Chocolate Cookies Ice Cream

Stracciatella Ice Cream Chocolate Chip Cookie Dessert

Cookies and Ice cream, but in a fancy looking way? If you are searching for a cookie with crunch and cake texture and the perfect stracciatella ice cream you’re right here!


  • Chocolate Chip Cookies
    Makes 10 cookies
  • 112 g butter

  • 110 g brown sugar

  • 50 g white sugar

  • X salt

  • X vanilla

  • 40 g eggs

  • 109 g flour

  • 3 g baking powder

  • 105 g dark couverture


  • Sift flour and baking powder together.
  • Chop the dark couverture.
  • Mix soft butter, sugar, salt and vanilla.
  • Add the eggs and mix.
  • Add and mix flour and baking powder together.
  • Add your chopped couverture.
  • You can also make the dough in your table by hand.
  • With this technique your cookies will not get to thin.
  • Scoop your cookie dough onto a baking tray lined with parchment paper.
  • You can bake them either right away or leave it in the fridge for an hour or even better overnight.
  • Bake your cookies for about 12 minutes at 180 degrees.


  • Stracciatella ice cream
  • 204 g milk

  • x vanilla

  • 46 g egg yolks

  • 55 g sugar

  • x salt

  • 48 g heavy cream

  • 85 g dark couverture


  • Chop the dark couverture.
  • Bring milk and vanilla to a boil.
  • Mix egg yolk, sugar and salt in a bowl.
  • Pour the milk into the egg yolk mixture while stirring constantly.
  • Pour everything back into the pan.
  • Carefully heat up 82 degrees over a low heat while stirring constantly with a spatula.
  • Add heavy cream.
  • Cool the mixture over ice or cold water.
  • Pour it in the ice cream maker and let the machine do the rest.
    Or place it the freezer and mix it every 30 minutes.
  • Add your chopped couverture.
  • Pour it in a piping bag and fill up the quenelle silicon mold.
  • Freeze for at least for hours.


  • Chocolate Sponge Cake
  • 106 g whole egg, room temperature

  • 80 g sugar

  • 74 g white flour, sifted

  • 6 g cocoa powder


  • Beat the eggs and sugar for 10 minutes until the mixture has doubled.
  • Add the sifted flour and cacao powder and fold it in gently with a spatula. (You don’t want to lose the air that you whisk in the egg mixture)
  • Bake for about 15 minutes at 190-200°C.
  • Let it cool completely. (If you prepare the sponge cake a day before cover it with plastic foil so it doesn’t dry out.)
  • Cut the sponge cake into 6 mm squares.


  • Meringues (French method)
  • 100 g egg whites

  • 100 g sugar

  • 100 g powdered sugar


  • Whisk egg whites until foamy.
  • Add half of the sugar. (50 g)
  • Beat until soft peaks and add the rest of the sugar.
  • Beat until stiff peaks.
  • Add powdered sugar and fold it into stiff egg white mixture.
  • Add colour if you ant to. You can add matcha powder or food colors.
  • Pour meringue into a piping bag with a round tip.
  • Pipe some tear shaped meringues on a baking tray lined with baking paper.
  • Bake at 100 degrees for an hour.


  • Cherry Marmalade
  • 50 g cherry puree

  • X sugar if needed

  • 3 g gelatin


  • Warm up cherry puree. Doesn’t have to boil.
  • Add gelatin and mix well.
  • Let it cool in the fridge for 30 minutes.
  • Pour the marmalade into a piping bag.


  • Put your cookie onto a plate.
  • Garnish with Meringues, dried ruby chocolate sponge cake and chocolate sponge cake cubes.
    I also made some sweet dough flowers by using a silicon mold.
  • Pipe some marmelade drops
  • Unmold your Ice cream quenelle and place it onto your cookie.
  • Add gold leaf and you’re done!

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