Summertime is ice cream sandwich time. Who wants to be tied to a bowl and spoon? With these bad boys, you’re free to leave the house, roam the world and still eat ice cream. So perfect.
These particular ice cream sandwiches might be the perfect thing to share with a friend. The cookies are enormous and putting two of them together gives you something the size of a baseball. I decided to pair Perry’s Grasshopper Pie with these rich cookies. The mint flavor of the ice cream is smooth and not overpowering. There are also crushed cookie pieces and fudge swirls throughout. The combination is totally decadent.
I only made up a few sandwiches with the Grasshopper pie flavor. I’m thinking these cookies would also be amazing with the Cocoa-Nut Bliss flavor – coconut ice cream with chocolate covered almond, fudge pieces and shredded coconut. What would you sandwich between these chocolate cookies???
This is one of the more straightforward recipes in the Momofuku Milk cookbook. You don’t need to invest a lot of time making several different crumbs, crusts or crunches. Just toss together a simple chocolate crumb in twenty minutes and you can make these cookies! Even the ingredients are simple, you probably have everything you need in your pantry.
1/3 cup flour
1/2 teaspoon cornstarch
1/4 cup sugar
1/3 cup cocoa powder
1/2 teaspoon kosher salt
3 tablespoons butter, melted
Preheat oven to 300 °F.
Whisk together the dry ingredients. Add butter and mix until the dry ingredients are moistened and they start to clump together. Spread crumbs out on a parchment paper-lined baking sheet. Bake for 20 minutes. Remove from the oven and let cool completely before adding them to the recipe.
16 tablespoons butter, room temperature (225 g)
1 1/2 cups sugar (300 g)
1/4 cup glucose (100 g)
1/4 teaspoon vanilla extract
2 ounces 55% chocolate, melted (60 g)
1 1/4 cups all-purpose flour (200 g)
3/4 cup cocoa powder (100 g)
3/4 teaspoon baking powder
1/4 teaspoon baking soda
1 3/4 teaspoon kosher salt
Combine butter, sugar and glucose in the bowl of a stand mixer. Beat on high for 3 minutes. Scrape down the sides and add eggs, vanilla and chocolate. Turn mixer up to high and beat for 8 minutes. About halfway through, stop mixer and scrape down the bowl. You want the mixture to be smooth, shiny and devoid of sugar crystals.
Scrape down the bowl and pour in the flour, cocoa powder, baking powder, baking soda and salt. Turn mixer on low and mix until the dough just comes together (about 20-30 seconds). Add chocolate crumb and mix for another 20 seconds.
Scoop out cookie dough (I use this cookie dough scoop) and place on a parchment-lined baking sheet. You’ll get about 14-16 cookie dough balls. Wrap the entire sheet in plastic wrap and set in the fridge for at least 1 hour.
Preheat oven to 375 °F. Place about 6 cookies on a baking sheet. Bake chilled dough for 18 minutes. Remove from the oven and set on a wire cooling rack for about 5 minutes. Remove cookies from the pan, let cool completely on a wire rack.
Scoop out a large spoonful of ice cream and sandwich between two cookies. Enjoy!