Keeping It Cool: Vanilla Bean Ice Cream and Double Chocolate Cookies

7 months ago

vanilla bean ice cream - double chocolate cookies

Ice cream carts in the country have probably introduced you to the sandwich bun filled with your favorite childhood cold dessert. This time, it’s getting a makeover, with chocolate cookies to keep the ice cream in between. This ice cream sandwich is so irresistible, you’ll be craving for more even when the summer’s already over.


Vanilla Bean Ice Cream and Double Chocolate Cookies


Makes 8 ice cream sandwiches


Vanilla Ice Cream

Makes 1 L of ice cream


1 Vanilla bean

2 cups Heavy cream

1 cup Milk

⅓ cup Light corn syrup

¼ tsp Salt

6 Large egg yolks

½ cup + 2 Tbsps Sugar

¾ tsp Vanilla extract


  1. Combine vanilla bean, cream, milk, corn syrup, and salt in a saucepan.
  2. Heat over a medium high heat, stirring occasionally, until mixture registers 175°F on a candy thermometer.
  3. Remove vanilla bean, split and scrape the seeds from the vanilla bean into the warm milk.
  4. Whisk egg yolks, sugar, and vanilla extract in a separate bowl. Temper with milk-cream mixture, whisking constantly. Then pour it back into the saucepan. Cook over medium low heat until it registers 175°F – 180°F on a candy thermometer.
  5. Pour mixture into a bowl over an ice bath and stir until cool.
  6. Chill thoroughly in the refrigerator. Churn in a machine following the manufacturer’s instructions.


Double Chocolate Cookies

Makes about 16 cookies


255g Semisweet chocolate, chopped into ¼-inch chunks

85g Unsweetened chocolate, coarsely chopped

6 Tbsps Unsalted butter

1 cup Sugar

3 Large eggs

½ tsp Pure vanilla extract

1 cup Sifted all-purpose flour

¼ tsp Salt


  1. Preheat oven to 375°F. Line two large baking sheets with parchment paper; set aside.
  2. Melt 142g semisweet chocolate, 85g unsweetened chocolate, and butter in a double boiler. Stir until smooth. Cool for 5 minutes.
  3. Add sugar and mix well. Transfer cooled chocolate to a mixer bowl with a paddle attachment.
  4. Add eggs one at a time and mix until completely combined. Add vanilla extract, flour, and salt then continue to mix until well incorporated. Stir in remaining 113g semisweet chocolate.
  5. Scoop cookie batter into balls and place about 1 ½ inches apart on parchment lined baking sheets.
  6. Bake for 9 to 11 minutes or until edges are set and centers are a bit soft. Set aside to cool to room temperature then freeze cookies for at least 1 hour before assembling the sandwiches.



  1. Match frozen cookies of the same size.
  2. Scoop ice cream to desired quantity and set on one cookie. Cover with the matched second cookie and gently press together to adhere. Roll in chopped nuts or candy sprinkles. Wrap individually.
  3. Put the sandwiches in an airtight container and return to the freezer. Let it freeze for at least 30 minutes before serving.


Recipe by Chef David Pardo de Ayala

Photographed by Mike Cuevas


Craving for more ice cream? Try these cold treats!

Inutak with Ice Cream


No-Churn Chili Chocolate Ice Cream


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