This pairing of No-Churn Chocolate Espresso Ice Cream and Dried Green Mango Chocolate Chip Cookies is surprisingly good! They're also really great individually so feel free to give one or both a go!
FULL ICE CREAM RECIPE-- clarissefooddiaries.wordpress...
FULL COOKIES RECIPE -- clarissefooddiaries.wordpress...
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No-Churn Chocolate Espresso Ice Cream
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250 mL heavy cream
120 grams condensed milk
1 Tablespoon vanilla extract
1 Tablespoon Kahlua or other coffee liqueur, (optional but highly recommended)
2 Tablespoons instant coffee granules
80 grams semisweet or bittersweet chocolate, chopped coarsely
40 grams chocolate-covered espresso beans, chopped in half (can be substituted with more chopped chocolate)
Adapted from Sift & Simmer blog
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Dried Green Mango Chocolate Chip Cookies
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2¼ cups (270 grams) all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 cup (225 grams) unsalted butter, cut into cubes and slightly softened but still a bit cold
1 cup (200 grams) brown or coconut sugar
½ cup (100) grams superfine white sugar
1 Tablespoon (15 mL) Vanilla extract
2 large eggs, room temperature
3 cups (540 grams) chocolate chips and chunks, combination of percentages recommended
¾ to 1 cup (170 grams) dried green mangoes, cut into small chunks
Flaky sea salt, for sprinkling (optional)
Adapted from Rezel Kealoha