Dessert

Chocolate Dream Cookies with Ice Cream

A dreamy and chewy chocolate cookie that can be made as individual portions or as a larger batch. It’s perfect to keep a roll of cookie dough in the freezer, ready to bake on demand. You can flavour it to your own taste.

Cooking time20 minutes
Preparation time20 minutes
DifficultyEasy
Servings10 portions

INGREDIENTS
PREPARATION

Cookies

Room temperature Flora Plant B+tter Unsalted – 200 g
Sugar - 75 g
Light brown sugar – 75 g
Eggs - 2
All-purpose flour – 240 g
Baking soda – 5 g
Vanilla sugar – 5 g
Flaky salt – 3 g
Coarsely chopped dark chocolate (vegan) – 200 g

Plant-based Ice Cream

Flora Plant Double 31% – 700 g
Sugar - 200 g
Ice cream stabiliser – 3 g
Plant-based milk – 300 g
Lemon zest – 1 g
Freshly squeezed lemon juice – 3 g
1 vanilla pod, halved lengthwise and scraped

Cookies

Preheat the oven to 180°C.
Whisk Flora Plant B+tter with the sugar and brown sugar until light and fluffy.
Add the eggs one at a time and mix a bit more.
Mix all the dry ingredients and fold into the batter along with the chopped chocolate. Let rest in the fridge for about 20 minutes.
Place about 100 g of dough into a small frying pan.
Bake for about 10 minutes.
Let cool slightly and serve with a scoop of ice cream and a bit of whipped Flora Plant Double 31%.

Vanilla Ice Cream

Pour 200 g of Flora Plant Double 31% into a saucepan. Mix the sugar with the ice cream stabiliser and heat to 65°C until the sugar melts.
Bring the remaining ingredients to a boil, then let cool to about 65°C. Stir in the sugar mixture and combine. Let the mixture cool completely. Remove the vanilla pod and churn in an ice cream machine.