Cookie Monster ice cream sandwich
Here's a monster of a treat using ice cream with a cookie dough biscuit layer. Mmmm.
To make the Chocolate Chip ice cream:
- Whisk 1⁄2 cup (120 ml) of the milk with the sugar, syrup, tapioca, and salt in a medium saucepan until no lumps remain.
- Stir in the remaining 11⁄2 cups (360 ml) milk and the cream. Heat the mixture over medium-high heat, stirring with a heatproof spatula, until it begins to steam and slightly bubble at the edges. Adjust to a simmer and cook, stirring constantly, until the mixture thickens to the consistency of a cream sauce, about 3 minutes longer; do not fully boil.
- Transfer the mixture to a metal bowl set over a larger bowl of ice and water. Stir occasionally until the mixture is cool, taking care not to slosh water into the bowl. Stir in the vanilla, then cover and refrigerate until very cold, at least 2 hours.
- Transfer the bowl to the freezer for the last half hour before spinning it.
- Freeze the mixture in an ice cream maker according to the manufacturer’s directions. While the mixture spins, melt the chocolate and oil in the microwave or in a small saucepan until you can stir it smooth. Let cool to room temperature, keeping it fluid.
- With the machine running, drizzle in the cooled melted chocolate during the last minute of spinning. (Alternatively, drizzle the chocolate over the ice cream as you transfer it to the container, folding it in with a spatula or ice cream paddle to break it up as you go.) Transfer the ice cream to a chilled container, cover, and freeze until firm but still spreadable, at least 4 hours.
To make the Cookie Dough:
- Melt the butter with the brown and granulated sugar in a small saucepan, stirring to dissolve the sugar.
- Transfer to a bowl and stir in the milk, vanilla, and salt until well blended.
- Stir in the flour until completely smooth. Let cool completely, then stir in the chips. (If the chips begin to melt, stop stirring—the swirls will be pretty.)
- Line an 8-inch (20-cm) freezer-safe baking pan with two pieces of lightly oiled waxed paper or parchment paper so the papers extend well beyond the edges of the pan on all four sides as a sling for easy removal.
- Scatter half of the dough into the pan and use your fingers to pack it into an even layer. Top with lightly oiled waxed or parchment paper, oiled side down.
- Place another lightly oiled waxed or parchment paper in the pan, leaving 2 inches (5 cm) of paper extending at each end. Scatter and press the remaining dough into an even layer. Top with lightly oiled waxed paper or parchment, oiled side down. Freeze the dough layers until firm, at least 1 hour.
- Use the flaps to lift out the top cookie dough layer. Peel the paper from one side and loosely replace it. Flip the layer over and do the same to the other side.
- Repeat with the second cookie dough layer. Place both layers back in the freezer.
- Form sandwiches using using the bottom two pieces of parchment extended on all sides to line the pan in place of the plastic wrap. Freeze hard before cutting the sandwiches into 4 strips in each direction to form 16 bars.
- To make 64 bite-size treats, cut each bar into quarters.
Chocolate Chip ice cream
- 2 cups (480 ml) whole milk
- 1⁄3 cup (67 g) granulated sugar
- 2 tablespoons golden syrup, inverted sugar syrup or light agave nectar
- 2 tablespoons tapioca starch
- 1⁄4 teaspoon kosher salt
- 1 cup (240 ml) heavy cream
- 1⁄2 teaspoon pure vanilla extract
- 1⁄2 cup (100 g) bittersweet (60 to 70 percent) chocolate, chopped or chips
- 1 tablespoon neutral vegetable oil or coconut oil
- 1⁄2 cup (1 stick / 113 g) unsalted butter
- 1⁄3 cup packed (67 g) light brown sugar
- 1⁄4 cup (50 g) granulated sugar
- 2 tablespoons milk, whole or 2%
- 1⁄2 teaspoon pure vanilla extract
- 1⁄2 teaspoon kosher salt
- 11⁄4 cup (165 g) all-purpose flour
- 1 cup (200 g) mini chocolate chips
- Neutral vegetable oil, for the waxed or parchment paper
Inspired recipes for the ultimate frozen treat by Jennie Schacht £12.99, Stewart, Tabori & Chang.