MICHELIN MOMENT:

COOKIE AND COFFEE ICE CREAM SANDWICH


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Try this delicious and easy-to-make cookie and coffee ice cream sandwich recipe by MasterChef Champion Louisa Ellis.

MICHELIN MOMENT:

COOKIE AND COFFEE ICE CREAM SANDWICH RECIPE

Who doesn’t like a cookie and coffee ice cream sandwich? A perfect combination for a sunny spring day. We particularly love this recipe by Chef Louisa Ellis, both a finalist and winner of MasterChef, as the ice cream requires no churning and is super easy to make. It will really make you think twice about buying ice cream from the supermarket again once you realise how easy it is to make!

INGREDIENTS (SERVES 8)

COOKIES

225g unsalted butter
120g light brown sugar
120g caster sugar
3 tsp of vanilla essence
1.5 large eggs (room temperature)
337g plain flour
1 tsp bicarb soda
½ tsp of salt
300g of chocolate chips (your choice in flavour)

COFFEE ICE CREAM

METHOD

ICE CREAM

  1. Line a deep roasting tray with cling film.
  2. Whisk the double cream, condensed milk, cold ristretto & coffee liquor until thick and doubled in size. Be careful not to overwhip the cream as it will curdle.
  3. Pour the mix into the tray and flatten with the back of a spatula.
  4. Freeze the mix overnight before scooping into the centre of the cookies.

COOKIES

  1. In a bowl, cream together the butter and sugars until pale and fluffy.
  2. Slowly add the eggs & vanilla whilst you continue to mix.
  3. Fold in the flour, bicarb, salt and chocolate chips to form a dough.
  4. Roll the dough with your hands into 50g balls and place onto a tray lined with baking paper. Ensure to leave spaces between each cookie as the mix will spread out when baked.
  5. Refrigerate the dough in the fridge on the trays for 1 hour before baking in the oven at 180°c for 12 minutes.
  6. Allow the cookies to cool on the tray for 5 minutes before transferring onto a cooling rack as they will still be soft and gooey.
  7. When the cookies have cooled down completely, scoop & sandwich the ice cream or cut with a round cutter if you have one, in between 2 cookies. You can even decorate the cookies with additional melted chocolate and sprinkles if you wish.

ABOUT LOUSA ELLIS

Luton-born Louisa Ellis was an enthusiastic cook throughout her childhood, and after attending culinary college she began an impressive career path starting in the kitchens of multi-Rosette hotels. Building upon a broad experience spanning restaurant, room service, brasserie and banquet catering, Ellis fulfilled an early career goal in moving to Michelin-starred restaurants. In Birmingham, she worked at Adam’s Restaurant, followed by The Wilderness, a 24-seat restaurant specializing in modern British cuisine. Ellis attributes her passion for elevated cuisine and attention to detail to her experiences in these acclaimed kitchens.

While cooking at The Wilderness in 2017, Ellis successfully applied to compete on MasterChef: The Professionals. She finished in the final three as the only female finalist, at the age of just 22. Her career continued its ascent with a position at Sat Bains, a two-Michelin star restaurant in Nottingham. Next came a return to MasterChef in 2020, with Ellis ultimately winning the competition. She celebrates this victory as “My biggest achievement to date.”

Louisa Ellis is currently a private chef based in Nottingham. She creates tasting menus for events nationwide and sold-out a series of restaurant take-overs. During the pandemic, Ellis launched a successful “Heat at Home” service to continue feeding first-class cuisine to appreciative customers. Among them are NHS staff and emergency service workers who receive a special deal.


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