Miso, Brown Butter and Vanilla Ice Cream Sandwiches
For the full experience, make this recipe with the Kenwood Recipes app.
recipe by Kenwood https://kenwoodworld.com/
-
- Total Time
- 15hrs 45mins
-
- Serves
- 8
-
- Calories
- 1101
Creamy vanilla ice cream meets sweet-salty miso and nutty brown butter cookies in these rich, umami-packed ice cream sandwiches. 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 Sep 9, 2025
Ingredients
-
- Vanilla bean pod
- 2
-
- Unsalted butter
- 225 g
-
- Dark chocolate
- 250 g
-
- Egg
- 1
-
- Egg yolk
- 1
-
- Whole milk
- 400 g
-
- Whipping cream
- 600 g
-
- Egg yolk
- 6
-
- Caster sugar
- 120 g
-
- Plain flour
- 320 g
-
- Baking soda
- 1 teaspoon
-
- Fine sea salt
- ¼ teaspoon
-
- Light brown sugar
- 220 g
-
- Granulated sugar
- 50 g
-
- Sea salt flakes
- as needed
-
- White miso paste
- 2 tablespoons
-
- Vanilla extract
- 1 teaspoon
Tools
-
Oven
-
Stove
-
Cooking Chef XL
-
Bowl - large
-
Airtight container
-
Large mixing bowl
-
Saucepan
-
Jug
-
Sieve
-
Frozen dessert maker attachment
-
Baking tray - large
Step preview
- Making the ice cream:
- Fit the Creaming Beater
- Add the ingredients into the appliance bowl, fit the splashguard
- Cook until combined and infused - 2 minutes, 105ºC, speed Stir 1
- Transfer the mixture into a jug and cover the surface with plastic wrap to avoid a film from setting
- Clean the appliance bowl and fit the Whisk Tool
- Add the ingredients into the appliance bowl
- Whisk until pale - 2 minutes, speed 4
- Then slowly add the hot milk and cream mixture while the machine is running
- Whisk until combined - 3 minutes, speed 1
- Remove the Whisk Tool, fit the Creaming Beater
- Cook until thickened - 15 minutes, 85ºC, speed Stir 1
- Strain the mixture through a fine mesh sieve into a clean bowl and cover with plastic wrap
- Chill in the fridge until completely cold - 2 hours
- Attach the Frozen Dessert Maker attachment to the machine
- Start the machine, slowly pour the chilled custard mixture and mix - 30 minutes, speed Min
- Transfer the ice cream into an airtight container
- Chill in the freezer overnight until set
- Making the cookies:
- Line two baking trays with parchment paper
- Add the ingredients into a bowl and mix until combined
- Clean the appliance bowl and fit the Creaming Beater
- Add butter into a saucepan
- Heat, stirring frequently, until the butter turns golden - 5 minutes, medium heat
- Transfer the melted butter into the appliance bowl and let cool - 5 minutes
- Then add sugar
- Mix until light and fluffy - 3 minutes, speed 2
- Then add the next ingredients
- Mix until combined - 1 minute, speed 2
- Remove the Creaming Beater and fit the K-Beater
- Add the flour mixture and chocolate into the appliance bowl
- Mix until just combined - 30 seconds, speed Min
- Roll the mixture into 16 equal balls
- Place the dough balls, spaced apart, onto the baking trays
- Chill in the fridge - 4 hours
- Preheat the oven - 180ºC
- Bake the cookie dough balls until firm and golden - 15 minutes, 180ºC
- Remove from the oven and sprinkle with sea salt flakes
- Let cool completely
- Scoop 1/8 of the ice cream onto a cookie and spread evenly
- Place another cookie on top to create a sandwich
- Repeat the same process with the remaining ice cream and cookies
- Serve