Beat the summer heat with this indulgent homemade ice cream cookie sandwich, bursting with tangy passion fruit and creamy white chocolate. As a seasoned recipe developer, I know these treats deliver unbeatable flavor despite not being low-calorie.
Serves 4 as dessert or snack. Prep time: 1 hour. Freezing time: 1.5 hours.
Ingredients
- 100 g soft butter
- 100 g brown sugar
- 1 vanilla pod
- 1 egg
- 50 ml buttermilk
- 150 g spelt flour
- 1 tsp baking powder
- Powdered sugar
- 4-6 passion fruit or 100 ml passion fruit coulis
- 75 g white chocolate
- 200 ml whipping cream
- Finely chopped almonds, for garnish
Equipment needed
- Mixer
- (Disposable) piping bag
- Baking tray with parchment paper
- Ice cream maker
- Cookie cutter or baking ring
Step-by-Step Instructions
- Preheat oven to 180°C (350°F).
- Start with the cookies: In a mixer, cream butter and brown sugar until fluffy. Scrape in vanilla pod seeds, then add egg and buttermilk. Beat until smooth. Sift in spelt flour and baking powder; mix to form dough.
- Transfer to a piping bag with a 1.5 cm round nozzle. Pipe dough mounds, spaced apart, on parchment-lined baking sheets (use two if needed). Dip a spoon in water and gently flatten each mound.
- Dust lightly with powdered sugar. Bake 10-12 minutes until golden. Cool on the tray.
- Halve passion fruit, scoop pulp, strain for 100 ml coulis.
- Finely chop white chocolate. Warm coulis, stir in chocolate until melted and smooth.
- Whip cream to stiff peaks; fold into chocolate mixture. Churn in ice cream maker per instructions. Spread into a 15x15 cm tin; freeze 1+ hour.
- Before serving, cut ice cream into circles matching cookie size using a heated cutter. Sandwich between cookies, press gently. Roll edges in almonds. Serve immediately or refreeze.
Discover more expert homemade ice cream recipes in the July issue of Santé. Bon appétit!
Recipe and image: BeeldigBeeld/Stockfood
