White Chocolate Macadamia Sourdough Cookie Ice Cream Sandwiches
by sourdoughjesha on July 7, 2023
These white chocolate macadamia sourdough cookie ice cream sandwiches are deliciously soft-baked, extra chewy, and filled with rich white chocolate chips and buttery macadamias in every single bite.
White Chocolate Macadamia Sourdough Cookie Ice Cream Sandwiches
These white chocolate macadamia sourdough cookie ice cream sandwiches are deliciously soft-baked, extra chewy, and filled with rich white chocolate chips and buttery macadamias in every single bite. Plus, these sourdough cookies are naturally fermented with sourdough starter so they’re gut healthy too. View TikTok
Ingredients
- 100-105 g Organic All Purpose Flour I used Organic King Arthur All Purpose Flour
- 100 g Coconut Sugar
- 40 g Melted Organic Refined Coconut Oil
- 27 g Pastured Egg Roughly 1/2 egg
- 30 g Sourdough Starter must be active starter
- 2 g Sea Salt
- 1/8 + 1/16 TSP Baking Soda
- 1/4 cup Macadamias Chopped
- 1/2 White Chocolate Bar Chunks (I used Evolved)
Ice Cream:
- Vanilla Ice Cream I love Van Leeuwen Vanilla Ice Cream
Topping:
- Toasted Coconut Shreds
Instructions
- PREPARE EGG: In a small bowl, whisk 1 egg and add using a spoon add 27g to a medium bowl.
- ADD FIRST 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 AND COMBINE: Now add flour, chocolate chunks, Macadamias, and baking soda. Using the back of your spoon and/or your hands combine all ingredients until you form a ball.
- STORE 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 OVEN: When you’re ready to bake, preheat your oven to 350f.
- DIVIDE COOKIES: Divide and roll cookie dough into 10-12 cookies, depending on how large you want your cookies to be. I like each cookie to weigh around 20-30g.
- BAKE: Place on a baking sheet and press the center down slightly. Bake for 6-8 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 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. Roll in toasted coconut shreds.
- 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!
