Chocolate Olive Oil Sheet Cake with Milk Chocolate German Buttercream


 
Chocolate sheet cake with milk chocolate german buttercream. This easy, from scratch chocolate sheet cake is enhanced with the flavour of olive oil, and bakes up nice and flat, making it the perfect sheet cake for decorating. It is topped with a silky, milk chocolate german buttercream. #sheetcake #germanbuttercream #chocolateoliveoilcake
Chocolate sheet cake with milk chocolate german buttercream. This easy, from scratch chocolate sheet cake is enhanced with the flavour of olive oil, and bakes up nice and flat, making it the perfect sheet cake for decorating. It is topped with a silky, milk chocolate german buttercream. #sheetcake #germanbuttercream #chocolateoliveoilcake
Chocolate sheet cake with milk chocolate german buttercream. This easy, from scratch chocolate sheet cake is enhanced with the flavour of olive oil, and bakes up nice and flat, making it the perfect sheet cake for decorating. It is topped with a silky, milk chocolate german buttercream. #sheetcake #germanbuttercream #chocolateoliveoilcake
Chocolate sheet cake with milk chocolate german buttercream. This easy, from scratch chocolate sheet cake is enhanced with the flavour of olive oil, and bakes up nice and flat, making it the perfect sheet cake for decorating. It is topped with a silky, milk chocolate german buttercream. #sheetcake #germanbuttercream #chocolateoliveoilcake
Chocolate sheet cake with milk chocolate german buttercream. This easy, from scratch chocolate sheet cake is enhanced with the flavour of olive oil, and bakes up nice and flat, making it the perfect sheet cake for decorating. It is topped with a silky, milk chocolate german buttercream. #sheetcake #germanbuttercream #chocolateoliveoilcake
Chocolate sheet cake with milk chocolate german buttercream. This easy, from scratch chocolate sheet cake is enhanced with the flavour of olive oil, and bakes up nice and flat, making it the perfect sheet cake for decorating. It is topped with a silky, milk chocolate german buttercream. #sheetcake #germanbuttercream #chocolateoliveoilcake
Chocolate sheet cake with milk chocolate german buttercream. This easy, from scratch chocolate sheet cake is enhanced with the flavour of olive oil, and bakes up nice and flat, making it the perfect sheet cake for decorating. It is topped with a silky, milk chocolate german buttercream. #sheetcake #germanbuttercream #chocolateoliveoilcake
Chocolate sheet cake with milk chocolate german buttercream. This easy, from scratch chocolate sheet cake is enhanced with the flavour of olive oil, and bakes up nice and flat, making it the perfect sheet cake for decorating. It is topped with a silky, milk chocolate german buttercream. #sheetcake #germanbuttercream #chocolateoliveoilcake

I think we’ve talked here before about how much I love sheet cakes. It’s all the flavour of a layer cake, but just way, way more laid back. They are super easy to transport (you just take the whole pan with you), are the best for loading up with sprinkles, and, I don’t know about you, but I LOVE making the swirls with my little offset spatula. I could seriously do it all day - it’s so relaxing to me.

Today’s recipe is a chance for me to love on the sheet cake just a little more, with this double chocolate situation. There’s a chocolate olive oil sheet cake on the bottom - it’s rich and moist, but still has a lovely springy texture, and a depth of flavour from the olive oil in the recipe. I then topped it with a fave of mine - milk chocolate german buttercream. Chocolate has got to be one of my all time faves when it comes to German buttercream. Someone once described it as room temperature ice cream, which I think is really just the perfect description. The chocolate goes so nicely with the silky buttercream, giving you this smooth, decadent topping to the cake. This cake would go great with a load of different buttercreams - in fact, there are a heap on the site here for you, but I can’t go past a good double chocolate pairing, and sprinkles are optional but also kind of necessary.

Let’s take a quick sec to talk about the oil I used in the recipe - I used the Robusto Extra Virgin Olive Oil from Filippo Berio. I love all of their oils, but the Robusto is great to use in baking where you really want the oil flavour to shine through. Here, it gives flavour, and the perfect texture to the cake, but also gives another dimension to the chocolate flavour of the cake, which is so perfect! If you wanted to have a slightly less intense olive oil flavouring, their Extra light olive oil is my go to for when I need a neutral oil in baking too. If you haven’t tried adding olive oil to your cake before, I highly recommend giving it a try!

