Homemade ice cream sandwiches | WWLP
(Mass Appeal) – Deena Jalal, co-founder of Sweet Tree Creamery and chief product officer, shares her recipe for making homemade ice cream sandwiches using salted chocolate chip cookies.
Savory Chocolate Chip Cookies
*Recipe courtesy of “Incredible Vegan Ice Cream” by Deena Jalal
2 ½ cups (300 g) all-purpose flour
½ teaspoon baking soda
¾ teaspoon baking powder
½ teaspoon coarse sea salt
1 cup (250 g) dark chocolate chips or dark chocolate, coarsely chopped
2 tbsp. (30 ml) melted coconut oil
½ cup (120 ml) all-natural vegan butter
½ cup (100g) organic light brown sugar
½ cup (100g) organic cane sugar
¼ cup (60 mL) unsweetened applesauce
1 teaspoon pure vanilla extract
Flaked sea salt (such as Gray or Maldon), for sprinkling
Preheat your oven to 350℉ (177℃). Combine flour, baking soda, baking powder and salt in a large bowl. Whisk to combine, then add the chocolate chips and stir. Set the bowl aside.
Use a stand mixer with a paddle attachment, hand mixer, or whisk to combine the coconut oil, butter, brown sugar, and cane sugar. Blend until nice and fluffy, then add applesauce and vanilla. Mix again until the ingredients are well combined. Gradually add flour mixture until just incorporated. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, or overnight.
Line a baking sheet or two with parchment paper. Take the dough out of the fridge. Using an ice cream scoop, scoop the batter onto the parchment paper in about ⅓ cup (75g) scoops, leaving plenty of room to spread. Lightly sprinkle the dough with sea salt flakes.
Bake cookies for 12 to 14 minutes or until golden around edges. I tend not to overbake the cookies and let them sit out of the oven for a few minutes to make sure they have a good chew and to avoid the risk of overbaking. Transfer the cookies to a cooling rack and let them cool until they reach room temperature.
If you are using the cookies for ice cream sammies, place them in the freezer for a stronger composition. These cookies will keep for 1 week at room temperature or a few weeks in the freezer in an airtight container.