Black Cocoa Brownie Ice Cream Sandwiches with Oreo Mint Chip Philadelphia Style Ice Cream


 
Black cocoa brownie ice cream sandwiches - black cocoa brownies are baked thin and fudgy, then layered up with smooth oreo mint philadelphia style ice cream. These are the perfect summer treat and great for feeding a crowd, you can't go wrong with a good brownie ice cream sandwich. #brownie #icecreamsandwich #mintchip #philadelphiaicecream
Black cocoa brownie ice cream sandwiches - black cocoa brownies are baked thin and fudgy, then layered up with smooth oreo mint philadelphia style ice cream. These are the perfect summer treat and great for feeding a crowd, you can't go wrong with a good brownie ice cream sandwich. #brownie #icecreamsandwich #mintchip #philadelphiaicecream
Black cocoa brownie ice cream sandwiches - black cocoa brownies are baked thin and fudgy, then layered up with smooth oreo mint philadelphia style ice cream. These are the perfect summer treat and great for feeding a crowd, you can't go wrong with a good brownie ice cream sandwich. #brownie #icecreamsandwich #mintchip #philadelphiaicecream
Black cocoa brownie ice cream sandwiches - black cocoa brownies are baked thin and fudgy, then layered up with smooth oreo mint philadelphia style ice cream. These are the perfect summer treat and great for feeding a crowd, you can't go wrong with a good brownie ice cream sandwich. #brownie #icecreamsandwich #mintchip #philadelphiaicecream
Black cocoa brownie ice cream sandwiches - black cocoa brownies are baked thin and fudgy, then layered up with smooth oreo mint philadelphia style ice cream. These are the perfect summer treat and great for feeding a crowd, you can't go wrong with a good brownie ice cream sandwich. #brownie #icecreamsandwich #mintchip #philadelphiaicecream
Black cocoa brownie ice cream sandwiches - black cocoa brownies are baked thin and fudgy, then layered up with smooth oreo mint philadelphia style ice cream. These are the perfect summer treat and great for feeding a crowd, you can't go wrong with a good brownie ice cream sandwich. #brownie #icecreamsandwich #mintchip #philadelphiaicecream

Hi hi! Same old same old around here - we go to Canada on Saturday which I am SO excited about, but I am also trying to haul ass to get as much shot before I leave so that I have some sneaky computer work to do while I am there to hopefully get a wee bit of a backlog of posts ready so that I can plan ahead a little! I also just finished shooting a whole bunch of Christmas cookies (!!) for a little project that I can tell you about in a few months, so there’s a weird mix of summer desserts and Christmas cookies kicking around in my fridge right about now.

I made these Black Cocoa Brownie Ice Cream Sandwiches a few weeks ago as sort of a procrastination situation, and OH BOY am I glad I did. I basically just mashed up two of my favourite recipes - these black cocoa brownies (which are adapted from the amazing Sarah Kieffer’s book), and a Philadelphia style ice cream, which I turned into a mint Oreo chip kind of thing, and combined them to make ice cream sandwiches! Philadelphia ice cream is made without eggs, so the process of making the base is super simple, as you don’t have to make a custard. I think there’s a place for both - I love custard based ice cream if you are serving it alone, but if you are pairing it with something else rich like these brownies, or you are after something a little lighter, Philadelphia is perfect!

Black cocoa is what is used to give Oreos their distinctive flavour, so it made sense to pair the brownies with an Oreo ice cream. Mint chip will be my forever fave ice cream flavour, so it made sense to add some peppermint extract in too. That is totally optional - these would also be amazing with a vanilla ice cream base with the Oreos added in. You could also ditch making your own ice cream all together and soften some store bought ice cream and freeze it between the brownies - you could even get super fancy and use two flavours, one on each half, for a bit of a choose your own adventure vibe.

The great thing about Brownie Ice Cream Sandwiches is that they are super simple to assemble - you just layer up the brownie and the ice cream, and freeze it, and you have a dessert that will feed loads! They are a little less involved than a cookie sandwich which you have to assemble individually - with these you can just pop them together, then all you have to do is cut them up and you are ready to go! I conveniently timed the making of these with two BBQs that we were invited to, so I took half along to each, and they were a giant hit!

A few wee tips:

  • This needs overnight to freeze down. I made the ice cream base, then chilled that while I baked the brownies and allowed them to cool, then churned the ice cream and assembled, before freezing overnight. If you like, you can store the brownies in the freezer or fridge until you are ready to assemble to ensure that they are cool and there is minimal melting when you add the ice cream.

  • You need the brownie to be fudgy when you bake it, so you want it to come out of the oven juuuuust cooked so it doesn’t go rock solid when you freeze it.

  • The green food colouring is totally optional - it’s only a tiny bit and I love how it looks! I know some people don’t like green mint stuff, so you do you here.