A few wee tips:

  • I used a milk chocolate in the buttercream, which gave a very light taste, but if you wanted something a bit darker, sub the milk chocolate for a good quality dark chocolate.

  • Ideally the pastry cream for the German buttercream needs to chill down - I like leaving it for at least a few hours, or overnight if I can.

  • This cake is great as it comes together all in the one bowl - you end up with quite a bit of mixture, so make sure that you have a big enough bowl!

 

 

Chocolate Olive Oil Sheet Cake with Milk Chocolate German Buttercream

- Makes one 9” x 12” cake - serves 12-16 people -

Chocolate Olive Oil Cake
375g all-purpose flour
350g sugar
120g dutch cocoa
2 tsp espresso powder
1 tsp salt
1 1/2 tsp baking soda
2 tsp baking powder
4 eggs, at room temperature
1 1/2 tsp vanilla
180g Filippo Berio Robusto Extra Virgin Olive Oil
330g whole milk, at room temperature
300g freshly boiled water

Milk Chocolate German Buttercream
110g sugar
12g (1 1/2 Tbsp) cornstarch
1 egg
1 egg yolk
1 tsp kosher salt
190g whole milk
1 tsp vanilla bean paste
340g (3 sticks) unsalted butter, at room temperature
180g good quality milk chocolate, melted and cooled slightly

 

- PROCESS -

CHOCOLATE OLIVE OIL SHEET CAKE

Preheat the oven to 350°f / 180°c. Lightly spray a 9”x13” baking pan with baking spray, and line with parchment paper. Set aside.

In a large bowl, whisk together the flour, sugar, cocoa, espresso powder, salt, baking soda, and baking powder. Add the eggs, yolk, vanilla bean paste, Filippo Berio Robusto Extra Virgin Olive Oil, and milk, and mix to combine well. Add the boiling water and whisk until incorporated.

Transfer the batter into the prepared pan, and tap a few times on a flat surface to remove any excess bubbles.

Bake the cake for 40-45 minutes, until the centre springs back, or a cake tester inserted in the middle of the cake comes out cleanly.

Cool in the pan completely.

 

MILK CHOCOLATE GERMAN BUTTERCREAM

In a bowl, whisk together the sugar, corn starch, egg, egg yolk and salt. In a medium saucepan, heat the milk and vanilla to just shy of a simmer.  Remove from the heat.

Using one hand to whisk constantly, pour half of the hot milk mixture into the egg mixture. This helps to temper the eggs and stop them from scrambling. Whisk until incorporated, and then pour the whole lot back into the saucepan.

Heat the milk and egg mixture over medium heat, whisking constantly, until it begins to bubble. It will thicken quickly. Once it has thickened, cook for one minute, then remove from the heat. Pour into a shallow container or bowl of a stand mixer and press some plastic wrap over the surface to avoid a skin from forming. Refrigerate until cold - at least four hours, preferably overnight. If you need to speed this process up, you can place the pastry cream in a bowl, then place the bowl in an ice bath. Stir frequently.

Fit your mixer with the whisk attachment, and place the pastry cream in the bowl. Whip the mixture on medium until creamy and lump-free. Begin adding the butter, a few cubes at a time, until fully incorporated. It may look curdled at some point but just keep whipping - it will come together! Once the buttercream is homogenous, add the cooled melted milk chocolate.

ASSEMBLY

Transfer the cake to a serving plate or board. Dump the milk chocolate buttercream onto the cake, and, using an offset spatula, spread over the cake, creating swirls in the buttercream. Add sprinkles if desired.

Store leftovers in an airtight container in the fridge.

Chocolate sheet cake with milk chocolate german buttercream. This easy, from scratch chocolate sheet cake is enhanced with the flavour of olive oil, and bakes up nice and flat, making it the perfect sheet cake for decorating. It is topped with a silky, milk chocolate german buttercream. #sheetcake #germanbuttercream #chocolateoliveoilcake

Thank you so much to Filippo Berio for sponsoring this post! All opinions are my own.

