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Parve
Medium
12 Servings
Allergens 
45 Minutes
Diets
Creamy ice cream sandwiches that are easy to prepare in advance and store away in the freezer. These Pesach cookies are great on their own, too.
24 chocolate chip cookies (recipe below)
1/2 gallon chocolate ice cream (recipe follows)
12 sliced strawberries (optional)
6 ounces (170 grams) semi sweet chocolate, melted
4 ounces (115 grams) chopped nuts
1 cup sugar
1 cup brown sugar
2 eggs
1 cup margarine or 1 cup refrigerated oil
3 packets vanilla sugar
6 ounces (170 grams) ground nuts
1 cup ground ladyfingers
1 and 1/2 cups Gefen Potato Starch
12 ounces (340 grams) Gefen Chocolate Chips
7 eggs, separated
1 cup granulated sugar, divided
2 teaspoons, or 2 packets vanilla sugar
3/4 cup oil
2 tablespoons Gefen Premium Cocoa Powder
3 ounces (85 grams) semi-sweet chocolate, melted
Cream together sugars, eggs, and margarine. Add dry ingredients, mix, then fold in chocolate chips. Refrigerate the dough for an hour.
Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius). Break off small pieces of dough and roll into a cylinder shape. (It’s easier if you “flour” your hands with a bit of potato starch.) Try to make sure all cookies are approximately the same size and shape. Bake for 12–15 minutes until golden brown.
Yields 12 sandwiches
Beat egg whites until stiff; add 1/4 cup of sugar and continue to beat until stiff and glossy. Beat yolks with the balance of the sugar and the remaining ingredients. Fold the 2 mixtures together, pour into a bowl, and freeze. Batter will be runny until it freezes, after about 4 hours.
Place 12 of the cookies on a baking sheet. Put 2 or 3 mini scoops of ice cream on each cookie. Add 3-4 slices of strawberries on the ice cream, if desired, and sandwich with another cookie. Put in freezer for 4 hours or overnight.
Once cookies are frozen, dip one end of the sandwich into melted chocolate, and then into nuts. Return to freezer until ready to serve. Take the cookie sandwiches out of the freezer about 5 minutes before serving, to soften.
Photography by Menachem Edelman.
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