RAW MILK ICE CREAM EINKORN SANDWICHES | Glowing with Gracee
RAW MILK ICE CREAM EINKORN SANDWICHES
60 mins prepServes 8
A delightful sweet treat featuring soft and chewy einkorn maple chocolate chip cookies paired with rich raw milk honey ice cream, perfect for a homemade indulgence.
Soft + Chewy Einkorn Maple Chocolate Chip Cookies:
1. Preheat oven to 350°F and line a baking sheet with parchment paper.
2. Using a hand mixer or stand mixer, beat together the softened butter and maple syrup for about 2–3 minutes until smooth and creamy.
3. Add the egg and vanilla, then mix again for about 1 minute until fully combined. (If not creamy and fluffy continue to beat).
4. In a separate bowl, whisk together the einkorn flour, baking soda, and salt. Slowly add the dry ingredients into the wet ingredients and mix with a spoon until combined (don’t over mix). Fold in the chocolate chips.
5. Cover and chill the dough in the fridge for 30–60 minutes.
6. Scoop dough into small balls and place on the baking sheet. Bake for 9–12 minutes until the edges are golden and the centers still look slightly soft.
7. Let cool for 10min.
Raw Milk Honey Ice Cream:
1. In a medium bowl whisk together the milk, cream, egg yolks and honey until smooth and creamy.
2. Pour the mixture into your frozen KitchenAid ice cream attachment bowl and churn on low for about 20–30 minutes, or until thick and creamy.
3. Enjoy right away if you like a soft-serve texture, or freeze for a couple of hours for a thicker ice cream.
Assembly:
Once the cookies are completely cooled and the ice cream has reached your desired consistency, scoop a generous amount of ice cream between two cookies to form a sandwich.