Caramelised Onion, Goat Cheese, and Sundried Tomato Pesto Pretzel Buns


 
Caramelised Onion, Goat Cheese, and Sundried Tomato Pesto Pretzel Buns - chewy, golden brown pretzel buns are filled with a flavourful filling before being baked to golden brown perfection. These would make the most perfect snack or light meal, and are great for feeding a crowd! #pretzelbun #pesto #sundriedtomatopesto
Caramelised Onion, Goat Cheese, and Sundried Tomato Pesto Pretzel Buns - chewy, golden brown pretzel buns are filled with a flavourful filling before being baked to golden brown perfection. These would make the most perfect snack or light meal, and are great for feeding a crowd! #pretzelbun #pesto #sundriedtomatopesto
Caramelised Onion, Goat Cheese, and Sundried Tomato Pesto Pretzel Buns - chewy, golden brown pretzel buns are filled with a flavourful filling before being baked to golden brown perfection. These would make the most perfect snack or light meal, and are great for feeding a crowd! #pretzelbun #pesto #sundriedtomatopesto
Caramelised Onion, Goat Cheese, and Sundried Tomato Pesto Pretzel Buns - chewy, golden brown pretzel buns are filled with a flavourful filling before being baked to golden brown perfection. These would make the most perfect snack or light meal, and are great for feeding a crowd! #pretzelbun #pesto #sundriedtomatopesto
Caramelised Onion, Goat Cheese, and Sundried Tomato Pesto Pretzel Buns - chewy, golden brown pretzel buns are filled with a flavourful filling before being baked to golden brown perfection. These would make the most perfect snack or light meal, and are great for feeding a crowd! #pretzelbun #pesto #sundriedtomatopesto
Caramelised Onion, Goat Cheese, and Sundried Tomato Pesto Pretzel Buns - chewy, golden brown pretzel buns are filled with a flavourful filling before being baked to golden brown perfection. These would make the most perfect snack or light meal, and are great for feeding a crowd! #pretzelbun #pesto #sundriedtomatopesto

Hi hi! We are back from the most amazing 10 days in Canada with my family - we were staying at my Poppa’s house on a lake on Vancouver Island, and it was just the best. We had some full on family time (my family takes full on to the next level in the best way possible), loads of swims in the lake, and all the catch ups. I don’t get to see my family super often as we live so far away from each other (I moved to the other side of the world so it’s totally my fault), so it was so nice to just have some concentrated time with them to hang out and do family stuff.

It kind of sucks to be back now and back to reality, buuuut I’m excited because I have so many fun recipes to share with you! I worked my butt off before we left to get a good backlog of things done, and there’s some really delicious things coming up - in particular, these caramelised onion, goat cheese, and sundried tomato pesto pretzel buns!

I love anything pretzel, which could be to do with my love of chewy bread, but is likely to do with my love of everything salty. If you haven’t made pretzels at home before, they are pretty easy, and super fun to make, and just so, so good. I was initially going to attempt a stuffed pretzel for this recipe, but I tried it once and it was a stage 12 disaster, so after an SOS text to my good friend Erin, I settled on these buns, which really ended up being the best of both worlds, because you can load them up with the filling, giving you a very ideal bun to filling ratio.

I used my standard pretzel dough with a couple of tweaks, but instead of rolling it out and shaping it into a twisty pretzel, I made little rounds of dough which I then added the filling to. These wee dudes are rolled out, given a second rise uncovered to help develop a little skin, and then are given the pretzel treatment - a soak in a baking soda bath, which gives them the golden brown and chew characteristic of a pretzel. They then get given a quick egg wash and a sprinkle with pretzel salt (best stuff ever), before being filled with the most delicious filling.

For the filling I kept it pretty simple - I caramelised off some onions, added in some soft, fresh goat cheese, and then hit it with a burst of flavour by way of Filippo Berio’s Sundried Tomato Pesto. I love their pestos for so many reasons, and always have my pantry stocked with all of the flavours, and the Sundried Tomato played off so well with the other filling ingredients. I love the pesto for giving a super quick and easy flavour burst - I often stir a big spoon of it into pasta sauces, dips, or other little snacky things. It’s just the best. You can check out all their other flavours here - the classic, the spicy tomato, or the tomato ricotta would all go so well in these too. These Pretzel buns would make a perfect light meal, or would be incredible served alongside a soup, or for a little starter or mid day snack. I’m a huge fan, and I hope you are too! x

A few wee tips:

  • Some pretzel recipes will have you use lye to soak the pretzels in. Giving the pretzels a wee bath in lye (sodium hydroxide) helps to speed up the Maillard reaction, which gives the pretzels that lovely brown colour and chew. However, lye is caustic (alkaline) and you have to take a lot of safety precautions such as safety goggles, so I used something a little less alkaline but still very effective - baked baking soda. Baking soda (sodium bicarbonate) is moderately alkaline, but baking it produces sodium carbonate, which is slightly more alkaline, so therefore perfect for dipping your pretzels without having to worry about the safety risk of using Lye.

