Biscoff white chocolate chip cookie ice cream sandwich

Ingredients

• 1/4 cup Active Sourdough Starter (fed and bubbly)
• 2 1/2 cups All-Purpose Flour (sifted)
• 1/2 cup Unsalted Butter (softened, cut into cubes)
• 1/2 cup Granulated Sugar
• 1/2 cup Brown Sugar (packed)
• 1 Egg (large, room temperature)
• 1 cup Biscoff Cookies (finely crushed (about 12 cookies))
• 3/4 cup White Chocolate Chips
• 1/2 tsp Baking Soda
• 1/2 tsp Salt
• 1 tsp Vanilla Extract
• 2 cups Vanilla Ice Cream (softened slightly for easier scooping)
• 1/4 cup Unsalted Butter (for cookie butter) (softened)
• 1/4 cup Powdered Sugar (sifted)

Instructions

1. Prepare the Sourdough Cookie Dough

   In a mixing bowl combine the active sourdough starter, softened butter, granulated sugar, and brown sugar. Beat on medium speed until light and fluffy, about 2 minutes.

   Time: PT2M

2. Add Egg and Flavorings

   Add the egg, vanilla extract, and a pinch of salt. Mix until fully incorporated.

   Time: PT1M

3. Incorporate Dry Ingredients

   Sift together the flour and baking soda. Gradually add to the wet mixture, mixing on low speed until just combined. Fold in the crushed Biscoff cookies and white chocolate chips.

   Time: PT3M

4. Ferment the Dough

   Cover the bowl with plastic wrap and let the dough ferment at room temperature (around 70°F/21°C) for 12 hours or overnight. The dough will rise slightly and develop a subtle tang.

   Time: PT12H

   Temperature: 70°F

5. Chill the Dough

   After fermentation, shape the dough into a flat disc, wrap tightly, and refrigerate for 30 minutes to firm up.

   Time: PT30M

6. Preheat Oven and Prepare Baking Sheet

   Preheat the oven to 350°F (177°C). Line a baking sheet with parchment paper.

   Time: PT10M

   Temperature: 350°F

7. Portion and Bake Cookies

   Scoop 2‑tablespoon portions of dough onto the prepared sheet, spacing 2 inches apart. Bake for 12 minutes, rotating the sheet halfway through.

   Time: PT12M

   Temperature: 350°F

8. Cool Cookies

   Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a cooling rack to cool completely.

   Time: PT5M

9. Make Cookie Butter

   In a food processor, blend the remaining crushed Biscoff cookies until fine crumbs. Add softened butter and powdered sugar, processing until smooth and spreadable.

   Time: PT5M

10. Assemble Ice Cream Sandwiches

    Scoop a generous tablespoon of softened vanilla ice cream onto the flat side of a cookie. Spread a thin layer of cookie butter on the opposite side of another cookie and press together, forming a sandwich. Repeat for all cookies.

    Time: PT10M

11. Final Chill

    Place the assembled ice cream sandwiches in the freezer for at least 20 minutes before serving.

    Time: PT20M

Nutrition Facts

Calories

280

Protein

3g

Carbohydrates

38g

Fat

13g

Fiber

1g