baked goods, My Recipes, recipes

Lindt choc-chip ice-cream cookie sandwiches

June 6, 2014


I have been trying to make choc-chip ice-cream cookie sandwiches for the past 2 days. I have tried 2 different recipes and although the biscuits came out nicely and the mixture of vanilla bean ice-cream and chocolate ganache is very morish, I think I need to find a choc-chip recipe that makes softer, chewier biscuits.

Don’t get me wrong, they tasted good, especially if you assemble them 10 minutes after they come out of the oven (then we’re talking!), but I need a recipe that allows the cookies to be soft all the time. I have included the 2nd recipe I tried out for the ones I made yesterday, but if any of you have a cool recipe that make soft choc-chip cookies, could you please share it with me, if you don’t mind.

Otherwise happy baking and ice-cream cookie sandwich smashing, you won’t be sorry. Your waist might be, but no other part of your body will.




 INGREDIENTS: – this recipe comes from Averie Cooks

– 3/4 cup unsalted butter, softened (170 grams)

– 3/4 cup light brown sugar, packed

– 1/4 cup granulated sugar

– 1 large egg

– 1 teaspoon vanilla extract

– 2 cups all-purpose flour

– 85 grams instant vanilla pudding mix

– 1 teaspoon baking soda

– pinch salt, optional and to taste

– 2 cups semi-sweet chocolate chips, I used 1 cup choc-chips and 1 cup chopped up dark Lindt chocolate

– Vanilla ice-cream – you can use any flavour, chocolate was too sweet.

– 1 x bar of good quality dark chocolate for the ganache

– A small tub of pouring cream



  1. In the bowl of a stand mixer fitted with the paddle attachment (or large mixing bowl and electric mixer) combine the butter, sugars, egg, vanilla, and beat on medium-high speed until creamed and well combined, about 4 minutes.
  2. Stop, scrape down the sides of the bowl, and add the flour, pudding mix, baking soda, optional salt, and beat on low speed until just combined, about 1 minute.
  3. Stop, scrape down the sides of the bowl, and add the chocolate chips, and beat on low speed until just combined, about 30 seconds.
  4. Using a 1/4-cup measurer, or your hands, form approximately 14 equal-sized mounds of dough, roll into balls, and flatten slightly.
  5. Place mounds on a large plate or tray, cover with clingwrap and refrigerate for at least 2 hours. Do not bake with unchilled dough because cookies will bake thinner, flatter, and be more prone to spreading.
  6. Preheat oven to 350F (180 degrees), line a baking sheet with baking paper. Place dough mounds on baking sheet, spaced at least 2 inches apart (I bake 8 cookies per sheet) and bake for about 10 minutes, or until edges have set and tops are just set, even if slightly undercooked, pale, and glossy in the center; don’t overbake. Cookies firm up as they cool. Allow cookies to cool on baking sheet for about 10 minutes before serving. I let them cool on the baking sheet and not a rack.
  7. I then used 2 cookies to assemble the sandwich. I added a dollop of ice-cream on the bottom one, then I drizzled some ganache on top of the ice-cream, then I popped the 2nd cookie on top as a lid, I used a small palette knife to smooth the ice-cream around the cookie and then I poured a bit more chocolate on top as decoration.


Chop up 1 x bar good quality dark or milk chocolate, or whatever you prefer. Place a heat resistant bowl over a pot of simmering water. Make sure the bottom of the bowl doesn’t ever touch the water. Place the chopped up chocolate bar in the bowl and allow to melt completely. Then add some cream, I add as I go a long until I get my desired pouring consistency, stir the cream in, lumps will occur but will disappear super quickly, so don’t worry. I would start with about 3 tablespoons. You should land up with a nice glossy pouring sauce for the middle of the sandwich.











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