  • To make baked baking soda: Line a sheet pan with foil, and spread 1 cup of baking soda evenly over it. Bake at 250˚f / 121˚c for one hour, then transfer to an airtight container. This will be enough for four batches of pretzels - you use 1/4 cup at a time.

  • I bake these on silicone mats as I find it is easiest. If you take the pretzels straight out of the water bath and put them directly onto parchment paper, it makes the paper soggy, and it sticks. There are two ways around this - either transfer them onto a wire rack to dry off slightly before you transfer them to the parchment paper, or bake on a silicone mat, in which case you can transfer straight onto the baking sheet because there isn’t a risk of sticking.

  • I baked these off one tray at a time because my oven can be a little finicky - if you do this too, leave the tray that aren’t baked yet in the fridge, and start the soaking and filling process while the first tray is baking. Most ovens should be fine though - just make sure that you rotate the pans half way through the cooking process.

  • If you want to make the dough the night before, this dough rises beautifully in the fridge.

  • Usually the second rise of a bread is done lightly covered - I do my second rise for the pretzels uncovered, which allows them to develop a little bit of a skin, which helps them to keep their structure in the baking soda soak. I also pop them into the fridge for about 15 minutes before I soak them, just to help them hold up nicely once they hit the warm water soak.

  • Making caramelised onions can kind of be a pain, but I promise that it is worth it! I like to put them on while I’m doing something else in the kitchen and just have them on low on the back of the stove - I always make more than I need as they are so good added into scrambled eggs, a quiche, scones, a dip, etc. They are super versatile and it’s not much more work to make more than you need for one recipe! If you don’t want to make them and you have access to a good store bought onion jam or jarred caramelised onions, then that will work great too.

  • Make the Caramelised onions with enough time to allow them to cool - I usually need at least 45 minutes to get them properly caramelised, so I like to get them going before I make the dough, and then finish them off while the dough is rising, then spread them out in a shallow container to cool before making into the filling. Alternatively you can make them a day or few days before.

 

 

Caramelised Onion, Goat Cheese, and Sundried Tomato Pesto Pretzel Buns

- Makes 10 Pretzel Buns -

Pretzel Dough
135g milk, lukewarm
2 Tbsp Dark Brown Sugar
2 1/4 tsp active dry yeast
500g all-purpose flour
2 tsp Kosher Salt
50g butter, at room temperature
130g light beer (Sub with water if you like)

Filling
4 Large white onions (about 1500g total), thinly sliced
115g fresh goat cheese, at room temperature
100g Filippo Berio Sundried Tomato Pesto

To Soak: 1/4 cup baked baking soda (see notes), plus 6 cups water

Egg wash - 1 egg whisked with 1 Tbsp water
Pretzel Salt to finish (optional) 
Fresh Chives to Garnish (optional)

- PROCESS -

PRETZEL DOUGH

Place the lukewarm milk, 1 Tbsp of the sugar, and the yeast in a medium sized bowl, and stir to combine. Leave for 10-15 minutes, or until foamy.

In the bowl of a stand mixer fitted with the dough hook attachment, place the remaining sugar, flour, salt, and butter, and mix briefly to combine.

Add the milk mixture and the beer to the dry ingredients, and mix on low for 2-3 minutes, until the dough begins to come together. Increase the speed to medium, and knead for a further 15-20 minutes, until the dough is smooth and stretchy (it needs a little more kneading than you expect).

Shape the dough into a ball, and transfer to a lightly oiled bowl. Cover with plastic wrap and leave in a warm spot for 45 minutes to an hour, or until doubled in size. This initial rise can also be done in the fridge overnight (see notes).

Turn the dough out onto a work surface (do not flour), and weigh the dough then divide into 10 equal sized balls. Shape each into a ball, then place on the bench under plastic wrap to rest. Keep covered until you are ready to use.

