cup sugar, divided
12 large egg yolks
¾ cup malted milk powder (can be substituted for Ovaltine) or your preferred flavoring
pinch of salt
1½ tsp vanilla

For Soft Double Chocolate Cookies (makes 2-3 dozen)

4 oz (1 stick) unsalted butter, room temperature
4 oz (½ cup) vegetable shortening (Crisco used in this recipe)
4 oz (½ cup) granulated sugar
4 oz (½ cup) light brown sugar
2 large eggs, room temperature
½ cup Dutch cocoa powder
3 tbsp honey
1 tbsp vanilla extract
12½ oz (3 cups) unbleached all-purpose flour
1 tsp baking soda
½ tsp salt
2 cups mini dark chocolate chips
½ cup roasted cocoa nibs (or 1 tbsp ground instant espresso)

For Sandwiches

24 Soft Double Chocolate Cookies (see recipe above)
1 recipe Custard-Based Ice Cream (see recipe above) or 1 qt of your favorite ice cream flavor

Equipment

stand mixer with paddle attachment
ice cream scoop for cookie dough (1.5 oz used)
ice cream maker (optional)
ice cream scoop for ice cream (slightly larger than size used for cookies)

How-to

Make Custard-Based Ice Cream

Bring cream, milk and ¾ cup of the sugar to just below a boil over medium heat
In a separate bowl, whisk egg yolks and remaining ¼ cup of sugar
Whisk malted milk powder into cream mixture (or any flavor or infusion you'd prefer)
Slowly ladle in the hot cream mixture into the egg yolks (1 ladle at a time), whisking constantly to bring the yolks up to the temperature of the cream
Add back to the pot and bring to a simmer over medium heat, whisking vigorously. Allow to cook 1 minute, or until slightly thickened
Remove from heat and add salt and vanilla. Pass through a fine mesh strainer and transfer to a bowl to chill completely, preferrably overnight
Add to your ice cream maker and process according to manufacturer's directions. Place in the freezer and freeze until firm, 2-3 hours

Bake Soft Double Chocolate Cookies

Preheat oven to 325º
Line a baking sheet with parchment paper
Add butter, shortening and sugars to a stand mixer and cream the ingredients until light and fluffy
Add eggs slowly, scraping down the bowl after each addition
Add cocoa powder
Add vanilla and honey, mix until smooth, scraping down bowl again
Whisk flour, baking soda and salt together and add to wet ingredients
Scrape down the bowl and mix until just combined
Add chocolate chips and cocoa nibs (or instant espresso powder) and mix until just combined
Scoop onto a parchment paper-lined baking sheet. Cookies spread a bit so space them on the baking sheet with room in between. Once dough is scooped, flatten each dough ball slightly with your fingertips
Bake for approximate 10 minutes or until just set. Check halfway through baking time and rotate baking sheet
Allow cookies to cool completely

Make Sandwiches

Using a scoop that is slightly larger than the size used for your cookie balls, scoop a mound of ice cream in the middle of one cooled cookie
Sandwich it with another cookie and smoosh together until the ice cream reaches the edge
Freeze for 30 minutes before serving (or, if you can't wait -- enjoy immediately!)

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Alina Eisenhauer

Alina Eisenhauer, winner on Food Network's "Sweet Genius," is the executive pastry chef and owner of Sweet, a pastry and specialty cake shop and dessert bar in Worcester, MA. Her fascination with food began at an early age while living in the Berkshires. Alina's combination of talent, guts and confidence led to her first pasty job at age16! Even a diversion into education and employment in exercise physiology could not keep Alina from her true calling. Food is her passion and her life which is very lucky for pastry lovers.