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Chocolate Cookie Crumble & Vanilla Ice Cream

Chocolate Cookie Crumble & Vanilla Ice Cream

© Recipe by Paul Froggatt


Serves 4

Chocolate shortbread glaze:
1 cup minus 1 Tbsp Girolomoni ‘00’ flour
110 g Lewis Road Creamery unsalted butter, cold
½ cup minus 1 Tbsp caster sugar
¼ cup Valrhona cocoa powder
¼ tsp sea salt
50 ml extra virgin olive oil  e.g. Pons 

Preheat the oven to 175°C. Line a baking tray with parchment paper. Using a stand mixer, paddle together the flour, butter, sugar, cocoa and salt on low speed to form a coarse crumble, this should take approx. 4 minutes. Transfer the mixture onto the parchment paper and spread out to form a thin layer. Bake until evenly browned, for approx. 25 minutes.

Remove from the oven and transfer the crumble mix to a blender. Blend on low speed until finely ground, this should take approx. 2 minutes, continue to blend on slow speed and add the oil. Change to a high-speed setting and purée mixture until completely smooth, reserve in an airtight container and refrigerate (this will keep for you to one week). When ready to assemble, remove from the refrigerator and gently re-warm in a saucepan over a low heat until liquid.


Chocolate cookie crumble:
¾ cup caster sugar
90 g Lewis Road Creamery unsalted butter
½ cup minus 1 Tbsp Girolomoni ‘00’ flour
½ cup Valrhona cacoa powder
1/3 tsp sea salt
1 egg

Preheat the oven to 175°C. Using a stand mixer, with paddle attachment, cream the sugar and the butter together on medium speed until combined, for approx. 3 minutes. Turn down to low speed and add the flour, cocoa powder, salt and the egg to the bowl, mix until incorporated, this should take approx. 2-3 minutes. Roll the dough out between two sheets of parchment paper until it is approx. 1.5mm thick, then transfer the dough to the refrigerator and leave to rest for at least 30 minutes. Remove dough from the refrigerator, place on a baking tray and take off the top layer of the parchment paper. Bake until firm, this should take approx. 10 minutes. Remove from the oven and turn the temperature to 95°C. When the oven reaches the cooler temperature, place the baked cookie layer back in the oven to dehydrate until crunchy throughout for approx. 45 minutes. Remove from the oven and leave to cool. Once cool, break it up and pulse in a food processor to create a coarse crumble. Keep in a dry air-tight container.

To assemble:
Pre-made good-quality ice cream

Scoop 16 quenelles of ice cream onto a baking tray lined with acetate or baking paper. Immediately freeze the scoops until very firm, this should take approx. 3 hours. Line a separate baking tray with baking paper and put into the freezer to chill. Working quickly, scoop each ice cream and dip them into the melted glaze and then roll them in the cookie crumble mixture until well covered. Place on the pre-chilled baking tray. Leave to set in the freezer until the glaze becomes hard. To serve, remove from the refrigerator, place in a chilled bowl and enjoy.






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