  • These last for so long in the freezer! They are also super rich so I would cut them up into smaller pieces to serve (I just had them in larger pieces to shoot then ended up cutting them all in half before serving)

  • If you don’t want to make your own ice cream, then store bought works great! You can just let a litre / quart of ice cream soften slightly, spread it onto one layer of brownie, top with the second, and freeze it down!

  • When I am assembling these, I like to put the top layer of brownie onto the ice cream upside down to ensure that the outside edges of the sandwiches are flat and level. This is totally aesthetic, but just thought I would mention!

 

 

Black Cocoa Brownie Ice Cream Sandwiches with Oreo Mint Chip Philadelphia Style Ice Cream

- Makes 12 large or 16 smaller ice cream sandwiches -

Brownie recipe adapted from The Vanilla Bean Baking Book, Ice Cream Base Slightly adapted from The Perfect Scoop

Black Cocoa Brownie
85g cold unsalted butter
170g dark chocolate, coarsely chopped
40g Black cocoa, or extra dutched cocoa
105g all-purpose flour
1/4 tsp plus 1/8 tsp baking powder
3/4 tsp salt
3 large eggs, at room temperature
90g neutral oil
200g sugar
75g brown sugar
1 tsp vanilla

Oreo Mint Chip Philadelphia Style Ice Cream
500g (2 cups) heavy Cream
150g (3/4 cup) granulated sugar
pinch of kosher salt
250g (1 cup) whole milk
1/2 tsp vanilla bean paste
1 tsp peppermint extract
1-2 drops of mint gel food colour
20 oreo cookies, chopped

 

- PROCESS -

BLACK COCOA BROWNIE

Preheat the oven to 350˚f / 180˚c. Grease two 9” square baking tins and line with parchment paper slings.

Melt together the butter and chocolate in a medium pan over low heat, stirring well until smooth. Add the cocoa powder and mix well to combine, then set aside to cool.

Whisk together the flour, baking powder, and salt in a small bowl. In a large bowl, combine the eggs, oil, sugar, brown sugar, and vanilla. Mix until well combined. Add the chocolate mixture and mix until combined. Gently fold in the dry ingredients until just combined.

Divide the mixture between the two prepared tins. Bake for 18 to 20 minutes, until the top of the brownie is set and a skewer inserted comes out with still a few crumbs attached. You want them to be slightly on the underbaked side so that when they freeze they stay soft. Remove from the oven and allow to cool completely.

 

OREO MINT CHIP PHILADELPHIA STYLE ICE CREAM

Combine 250ml (1 cup) of the Cream, Sugar, and salt in a small pot, and heat over low heat, stirring gently, until warmed through and the sugar has dissolved. 

Remove from the heat and add the rest of the cream, the milk, vanilla bean paste, peppermint extract, and gel food colouring, if using. Transfer to a container, and place in the refrigerator until completely cool.

Line a 9” square baking tin with two parchment paper slings (so that you have pieces of parchment extending from all of the edges - this will help removing the ice cream sandwiches). Place one layer of brownie into the pan.

Churn the ice cream in your ice cream maker according to manufacturer’s instructions. When the ice cream is almost churned, add the chopped oreo cookies and churn to incorporate.

Give the ice cream mixture a few turns by hand using a rubber spatula to ensure that the oreos are distributed evenly, then transfer it to the pan, smoothing down with a small offset spatula. Top with the second layer of brownie, making sure to turn it upside down so that the smooth side is on the top. Press down lightly to adhere.

Wrap the baking pan in plastic wrap to ensure it does not pick up any freezer smell, then transfer to the freezer and freeze overnight until solid.

Remove the ice cream sandwiches from the pan by pulling on the parchment paper sling. Cut into squares using a sharp knife which has been run under warm water and dried off, wiping between each cut.

Store leftovers in an airtight container in the freezer until ready to serve.

Black cocoa brownie ice cream sandwiches - black cocoa brownies are baked thin and fudgy, then layered up with smooth oreo mint philadelphia style ice cream. These are the perfect summer treat and great for feeding a crowd, you can't go wrong with a good brownie ice cream sandwich. #brownie #icecreamsandwich #mintchip #philadelphiaicecream

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.

