Recipe contribution by Melanie Persson, MasterChef Contestant 2022
The Well and Good Choc Chip Cookie Mix is perfect for making ice cream sandwiches. These crispy cookies are delicious combined with a creamy homemade ice cream.
Find out how it’s done by following the simple instructions below courtesy of @theveryhungrycoeliac. It’s the ultimate “pimp my packet mix” recipe for ice cream lovers.
Recipe: makes 6 sandwiches
- 1 Well and Good Choc Chip Cookie Mix
- 2 eggs
- 50g caster sugar
- 150g dark chocolate, chopped
- 180ml cream, whipped to stiff peaks
- Pinch salt flakes
1. Cook choc chip cookies according to packet instructions.
2. Create a baine-marie (double boiler) by bringing a medium saucepan of water to a simmer.
3. Crack the eggs into a medium bowl, add the sugar, and place the bowl on top of the saucepan. Ensure that the bottom of the bowl does not touch the surface of the water. Start whisking immediately.
4. Whisk quickly to aerate the mixture, making it smooth and creamy, while heating it gently until it reaches about 62C.
5. If you don’t have a thermometer, heat the mixture, whisking constantly for about a minute. Test the temperature with your finger – it should be very warm to the touch, and you shouldn’t be able to feel any sugar granules.
6. Remove the egg mixture from the double boiler and continue whisking until pale, thick, and creamy (you can use a stand mixer for this).
7. Place the chocolate in a separate microwave-safe bowl. Heat the chocolate in the microwave in 30 second bursts, stirring after each burst.
8. When the chocolate has melted completely, fold it into the egg mixture. Set this aside in the fridge to cool.
9. In a separate bowl, whisk the cream to stiff peaks.
10. When the egg and chocolate mixture has cooled to the touch, gently fold in the whipped cream.
11. Pour the ice cream mixture into a shallow dish or Tupperware container, sprinkle with salt flakes and place in the freezer for ~4 hours.
12. When the mixture has frozen solid, remove it from the freezer and use a cookie cutter (roughly the size of your cookies) to cut out circles of ice-cream. It should be dense but creamy.
13. Pop the ice-cream circles onto a plate or tray and place them back into the freezer to solidify for a further 1-2 hours.
14. Remove them from the freezer and sandwich them between two cookies. Serve immediately or roll in sprinkles for extra sweetness and a pop of colour!
Melanie was diagnosed with Coeliac Disease in 2016 and has been cooking gluten free since then. She competed in MasterChef 2022, displaying her ability to take regular wheat-based recipes and make them suitable for those on a gluten free diet.