step 1
Make the cookies: Heat your oven to 350ºF (175℃). Line a baking sheet with parchment paper.
step 2
In a stand mixer fitted with the paddle attachment, add the All-Purpose Flour (1 1/4 cups), Granulated Sugar (3/4 cup), Black Cocoa Powder (1/2 cup), Baking Soda (1 tsp), Baking Powder (as needed), and Kosher Salt (as needed). Turn the mixer on low speed and mix until combined.
step 3
Slowly add the Unsalted Butter (3/4 cup) cubes and continue mixing on medium low, until the mixture resembles wet sand, about 5 minutes.
step 4
Whisk the Egg (1) in a small bowl and drizzle it into the cookie mixture. Continue mixing on low until the dough comes together, about 3 more minutes.
step 5
Using a 1-ounce cookie scoop, portion the dough onto the prepared sheet tray.
step 6
Place the dough balls in the freezer for 5 mins to chill. The dough can remain in the freezer, covered for up to 1 month.
step 7
When you are ready to bake, transfer the dough balls into a separate parchment-lined rimmed baking sheet, at least 3-inches (7 cm) apart. Bake the cookies until just set and dry in the center, about 12-15 minutes.
step 8
Once cookies are done baking, set aside and let the cookies cool.
step 9
Make the filling: In a large mixing bowl, combine the Unsalted Butter (1/2 cup), Powdered Confectioners Sugar (4 1/2 cups), and Vanilla Bean Paste (2 tsp). Use a wooden spoon or stiff rubber spatula to mix until smooth, then slowly add the Heavy Cream (2 Tbsp), Kosher Salt (to taste), and continue mixing until mixture comes together.
step 10
Add the filling to a pastry bag or zip-top bag, snip the corner and pipe cream on half of the cookies. Top with the remaining cookies and gently press together.
step 11
Enjoy immediately or store in an airtight container for up to 3 days.
step 12
Make the ice cream: Line an 8 inch (20 x 30 cm) pan with parchment paper and set aside.
step 13
Place the cookies in the refrigerator to chill for 15-20 minutes, just to harden the filling.
step 14
To the bowl of a stand mixer fitted with the whisk attachment, add the Kemps Heavy Whipping Cream (sponsored) (2 cups). Start mixing at the lowest speed, and then gradually increase speed to medium until the cream starts to get thicker and eventually becomes stiff.
step 15
In a medium bowl, whisk together the Sweetened Condensed Milk (1 can), Vanilla Bean Paste (2 tsp), and Kosher Salt (as needed). Gently fold in ⅓ of the whipped cream.
step 16
Slowly fold the sweetened condensed milk mixture back into the mixing bowl with the rest of the whipped cream.
step 17
Chop 1 cup of chilled sandwich cookies into bite size pieces and fold them into the mixture, careful not to deflate the cream.
step 18
Pour the mixture into the lined pan and freeze for at least 3 hours, but preferably overnight. The ice cream will last in the freezer, covered, for up to 1 month.
