Sourdough Double Chocolate Chip Cookie Ice Cream Sandwich
by sourdoughjesha on May 23, 2023
Sourdough double chocolate chip cookie ice cream sandwich made with two soft and fudgy cookies and stuffed with creamy vanilla ice cream. They’re easy, healthy, and taste like a fudge brownie. This recipe makes the most INSANE sourdough double chocolate chip cookies that are fudge-like with chewy centers and bursting with melty dark chocolate chunks (and chips!) in every bite. Plus, the cookies are wild fermented so they’re gut healthy and make them a nourishing treat.
Sourdough Double Chocolate Chip Cookie Ice Cream Sandwich
Sourdough double chocolate chip cookie ice cream sandwich made with two soft and fudgy cookies and stuffed with creamy vanilla ice cream. They’re easy, healthy, and taste like a fudge brownie. This recipe makes the most INSANE sourdough double chocolate chip cookies that are fudge-like with chewy centers and bursting with melty dark chocolate chunks (and chips!) in every bite. Plus, the cookies are wild fermented so they’re gut healthy and make them a nourishing treat.
Ingredients
Sourdough Double Chocolate Chip Cookies:
- 60-65 g Organic All Purpose Flour I used Organic King Arthur All Purpose Flour
- 25 g Organic Cocoa Powder
- 100 g Coconut Sugar
- 43 g Melted Organic Refined Coconut Oil
- 27 g Pastured Egg Roughly 1/2 Egg
- 22 g Active Sourdough Starter
- 2 g Sea Salt
- 1/2 TSP Baking Soda
- 50 g Dark Chocolate I used 25g dark chocolate chunks and 25g dark chocolate chips
Ice Cream:
- Vanilla Ice Cream I love Van Leeuwen Vanilla Ice Cream
Instructions
- In a small bowl, whisk 1 egg and add using a spoon add 27g to a medium bowl.
- 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).
- Using a spoon, mix ingredients together until combined.
- Now add flour, cocoa powder, chocolate chips and chunks, and baking soda. Using the back of your spoon and/or your hands combine all ingredients until you form a ball.
- 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 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.
- When you’re ready to bake, preheat your oven to 350f.
- 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.
- Place on a baking sheet and bake for 8-12 minutes or until lightly browned on the sides. The centers will look soft.
- 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.
- Flip a cooled cookie over and place a scoop of ice cream on top. Use your scoop to gently spread the ice cream to the edges. Sandwich a cookie on top and gently press it all together.
- 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!
- 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.
