Ingredients:

  • 1 cup (2 sticks) Unsalted Butter, softened
  • 1 cup Light Brown Sugar, packed
  • 1/4 cup Granulated White Sugar
  • 1 Large Egg
  • 1 Egg Yolk
  • 1 tsp Vanilla Extract
  • 2 cups All-Purpose Flour
  • 1/2 cup + 2 tbsp Malted Milk Powder (for cookies)
  • 1 tsp Baking Soda
  • 1/2 tsp Sea Salt (for cookies)
  • 5 quarts High-Quality Vanilla Ice Cream, fully softened
  • 1/3 cup Malted Milk Powder (for filling)
  • Pinch of Fine Sea Salt (for filling)

Instructions:

  1. Cream Fats and Sugars: In the bowl of a stand mixer, beat the softened butter, brown sugar, and granulated sugar on medium speed until light and fluffy (about 3 minutes). Scrape down the bowl.
  2. Incorporate Wet Ingredients: Add the egg, egg yolk, and vanilla extract. Beat until fully incorporated, scraping the bowl once more.
  3. Combine Dry Ingredients: Whisk together the flour, the 1/2 cup + 2 tbsp malted milk powder, baking soda, and salt in a separate bowl.
  4. Mix Dough & Chill: Gradually add the dry mixture to the wet mixture on low speed until just combined. Form the dough into a disc, wrap tightly in cling film, and chill in the refrigerator for at least 60 minutes.
  5. Bake Cookies: Preheat oven to 350°F (175°C). Line baking sheets with parchment paper. Use a standard 2 oz ice cream scoop to portion the chilled dough balls. Bake for 12–15 minutes, rotating the pan halfway through, until the edges are set and the center is slightly soft.
  6. Cool: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. The cookies must be 100% cool before assembly.
  7. Temper and Malt the Filling: Allow the vanilla ice cream to soften significantly until easily stirrable. Transfer the softened ice cream to a large mixing bowl. Gently fold in the 1/3 cup of malted milk powder and the pinch of salt until uniformly combined.
  8. Freeze the Filling Slab: Spread the malted ice cream evenly into an 8x8 inch pan lined with parchment paper. Cover the pan and return it to the freezer for a minimum of 3 hours, or until rock solid.
  9. Assemble Sandwiches: Once the slab is solid, lift it out using the parchment paper. Use a cookie cutter or the cooled cookie rim to cut out matching circles of frozen ice cream. Place one ice cream circle on the flat side of a cookie and gently top with a second cookie, pressing lightly.
  10. Final Freeze: Wrap each sandwich tightly in cling film and place them back in the freezer for at least 1 hour before serving to ensure they are solid.