Skip to main content

Chocolate Ice Cream Sandwiches

Recipe Courtesy - @InaPaarman


  • 1 x 390 g Ina Paarman’s Chocolate Chip Cookie Mix
  • 125 g butter at room temperature
  • 1 extra large or jumbo egg, at room temperature

Chocolate Ice Cream
  • 1 ¼ cups (310 ml) cold water
  • 1 x 310 g Ina Paarman’s Chocolate Mousse Mix
  • 2 cups (500 ml) chilled fresh cream

  • grated chocolate


Adjust oven rack to one slot above middle shelf. Preheat oven to 180°C and line two baking trays with baking paper. Mix cookies according to package instructions but, spoon out 2 t (10 ml) of the dry cookie mixture to use when flattening cookies with a fork. Roll rounded teaspoonfuls of cookie mixture into balls. Place them 5 cm apart on the prepared trays. . Press balls down very firmly until they become about ¼ cm thick. Remember to dip the fork after every cookie, otherwise the dough will stick to the prongs of the fork. Bake for 10 – 12 minutes, until golden brown. Remove baking tray from oven and leave cookies to firm up before gently lifting them onto a cooling rack. Allow cookies to cool down completely before storing in an airtight container.

Measure the water into a medium sized mixing bowl. Sprinkle the Chocolate Mousse Mix over the water and beat until well blended. Cover with clingfilm and leave in the fridge for 5 minutes. In a smaller mixing bowl, whip the cream until soft peak stage. Remove the mousse mixture from the fridge and using the same beaters, whip the mixture again until smooth. Gently fold the whipped cream into the mousse mixture using a spatula or metal spoon and stir until evenly blended. Dish into a 29 cm x 20 cm rectangular dish, the mixture must be ± 2.5 cm high. Place in freezer for at least 4 hours or overnight.

To serve:

Remove the hard, frozen ice cream from the freezer 10 minutes before cutting.

Briefly dip the ice cream cutter or round cookie cutter into hot water and cut out rounds ± 5 ½ cm in diameter.

Ice cream cutter
Sandwich ice cream between 2 Chocolate Chip Cookies.

Lightly sprinkle with grated chocolate for serving.


Popular posts from this blog

Decadent Coffee FudgeIngredients 284 g white chocolate, chopped170 oz bittersweet chocolate, chopped1 300-mL can sweetened condensed milk2 Tbsp coffee powder½ Tbsp water

Method Line a 8x8 inch baking pan with parchment paper; set aside.In a small bowl, dissolve coffee powder in water (it will be thick).In a heatproof bowl over a pot of barely simmering water, melt together the white chocolate, bittersweet chocolate, sweetened condensed milk, and coffee mixture, stirring constantly until smooth, about 5 minutes.Scrape chocolate mixture into prepared pan, smoothing the top. Refrigerate for at least 3 hours, or overnight, until fudge is firm.Lift fudge out of pan (by grabbing the parchment paper) and place on a cutting board. Cut into squares using a hot knife.

Home Made Malva PuddingThis recipe serves 2
For the Pudding  1/2 coffee cup of sugar 1 egg 25g butter 2 spoons smooth apricot jam (I used Mirabelle plum jam - Mirabelle is a round and yellow type of plum quite common in France and a specialty of the region I come from) 1 coffee cup of flour (I used soya flour, which is gluten free) flour 1 coffee cup of milk 1 tablespoon vinegar( I used white wine vinegar) 1 teaspoon bicarbonate of soda

For the Sauce  50g butter 1/2 coffee cup sugar ½ coffee cup water 1 coffee cup cream or milk (I chose the evil option: double cream - I don't regret it!) 1 teaspoon vanilla essence

Making the Pudding:  Mix the sugar, egg, butter and jam together well Add the flour and milk. Mix well Add the bicarb and vinegar and mix again Pour in earthenware, bake at 180°C, covered, until set

Making the Sauce:  Melt together the butter, sugar and water Add the cream or milk and bring to the boil Remove from the heat and add the vanilla essence

Once the p…
The Best Homemade Peanut ButterIngredients
BASIC PEANUT BUTTER 2 cups (300 grams) unsalted shelled peanuts1/4 to 3/4 teaspoon kosher salt1 to 2 teaspoons honey1 to 3 teaspoons peanut or vegetable oil, if needed

ALMOND PEANUT BUTTER 1 cup (150 grams) unsalted shelled peanuts1 cup (150 grams) unsalted whole almonds1/4 to 3/4 teaspoon kosher salt1 to 2 teaspoons honey1 to 3 teaspoons peanut or vegetable oil, if needed

CHOCOLATE PEANUT BUTTER 2 cups (300 grams) unsalted shelled peanuts1/2 teaspoon kosher salt2 tablespoons peanut oil or vegetable oil, plus more as needed1/2 cup (45 grams) unsweetened cocoa powder1 1/2 cups (170 grams) powdered sugar

ROAST NUTS Heat oven to 176 degrees C. Add the nuts to a round or square cake pan (or rimmed baking sheet). Roast nuts for 3 minutes, shake pan then roast another 3 to 5 minutes or until the nuts are lightly browned and smell nutty (careful, they can burn quickly). Let cool until you can handle them.
BASIC PEANUT BUTTER If you are making crunchy …