Chocolate and Clotted Cream Ice Cream Sandwiches

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recipe by Kenwood https://kenwoodworld.com/

  • Time icon
    Total Time
    15hrs 45mins
  • Serves icon
    Serves
    8
  • Calories icon
    Calories
    1109

Velvety clotted cream ice cream layered between rich chocolate cookies for a decadent sweet treat. Store in the freezer for up to 3 months. Remove from the freezer 15 mins before consuming to ensure the cookies defrost. Remember to place the freezer bowl in the freezer 24 hours in advance.

recipe updated Nov 18, 2025

Ingredients

  • Vanilla bean pod icon
    Vanilla bean pod
    1
  • Unsalted butter icon
    Unsalted butter
    235 g
  • Egg icon
    Egg
    1
  • Egg yolk icon
    Egg yolk
    1
  • Dark chocolate icon
    Dark chocolate
    250 g
  • Whole milk icon
    Whole milk
    600 g
  • Clotted cream icon
    Clotted cream
    400 g
  • Egg yolk icon
    Egg yolk
    6
  • Caster sugar icon
    Caster sugar
    120 g
  • Plain flour icon
    Plain flour
    320 g
  • Baking soda icon
    Baking soda
    1 teaspoon
  • Dark cocoa powder icon
    Dark cocoa powder
    30 g
  • Fine sea salt icon
    Fine sea salt
    ½ teaspoon
  • Light brown sugar icon
    Light brown sugar
    220 g
  • Granulated sugar icon
    Granulated sugar
    50 g
  • Vanilla extract icon
    Vanilla extract
    1 teaspoon

Tools

  • kCook icon Oven
  • kCook icon Cooking Chef XL
  • kCook icon Bowl - large
  • kCook icon Airtight container
  • kCook icon Large mixing bowl
  • kCook icon Frozen dessert maker attachment
  • kCook icon Sieve
  • kCook icon Jug
  • kCook icon Baking tray - large

Step preview

  1. Making the ice cream:
  2. Fit the Creaming Beater
  3. Add the ingredients into the appliance bowl, fit the splashguard
  4. Cook until combined and infused - 2 minutes, 105ºC, speed Stir 1
  5. Transfer the mixture into a jug and cover the surface with plastic wrap to avoid a film from setting
  6. Clean the appliance bowl and fit the Whisk Tool
  7. Add the ingredients into the appliance bowl
  8. Whisk until pale - 2 minutes, speed 4
  9. Then slowly add the hot milk and cream mixture while the machine is running
  10. Whisk until combined - 3 minutes, speed 1
  11. Remove the Whisk Tool, fit the Creaming Beater
  12. Cook until thickened - 15 minutes, 85ºC, speed Stir 1
  13. Strain the mixture through a fine mesh sieve into a clean bowl and cover with plastic wrap
  14. Chill in the fridge until completely cold - 2 hours
  15. Attach the Frozen Dessert Maker attachment to the machine
  16. Start the machine, slowly pour the chilled custard mixture and mix - 30 minutes, speed Min
  17. Transfer the ice cream into an airtight container
  18. Chill in the freezer overnight until set
  19. Making the cookies:
  20. Line two baking trays with parchment paper
  21. Add the ingredients into a bowl and mix until combined
  22. Clean the appliance bowl and fit the Creaming Beater
  23. Add the ingredients into the appliance bowl
  24. Mix until light and fluffy - 3 minutes, speed 2
  25. Then add the next ingredients
  26. Mix until combined - 2 minutes, speed 2
  27. Remove the Creaming Beater and fit the K-Beater
  28. Add the flour mixture and chocolate into the appliance bowl
  29. Mix until just combined - 1 minute, speed Min
  30. Roll the mixture into 16 equal balls
  31. Place the dough balls, spaced apart, onto the baking trays
  32. Chill in the fridge - 4 hours
  33. Preheat the oven - 180ºC
  34. Bake the cookie dough balls until firm and golden - 15 minutes, 180ºC
  35. Remove from the oven and let cool completely
  36. Scoop 1/8 of the ice cream onto a cookie and spread evenly
  37. Place another cookie on top to create a sandwich
  38. Repeat the same process with the remaining ice cream and cookies
  39. Serve
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