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Bittersweet chocolate icecream & espresso cookies
BITTERSWEET CHOCOLATE ICECREAM & ESPRESSO COOKIES

Fancy dessert for your sweetheart, perfect for Valentine's day.

Total time
8 mins

Recipe by:

Cheryl Ng Collett writes for the Dallas Morning News, D Magazine, and more. Her blog, IttyBittyFoodies chronicles her yummy adventures with her two kids and is a useful tool for parents looking to expand their children’s palates.

INGREDIENTS - 6 servings
  • 3 Eggs
  • 2 Egg Yolks
  • 14 Cup Superfine Sugar
  • 1 Teaspoon Pure Vanilla Extract
  • 2 Cups Heavy Cream
  • 12 Jar Bittersweet Chocolate Sauce
  • 2 Package Espresso Cookies
PREPARATION
  • Fill saucepan with water (about 2 inches) and bring to simmer.
  • Place eggs, extra yolks, vanilla extract and sugar in a heatproof bowl over simmering water. Using a hand-held electric mixer, beat for 6-8 minutes or until mixture resembles custard and is thick and pale in color.
  • Remove from heat and beat for another 6-8 minutes, cooling the mixture slightly.
  • In a separate bowl whisk cream until soft peaks form. Gently fold the cream through the egg mixture until well combined.
  • If the chocolate sauce is solid, make a bain marie by gently simmering the jar in a shallow pot of water (remove lid from jar before heating). Stir in half a jar of Bittersweet Chocolate sauce and mix well
  • Pour ice cream mixture into a container and freeze overnight.
  • To serve, place one scoop of ice cream between two espresso cookies.
  • Cook’s Tip: Try quick chocolate fondue at home with the leftover chocolate sauce. Take the lid off the jar and simmer in water for 3 minutes, or until the chocolate is melted. Dip seasonal fruits in chocolate sauce.

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