Ice Cream Sandwiches

YIELDS: 8 Sandwiches

Chocolate Chip Cookies

BATCH SIZE: 5 QT. Mixer

YIELDS: 16 Cookies

INGREDIENT

Tourlami All Purpose Butter
 Room Temperature
Tourlami All Purpose Butter
 3/4 Melted and Cool to Room Temp
Vanilla Extract
Dark Brown Sugar
Granulated Sugar
Unsweetened Applesauce, Cold
Baking Powder
Baking Soda
Diamond Crystal Kosher Salt
King Arthur Sir Galahad AP Flour
King Arthur Special Patent Bread Flour
Valrhona Guanaja Chocolate Feves

GRAMS

58

58

8
115
50
74
4
3.5
2.5
175
28
110

METHOD

  1. In a stand mixer, paddle the room temperature butter on low speed until no lumps. Add melted and cooled butter, and paddle until combined.

  2. Add the sugars and vanilla extract, and mix on lowest speed until incorporated.

  3. Add the applesauce, and mix until incorporated. It is normal for the mixture to look broken at this point. Make sure to scrape the sides of the bowl before next step.

  4. Add in the dry ingredients, and mix until 3/4 of the way combined.

  5. Add in the whole feves, and mix until everything is incorporated.

  6. Scoop into 40g balls, and chill overnight before baking.

  7. Sprinkle the cookies with a touch of Maldon salt, and bake at 325°F high fan for 7 minutes.

  8. Once the cookies have cooled, place them in the refrigerator to get cold.

Semifreddo

INGREDIENT

Tourlami All Purpose Butter
Refined Coconut Oil
Oatly Unsweetened Oat Milk
Granulated Sugar
Glucose Syrup
Vanilla Extract
Diamond Crystal Kosher Salt
Sunflower Liquid Lecithin

GRAMS

120
120
576
110
180
12
2
4.5

METHOD

  1. Heat the butter and the coconut oil together until melted and warm, 118°F-122°F.

  2. Scale together the rest of the ingredients.

  3. Vitamix all the ingredients together for one full minute to fully emulsify.

  4. Pour the mixture onto a plastic wrap-lined half sheet pan. Chill at least three hours, until fully set.

  5. Once fully chilled, whip the mixture on high speed in a mixer with a whisk attachment until soft peaks form.

  6. Spoon the mixture into a plastic wrap-lined quarter sheet pan, smooth the top. Freeze overnight.

  7. Remove the semifreddo by lifting up the plastic wrap. Punch out rounds using a gently heated 3" cookie cutter.

Ice Cream Sandwiches

ASSEMBLY

  1. Place the semifreddo rounds on top of inverted cookies, drizzle with a little Tourlami caramel sauce if desired, and put another cookie on.

  2. Freeze at least 20 minutes before serving.

NOTES

  • When making the chocolate chip cookie dough, if the melted butter is warm when using, the cookie dough will be very soft at the end, and difficult to scoop. Allow the melted butter to cool completely before using.

  • For the cookies, you can mix on high speed to incorporate melted and room temp butters.

  • For the cookies, keeping the applesauce cold before mixing helps to firm up the dough so that it is easier to scoop.

  • Bake times and temperatures are suggestions, but we highly recommend slightly underbaking cookies for these ice cream sandwiches.