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Chocolate Stout Ice Cream Sandwiches

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Ingredients
  

For the Cookies:

  • 1 egg plus 1 additional yolk
  • ½ tsp vanilla
  • 1/3 cup brown sugar
  • 1/3 cup white sugar
  • 1/4 cup flour
  • 1/4 cup unsweetened cocoa powder
  • 1 tsp espresso powder
  • 1/8 tsp salt
  • 4 oz 62% Dark chocolate broken into chunks
  • ¼ cup stout

For the Ice Cream:

  • 1 cup heavy cream
  • 3 tbs cocoa powder
  • ¼ cup powdered sugar
  • 3 tbs imperial stout

Instructions
 

  • In the bowl of a stand mixer, add the egg, yolk, vanilla and both kinds of sugar. Whip on high for ten minutes to create a frothy meringue like texture.
  • In a separate bowl, add the flour, cocoa powder, espresso powder and salt. Stir until combined.
  • In a microwave safe bowl, add the chocolate and the stout. Microwave on high for 30 seconds, stir and repeat until melted.
  • Mix the chocolate into the eggs until combined.
  • Sprinkle the flour, cocoa powder and espresso powder over the chocolate/egg mixture, stir until just combined. Place in the fridge and allow to chill until set up enough to scoop, about 30 minutes. Preheat oven to 375
  • Line baking sheets with parchment paper. Using a cookie scoop, drop equal amounts of dough evenly space on the cookie sheet.
  • Bake for 9-11 minutes, don't over bake. Allow to cool.
  • In the bowl of a stand mixer add the whipped cream, powdered sugar and cocoa powder. Beat on high until stiff peaks form, slowly pour the 3 tablespoons stout into the mixer, beat until beer is incorporated into the whipped cream.
  • Spoon the whipped cream into the cookies. Refrigerate until firm, about 30 minutes and up to 24 hours. Allow to sit at room temperature for 10 minutes before serving.