Line two baking sheets with silicone mats or parchment paper (see note about baking on parchment paper)

Flatten out each dough ball slightly, then roll into a 4” circle using a rolling pin. Transfer to the prepared sheet. Repeat the rolling process with the other dough balls, leaving enough space between them to accomodate rising (5 on each sheet works well for me)

Rise the dough rounds, uncovered, at room temperature for 30 to 45 minutes, or until puffy, then transfer to the fridge for a further 20 minutes.


FILLING

To make the caramelised onions, place a large frying pan or skillet over medium heat. Add about 2 Tbsp oil, and the onions, stirring to coat. Add a big pinch of salt. Reduce the heat slightly, and continue to cook the onions for a further 45 to 55 minutes, reducing the heat as necessary and stirring every few minutes. Add a little extra oil or water if needed to stop the onions drying out. 

The onions are done once they are collapsing, and dark brown in colour. They will have reduced significantly. 

Remove from the heat and allow to cool.

To make the pretzel filling, in a medium bowl, combine 200g of the caramelised onions, the fresh goat cheese, and the Filippo Berio Sundried Tomato Pesto.

ASSEMBLY

Preheat the oven to 475°f / 245°c. In a large, shallow, nonreactive pan (I used an enamelled cast iron skillet), combine 1/4 cup baked baking soda and 6 cups of water. Heat until the solution is steaming, then turn off.

Working with one dough round at a time, carefully lift off the baking sheet, and place upside down in the solution. Soak for 10 seconds, then carefully flip over and soak for another. Remove using a slotted spatula or another flat utensil, and place onto the silicone mat lined baking sheet.

Repeat with the rest of the dough rounds.

Using a lightly oiled measuring cup or the back of a round spoon, create an indentation in the middle of each of the dough rounds. Brush the edges of the dough rounds with egg wash, and then sprinkle with pretzel salt (I like to do this before adding the filling because it works out tidier). Add 2 Tbsp filling to the centre of each dough round.

Bake the Pretzel Buns for 10-12 minutes, or until deeply golden brown, rotating the pans once during the baking process if you are baking two trays at once.

Remove from the oven and allow to cool slightly before garnishing with the chives.

Best eaten on the day that they are made - however if you are planning on having leftovers, do not add salt to all of them as the salt can make them soggy. Rewarm briefly in the microwave if desired before eating.

Caramelised Onion, Goat Cheese, and Sundried Tomato Pesto Pretzel Buns - chewy, golden brown pretzel buns are filled with a flavourful filling before being baked to golden brown perfection. These would make the most perfect snack or light meal, and are great for feeding a crowd! #pretzelbun #pesto #sundriedtomatopesto

Thank you so much to Filippo Berio for sponsoring this post! All opinions are my own.

Chocolate Chip Cookie Ice Cream Sandwiches with Olive Oil Ice Cream


 
Chocolate Chip Cookie Ice Cream Sandwiches with Olive Oil Ice Cream. Thin and crispy chocolate chip cookies sandwich a creamy, smooth disc of olive oil ice cream. The perfect summer treat. #oliveoilicecream #icecreamsandwich #chocolatechipcookie
Chocolate Chip Cookie Ice Cream Sandwiches with Olive Oil Ice Cream. Thin and crispy chocolate chip cookies sandwich a creamy, smooth disc of olive oil ice cream. The perfect summer treat. #oliveoilicecream #icecreamsandwich #chocolatechipcookie
Chocolate Chip Cookie Ice Cream Sandwiches with Olive Oil Ice Cream. Thin and crispy chocolate chip cookies sandwich a creamy, smooth disc of olive oil ice cream. The perfect summer treat. #oliveoilicecream #icecreamsandwich #chocolatechipcookie
Chocolate Chip Cookie Ice Cream Sandwiches with Olive Oil Ice Cream. Thin and crispy chocolate chip cookies sandwich a creamy, smooth disc of olive oil ice cream. The perfect summer treat. #oliveoilicecream #icecreamsandwich #chocolatechipcookie
Chocolate Chip Cookie Ice Cream Sandwiches with Olive Oil Ice Cream. Thin and crispy chocolate chip cookies sandwich a creamy, smooth disc of olive oil ice cream. The perfect summer treat. #oliveoilicecream #icecreamsandwich #chocolatechipcookie
Chocolate Chip Cookie Ice Cream Sandwiches with Olive Oil Ice Cream. Thin and crispy chocolate chip cookies sandwich a creamy, smooth disc of olive oil ice cream. The perfect summer treat. #oliveoilicecream #icecreamsandwich #chocolatechipcookie
Chocolate Chip Cookie Ice Cream Sandwiches with Olive Oil Ice Cream. Thin and crispy chocolate chip cookies sandwich a creamy, smooth disc of olive oil ice cream. The perfect summer treat. #oliveoilicecream #icecreamsandwich #chocolatechipcookie
Chocolate Chip Cookie Ice Cream Sandwiches with Olive Oil Ice Cream. Thin and crispy chocolate chip cookies sandwich a creamy, smooth disc of olive oil ice cream. The perfect summer treat. #oliveoilicecream #icecreamsandwich #chocolatechipcookie
Chocolate Chip Cookie Ice Cream Sandwiches with Olive Oil Ice Cream. Thin and crispy chocolate chip cookies sandwich a creamy, smooth disc of olive oil ice cream. The perfect summer treat. #oliveoilicecream #icecreamsandwich #chocolatechipcookie
Chocolate Chip Cookie Ice Cream Sandwiches with Olive Oil Ice Cream. Thin and crispy chocolate chip cookies sandwich a creamy, smooth disc of olive oil ice cream. The perfect summer treat. #oliveoilicecream #icecreamsandwich #chocolatechipcookie

