Chewy Chocolate Ice Cream Sandwiches

Cooking for Love

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  1. First, we make a no-churn malted chocolate ice cream. Sift the cocoa powder over the condensed milk, and stir until combined. Next, stir in the malted chocolate powder.

  2. Using a hand mixer, whip the double cream until fluffy and doubled in volume. Fold â…“ of the whipped cream into the chocolate condensed milk mixture. After that’s smooth, fold in the remaining whipped cream. Be sure to scrape down the sides of the bowl.

  3. Transfer to a container or tin and freeze until firm, smoothening out the surface with a spatula. Freezing would take 4 to 6 hours, but best to leave overnight.

  1. Preheat the oven to 180°C. Melt the butter and dark chocolate together in a bowl over a pan of water left to simmer, until a glossy texture is reached. Once melted, immediately take it off the heat. Let this cool slightly.

  2. In a mixing bowl, sift in the flour, cocoa powder and baking powder. Add in the salt.

  3. Using a hand mixer and in a separate mixing bowl, beat the brown sugar, vanilla extract and eggs together until frothy and slightly fluffy. Be careful not to over-whisk the mix.

  4. Add the melted butter and chocolate mixture to the eggs, and continue whisking to combine.

  5. Toss the batter into the flour mixture and fold it in with a spatula. Finally, fold in the chopped prunes.

  6. Dollop scoops of the batter on a lined baking tray, and bake for 14-16 minutes. The edges should be cracked and crunchy, while the inside is still fudgy. Let them cool completely on a wire rack.

  7. Soften the ice cream slightly, then using an ice cream scoop, deposit a scoop in between two chocolate cookies. Press down lightly to make a sandwich, and place on a lined plate or tray that will fit in your freezer. Return the ice cream sandwiches to the freezer to firm up again before serving.

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