Chocolate Choux Ice Cream Sandwiches with Double Chocolate Ice Cream


 
Chocolate Choux Ice Cream Sandwiches with Double Chocolate Ice Cream. The ultimate ice cream sandwich - homemade, rich chocolate ice cream is sandwiched by two light and crispy chocolate choux doughnuts. A simple but indulgent treat. #cruller #icecreamsandwich #choux
Chocolate Choux Ice Cream Sandwiches with Double Chocolate Ice Cream. The ultimate ice cream sandwich - homemade, rich chocolate ice cream is sandwiched by two light and crispy chocolate choux doughnuts. A simple but indulgent treat. #cruller #icecreamsandwich #choux
Chocolate Choux Ice Cream Sandwiches with Double Chocolate Ice Cream. The ultimate ice cream sandwich - homemade, rich chocolate ice cream is sandwiched by two light and crispy chocolate choux doughnuts. A simple but indulgent treat. #cruller #icecreamsandwich #choux
Chocolate Choux Ice Cream Sandwiches with Double Chocolate Ice Cream. The ultimate ice cream sandwich - homemade, rich chocolate ice cream is sandwiched by two light and crispy chocolate choux doughnuts. A simple but indulgent treat. #cruller #icecreamsandwich #choux
Chocolate Choux Ice Cream Sandwiches with Double Chocolate Ice Cream. The ultimate ice cream sandwich - homemade, rich chocolate ice cream is sandwiched by two light and crispy chocolate choux doughnuts. A simple but indulgent treat. #cruller #icecreamsandwich #choux
Chocolate Choux Ice Cream Sandwiches with Double Chocolate Ice Cream. The ultimate ice cream sandwich - homemade, rich chocolate ice cream is sandwiched by two light and crispy chocolate choux doughnuts. A simple but indulgent treat. #cruller #icecreamsandwich #choux
Chocolate Choux Ice Cream Sandwiches with Double Chocolate Ice Cream. The ultimate ice cream sandwich - homemade, rich chocolate ice cream is sandwiched by two light and crispy chocolate choux doughnuts. A simple but indulgent treat. #cruller #icecreamsandwich #choux
Chocolate Choux Ice Cream Sandwiches with Double Chocolate Ice Cream. The ultimate ice cream sandwich - homemade, rich chocolate ice cream is sandwiched by two light and crispy chocolate choux doughnuts. A simple but indulgent treat. #cruller #icecreamsandwich #choux
Chocolate Choux Ice Cream Sandwiches with Double Chocolate Ice Cream. The ultimate ice cream sandwich - homemade, rich chocolate ice cream is sandwiched by two light and crispy chocolate choux doughnuts. A simple but indulgent treat. #cruller #icecreamsandwich #choux

As someone who is a huge fan of both ice cream sandwiches and doughnuts, I figured that they were going to have to be combined at some point along the line. I had some leftover ice cream base after deciding I wanted to make philadelphia style for the project I was working on, so figured it was the perfect time to give them a spin. And ohhh my. The result was these chocolate choux ice cream sandwiches with double chocolate ice cream - a ridiculously indulgent treat, but a total crowd pleaser and an amazing end to a dinner party or a gathering with friends.

I started with a cruller type doughnut - chocolate choux pastry (same as used for eclairs), which I piped into circles with a star tip onto parchment, then froze solid before frying off. Freezing the dough helps it keep a perfect shape whilst being fried. The freshly fried doughnuts are then rolled in sugar, and once cool, sandwiched with a homemade dark chocolate ice cream, which is flecked with shards of dark chocolate. You can absolutely use a store bought ice cream here if you like - the creamy ice cream compliments the light doughnut perfectly.

A few wee tips:

  • The Chocolate choux dough can be made ahead, frozen solid on the parchment, then transferred to a ziploc bag until you are ready to fry.

  • A candy thermometer is super important to keep the oil for the frying at the right temperature. I prefer to fry in cast iron because of how consistent it is.

  • I made the ice cream for these because I had some base on hand, but using store bought ice cream would be just as good!

  • I found that frying these on one side and then turning half way through caused them to puff up unevenly. Flipping them every minute throughout the frying process helps to keep them nice and flat while they are cooking.

  • Because these have cocoa in them it is hard to tell when they are done - this is why a thermometer is important. I also recommend frying one off at the start just to double check your frying time.

  • If you don’t want to make these as ice cream sandwiches, you can pipe circles such as in this cruller recipe, or bake them up as chocolate cream puffs

  • If you aren’t planning on eating all of these on the day they are made, I suggest storing the frozen dough and frying off as you want them. You can cool the oil and store back in the oil bottle and re-use - because it gets so hot, it is safe to re-use, just don’t use oil that you have used to fry things such as fish as the flavour will transfer.

  • I included the recipe in grams, as even the slightest amount of differentiation in flour will change the consistency of your mixture.

  • I have included an extra 'just in case' egg in the ingredients. The reason that this is in there, is that sometimes you need to add extra egg to the pastry if necessary. You want the mixture to be at a consistency where if you dip in the beater of the mixer, the batter will form a 'v' shape and eventually break off. If it is too stiff, and breaks off very quickly, you may need to add another beaten egg, and mix again, before performing the test. 

