Chocolate Malted Ice Cream Sandwiches
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!)