Mint Chocolate Chip Sourdough Cookie Ice Cream Sandwich
Mint Chocolate Chip Sourdough Cookie Ice Cream Sandwich
- Total Time: 0 hours
- Yield: 1 Ice Cream Sandwich 1x
Description
This Mint Chocolate Chip Sourdough Cookie Ice Cream Sandwich is made with delicious chocolate chip sourdough cookies and filled with refreshing mint chip ice cream- perfect for summer! They’re made with simple ingredients like coconut oil, organic fudge, and coconut sugar. Plus, the cookies are naturally fermented with sourdough starter so they’re gut healthy and nourishing too! View TikTok Video.
Ingredients
Scale
Sourdough Chocolate Chip Cookies:
- 100–105g Organic All Purpose Flour* (I used Organic King Arthur All Purpose Flour)
- 100g Coconut Sugar
- 40g Melted Organic Refined Coconut Oil
- 27g Pastured Egg (Roughly 1/2 Egg)
- 30g Sourdough Starter (Active Starter)
- 2g Sea Salt
- 1/8 + 1/16 TSP Baking Soda
- 1/3 cup Mini Organic Dark Chocolate Chips or Chocolate Chunks (I love Eating Evolved)
Ice Cream:
Topping:
Instructions
- PREPARE EGG: In a small bowl, whisk 1 egg and using a spoon add 27g to a medium bowl.
- MELT OIL & ADD INGREDIENTS: Melt coconut oil until it becomes liquid (warm but not hot). Now add coconut sugar, sourdough starter, salt, and coconut oil to the medium bowl (with the egg).
- MIX: Using a spoon, mix ingredients together until combined.
- ADD INGREDIENTS & COMBINE: Now add flour, chocolate chips or chunks, and baking soda. Using the back of your spoon and/or your hands combine all ingredients until you form a ball.
- PREPARE DOUGH: Place your dough covered in a small Tupperware or wrap it in saran wrap. Be sure the dough is tightly sealed so it doesn’t become dry on the outside.
- FERMENT DOUGH: Ferment your dough (at room temperature) on your counter for 10+ hours. You can ferment overnight or during the day, whatever works best for your schedule.
- PREHEAT: When you’re ready to bake, preheat your oven to 350f.
- DIVIDE COOKIES: Divide cookie dough into 4-6 cookies, depending on how large you want your cookies to be. I like each cookie to weigh around 50-55g.
- BAKE COOKIES: Place on a baking sheet and press the center down slightly. Bake for 8-12 minutes or until lightly browned on the sides. The centers will look soft.
- LET COOKIES COOL: Remove from the oven and let cookies fully cool on the baking sheet (at least 1 hour)*. After 10 minutes, you can also pop them in the fridge or freezer to speed up the process. *It’s important to let the cookies cool so the ice cream doesn’t get too melty when you’re creating the ice cream sandwich.
- ADD FUDGE: Flip cookie over and add 1-2 TSP of fudge on the underbelly of each cookie.
- ADD ICE CREAM: Now place a scoop of ice cream on top of one of your cookies. Use your scoop to gently spread the ice cream to the edges. Sandwich a cookie on top and gently press it all together.
- FREEZE SANDWICHES*: Now place the ice cream sandwiches on a plate and place them in the freezer for 15 minutes (so it firms up a bit). And that’s it! Enjoy!
Notes
If you’re not enjoying them right away, keep ice cream sandwiches on the plate in the freezer until it’s completely firm (this can be 2-3 hours or overnight) and then place them in a freezer bag or closed Tupperware.
- Cook Time: 8-10 Minutes
- Category: Sourdough Cookie Ice Cream Sandwich
- Cuisine: Dessert
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