 

 

Chocolate Choux Ice Cream Sandwiches with Double Chocolate Ice Cream

- Makes 8-10 ice cream sandwiches -

Chocolate Flakes from Stella Parks / Serious Eats

Double Chocolate Ice Cream
4 large egg yolks
135g (2/3 cup) sugar
1 tsp vanilla bean paste
1 tsp salt
35g dutch cocoa
360g (1 1/2 cups) whole milk
360g (1 1/2 cups) heavy whipping cream
55g good quality dark chocolate (65-70% cocoa solids)
15g refined coconut oil

Chocolate Choux Doughnuts
240g water
110g butter
20g sugar
5g salt
5g vanilla bean paste
165g all-purpose flour
25g dutch process cocoa
220g egg, lightly beaten, plus extra if required (see last point on notes)

Neutral oil for frying
About 100g (1/2 cup) Sugar for dusting

 

- PROCESS -

DOUBLE CHOCOLATE 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, combine the whole milk, heavy cream and cocoa. Heat to just shy of a simmer

Pour half of the milk mixture 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 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. Transfer to an airtight container, and allow to stand at room temperature for an hour or so, and then chill for at least two hours, or overnight.

To make the chocolate shards for the ice cream, microwave the chocolate in a heat proof bowl in 15 second increments, until smooth. Stir in the coconut oil, then spread onto a parchment paper lined sheet pan and freeze for 15 minutes, or until completely set. Break into pieces your desired size. Store in the freezer until ready to use (I like to do this step just before I churn the ice cream)

Place a loaf pan or the container you are planning to store the ice cream in into the freezer. Pour the chilled chocolate ice cream base into the bowl of your ice cream maker and churn according to manufacturer’s directions. Once the ice cream is churned, add the chocolate chunks and mix in the ice cream maker until combined.

Scrape the chocolate ice cream into the chilled loaf pan or container, and smooth down. Press a piece of wax paper or plastic wrap against the surface of the ice cream, and freeze until solid, at least 4 hours or overnight.

 

CHOCOLATE CHOUX DOUGHNUTS

Line two baking sheets with parchment paper. Draw circles, evenly spaced, about 2 3/4” (70mm) in diameter on each using a pen or pencil - these will be your guide for piping. Flip the paper over so you can trace the outline without tracing on the ink. You need approximately 20 circles.

Line a large piping bag with a french star tip - I used a wilton 1m tip.

Sift together the flour and cocoa in a small bowl and set aside. In a medium saucepan, combine the water, butter, sugar, salt, and vanilla bean paste. Place over medium heat, and stir until the butter has melted and the mixture has begun to boil. Remove from the heat, and add the flour and cocoa all at once, mixing quickly with a wooden spoon to combine. The mixture will form a thick paste. 

Return to the heat, and, stirring constantly, cook the mixture for 2 minutes to help dry it out. Transfer to the bowl of a stand mixer fitted with the paddle attachment. Mix on medium speed for 1 minute to help cool down the mixture. 

With the mixture running on low, slowly stream in the 220g egg. Mix on medium speed for 4 minutes, or until the egg is fully incorporated. Test the consistency of the batter by dipping in the beater and pulling up. If it forms a v which eventually breaks off, you are good to go. If it seems too stiff, slowly add another beaten egg and mix to incorporate. 

Transfer the choux pastry to the prepared piping bag. Using your traced circles as a guide, and starting from the middle, pipe rounds of pastry onto the baking sheet, ending each with a little flick of your wrist. They should look like rosettes. Repeat with the second tray until you have used up all your pastry. Transfer the trays to the freezer and freeze for one hour.

About 20 minutes before the hour is up, fill a heavy bottomed saucepan or cast iron dutch oven with about 4 inches of oil. Heat over medium until it registers 350˚f (180˚c) on a candy thermometer. Place a cooling rack on a sheet pan, and place 1/2 cup sugar in a shallow bowl (for coating the cooked doughnuts)

Working in batches, frying two to three doughnuts at a time, peel them off the paper and carefully lower into the oil. Fry for approximately 7 minutes, turning every minute to ensure even cooking, until cooked. Remove from the oil and allow to drain on the wire rack. Drain for a minute or so, then toss in the sugar and return to the rack to cool completely. Repeat with the remaining doughnuts - leave them in the freezer until you fry them.

To assemble, sandwich two doughnuts with a scoop of ice cream. Serve immediately. Leftover Assembled sandwiches can be stored in the freezer in an airtight container until ready to eat, but are best eaten fresh.

Chocolate Choux Ice Cream Sandwiches with Double Chocolate Ice Cream. The ultimate ice cream sandwich - homemade, rich chocolate ice cream is sandwiched by two light and crispy chocolate choux doughnuts. A simple but indulgent treat. #cruller #icecreamsandwich #choux