A refined reimagining of the classic ice cream sandwich. The textures contrast beautifully: crisp, creamy, warm, and cold in perfect harmony.
Serves 6
Ingredients:
- Chocolate chip tuiles (see sub-recipe)
- Vanilla bean ice cream (see sub-recipe, or choose your favorite Vanilla Bean)
- Optional – Sea salt flakes (for finishing)
- Optional – Chocolate shavings (for garnish)
Speciality Items:
- Silicone baking mat Need it? Click here to start cooking
- Flour Sifter Need it? Click here to start cooking
- Ring mold (6 cm)
- Offset spatula Need it? Click here to start cooking
- Food Scale Need it? Click here to start cooking
- Candy thermometer Need it? Click here to start cooking
- Stand mixer Need it? Click here to start cooking
- Ice Cream Maker Need it? Click here to start cooking
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Steps:
- Place one tuile flat-side up on a chilled plate.
- Add a small scoop of vanilla bean ice cream in the center.
- Top with a second tuile, pressing gently to form an ice cream sandwich.
- Sprinkle with sea salt flakes or garnish with chocolate shavings if desired.
- Serve immediately, or freeze briefly to firm before serving for a crisp–creamy contrast.
Chocolate Chip Tuile
Yield: 12
Ingredients:
- 60 g – Unsalted butter (melted)
- 60 g – Light brown sugar
- 40 g – All-purpose flour
- 1 – Egg white
- 25 g – Mini chocolate chips
- ¼ tsp – Vanilla extract
- Pinch – Sea salt
Steps:
- Preheat oven to 170°C (340°F) and line a baking sheet with a silicone mat.
- Whisk melted butter, brown sugar, and vanilla until smooth.
- Add egg white and whisk until glossy and incorporated.
- Sift in flour and salt; mix until a thin batter forms.
- Fold in mini chocolate chips.
- Spoon small rounds onto silicone mat and spread thin with an offset spatula.
- Bake 6–8 minutes until golden brown around edges and lightly set in center.
Vanilla Bean Ice Cream
Ingredients:
- 250 mL – Whole milk
- 250 mL – Heavy cream
- 4 – Egg yolks
- 100 g – Granulated sugar
- 1 – Vanilla bean (split and scraped)
- Pinch – Salt
Steps:
- Heat milk, cream, and vanilla bean (seeds and pod) until just steaming.
- Whisk egg yolks and sugar until pale.
- Temper hot milk mixture into yolks, whisking constantly.
- Return mixture to saucepan and cook gently to 82°C (180°F), stirring until thickened.
- Strain, cool, and churn in an ice cream maker. Freeze until firm.
More Info
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