Chocolate Crunchies for Ice Cream
Crunchy chocolate cookie pieces that stay crunchy in ice cream. Perfect as an ice cream topping, swirled into homemade ice cream, layered between flavors of an ice cream cake, or even in parfaits and other desserts.
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Ingredients
Wafer Cookies:
- 3 tbsp (43 g) butter, melted
- ¼ cup (46 g) sugar
- ¼ tsp vanilla extract
- a pinch baking soda
- a pinch salt
- ¼ cup + 1 tbsp (38 g) flour
- 2 tbsp (13 g) dutch-process cocoa powder
Magic Shell Topping:
- ¼ cup (45 g) dark chocolate
- 2 tsp (9g) refined coconut oil
Instructions
Prepare the Wafer Cookies:
- Preheat oven to 350℉.
- Add melted butter and sugar to a bowl. Mix until combined.
- Add salt, baking soda, and vanilla. Mix until combined.
- Mix in cocoa powder until combined. Mix in flour until combined.
- Form dough into a log about 3 inches long. Wrap tightly in plastic wrap and refrigerate until firm.
- Once the dough is chilled, slice the dough into ⅛ inch thick slices.
- Transfer to a parchment-lined cookie sheet and bake for 8-12 minutes, or until cookies appear slightly deflated and the kitchen smells of chocolate*.
- Allow to cool on the cookie sheet for 1-2 minutes before transferring to a wire rack to cool completely.
Prepare the Magic Shell Topping:
- Add coconut oil to a bowl and microwave until fully melted.
- Add chocolate and stir until smooth. You may have to place back in the microwave for 10 second bursts, stirring well in between, to get chocolate to fully melt into the coconut oil.
Prepare the Cookie Crunchies:
- When the wafer cookies are completely cooled, break into small crumbles, similar in size to the crumbles used between layers of an ice cream cake.
- Pour the magic shell topping over the cookie crumbles and mix well to fully coat.
- If mixing into ice cream: once the ice cream has churned and reached soft-serve consistency, transfer to a freezer-safe container, alternating between ice cream and cookie crunchies, so the crunchies are evenly distributed throughout the ice cream.
Notes
Yield - this makes about 1 cup of cookie crunchies, which is a fantastic amount for mixing into 1 quart of ice cream. If you are using these for a 9 x 13 ice cream cake, I would recommend doubling the recipe.
Doubling the Recipe - if you wish to double the recipe (for 2 cups of cookie crunchies), use 1/8 tsp baking soda and 1/8 tsp of salt.
Wafer Cookie Bake Time - Bake time for the wafer cookies will vary depending on how thick you've cut the cookies and your specific oven. Because the cookies are very dark in color, it can be a bit difficult to know when they're done cooking.
About 5 minutes into baking the cookies will puff up ever so slightly. The surface will then begin to bubble as they cook. The bubbles will eventually slow down and the cookie will deflate slightly. This is when you'll notice your kitchen begins to smell of chocolate. At this point, the cookies are ready.