Description
Delightful ice cream sandwiches made with mini brown butter chocolate chip cookies and homemade olive oil & honeycomb vanilla bean ice cream.
Ingredients
Scale
- 1 cup + 2 tbsp (140g) salted butter
- 1 cup (250g) brown sugar
- 1/2 cup (110g) granulated sugar
- 2 eggs, at room temperature
- 2 tbsp (30ml) heavy cream, at room temperature (or milk of choice)
- 2 tsp (8g) vanilla extract
- 2 3/4 cups (350g) all-purpose flour
- 1 tsp (6g) baking soda
- 1 tsp (4g) baking powder
- 1/4 tsp (1g) salt
- 1 1/2 cups (300g) semi-sweet chocolate chips
- 14oz can sweetened condensed milk
- 1/2 cup (120ml) extra virgin olive oil
- 2 tsp (8g) vanilla extract or paste
- 2 cups (480ml) heavy cream, cold
- 2oz cream cheese, at room temperature
- 3” honeycomb (or 1/3 cup (113g) honey)
- Flaky sea salt
Instructions
- Start by adding the butter to a saucepan over medium-high heat. Allow it to melt and slightly brown, which should take about 5 minutes. Remove it from the heat and allow it to cool slightly.
- While the butter cools, whisk together the flour, baking soda, baking powder, and salt in a medium bowl. Set this aside as well.
- Once the brown butter has cooled, add both sugars and whisk to combine. Then toss in the eggs and whisk well until it’s combined and lighter in color. Mix in the heavy cream and vanilla.
- Add the dry ingredients to the wet mix, folding until just combined. Gently fold in the chocolate chips until they’re evenly dispersed throughout the dough.
- Cover your bowl with plastic wrap and place it in the fridge to chill for at least 240 minutes or overnight if time allows.
- After the dough chills, it’s time to prepare the ice cream! In a large bowl, whisk together the sweetened condensed milk, olive oil, and vanilla until well combined.
- In the bowl of a stand mixer, beat the cream cheese to a smooth consistency. Add the cold heavy cream and beat for about 3-4 minutes, until you achieve stiff peaks.
- Fold half of the whipped cream mixture into the sweetened condensed milk mixture and whisk until combined. Then, gently fold in the remaining whipped cream until everything is smooth.
- Pour half of the ice cream mixture into a 9×5” loaf pan. Add honeycomb chunks and sprinkle a little flaky sea salt on top. Repeat this process with the rest of the ice cream mixture, honeycomb, and another sprinkle of salt. Use a knife or toothpick to gently swirl everything together.
- Cover the pan with a lid or foil and place it in the freezer for at least 360 minutes or overnight to firm up.
- Meanwhile, preheat the oven to 375°F (190°C). Line 2 baking sheets with parchment paper and take the cookie dough out of the fridge to soften just a bit.
- Use a medium cookie scoop (about 2 tbsp) to scoop out the dough onto the baking sheets, spacing the cookies 1-2 inches apart.
- Bake at 375°F for 8-10 minutes, until you see a light golden color and the edges are set.
- Let the cookies cool completely on a wire rack before assembling the sandwiches.
- Once cooled, take a generous scoop of the honeycomb ice cream and place it on top of one cookie. Sandwich it with another cookie and gently press it together.
- Serve and enjoy your creation!
Notes
Chill the cookie dough for optimal flavor and to prevent spreading during baking. High-quality ingredients enhance flavors.
- Prep Time: 60 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich
- Calories: 250
- Sugar: 16g
- Sodium: 200mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg
Keywords: ice cream sandwich, cookies, dessert, summer treat, homemade ice cream