Ingredients
For the cookie layers
- 130 g unsalted butter at room temperature ½ cup
- 100 g sugar ½ cup
- 50 g unsweetened cocoa powder ½ cup
- 1 egg yolk
- 150 g all-purpose flour 1 cup
- ½ tsp salt
- ⅛ tsp baking powder
Filling
- 200 g condensed milk ¾ cup
- 300 g whipping cream (30-35% fat) 1¼ cup
- 30 g finely chopped dark chocolate ¼ cup
- 1 tsp vanilla extract or essence
To cover
Instructions
For the cookie
- In a bowl, beat together the butter with the sugar and cocoa powder using a whisk until you have a smooth paste.
- Add the egg yolk and beat again.
- Add the flour, salt and baking powder and use a spatula to incorporate completely.
- Line two 20cm/8in square pan (or you can also bake in 2 batches) with two strips of paper crossing from side to side to form a cross.
- Divide the dough in two and spread it on the base of each pan pressing with your fingers.
- With a fork, poke the dough evenly along all its surface to prevent it from rising.
- Bake the cookies in a preheated oven at 180°C/350°F for 12-15 minutes.
- Let the cookies cool down completely before continuing.
For the ice cream
- Whip the cream until it's soft and foamy.
- Add ⅓ of the whipped cream to the condensed milk and incorporate using folding motions.
- Add the rest of the whipped cream using folding motions. Add the vanilla and fold it in as well.
- Optionally, add the chocolate and fold it in.
- Use the paper to remove the cooled cookies from the pans. Leave the paper in one of the pans but flip the cookie inside so that the poked side is facing downward.
- On top of this first layer, add the filling. On top of that, place the other cookie with the poked side facing upwards.
- Freeze the pan for 8 hours or overnight,
- Unmould the sandwich and cut in the side you prefer, I cut it in 8.
- Optionally, submerge half the sandwich in magic hard shell chocolate sauce. Freeze again for 2 hours before eating.
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