At the intersection of lemon and dark chocolate lies, what I believe to be, the pinnacle of mouth-watering complexity. This is no ordinary ice cream sandwich. I have been gorging on these all week and I have so much to tell you. This is the kind of recipe I want to be remembered for long after I’m gone. It’s THAT good. Ok, let’s talk…
First, we’ve got a totally delicious brownie cookie. I cannot explain why, but these taste amazing once frozen. They get really chewy and the chocolate flavor intensifies. And nope, they are not hard to make at all. Can you sift two ingredients together and then stir in two more with your hand? I thought so.
Then we’ve got a creamy homemade vanilla ice cream. It’s not difficult either - I promise. Some milk, cream, sugar and salt in a pot. Temper in some yolks. Add some vanilla. That’s it. Custard heaven. The hard part is that you need to let it chill in the fridge before you freeze it. Ugh, the wait.
And OK, you could just stop here. You’ll have a perfectly delicious brownie cookie ice cream sandwich.
But what if you didn’t? What if you let loose the foodie in you and added pieces of a deliciously dark chocolate to the ice cream? And then just what if you went full dynamite and made Ina’s lemon curd (legit one of the easiest curds I’ve ever made) and stirred it into the vanilla ice cream? Oh, you would like you very much. So will everybody who you have the generosity to share a bite with. There won’t be many though, I promise. Imma stop talking, your oven and freezer are waiting.
Brownie Cookie Lemon Vanilla Chip Ice Cream Sandwiches
Size and servings: There are a few ways to go about this. With the recipes I’ve given, you’ll likely have leftover ice cream. I made big, big cookies - I scooped about 2.5 tablespoons of batter and it made eight large cookies which I filled with probably ⅓ of a cup of ice cream each. I had a lot of ice cream leftover. This made my cookies shareable - a half a cookie per person was enough.
Reserve the egg yolks from the cookies to use on the ice cream.
My brownie cookie recipe is adapted heavily from this Bonappetit recipe. I made it their way the first time and, like many of the reviewers, had a lot of trouble with it. The changes I made to the methodology, ingredients and bake time made all the difference in handling and baking the batter. I also ask you to slightly underbake your cookies, this makes them perfectly chewy for a freezer life.
The brownie cookies have what seems to be a lot of sugar in them, but they do not end up tasting very sweet. If you wanted to up the sweetness of the cookie you could add some chopped chocolate, like in the original recipe. For an ice cream sandwich though, the added sweetness is unnecessary as you’ll get that from the middle layer.
Brownie cookie layer:
3 cups powdered sugar (conventional is fine)
¾ cups dutch process cocoa
½ teaspoon salt
2 large egg whites, 1 large egg
Flaked sea salt, for sprinkling
Preheat the oven to 350. Line two cookie sheets with baking paper - the more non-stick you have the better, these are sticky cookies.
Bring your eggs to room temperature either by taking them out of the fridge a few hours before, or by placing them in a bowl of hot water for a few minutes before.
Sift your powdered sugar and cocoa into a big bowl.
Add the salt to the sugar/cocoa mix and whisk to combine.
Add the egg whites and egg, use a spatula and strong-arm it into a mixture. It will be thick.
Use a cookie scoop to put spoonfuls of batter onto the baking sheets and sprinkle over sea salt if using. Bake big cookies for 12 minutes, small cookies for 10. The goal is to slightly underbake them so they remain chewy.
Once cool, put the cookies in ziplock bags and freeze.
Ice Cream layer:
2 cups milk
1 cup heavy cream
⅔ cups sugar
½ teaspoon sea salt
4 egg yolks
1 ¼ teaspoon pure vanilla extract
Add ins to ice cream:
Chopped dark chocolate, 3.5 oz
Lemon Curd, recipe via Ina Garten (you’ll need about a quarter of the recipe only for this ice cream so you can cut it but I will tell you but the leftovers are totally welcome!)
Method for Ice Cream and Sandwiches:
In a medium-sized pot, allow the milk, cream, sugar and salt to cook on medium until the sugar dissolves.
Temper in your yolks: Have the egg yolks ready in a deep bowl near the stove. Pour a little bit of the milk mixture into the yolks and whisk to combine. Pour a bit more and whisk, and a bit more until half of the base is whisked with the yolks. Pour the yolk mixture into the pot with the rest of the milk and whisk to combine.
Simmer until the base comes to 170 degrees.
Turn off heat and add in the vanilla, whisk to combine.
Sieve the mixture into a heat-safe bowl and place it in the fridge for 8 hours or overnight to chill.
Line a 9x13” sheet pan with parchment paper and place in freezer.
Freeze custard according to manufacturer's instructions and once completely churned, add in the chopped chocolate. Churn just to mix the chocolate in.
Pour the ice cream into the cold sheet pan. Pour the curd over the top and swirl it in with a spoon.
Cover the ice cream with another sheet of parchment paper and place in freezer for 4-6 hours.
Evenly match up the cookies in size and find a biscuit cutter that will fit most of the cookies. You’ll use this to punch out rounds of ice cream which you’ll then place between two cookies. Store sandwiches wrapped in parchment paper, in an airtight container in the freezer.