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Malted Chocolate Toffee Ice Cream Sandwiches

  • Yield: 11 ice cream sandwiches 1x

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Ingredients

Vanilla Bean Ice Cream

  • 3 cups half-and-half
  • 2 ounces reduced-fat cream cheese
  • 2/3 cup sugar
  • 1/8 tsp salt
  • 1 vanilla bean, seeds scraped
  • 1 tsp vanilla extract
  • 1 Tbsp vodka

Malted Chocolate Toffee Cookies

  • 1 2/3 cups flour
  • 1 tsp cornstarch
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup unsalted butter, at room temperature
  • 3/4 cup light brown sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • 1/3 cup malted milk powder
  • 1/2 cup semisweet chocolate chips
  • 1/2 cup chocolate toffee bits
  • flaky salt

Instructions

  1. For the vanilla ice cream, combine half-and-half, cream cheese, sugar, salt, vanilla bean seeds, vanilla, and vodka in a blender or food processor; process until smooth. Cover and chill mixture in the refrigerator for one hour. Pour chilled ice cream mixture into frozen cylinder of ice cream maker; freeze according to manufacturer’s instructions. Spoon mixture into a freezer-safe container and place in the freezer until firm.
  2. For the cookies, whisk together flour, cornstarch, baking soda, and salt in a medium bowl. Beat butter and brown sugar in a large mixer bowl at medium speed until creamy; beat in egg, vanilla, and malted milk powder until combined. Reduce speed to low and gradually add flour mixture; beat just until incorporated. Fold in chocolate chips and toffee bits. Cover dough and chill in the refrigerator for at least 4 hours or overnight.
  3. Preheat oven to 350°F (If cookie dough has chilled overnight, let stand at room temperature for 30 minutes before baking). Line two baking sheets with silicone mats or parchment paper. Form 1 1/2-inch balls of dough and place two inches apart on prepared baking sheets; flatten mounds slightly.
  4. Bake, rotating pans halfway through, for 9 minutes, until edges are set. Sprinkle cookies with sea salt and cool for 4 minutes on baking sheets, then transfer to a wire rack to cool completely. Freeze cookies in an airtight container for at least one hour.
  5. To assemble sandwiches, use a small cookie scoop to place a scoop of ice cream between two chilled cookies and press lightly. Place assembled ice cream sandwiches on a baking sheet and cover with plastic; return to the freezer for two hours. Wrap sandwiches individually in plastic wrap and store in the freezer for up to 7 days. Let stand at room temperature for 5 minutes before serving.

Nutrition

  • Calories: 375
  • Carbohydrates: 54
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