Ice cream sandwiches are the best type of sandwiches. There’s ice cream, and then there’s cookies holding it together - two of my favourite things, all mashed together. I’ve made a few in the past - frozen yoghurt versions, and an earl grey ice cream and chocolate cookie situation, but until now, hadn’t posted the classic chocolate chip ice cream sandwich, so figured it was about time. I didn’t really grow up eating them - for some reason they aren’t really a thing in Nz (our ice cream sandwich is a slice of ice cream between two pink wafers), but I think that making them at home is way better anyway.

For this Chocolate Chip Cookie Ice Cream Sandwich, I took my very favourite cookie recipe that I developed a while ago, which draws on all my favourite elements of a cookie, and tweaked it a little. The really fun thing about making cookies is that you can change the ratio of the ingredients to manipulate the final product. I wanted these cookies to be a little thinner than the originals, so I increased the butter and decreased the flour to help with the spread, and then also changed up the ratio of the sugar. White sugar in a cookie gives you spread and crispiness, while brown gives you chew and thickness, so by playing around with the amounts of different types of sugars, you can control how thick your final cookie is. Yay for science right?! I also added an extra yolk just to help give the cookies some chew, and skipped the resting step with the dough to help them spread a little more. This is what I love about baking - you can tweak a few things, check the outcome, and you have a whole new recipe. The cookies are amazingly delicious on their own, and I am so excited to have a new thinner cookie recipe for when I need it, but I wanted to amp it up a little bit, so they had to be sandwiched.

I tried Olive Oil Ice Cream for the first time just after I moved to NYC, and was blown away. It makes sense really - creamy ice cream and smooth olive oil is a great match. I just used my favourite ice cream base, then once the custard was made, added in a solid amount of Filippo Berio California Extra Virgin Olive Oil, which is a favourite of mine from their range. It is smooth and fruity without being too intense, so is the perfect pairing to add into ice cream. The Olive Oil Ice Cream paired perfectly with the chocolate and sweetness of the cookie - its a delicious variation on the classic vanilla and chocolate chip combo.

I then set the ice cream into a sheet pan, which meant that when it came time to assemble, I was able to just cut circles of ice cream out rather than mucking round with a scoop, which gives you the perfect ratio of cookie to ice cream, and beautiful clean sides. These keep amazingly in the freezer, which means you can make these in advance and have delicious cookie sandwiches stashed in your freezer for whenever the need strikes!The

A few wee tips:

  • Make sure that you remember to freeze the bowl of your ice cream maker if it needs it - at least 24 hours is ideal.

  • The cookie dough freezes well - just scoop it onto a wax paper lined tray, then freeze solid, and store in an airtight container or bag in the freezer. You may need to add a minute or two onto the bake time.

  • You want your ice cream to be pretty firm, so if you can, give it overnight to set before you assemble.

