Author Notes
Dark chocolate cookies sandwiched with creamy mint avocado ice cream —Tara Glick
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Ingredients
- Chocolate Sandwich Cookies
-
233 grams
butter, room temp
-
177 grams
sugar
-
2
egg yolks
-
1 teaspoon
vanilla extract
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300 grams
all purpose flour
-
33 grams
black cocoa powder (can sub regular)
-
.5 teaspoons
salt
- Mint Avocado Ice Cream
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464 grams
avocado
-
.5 cups
mint leaves
-
2 cups
milk
-
1.5 cups
heavy cream
-
300 grams
sugar
-
1 pinch
salt
Directions
- Chocolate Sandwich Cookies
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Cream butter with sugar, 2-3 minutes.
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Add yolks and vanilla. Beat to combine.
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Whisk together dry ingredients.
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Add dry ingredients to butter, sugar and eggs. Stir until combined.
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Roll dough between two sheets of parchment until 1/4" thick.
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Refrigerate dough at least 2 hours.
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Cut dough into 2.5" circles.
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Bake cookies at 325 degrees F for 8-10 minutes.
- Mint Avocado Ice Cream
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Bring milk, cream, and mint to a simmer and then steep off the heat for 1 hour.
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Strain out mint leaves from milk and cream.
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In a blender, blend all ingredients.
-
Freeze ice cream in an ice cream maker.
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Sandwich chocolate cookies with avocado ice cream and roll edges in chocolate chips.
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Freeze sandwiches until solid, approximately 1-2 hours.
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