Chocolate Cookie Sandwiches with Vanilla Bean Ice Cream

Challenge yourself by making your own cookie sandwich and vanilla ice cream. It may seem hard to do, but like what they say, practice makes perfect!

Makes 6 to 10 large cookies   Prep Time 1 hour a day for 2 days

12 to 20 pieces of your favorite chewy chocolate or chocolate chip cookie

For the vanilla bean ice cream base:
1 vanilla bean pod
2 cups cream with 40 percent fat
2 1/2 cups whole milk
13/4 cup sugar
pinch of salt
1/2 teaspoon powdered unflavored gelatin
2 tablespoons water

1  Split the vanilla bean pods into two. Scrape the black paste inside and stir in with the cream. Save the pod for the next step.

2  In a pot, place cream, milk, sugar, salt, and scraped vanilla pods. Stir until combined.

3  Place pot on low heat and heat the mixture for 4 to 5 minutes. Take out the vanilla bean pod.

4  Meanwhile, in a microwave-safe bowl, soften gelatin in water. Melt gelatin in the microwave for 5 seconds or until dissolved. Add immediately to the heating cream.

5  Take the cream off the heat. Transfer cream to a bowl, cover with plastic wrap, and chill for at least 4 hours or overnight in the refrigerator. Place the ice cream maker chamber in the freezer overnight or according to manufacturer’s instructions.

6  The following day, pour the ice cream into the ice cream maker, half full, then turn the machine on. The cream mixture will gradually develop an ice cream consistency. When the mixture reaches the consistency you want, turn the machine off. Transfer the ice cream into small pints or liters—cover with plastic wrap then cover with the lid of the pint/liter container. Place ice creams in the freezer.

7  When ready to serve, heat your chosen cookie in the oven on low heat or microwave until it reaches a moist and chewy consistency. Sandwich scoops of ice cream between cookies.

Photography by Ocs Alvarez │ Styling by Gwyn Guanzon

• Be the first one to comment...