Unless you pay very close attention, you won’t taste the sourdough in the cookie. The long fermentation time, however, does cut the overall sweetness of the cookie, allowing the ice cream to shine. You won’t feel like you are about to get diabetes from eating this concoction. Nor will you have any difficulty finishing a whole ice cream sandwich.
Ingredients
- 200-210 g All Purpose Flour
- 200 g Brown sugar
- 80 g Melted butter (6 TBS)
- 1 Egg
- 60 g Sourdough Starter – I use a whole wheat starter
- 4 g Salt (1 tsp)
- 4 g Baking Soda (½ tsp)
- 2/3 Cup Mini Dark Chocolate Chips or to your liking!
ICE CREAM:
- Vanilla Ice Cream
TOPPING:
- Mini Dark Chocolate Chips
Instructions
- In a small bowl, whisk 1 egg in a medium bowl.
- Melt butter until it becomes liquid (warm but not hot). Now add brown sugar, sourdough starter, salt, and butter to the medium bowl (with the egg).
- Mix ingredients together until combined.
- Now add flour, chocolate chips, 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 24 hours..
- Before baking, chill the dough for at least 30 minutes or it will be sticky and difficult to manage.
- When you’re ready to bake, preheat your oven to 350 f.
- Press 30 grams of cookie dough to fill a greased, smooth ring like an English muffin ring. A small mouth mason jar ring can work, but its ridges make the cookie difficult to extract.
- Without a ring the cookie will spread to more than double the diameter.
- Place on a baking sheet and bake for 8-10 minutes or until lightly browned on the sides. The centers will look soft.
- As soon as you can use a spatula to remove the cookies from the pan and ease them out of their rings. Allow to cool completely on a wire rack.
- 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.
- Optional: Roll sides into mini chocolate chips. Be quick during this process!
- 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
NOTES: One recipe makes about 24 cookies or one dozen ice cream sandwiches. For other sourdough sweets and cookies see Jesha’s Sourdough.
