Recipe courtesy of Coolhaus
Episode: Sweet Crafters
9 hr 15 min
45 min
8 hr
30 min
18 sandwiches; 4 cups ice cream; 3 dozen cookies


Coolhaus Guinness Chip Ice Cream: 
  • 7 ounces heavy cream
  • 7 ounces whole milk
  • 1 vanilla bean, split and scraped
  • 1/3 cup pure cane granulated sugar
  • 2 tablespoons instant espresso powder
  • Pinch kosher salt
  • 3 egg yolks
  • 5 ounces dry Irish stout beer, such as Guinness
  • Ice, for chilling
  • 2 tablespoons dark chocolate, roughly chopped
Snickerdoodle Cookies:
  • 2 cups all-purpose flour or light whole-wheat
  • 2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • Pinch kosher salt
  • 1 1/2 cups pure cane granulated sugar
  • 2 sticks (8 ounces) butter, unsalted, room temperature
  • 2 large eggs
  • 1 teaspoons pure vanilla extract
  • 1/4 cup pure cane granulated sugar
  • 1 tablespoon ground cinnamon, preferably good Vietnamese cinnamon


For the ice cream: Combine the cream, milk and vanilla in a heavy-bottom pan and bring to just under a boil to steep. Whisk together the sugar, espresso powder, salt and egg yolks in a bowl. Gently pour about one-third of the hot milk mixture into the sugar/yolk mixture to temper, whisking until smooth. Pour this tempered mixture into the remaining hot milk mixture, again whisking until smooth. Return the saucepan to medium-low heat, stirring gently and constantly until it starts to just thicken a bit into a custard or reaches 175 degrees F.

Remove from the heat and whisk in the beer. Strain the custard through a fine mesh strainer, and chill completely over an ice bath. Once chilled, follow the instructions on your home ice-cream maker and make the custard into an ice cream. When it is done, gently fold in the chopped dark chocolate bits. Freeze to set, at least 3 to 4 hours.

For the cookies: Preheat the oven to 325 degrees F. Sift together the flour, baking powder, baking soda and salt. Beat the sugar and butter together in the bowl of a stand mixer with a paddle on medium speed until light and creamy. Add the eggs one at a time and the vanilla, beating until combined, scraping down the sides as needed.

Add the blended flour mixture, mixing until everything just comes together. Scoop 1-tablespoon balls of dough onto baking sheets, spacing about 2 inches apart. Gently press the dough balls flat using the bottom of a glass or measuring cup. Mix together the sugar and cinnamon and lightly sprinkle on top of the cookies.

Bake for 8 to 10 minutes, rotating the baking sheets halfway through. Let cool to allow the cookies to firm before removing from the sheets.

To assemble ice-cream sandwiches, scoop one large scoop of ice cream onto the bottom of a cooled snickerdoodle. Top with another cookie, right-side up.

Cook's Note

Be careful not to over-mix the cookie dough.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

More from:

Sweet Recipes

Trending Videos 7 Videos

Get the Recipe

Gabriele's Limoncello 01:28

Gabriele shares his family recipe for a delicious summertime libation.

Similar Topics:


Caramel Chocolate Chip Ice Cream

Recipe courtesy of Denise Vivaldo

Chipotle Sour Cream

Recipe courtesy of Roger Mooking

Mom's Cream Cheese Pie

Recipe courtesy of Tiffani Thiessen

Ice Cream Base

Recipe courtesy of Zoë François

So Much Pretty Food Here