Ice Cream Sandwich Recipe
Chocolate Chip Cookie Lavender Dusted Sweet Cream Ice Cream, Dark Chocolate
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Ingredients
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Chocolate Chip Lavender Cookies
Lavender Dusted Sweet Cream Ice Cream
Dark Chocolate Coating
Assembly & Finish
Method
Chocolate Chip Lavender Cookies
- 1
Prepare dough
Preheat oven to 350°F (175°C). Line two baking sheets with parchment. In a large bowl, cream 0.75 cups softened butter with 0.5 cups granulated sugar and 0.5 cups packed light brown sugar until light and fluffy, about 2–3 minutes. Beat in 1 large egg and 1 tsp vanilla extract until combined.
- 2
Combine dry ingredients
In a separate bowl whisk together 1.75 cups all-purpose flour, 0.25 cups unsweetened cocoa powder, 0.5 tsp baking soda and 0.5 tsp fine sea salt.
- 3
Form cookie dough
Gradually add dry ingredients to the butter mixture and mix until just combined. Fold in 0.75 cups semisweet chocolate chips. The dough will be slightly soft but scoopable.
- 4
Shape and bake
Using a 2–2.25 tablespoon scoop (or about 25–28 g), portion dough into 16 even balls and place on prepared sheets about 2.5 inches apart. Slightly flatten each ball to a disk about 2.5–3 inches wide to create sandwich-able cookies. Bake for 9–11 minutes, until edges are set but centers remain soft. Rotate pans halfway through for even baking.
- 5
Cool
Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Once cool, pair cookies into 8 matching pairs by size.
Lavender Dusted Sweet Cream Ice Cream
- 6
Infuse cream
In a medium saucepan combine 1 cup whole milk, 2 cups heavy cream, 0.75 cups granulated sugar, 1 tbs dried culinary lavender and the scraped seeds plus pod of 1 vanilla bean (or 1 tsp vanilla extract). Warm over medium heat until steaming and sugar dissolves; do not boil. Remove from heat, cover and steep for 20–30 minutes to infuse lavender and vanilla.
- 7
- 8
Cook custard
Pour tempered yolk mixture back into the saucepan with the remaining cream. Cook over medium-low heat, stirring constantly with a heatproof spatula, scraping the bottom, until the mixture thickens and coats the spatula (an instant-read thermometer should read 170–175°F / 77–80°C). Do not boil.
- 9
Strain and chill
Strain the custard through a fine-mesh sieve into a clean bowl to remove lavender buds, vanilla pod and any cooked egg bits. Stir in 0.25 tsp fine sea salt. Press a piece of plastic wrap directly onto the surface to prevent a skin and chill until very cold, at least 4 hours or overnight.
- 10
Churn
Churn the chilled custard in an ice cream maker according to manufacturer’s instructions until soft-serve consistency. Transfer to a container, cover, and freeze until firm enough to scoop — about 2–4 hours.
Dark Chocolate Coating
- 11
Melt chocolate
Chop 8 oz dark chocolate and place in a heatproof bowl. Melt gently using a double boiler or short bursts in the microwave (20–30 seconds at 50% power), stirring between bursts until smooth. Stir in 1 tsp neutral oil to thin for coating and glossy finish. Keep warm over very low heat or in a warm water bath to maintain dipping temperature (about 88–90°F / 31–32°C).
Assembly & Finish
- 12
Portion ice cream onto cookies
Scoop or portion about 3/4 cup of firm ice cream (or roughly 1.5 inch-thick rounds) and place on the flat side of one cookie from each pair. Gently press the matching cookie on top to form an even sandwich. Wipe any excess ice cream from the edges so sandwiches are neat. For a cleaner edge, use a ring cutter or offset spatula to trim.
- 13
Freeze before coating
Wrap each assembled sandwich in plastic wrap or place on a parchment-lined tray and freeze until very firm, at least 1–2 hours (overnight preferred) so the ice cream is solid for dipping.
- 14
- 15
Dust and finish
While the chocolate is still wet, lightly dust the uncoated cookie edges or the chocolate with 1 tsp finely crushed lavender buds and a pinch (about 0.25 tsp) of coarse sea salt if using. Return to the freezer for 10–15 minutes to set the chocolate fully.
- 16
Store and serve
Once set, keep sandwiches individually wrapped or in an airtight container in the freezer. For service, remove from freezer 3–5 minutes before serving to soften slightly. Serve one sandwich per person.