Chocolate Chip Stars by Buttercup

 
5 February 2014

When it’s time for fireworks, serve up the quintessential chocolate chip ice cream sandwich cut into star shapes. For more spark, you can add coloured sprinkles to the edges.

Tip: If you don’t have mini chips to hand, simply chop regular-sized chips, but be sure to measure by volume after chopping. These can also be made with an ice cream sandwich mould instead of a cookie cutter.

Makes 6 medium sandwiches

Ingredients:

600ml Whipping or double cream, divided
100g Granulated sugar
1tsp Pure vanilla extract
85g Mini chocolate chips
Pinch of salt
1/3 vanilla bean (optional)
Coloured sprinkles (optional)

Instructions:

  1. In small saucepan, over low heat scald, but do not boil, 150 ml (2/3 cup) cream.

  2. Remove from heat and vigorously stir in sugar and salt until dissolved. If using a vanilla bean portion, add now. Allow to come to room temperature, then scrape seeds out of bean and stir into mixture. Discard bean husk. Chill in refrigerator.

  3. Once cold, add remaining cream and vanilla extract and stir. Add to ice cream maker, and follow manufacturer instructions.

  4. Once nearly ready for final few rotations, drop in mini chocolate chips. Once ready, decant into airtight plastic storage container and freeze for at least 90 minutes.

  5. Meanwhile, follow recipe for All-American chocolate chip cookies (see recipe below), using a 25x36x1.5cm (10"x15"x1") pan. After baking and whilst still quite warm, use a star shaped cookie cutter to cut out an even number of star shapes, fitting one right next to the other but avoiding the very edges of the pan, which tend to be crunchier. After cutting all, carefully remove from pan once slightly warm and allow to cool on rack.

  6. Once completely cool, replace cutter on one cookie. Cover with ice cream, using angled icing spatula to ensure it spreads across entire shape. Cover ice cream with pan-side (flat) edge of a second cookie. Press very gently just until it adheres. Shake edges with coloured sprinkles if desired and serve immediately or place carefully in clean airtight plastic storage containers. If you must stack sandwiches, use greaseproof paper between layers.

Chocolate Chip Cookie Recipe

225g Butter
220g Soft light brown sugar
100g Granulated white sugar
2 Eggs
1 1/2 tsp Pure vanilla extract
315g Plain (all-purpose) flour
1 tsp Baking soda
1 tsp Salt
340g Semi-sweet (plain) chocolate chips (should be bake-stable)

Instructions:

  • Pre-heat oven to 350°F /180°C

  • In a medium bowl of electric paddle mixer, cream butter. Add sugars and cream until light and fluffy.

  • Beat in eggs and vanilla.

  • Sift and stir in flour, salt and baking soda.

  • Stir in chocolate chips.

  • Lightly grease flat cookie pan.

  • Drop batter from ice cream scooper in even amounts (about 2 Tablespoons) with at least 1 ½ inches between each.

  • Bake for 8-10 minutes until centre cooked and edges only slightly brown. Do not overcook.

  • Once baked, cookies need to measure an even 3 ½ “ in diameter (8.5-9cm). Adjust amount scooped if they are too small or large!

  • Remove from oven and place onto cooling rack while still warm. Once completely cooled, store in air-tight container. May be frozen once only (ie not frozen, thawed then re-frozen).

Published with permission from The Ice Cream Sandwiches Book by Donna Egan, published by Ebury Press.

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