 

 

Chocolate Chip Cookie Ice Cream Sandwiches with Olive Oil Ice Cream

- Makes about 12 ice cream sandwiches -

Olive Oil Ice Cream
200g sugar
6 egg yolks
1 tsp vanilla bean paste (optional)
Pinch of salt
650g whole milk
430g heavy cream
125g Filippo Berio California Extra Virgin Olive Oil

Chocolate Chip Cookies
250g unsalted butter, at room temperature
200g white sugar
120g dark brown sugar
1 egg
1 egg yolk
1 tsp vanilla bean paste
280g all-purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1 tsp salt
350g dark chocolate (I used 72%) wafers or bar, chopped
Flaky Sea Salt such as Maldon for finishing 

 

- PROCESS -

OLIVE OIL ICE CREAM

In a medium bowl, combine the egg yolks, sugar, salt, and vanilla bean paste. Whisk well until pale. Set aside. 

In a large pot over medium heat, heat the milk until bubbles begin to form around the outer edge of the pot. Pour half of the milk into the bowl with the egg yolks, whisking constantly. Whisk briskly until combined. This will temper the egg yolks and stop them from scrambling. 

Pour the milk and yolk mixture back into the pot, and return to a low heat. Whisk constantly, until the mixture begins to thicken enough to coat the back of a spoon, and registers at 170˚f / 75˚c on a thermometer. 

Strain though a fine mesh strainer. Stir in the cream, then add the Filippo Berio California Extra Virgin Olive Oil. Transfer to an airtight container and chill for at least two hours, or overnight.

Churn in an ice cream maker according to manufacturer's instructions. Transfer to a quarter sheet pan or 9 x 13 baking dish lined with wax paper. Place a second piece of wax paper on the surface of the ice cream and smooth down. Place in the freezer in a flat place for 3-4 hours, or until frozen solid.

 

CHOCOLATE CHIP COOKIES

Preheat the oven to 350f° / 180°c and line 3 baking sheets with parchment paper.

In the bowl of a stand mixer fitted with the paddle attachment, or with an electric mixer, cream together the butter and sugars on high speed for 5 minutes, until pale, and light and fluffy. Add the egg, egg yolk and vanilla, and mix to combine, scraping down the bowl when necessary. 

Sift together the flour, baking soda, baking powder, and salt. Add to the mixing bowl, and mix on low to just combine. 

Add the chopped chocolate and mix until just incorporated. Remove the bowl from the mixer and give a few mixes by hand using a flexible spatula, to ensure even incorporation of the chocolate. 

Cover the bowl and refrigerate for 1 hour. Toward the end of the chilling process, preheat the oven to 350˚f / 180˚c and line 3 baking sheets with parchment paper.

Using a 2 Tbsp Cookie scoop, scoop out balls of dough onto the prepared baking sheets - I like to scoop enough for one tray at a time, and leave the remainder in the bowl until I am ready to bake. Roll into balls and arrange evenly on the tray - 6-8 dough balls fit well for me. 

Bake for 12-13 minutes, or until lightly golden and beginning to set. Baking time depends on personal preference - if you like them a little softer, bake for 12 mins, if you like them a tiny bit crispy then bake for 13. Remove from the oven and sprinkle liberally with flaky sea salt. Allow to cool on the pan - the cookies will deflate slightly as they cool. Repeat the baking process with the remaining cookies. 

Store in an airtight container until ready to assemble.

ASSEMBLY

Match up the cookies in pairs of similar size. Line a quarter sheet pan or large freezer safe plate with parchment paper. Using a round cookie cutter slightly smaller than the cookie, cut out circles of ice cream. It may help to mark where you are going to cut first, so you can get as many cut-outs as possible. Place the circle of ice cream on one cookie, and top with a second. Place on the prepared sheet pan, and place into the freezer. Repeat until you have run out of ice cream. 

Rest the cookie sandwiches in the freezer for an hour or so, or until the ice cream has re-frozen completely. Store the remaining cookie sandwiches in an airtight container or ziploc bag.

Chocolate Chip Cookie Ice Cream Sandwiches with Olive Oil Ice Cream. Thin and crispy chocolate chip cookies sandwich a creamy, smooth disc of olive oil ice cream. The perfect summer treat. #oliveoilicecream #icecreamsandwich #chocolatechipcookie

Thank you so much to Filippo Berio for sponsoring this post! All opinions are my own.