Double chocolate malt vinegar cookies with malted vanilla ice cream

  • 10 cookies
  • 1 hour 30 minutes plus overnight chilling and freezing time
Not yet rated

Warm cookies and ice cream are an irresistible combo, particularly when chocolate and vanilla are involved. In this recipe, Sarson's Malt Vinegar is added to both the cookies and ice cream to help balance the sweetness, making for an ultra moreish dessert.

First published in 2025

Ingredients

Metric

Imperial

For the malted vinegar vanilla ice cream

For the malt vinegar cookies

Equipment

  • Ice cream maker

Method

1

Begin with the ice cream. Use an electric whisk to beat together the egg yolks, sugar and malted milk powder until pale

2

Heat the milk and cream together until just steaming

  • 400ml of whole milk
  • 300ml of double cream
3

Slowly pour the hot milk into the yolks, whisking constantly, then return the mixture to the pan

4

Cook the custard on a very low heat until it thickens and reaches about 75°C

5

Stir in the vanilla and malt vinegar, then transfer the custard to a lidded container

6

Chill the custard overnight

7

The next day, churn the custard in an ice cream machine, then freeze until firm, about 3 hours

8

For the cookies, melt the dark chocolate and butter together, then allow to cool slightly

9

Beat the eggs, sugar and vanilla until light and fluffy with an electric whisk. Whisk in the melted chocolate, then add the malt vinegar

10

Sift in the cocoa, flour, baking powder and salt. Fold through, then stir in the chocolate chips. Chill the dough for 1 hour

11

Preheat the oven to 180°C fan

12

Scoop the dough onto two lined trays – you should get around 10 cookies – with plenty of space between them. Bake for 10–12 minutes until cracked but still soft in the centre. Cool slightly before serving

13

Serve the warm cookies with generous scoops of malted vinegar ice cream

First published in 2025

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