Miso, Brown Butter and Vanilla Ice Cream Sandwiches
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recipe by Kenwood https://kenwoodworld.com/
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- Total Time
- 15hrs 45mins
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- Serves
- 8
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- 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 9 Sep 2025
Ingredients
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- Vanilla bean pod
- 2
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- Unsalted butter
- 225 g
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- Dark chocolate
- 250 g
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- Egg
- 1
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- Egg yolk
- 1
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- Whole milk
- 400 g
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- Whipping cream
- 600 g
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- Egg yolk
- 6
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- Caster sugar
- 120 g
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- Plain flour
- 320 g
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- Bicarbonate of soda
- 1 teaspoon
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- Fine sea salt
- ¼ teaspoon
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- Light brown sugar
- 220 g
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- Granulated sugar
- 50 g
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- Sea salt flakes
- as needed
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- White miso paste
- 2 tablespoons
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- Vanilla extract
- 1 teaspoon
Tools
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Oven
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Stove
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Cooking Chef XL
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Bowl - large
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Air tight container
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Large mixing bowl
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Saucepan
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Jug
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Sieve
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Frozen dessert maker attachment
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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