Chonky Boys: The Chocolate Chip Cookie Ice Cream Sandwiches that Scream Summer!

Featuring my thick and nuggy Chonky Boy Chocolate Chip Cookies, these ice cream sandwiches are the stuff that summer dreams are made of.  If you've ever had the Cookie Ice Cream Sandwich at Disneyland , you are going to LOVE these! 

These big and bold chocolate chip cookies are based on a recipe from my culinary school studies at Auguste Escoffier, but with a few modifications to give them that Jennuine touch.  They make the perfectas book for a fat slice of real vanilla bean ice cream.  And those mini chips?  You just gotta have that extra cronch!

Thank goodness this recipe only makes 8 sandwiches, otherwise I would be eating them for breakfast lunch and dinner.  This way, my big family can help save me from my inner child diet-saboteur.  
PrintWith ImageWithout Image Chonky Boy Chocolate Chip Cookie Ice Cream SandwichesYield: 8Author: Jenn Erickson Loaded with chocolate chips and buttery, brown-sugary vanilla flavor, these mall-sized cookies form a perfect partnership with a fat wedg…


Back when I was shleppin' flour and sugar for pay, the most popular combination of flavors on my menu was a decadent trio of buttermilk chocolate cake, cheesecake mousse, and raspberries.  My signature "Flour Shop Cheesecake Mousse" is a wonderfully versatile little mousse.  It is perfectly delicious served by the spoonful in a cup with fresh fruit or compote.  It can be piped into a cupcake or scooped on top in place of frosting.  It makes the perfect filling for tart shells and chocolate cups.

Recently, I was asked to donate a small cake to a local fund-raising event and decided to resurrect the blissful trinity in the form of a double-mousse cake.

This is the perfect, elegant little cake for entertaining and the technique used in the tutorial for creating a stacked mousse cake is one that anyone can use with ease.  All you need is a sheet of acetate, which can be found in the scrapbooking section of any craft store, cake, mousse and a sweet-tooth!

Double Mousse Cake
(a.k.a. "Cardinal Sin" -- known to incite lust, envy and gluttony all at once)

  • 1 8" chocolate layer cake
  • (I use a half batch of Martha Stewart's Chocolate recipe HERE)
  • 1 batch Cheesecake Mousse (recipe below)
  • 1 batch Stackable Chocolate Mousse (recipe below)
  • 2 cups frozen raspberries
  • 1 sheet acetate (in the scrapbooking section of most craft stores for less than $2)
  • 1 8" cake board (can be cut from a sheet of cardboard to fit the chocolate cake)
  • Cocoa powder, chocolate curls and/or fresh raspberries for garnish

Several hours in advance:  Place frozen raspberries in a sieve over a bowl to defrost and drain.  Reserve drained liquid.

Step 1:  Prepare acetate band by cutting acetate sheet in to TWO 12" x 3" strips and one 12" x 5" strip.  Link bands together by slightly overlapping and attaching (on both sides) with transparent tape.

Step 2.  Level the chocolate cake by removing the top with a sharp knife, leaving a 1" high cake.  Place cake on a cardboard cake board cut to match the circumference of the cake.

Step 3.  Wrap the acetate band around the cake snugly and affix loose end with transparent tape.

Step 4:  With a pastry brush, brush some of the reserved raspberry juice over the chocolate cake. Then, arrange defrosted raspberries on top of the cake layer.

Step 5:  Prepare cheesecake mousse and immediately spoon a 1" layer on top of the raspberries.  Use an off-set spatula to level the mousse.  There may be some extra mousse. Eat it it or save it ;-)

Refrigerate cake while working on next step.

Step 6:  Prepare chocolate mousse and immediately pour on top of the cheesecake mousse layer, to the top of the acetate.  Use an offset spatula to level the top with the acetate.  There may be some extra mousse.  (My husband and kids usually like to make a little mini "trifle" with the trimmed cake top and the extra mousses.)

Step 7:  Refrigerate for 2 hours.  Remove from refrigerator.  Gently peel acetate away from the cake.  Garnish with a dusting of cocoa powder, chocolate curls and fresh raspberries.

The acetate can be washed with soap and water and used again and again.  
Just remove the tape before washing.

Flour Shop Cheesecake Mousse

  • 1 Tablespoon unflavored gelatin
  • 1/4 cup room temperature water
  • 1 pound cream cheese at room temp
  • 1 cup granulated sugar
  • 5 egg yolks
  • 1 1/2 cups heavy cream

1.  In a small bowl, sprinkle gelatin over the water and lightly stir to combine.  Set aside.

2.  In the bowl of a standing mixer, beat cream cheese and 1/2 cup of the sugar.

3.  In a double boiler over medium-low heat, whisk egg yolks and the rest of the sugar until thickened and pale yellow.  Remove from heat and gently stir in gelatin until it has completely dissolved.  

4.  Beat the egg mixture into the cream cheese mixture to combine.

5.  In a separate bowl, whip the cream until it forms medium peaks.

6.  Gently fold the whipped cream in to the cream cheese mixture. 

7.  Pour into cups, tarts, pie shell or in a bowl to cool and set.  Refrigerate until ready to use or eat.  Sets in about an hour.

Flour Shop Stackable Chocolate Mousse

  • 1 Tablespoon unflavored gelatin
  • 1/4 cup room temperature water
  • 8 ounces semi-sweet chocolate
  • (you can change the type of mousse simply by changing the type of chocolate)
  • 2 tablespoons butter
  • 3 large egg yolks
  • 1/2 cup granulated sugar
  • 2 TB water
  • 2 cups heavy cream

Step 1.  In a small bowl, sprinkle gelatin over the water and lightly stir to combine.  Set aside.

Step 2.  In a saucepan, or in the microwave, heat chocolate and butter until completely melted.  Stir to combine.  Transfer to a Large bowl and set aside.

Step 3.  In a medium bowl, using a hand-held mixer, whisk the egg yolks until pale yellow and thickened.

Step 4.  In a small saucepan, heat sugar and water to a boil.  Pour sugar mixture over the yolks and beat again.

Step 5.  Gently stir in the softened gelatin until it has completely dissolved.

Step 6.  In the bowl of a standing mixer, whip the heavy cream until it forms medium peaks.

Step 7.  Gently fold egg mixture and chocolate mixture into the whipped cream until just combined.

Step 8.  Pour into cups, tarts, pie shell or in a bowl to cool and set.  Refrigerate until ready to use or eat.  Sets in about an hour.

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