Brown Butter Ice Cream Sandwich
Prep
15 mins
Cook
20 mins
Servings
4
Difficulty
Easy
Brown butter ice cream sandwiches combine buttery oat and chocolate chip cookies with creamy browned butter ice cream. Made with brown butter, granulated and brown sugar, eggs, heavy cream and vanilla, these treats require just 15 minutes of preparation and 20 minutes of cooking. Perfect for anyone seeking an indulgent dessert with rich, toasted flavour.
Ella x
Ingredients
- 250 gall-purpose flour
- 6 gbaking soda
- 4 gsalt
- 200 gunsalted butter
- 100 ggranulated sugar
- 50 gbrown sugar
- 2large eggs
- 120 mlheavy cream
- 1 mlvanilla extract
- 400 gbrowned butter ice cream
- 100 gchocolate chips
- 50 goat flour
Detail level
Instructions
- 1
Preheat the oven to 180\u00b0C (350\u00b0F).
Tip: Optional: Line the baking sheet with parchment paper.
- 2
In a medium bowl, whisk together flour, baking soda, and salt.
Tip: Mix well to ensure the dry ingredients are evenly distributed.
- 3
In a large bowl, use an electric mixer to cream together butter and sugars until light and fluffy.
Tip: Make sure to scrape down the sides of the bowl for evenly mixing.
- 4
Beat in the eggs one at a time, followed by the vanilla extract.
Tip: Make sure each egg is fully incorporated before adding the next one.
- 5
Gradually mix in the flour mixture until just combined, being careful not to overmix.
Tip: The dough should still be slightly crumbly.
- 6
Wrap the dough in plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld.
Tip: This will help the cookies retain their shape while baking.
- 7
On a lightly floured surface, roll out the dough to a thickness of about 2.5 cm (1 inch).
Tip: Use a rolling pin to help achieve an even thickness.
- 8
Cut into desired shapes using a cookie cutter.
Tip: You can also use a glass or a knife to cut the cookies if you don't have a cutter.
- 9
Bake for 12-15 minutes, or until the edges are lightly golden.
Tip: Keep an eye on the cookies as they can burn quickly.
- 10
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Tip: This will help the cookies retain their shape and texture.
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