Dark Chocolate Ice Cream Sandwich with Chocolate Chunk Cookies

Ingredients:

Dark Chocolate Ice Cream Filling:

3/4 cup milk
1/3 cup butter
2 tbsp unsweetened cocoa powder
80 g dark chocolate, chopped
1/2 cup milk
1/4 cup sugar
1/4 tsp salt
3 egg yolks

Cookies Dough:

2 cup all purpose flour
2 tsp cornstarch
1 tsp baking soda
1/2 tsp salt
3/4 cup butter
1 cup brown sugar
1 egg
50 g bittersweet chocolate, cut into chunks

Method:

To prepare the ice cream:

In a saucepan or small pot, heat milk, butter and cocoa powder over medium heat till smooth and bubbling at edges.

Remove from heat and add-in chocolate, stir well still smooth paste, set aside.

In another small pot, bring milk, sugar and salt to boil over medium heat.

Remove milk mixture from heat and whisk-in yolks till smooth paste.

Return milk-yolks mixture to heat and stir for the entire time to thicken a bit.

Remove from heat and pour into chocolate mixture, stir to smooth paste.

Pour cream mixture into a container and freeze covered still set (whisk mixture occasionally for every 1 hour to enhance the lightness and fluffiness).

Alternatively, refrigerate cream mixture in a container covered for at least 6 hours then prepare according to ice cream maker's instructions.

To prepare the cookies dough:

Preheat oven to 180 °C.

Line a big baking tray with parchment paper; set aside.

In a bowl, combine flour, cornstarch, baking soda and salt; set aside.

In a large bowl, cream butter with sugar till pale and glossy.

Add-in egg and whisk well to incorporate.

Add-in flours mixture, and mix to homogeneous mixture.

Stir-in chocolate chunk.

Shape dough into a ball, flatten into a disc, wrap with plastic wrapper and chill for at least 30 minutes.

In between two pieces of plastic wrapper, roll out dough flat by using rolling pin to thickness of about 1/3 inch.

Cut dough into circular shape by using opening part of glass.

Transfer cookies onto the prepared tray and bake in the preheated oven for 15 minutes or until aroma and cooked through.

Remove from oven, leave cookies to stand on tray for 5 minutes, transfer cookies onto wire rack and set aside to cool completely.

To assemble:

Remove ice cream from freezer and set aside at room temperature for 3o minutes just to soften.

Place enough ice cream in between two cooled cookies and press lightly to firm the assembly.

Wrap individual ice cream with plastic wrapper and return to freezer till serve.

Best serve after remove sandwiches from freezer to room temperature for about 10 minutes.

Yield 15 sandwiches.