Description
Wine-spiked ice cream sits between salted chocolate chip cookies for the perfect cool dose of chocolate and wine to satisfy a sweet tooth.
Ingredients
Units
Scale
For the Port Wine Ice Cream: adapted from Nigella Lawson
- 1 1/4 C (300 ml) heavy cream
- 2/3 C (160 ml) sweetened condensed milk
- 2 C (480 ml) port wine (I used tawny)
For the Salted Chocolate Cookies: adapted from smittenkitchen.com
- 1/2 C (115 g) butter
- 1 C (240 ml) brown sugar
- 2 tbsp (30 ml) sugar
- 1 egg
- 1 tsp (5 ml) vanilla extract
- 3/4 tsp baking soda
- 1/4 heaping tsp sea salt
- 1 3/4 C (420 ml) flour
- 10 oz (285 g) chocolate chips, chopped
- flaky sea salt
Instructions
For the Port Wine Ice Cream:
- Put the port in a small sauce pot and simmer until reduced to 1/4 cup of liquid.
- Combine the 1/4 cup of reduced wine, heavy cream, and sweetened condensed milk in a mixer.
- Whip the mixture together until the whisk leaves trails of soft peaks.
- Pour into a freezer safe container and freeze for 6 hours or overnight.
For the Salted Chocolate Cookies:
- Preheat the oven to 350 degrees.
- Cream the butter and both sugars together until creamy in a mixer.
- Add the egg, vanilla, baking soda, salt and mix until incorporated.
- Add the flour in about four different batches and mix until incorporated.
- Stir in the chocolate chips by hand.
- Divide the dough into 14 pieces and place on a lined sheet tray. (I used an ice cream scoop) Sprinkle with additional sea salt.
- Bake for 10 to 12 minutes.
- Allow to cool (if you have that kind of patience) and then assemble in to sandwiches with the ice cream. Enjoy right away!
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich
- Calories: 740