Chocolate Decadence — Ice Cream Sandwich Style

 What was I thinking?  I completely know that when I cook with chocolate, neither myself nor the kitchen will quite be the same.  And to stretch the ordeal out over night and well into the next day?  Well, that brings new meaning to "death by chocolate."  Call it "Choc-la-cide."  Regardless, although chocolate is no longer something I can't live without, it is and will always be a favorite.  The darker — the better.

A few months ago, I came across one of those recipes that show up in magazine advertisements.  Once in a while, one will catch my eye and I'll tear it out to save.  Unfortunately, it gets tossed aside and is lost in the jumble of mail and other household paper.  Lo and behold the day when one of these saved recipes resurfaces.  "Ghirardelli Ultimate Double Chocolate Cookies" was dying to be made.  To boot, I decided that chocolate ice cream would be in order as well — and not just alongside.  I hadn't made ice cream cookie sandwiches before, so why not.  I've seen recipes here and there, and it couldn't possibly be that difficult, right?  Sheesh.  Let me tell you…

I do have to make a comment about this business of advertisements with recipes.  I almost never use the brand of the product that is being advertised.  I'm not a marketer's curmudgeon — it just turns out that way.  Have you ever noticed whether you actually purchase exactly what the recipe calls for?  Am I the only one?  Anyway, clearly, the cookie recipe calls for Ghirardelli and I had everything but that in my cupboard.  Well, that isn't completely true.  I do have their cocoa so used that in the ice cream.  But I also used Schaffenberger and Nestle's and some kind of large chunk chocolate I'd lost the label to.  I think part of the real problem is that I can rarely get all my ingredients at a single store — especially the one I shop at the most.  I know, complain, complain.  Nevertheless, there's my disclaimer.

And here's the results:

Decadent Double Chocolate Chip Macadamia Nut Ice Cream Sandwiches   

Cookie Ingredients

1 bag (11.5 oz.) Ghirdelli 60% Cacao Bittersweet Chocolate Chips  (I used a Scharffenberger bar)
6 T. unsalted butter
3 eggs
1 c. sugar
1/3 c. all-purpose flour
1/2 tsp. baking powder
1 bag (12 pz.) Ghirardelli Semi-Sweet Chocolate Chips ( I used Nestle)
1 cup walnuts (I used chopped macadamia nuts)


  1. In a double boiler over hot water, melt bittersweet chocolate and butter, stirring occasionally until blended.  Remove from heat.
  2. In large bowl of electric mixer, beat eggs and sugar until thick and pale in color.
  3. In a separate bowl, combine flour and baking powder. 
  4. Slowly, stir warm chocolate mixture into egg mixture, then add flour mixture.
  5. Stir in semi-sweet chocolate pieces and nuts.  Mixture will thicken as it cools a bit.
  6. Measure out two long pieces of plastic wrap — about12-14 inches.
  7. Pour half of the cookie batter onto each piece of plastic, forming a "log" about 2" wide and 10" long down the center.
  8. Pick up long sides of the plastic wrap to sort of cradle the cookie batter.  Then begin to create a snug roll with ends wrapped securely.  Place both in the refrigerator for at least 1 hour.Img_1882

Preheat oven to 375 degrees.

  1. Unwrap dough and with a sharp knife, but rolls into 3/4" pieces.
  2. Place about 1-1/2" apart on a greased or lined cookie sheet.
  3. Bake 12-14 minutes or until shiny crust forms on top, but interior is still soft.
  4. Cool to room temp, then seal in a bag and place in the refrigerator.

Ice Cream Ingredients

(recipe courtesy of Cuisinart)

1-1/2 c. whole milk
1-1/3 c. heavy cream
1 vanilla bean
3/4 c. sugar
3/4 c. Dutch process cocoa (I used Ghirardelli cocoa)
2 eggs
1 lg. egg yolk
1 tsp. vanilla
8 oz. bittersweet chocolate, chopped


  1. In a medium saucepan, combine the whole mild and heavy cream over medium low heat.  With a sharp knife, split vanilla bean down its length and scrape out the seeds.  Add seeds and pod to the milk and cream.
  2. Simmer mixture over low for 30 minutes, stirring frequently.  Afterwards, remove vanilla bean.
  3. Combine sugar, cocoa, eggs, and yolk in medium bowl.  Beat together on med speed until the consistency is like mayonnaise.
  4. Measure out 1 c. of the hot milk mixture and add in a slow, steady stream to the chocolate mixture while  mixer is running on low speed.
  5. Stir chopped chocolate into the remainder of the hot milk mixture in the saucepan.  Stir until chocolate is melted.  Then stir the egg mixture into the hot milk mixture.
  6. Cook over low heat, stirring constantly until mixture thickens and begins to resemble a chocolate pudding.  You will begin to feel the resistance on the wooden spoon as it thickens.
  7. Fill sink with a couple of inches of water and add enough ice cubes to create very cold water.
  8. Lower pan into the water, being careful to not get water into the chocolate mixture.  Stir chocolate as needed, and add additional ice cubes if necessary to bring chocolate mixture to a cool state.  (If you prefer, cover with plastic wrap instead and place in the refrigerator to cool.)
  9. Pour cooled custard into ice cream maker and turn the machine on.  Let mix until thickened, about 30 minutes.

*Depending on the consistency of the ice cream, and the temperature of your cookies, you may need to let the ice cream harden in the freezer a bit.

Otherwise, remove cooled cookies from the refrigerator, scoop ice cream onto the bottom of a cookie and top with a second.  Voila!

Popping these into the freezer to firm them up may be necessary…