Ice Cream Sando Recipe

Place the Biscoff cookie butter and softened unsalted butter in a small bowl. Beat with a spoon or hand mixer until smooth and slightly whipped (about 1–2 minutes).

Sift in the icing sugar and mix until fully incorporated and slightly thickened. Fold in the finely crushed Biscoff cookies for texture. Chill the mixture in the refrigerator while you make the ice creams so it firms slightly (15–20 minutes).

In a medium saucepan, combine 1 cup whole milk, 1 cup heavy cream, granulated sugar, espresso powder and cocoa powder. Warm over medium heat, stirring until sugar and powders dissolve and mixture is hot but not boiling (do not scald). Remove from heat.

In a bowl, whisk the 4 egg yolks until smooth. Slowly temper the hot milk/coffee mixture into the yolks in a steady stream, whisking constantly to avoid scrambling.

Return the tempered custard to the saucepan and cook over low-medium heat, stirring constantly with a wooden spoon or spatula, until it thickens enough to coat the back of the spoon (170–175°F / 77–80°C). Do not boil.

Remove from heat, stir in the vanilla extract and a pinch of salt. Strain the custard through a fine sieve into a clean container to remove any cooked bits. Cool to room temperature, then chill thoroughly in the fridge (at least 4 hours, preferably overnight).

Churn the chilled mocha custard in an ice cream maker according to manufacturer instructions until soft-set. Transfer to a container and freeze until firm enough to scoop (2–4 hours) or proceed immediately to assemble if using slightly soft ice cream.

In a small saucepan, heat 1 cup whole milk and 1 cup heavy cream with the granulated sugar over medium heat until sugar dissolves and mixture is hot but not boiling. Remove from heat.

Whisk the single egg yolk in a bowl. Temper the hot milk mixture into the yolk by adding a small stream while whisking, then return mixture to saucepan.

Cook over low heat, stirring constantly, until custard thickens slightly and reaches about 170°F / 77°C (it should coat the back of a spoon). Remove from heat.

Whisk the mascarpone cheese in a bowl until smooth. Pour the warm custard through a fine sieve into the mascarpone and whisk until fully combined. Stir in vanilla and lemon zest if using. Cool to room temperature, then chill thoroughly (4 hours or overnight).

Churn the chilled mascarpone mixture in an ice cream maker following manufacturer instructions until soft-set. Transfer to a container and freeze until firm enough to scoop (2–4 hours).

Preheat oven to 350°F (175°C). Line a small loaf pan or 8x4-inch pan with parchment paper.

Melt the 4 tbsp butter and chopped bittersweet chocolate together in a microwave in 20-second bursts or over a double boiler until smooth. Stir to combine.

In a bowl, whisk together melted chocolate mixture and granulated sugar. Add the egg and whisk until glossy and combined.

Sift in the flour, cocoa powder and a pinch of salt; fold gently just until combined (batter will be thick). Pour into prepared pan and smooth the top.

Bake 12–16 minutes until edges are set and center still slightly soft (a toothpick will come out with a few moist crumbs). Cool completely in pan, then chill to firm up to make neat slices.

When chilled, cut the brownie into 8 small rectangles or squares sized to match your sando cookies/bread. Keep chilled until assembly.

If using sandwich cookies: split them open (or if using brioche/sweet bread, slice to desired thickness). Lay out the bottom halves on a tray.

Scoop a thick layer (about 2–3 tbsp) of mascarpone ice cream onto half of the bottoms. Using a small spoon or piping bag, pipe a line (about 1–1.5 tsp) of chilled Biscoff centre down the middle of the mascarpone layer. Top with a small brownie piece placed in the centre.

Scoop a smaller layer (about 1–2 tbsp) of mocha-espresso ice cream over the brownie and around the Biscoff so the flavors sit together. Gently press the top cookie/bread onto the ice cream to form a sandwich. Repeat for remaining sandwiches. Work quickly so ice cream does not melt; keep assembled sandos on a tray in the freezer between builds.

Optional finish: Dip the exposed ice cream edges or one side of each sandwich into melted dark chocolate, then press into chopped toasted hazelnuts or extra crushed Biscoff for texture. Return to freezer to set (10–15 minutes).

Serve after sandwiches are fully firm (about 30 minutes in the freezer for fully set). Let rest 2 minutes at room temperature before eating for easiest bite. Store wrapped in parchment and tin foil in the freezer for up to 2 weeks.