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Instructions
For the Chocolate Chip Cookies:
Step 1
Preheat the oven to 350°F.
Step 2
In a medium bowl, stir the flours, baking soda, salt.
Step 3
In a large bowl, beat the butter, Florida Crystals® Organic Raw Cane Sugar, and Florida Crystals Organic Light Brown Sugar with an electric mixer until fluffy.
Step 4
Beat in the egg and vanilla until smooth.
Step 5
Pour the dry mixture into the wet mixture and combine them well. Add chocolate chips and nuts, stir.
Step 6
Cover the dough with plastic wrap and chill in the refrigerator for at least 2-3 hours or better overnight.
Step 7
Using a medium ice cream scoop, place the dough 2 inches apart on a cookie sheet. Press a few more chocolate chips on the top of the cookie balls.
Step 8
Bake 11-12 min until nicely browned.
For the Homemade Ice Cream:
Step 1
In a small bowl, combine salep, Florida Crystals® Organic Raw Cane Sugar, and salt.
Step 2
Heat the milk, cream, and add salep mixture and vanilla. Stir constantly until it boils. Bring it to medium heat and cook for about 35-40 min until it thickens. Let it cool.
Step 3
Transfer the mixture to a glass bowl, cover with plastic wrap and refrigerate for at least 6-7 hours or better overnight.
Step 4
The next day, put the mixture into an ice cream maker and churn.
Step 5
Pour the mixture into a loaf pan or tray, cover with plastic wrap and freeze overnight.
Preparing Chocolate Chip Cookie Sandwiches:
Step 1
When ready to make the sandwiches, cut the ice cream with a circle cookie cutter. Take one piece of cookie and place a piece of ice cream on the flat side of the cookie. Top with second cookie to make a sandwich. Roll sides of the sandwich in mini chocolate chips.
Step 2
Put the sandwiches in the freezer before serving.
Chef's Tip
The “pure salep” used in the homemade vanilla ice cream gives it an elastic and stretchy texture and increases its durability to warm temperatures.
If you want to have a softer ice cream, remove the salep, but then, reduce the amount of milk from 4 cups (1 litre) to 2 cups (½ liter) and sugar from 150g to 100g, and add 4 egg yolks.
If you cannot find pure salep, you can replace it with tapioca starch or arrowroot powder.
Refrigerate the chocolate chip cookies for 1 hour before preparing the cookie sandwiches to make sure that the ice cream will not melt before you finish preparing them.
