Tahini Chocolate Chip Ice Cream Sandwiches

Tahini Chocolate Chip Ice Cream Sandwiches

by: Lior Lev Sercarz

This is one of my most requested desserts from friends and family. I like to keep the cookie dough on hand at all times and the quick trick of cutting disks out of a pint of beautifully creamy Haagen Daz vanilla ice cream makes these cookie sandwiches a great, easy, delicious dessert.

Serves: 1

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Ingredients

For the Cookies:

• 1 stick of butter (109g)

• 1 cup tahini (240g), stirred well and divided (500g)

• 1 cup sugar

• 2 eggs

• 1 tsp vanilla extract

• 1 cup all-purpose flour (125g)

• ½ tsp baking soda

• ½ tsp baking powder

• ½ tsp fine sea salt Glass Jar

• 1 cup Reims Chocolate Chips (210g)

• 2 Tbsp sesame seeds

• Fleur de sel Regular

For the Sandwiches:

• 2 pints of vanilla ice cream

Directions

For the Cookies:

1. In a mixer fitted with a paddle attachment, cream the butter, half of the tahini, and sugar until smooth and fluffy.

2. Add the eggs, one at a time, as they become smoothly incorporated and mix in the vanilla – scraping the sides of the bowl as needed.

3. Whisk the flour, baking soda, baking powder, and salt together and mix it into the butter and tahini until just mixed.

4. Fold in the chips at the end.

5. Refrigerated to dough to hydrate and allow the tahini to set overnight, or at least 12 hours. If freezing this dough for later, divide the dough into 18 portions and freeze them on a tray and store them in an airtight container when ready.

6. Preheat the oven to 325°F.

7. Onto paper-lined baking trays, divide the dough (or place the frozen dough) into 18 portions, about 3” apart on the trays – they will spread.

8. Drizzle on the remaining tahini, the sesame seeds, and a healthy pinch of fleur de sel onto each dough portion.

9. Bake for 14-18 minutes or until golden brown and cooked, rotating the tray halfway through baking.

For the Sandwiches:

1. Cut each pint of ice cream into 4 disks. Make measured marks on the outside of the container prior to cutting, keeping in mind the very bottom of the container has no ice cream.

2. Place a dish of ice cream onto 8 cookies and remove the paper.

3. Close the sandwiches with another cookie and place the cookies back into the freezer to set.

4. There will be 2 extra cookies that we typically eat while making the sandwiches, but you could cut another pint of ice cream to make a ninth sandwich.

 Recipe Notes

It’s no secret that tahini is a staple in my house so when I make cookies at home - it’s in there. I make these rich, nutty cookies along with even more sesame on top and a healthy pinch of fleur de sel just before baking. I like to keep them portioned and ready to go in the freezer so we can have freshly baked cookies any time.

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