HOMEMADE

Ice cream sandwich

Ingredients:

FOR THE ICE CREAM SANDWICH COOKIES: – 4 oz dark chocolate chips – 1/2 stick unsalted butter – 1/2 cup all-purpose flour – 1/4 tsp baking soda – 1/4 cup Dutch-process cocoa powder – 1/4 tsp kosher salt – 1 large egg – 3/4 cup granulated sugar – 1/2 tsp instant espresso powder – Sea salt flakes for topping FOR THE SALTED CARAMEL ICE CREAM: – 1 cup salted caramel sauce – 2 cups whole milk – 5 egg yolks – 1 cup heavy whipping cream

HOW TO MAKE:

Microwave chocolate chips and butter until melted and smooth.

HOW TO MAKE:

Sift dry ingredients together and set aside.

HOW TO MAKE:

Mix egg and sugar in a bowl. Whisk in melted chocolate mixture.

HOW TO MAKE:

Fold in flour mixture until combined.

HOW TO MAKE:

 Scoop cookie dough onto baking sheet, sprinkle with sea salt flakes.

HOW TO MAKE:

Bake for 13-15 minutes until tops are cracked, then cool.

HOW TO MAKE:

While baking heat caramel sauce in a saucepan over medium heat.

HOW TO MAKE:

Add milk and whisk until incorporated. Whisk egg yolks in a bowl, slowly drizzle in 1/2 cup of warm caramel mixture.

HOW TO MAKE:

Add tempered yolks to remaining caramel mixture in saucepan. Cook custard over medium heat for 5-15 minutes until thickened, then strain.

HOW TO MAKE:

 Add heavy cream to custard, stir to combine. Refrigerate custard for at least 2 hours or overnight.

HOW TO MAKE:

Churn custard in ice cream maker for 25-30 minutes until soft-serve consistency. Transfer ice cream to container, freeze for at least 2 hours.

HOW TO MAKE:

Assemble cookie ice cream sandwiches by placing scoop of ice cream between two cookies.

HOW TO MAKE:

Press sandwiches together and repeat with remaining cookies and ice cream.

What to serve with it?

Our mint chip ice cream bon bons feature a combo of crisp chocolate shell and creamy homemade mint chip ice cream. I swear it’s hard to eat just one of these decadent balls. 😋