Mini Brownie Cookie Sandwiches Stuffed with Salted Caramel Ice Cream

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It’s taken me ages to post this recipe. If you follow me on Snapchat, you’ve probably already seen it last month. I love the combination of the salted caramel in the ice cream with the brownie cookies. They make great little treats which would be very welcome in this heat.

While I was testing this ice cream recipe, on the first batch I didn’t add enough salt but that (not salty) ice cream was great to make affogato. So if you feel like making normal caramel ice cream, just skip on the salt and enjoy it with some espresso.

This recipe makes about 20 mini ice cream sandwiches.

Ingredients:

For the salted caramel ice cream:

For the salted caramel:

1 cup of sugar (212grs)

2 teaspoons of sea salt like Maldon

2 tablespoons of butter

1 cup of cream (250ml)

For the ice cream base:

2 ½ cups of whole milk (470ml)

1 cup of cream (250ml)

1 teaspoon of vanilla essence

¼ cup of sugar

4 egg yolks

For the cookies:

100grs of dark chocolate, chopped

113grs of butter

1 ½ cups of all-purpose flour

2 eggs

1 egg yolk

¾ of a cup of brown sugar, packed

½ cup of sugar

1 teaspoon of vanilla essence

2 teaspoons of cornstarch

1 teaspoon of baking soda

Pinch of salt

¼ cup of cocoa powder

 

Start by making the salted caramel. Melt the sugar in a medium saucepan over medium heat until it becomes amber in color. Swirl the pan around to avoid the edges from burning. This will take about 9 minutes. Off the heat add the butter, salt and cream. Over medium-low heat, stir until the caramel dissolves again and there are no lumps. This will take about 10 minutes. Then carefully pour the caramel into a large bowl. Be slow so if there are any chunks of caramel, they will stay at the button of the pan and then discard them. Allow it to cool down while you make the ice cream base.

To make the ice cream base, place the egg yolks in a bowl and whisk them with the sugar.

Place the milk, cream and vanilla essence in a saucepan over medium heat. Once it comes to a simmer, slowly pour it into the yolk mixture while whisking. Then transfer it back to the saucepan over medium heat and stir for about 5 minutes until it thickens and coats the back of a spoon. You know it’s ready when you draw a line with your finger on the back of a spoon and it stays.

Place a fine sieve over the bowl with the caramel. Carefully pour the ice cream base over the caramel. Remove the sieve. Whisk so that the caramel is well combined with the ice cream base. Allow it to come to room temperature and the place it in the fridge until it is completely cold. Once it is cold, freeze it in an ice cream machine according to the manufacturer’s instructions. Transfer the ice cream to an airtight container and freeze for at least 4 hours or better overnight.

To make the cookies, place the butter and chopped dark chocolate in a small bowl. Melt it in the microwave for 30 second intervals, stirring in between until the chocolate has melted completely. Then allow it to cool down.

Mix the flour, baking soda, cornstarch, salt and cocoa powder in another bowl.

In a separate bowl, whisk the eggs, egg yolk, sugars and vanilla. Then slowly whisk in the cooled melted chocolate.

Then add the flour mixture to the chocolate mixture in batches. Mix until everything is combined.

Then allow the dough to chill in the fridge for 2 hours.

Once the cookie dough has chilled, preheat your oven to 180C/350F and line a baking sheet with parchment paper. Take the cookie dough out of the fridge and grab about 1 tablespoon of cookie dough and roll it into a ball using your hands. Place it on the prepared baking sheet. Repeat for the rest, leaving some space in between each ball. Bake the cookies for 9 minutes. While a batch is baking, keep the remaining cookie dough in the fridge.

Let the cookies rest in the baking sheet for 10 minutes before transferring them to a cooling rack.

Once your cookies are cooled, start making the ice cream sandwiches. To store them, just wrapped them separately in plastic wrap and freeze them. Enjoy!

For more foodie inspiration, you can follow me on Instagram and Facebook. For behind the scenes, more of Amsterdam and a peek of press events, you can follow me on Snapchat: cravingsinams.

 

 

Salted Chocolate Ganache Tart with Coconut Macaroon Crust

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I made this tart a couple of weeks ago for a friend of mine that came over. It is very easy to assemble. It has a chewy coconut macaroon crust, a rich chocolate ganache filling and a sprinkle of sea salt adds the final touch. For the crust, I used coconut condensed milk for extra coconut flavor. If you can’t find it, just use regular condensed milk.

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This recipe is for a 35x11cm tart mold, preferably with a detachable bottom.

Ingredients:

For the coconut macaroon crust:

1 egg white

2 cups of unsweetened shredded coconut

½ cup of coconut condensed milk (you can also use regular condensed milk)

Pinch of salt

For the filling:

320ml of whipping cream

225grs of dark chocolate, chopped

30grs of salted butter

1 teaspoon of vanilla essence

Extras:

Sea salt for sprinkling over the tart

 

Preheat your oven to 180C/350F and grease your mold with a bit of vegetable oil.

Start by making the crust. Place egg white, condensed milk, shredded coconut and salt in a large bowl. Mix well. Then press it into the bottom of your prepared baking mold. Try to make the crust as even as possible. I used the back of a spoon to press it into the mold.

Bake it for about 13 minutes until the edges are golden brown. Be careful that the edges don’t burn. Allow it to cool down completely.

Once the crust is cold, start to make the ganache filing. Place the cream and vanilla essence in a medium saucepan over medium heat. Once the cream starts to simmer, turn off the heat. Add the chopped chocolate and butter to the cream. Stir until everything has melted. Then pass it through a sieve to make sure there are no lumps.

Carefully pour the ganache over the crust. Place it in the fridge to set for at least four hours or better overnight.

Sprinkle some sea salt before serving. Enjoy!

Keep it stored in the fridge.

For more foodie inspiration, you can follow me on Instagram and Facebook. For behind the scenes, more of Amsterdam and a peek of press events, you can follow me on Snapchat: cravingsinams.

Chewy Chocolate Chunk Cookies with Orange & Pecans

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It’s been a while since I made cookies and now that the weather has turned, I feel more like baking sweet things. I added chopped dark chocolate, orange zest and salted pecans to the cookies. If you don’t want to use salted pecans, just add a good pinch of salt to the cookie dough. These cookies are soft and chewy. It’s impossible to eat just one!

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This recipe makes around 30 cookies.

Ingredients:

1 cup of granulated sugar

½ cup of brown sugar

226grs of butter, at room temperature

1 tablespoon of vanilla essence

¾ teaspoon of baking soda

2 eggs

2 ¼ cups of all-purpose flour

100grs of dark chocolate, chopped

Zest of 1 orange

½ cup of salted pecans, chopped

 

Preheat the oven to 180C/350F. Line a baking tray with parchment paper.

Place both sugars in the bowl of the stand mixer fitted with the paddle attachment, add the butter and mix until it’s soft and fluffy.

Add the vanilla essence, baking soda and eggs. Mix it for a few seconds. Then add the flour and mix until all the flour is incorporated into the cookie dough.

Finally add the dark chocolate, orange zest and pecans. Mix just until everything is combined.

Scoop about 1 tablespoon of the cookie dough and place it on the prepared tray. Make sure to leave enough space in between the dough because the cookies expand quite a lot.

Bake for 9 minutes, until the edges start to get golden. Allow them to cool for a few minutes before transferring them to a cooling rack.

For more foodie inspiration, you can follow me on Instagram and Facebook.