Dark chocolate brownie cookies surround a vanilla ice cream laced with chocolate bits and lemon curd. This is an ice cream sandwich like no other.
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.
First, we’ve got a totally delicious, super easy to make brownie cookie. The cookies are great at room temp but after a bout in the freezer, they get really chewy and the chocolate flavor intensifies. There are very few recipes that give you more than you put in and this is one of them: 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.
Size and servings: 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.
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.
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