Dipped Ice Cream Sandwich
by
Milton Abel II
Who doesn't love a chocolate-dipped ice cream sandwich? These are made by using my recipes for ingredients entirely made by you.
It's a fun and tasty way to make your dessert and eat it too!
A classic chocolate-dipped stuffed cookie.
- Level
Expert
- Cooking
7h+
- Overral
9h+
- Ready
Flaky Salt
a pinch
Vanilla Parfait
Vanilla Bean
1Very Cold Heavy Cream
2 cupsPowdered Sugar
¾ cup, dividedEgg
2
Chocolate Chip Cookies
Chocolate Chip
3¼ cupsVanilla Paste
1tbspPacked Brown Sugar
1¾ cupsBaking Soda
1tspButter
1 cupEgg
2All-Purpose Flour
2½ cupsSalt
1½tsp
Chocolate Shell
Dark Couverture Chocolate
230gCocoa Butter
100g
Equipment
Stand Mixer
Parchment Paper
Offset spatula
Ring cutter
Hotel Pan
Parchment Paper
Stand Mixer
Paddle Attachment
Flaky Salt
a pinch
Vanilla Parfait
Vanilla Bean
1Very Cold Heavy Cream
2 cupsPowdered Sugar
¾ cup, dividedEgg
2
Chocolate Chip Cookies
Chocolate Chip
3¼ cupsVanilla Paste
1tbspPacked Brown Sugar
1¾ cupsBaking Soda
1tspButter
1 cupEgg
2All-Purpose Flour
2½ cupsSalt
1½tsp
Chocolate Shell
Dark Couverture Chocolate
230gCocoa Butter
100g
Equipment
Stand Mixer
Parchment Paper
Offset spatula
Ring cutter
Hotel Pan
Parchment Paper
Stand Mixer
Paddle Attachment
Dipped Ice Cream Sandwich
Milton Abel II
Pour 2 egg yolks into the bowl of a stand mixer, reserving the egg whites
Add ¼cup and 2tbsp of icing sugar into the bowl
Whip on medium-high speed until it is light, fluffy, and holds a ribbon when the whisk is removed. Reserve in a new bowl
Flatten 1 vanilla bean
Split the vanilla bean lengthwise on one side
Scrape the inner part of the vanilla bean to harvest the seeds
Add the scraped vanilla seeds to a bowl with 2 cups very cold heavy cream
Whip to medium peaks
Pour 2 egg whites into the bowl of the stand mixer
Add ¼cup and 2tbsp of icing sugar to the bowl
Whip it on medium-high speed to stiff peaks
Add the whipped egg whites to the whipped egg yolks
Gently fold the two together. Repeat with the whipped cream
Line your hotel pan or deep sheet pan with parchment paper, and pour the parfait mix into it
Spread the parfait mix to all corners of the pan and scrape the top smooth
Place the pan in freezer until the parfait is frozen all the way through
Add 1 cup softened butter to the stand mixer with a paddle attachment
Add 1¾cups packed brown sugar
Cream the butter and sugar at medium speed
Add 2 eggs
Add 1tbsp vanilla paste, and mix until fully incorporated
Add 2½cups all-purpose flour
Add 1½tsp salt
Add 1tsp baking soda
Mix the dough on low speed until it comes together
Chop 454g chocolate chips into small pieces
Add the chocolate chips to bowl, and mix until they are evenly distributed in the dough
Use a spoon to make balls of dough that are about 57g each
Place in airtight container and chill for 30m until it stiffens
Preheat the oven to 325ºF
Place the chilled dough about5cm apart on a sheet tray lined with parchment paper and flatten them slightly. Bake for 8m
Place 230g dark couverture chocolate in a bowl that will fit over a pot
Add 100g cocoa butter to the bowl
Place the bowl over the pot with water in it to make a double boiler. Make sure the bottom of the bowl does not touch the water
Bring the water to a simmer over very low heat
Rotate the tray and bake the cookies for an additional 3m until they start to turn golden brown on the edges
Melt the chocolate and cocoa butter very gently while stirring constantly with a rubber spatula. Scape sown the sides periodically
Remove the cookies from the oven and allow them to finish cooking on the hot tray for 3m. The cookies are now ready
The chocolate shell is ready when all ingredients have melted and it is silky smooth
Once frozen, release the parfait from the edges of the hotel pan with a knife. Flip the pan unto a cutting board to completely release
Remove the parchment paper
Punch with the ring cutter and remove each round. Work quickly so the parfait does not melt
The vanilla parfait rounds are ready. Store in and airtight container in the freezer until ready to use
Place one chilled chocolate chip cookie, upside down, on a plate
Place your punched vanilla parfait disc onto the chocolate chip cookie
Place another cookie on top and press it firmly to create the sandwich
Dip the sandwich halfway into the chocolate shell liquid. Wait a few seconds for the shell to harden
Sprinkle the chocolate with flake salt
Return the sandwich to the plate until the chocolate is completely hardened
Dip the one more time to create a second layer of the chocolate shell. Return to the plate to harden
The dipped ice cream sandwich is ready. Enjoy right away or store in a container in the freezer!