Blackberry French Vanilla & Chocolate Cookie Ice Cream Sandwich

Ice Cream
  1. 2 1/2 cups heavy whipping cream
  2. 1 cup whole milk
  3. 2 cups sugar
  4. 1/2 tsp salt
  5. 1 vanilla bean, split with seeds scraped
  6. 5 egg yolks
You Will Also Need
  1. 1 Bag of Ice
  2. 1 Box of kosher or rock salt
  3. Towel
  1. Set SmartHub to 182ºF
  2. Put all ice cream ingredients into a Vac-Snap bag and shake to break up yolks
  3. Place in SmartHub for 30 minutes, remove and shake to even out
  4. Chill in refrigerator overnight
  5. Place refrigerated bag into another Vac-Snap bag (the same size or larger) and fill that outside bag with ice, at least 2 cups of salt, and about a cup of water and close the bag
  6. Wrap the double bag in a towel and shake for about 20 minutes (its helpful to have a friend for this). Check periodically to see if the ice cream is firming (adding more salt will help make it colder)
  7. Once relatively firm, remove the ice cream from the salt and ice bag, give a quick rinse in cold water, and put it in the freezer.
Chocolate Cookie
  1. 1 1/4 cups All-Purpose Flour
  2. 1/2 cup Cocoa Powder
  3. 1 tsp Baking Soda
  4. 1/4 tsp Baking Powder
  5. 1/4 tsp salt
  6. 1 1/4 cups Sugar
  7. 1 1/4 sticks Salted Butter
  8. 1 Large Egg
  1. Preheat oven to 375ºF
  2. Combine all ingredients (food processor is the most convenient)
  3. Scoop out rounded-tablespoons worth of dough onto a parchment-covered baking sheet and put in oven for 9 minutes (rotate halfway to ensure even baking). The cookies will puff up and then flatten out considerably (in or out of the oven)
  4. Let cool for 10 minutes, then chill in freezer for 30 minutes
  5. Take out ice cream and cookies and quickly scoop ice cream onto one cookie and press another cookie on top of it—immediately place in freezer.
  6. Leave in freezer for an hour and then eat! To keep cookies for longer, place in a Vac-Snap bag, or wrap individually with plastic wrap.

Be the first to comment

All comments are moderated before being published