Skip to main content


Chocolate Ice Cream Sandwiches

Recipe Courtesy - @InaPaarman

Ingredients

Cookies
  • 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

Garnish
  • grated chocolate


Method

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.

Comments

Post a Comment

Popular posts from this blog

EASY CARAMEL CAKE Ingredients Cake 1/2 cup butter, room temperature 1 cup light brown sugar 3 eggs 1 tablespoon vanilla 2 teaspoons baking powder 1 teaspoon kosher salt 2 cups all purpose flour 3/4 cup milk 2 cups caramel sauce, divided Frosting 8 ounces cream cheese, room temperature 1/2 cup butter, room temperature 1 1/2 teaspoons vanilla 4 cups powdered sugar Method Cake Preheat oven to 180 C . Spray a 9×13 baking dish with nonstick spray and set aside. In the bowl of your stand mixer fitted with the paddle attachment mix the butter and brown sugar together on medium speed for 2 minutes. Add eggs in one at a time, scraping the sides of the bowl as necessary. Add in the vanilla, baking powder and salt and mix to combine. Turn the mixer speed to low and add in the flour and the milk in alternating additions, beginning and ending with the flour. Mix until smooth, about 30 seconds, scraping the sides of the bowl...
1 comment
Read more
The Best Homemade Peanut Butter Ingredients BASIC PEANUT BUTTER 2 cups (300 grams) unsalted shelled peanuts 1/4 to 3/4 teaspoon kosher salt 1 to 2 teaspoons honey 1 to 3 teaspoons peanut or vegetable oil, if needed ALMOND PEANUT BUTTER 1 cup (150 grams) unsalted shelled peanuts 1 cup (150 grams) unsalted whole almonds 1/4 to 3/4 teaspoon kosher salt 1 to 2 teaspoons honey 1 to 3 teaspoons peanut or vegetable oil, if needed CHOCOLATE PEANUT BUTTER 2 cups (300 grams) unsalted shelled peanuts 1/2 teaspoon kosher salt 2 tablespoons peanut oil or vegetable oil, plus more as needed 1/2 cup (45 grams) unsweetened cocoa powder 1 1/2 cups (170 grams) powdered sugar Method 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, ...
Post a Comment
Read more
Honey Almond Granola Ingredients 3 cups of quick cooking oats 3/4 cup of sliced almonds 1/2 cup grated coconut 1/2 cup honey, local if at all possible 1/4 cup of coconut oil, melted 2 tablespoons of warm water 1 teaspoon of vanilla extract Method Preheat your oven to 325 °F (163 °C). Mix the dry ingredients in a large bowl. (Oats, almonds, and coconut) Make sure you have mixed it evenly and set it to the side. Using a smaller bowl, stir together the wet ingredients. (Honey, coconut oil, water, and vanilla extract) You will need to melt the coconut oil in the microwave for about 10 seconds. Make sure the ingredients are well combined. Pour the wet mixture slowly over the dry mixture. Stir thoroughly to ensure that the mixture is well combined. Spray nonstick cooking spray over your baking tray. This will make sure the granola won't stick. Line the baking tray with baking paper. Make sure the baking paper covers all of the inside of the t...
Post a Comment
Read more