Chocolate babka is a delicious bread with chocolate swirls and a fluffy texture similar to coffee cake. Sometimes it’s topped with crumbs of halva, a sesame-based sweet. To reinvent these flavors, I was joined by celebrity chef Eden Grinshpan to make a chocolate babka tahini ice cream cookie sandwich. Get ready to have your tastebuds rocked.
Chocolate Babka Ice Cream Cookie Sandwich
- Prep Time: 15 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 1 hour 30 minutes
- Servings: 6
- Advanced Course
Preheat your oven to 350°F.
In a bowl, combine the dry ingredients: 2 1/2 cups of flour, baking soda, cinnamon, and salt. Set aside.
In a separate bowl, beat 2 sticks of butter with granulated and brown sugar until it is fluffy.
Add both eggs one at a time. Then add vanilla extract.
Add the dry ingredients to the wet ingredients in 3 parts until combined.
Roughly chop the chocolate bar into small chunks. Then cut the challah bread into 1/2 inch cubes.
Add challah cubes and chocolate pieces to the dough and mix until incorporated.
Dollop the cookie dough onto a parchment covered baking sheet and bake for 10 minutes.
While the cookies bake, make the crumble by combining 1 stick of butter, 3/4 cups all-purpose flour, and 3/4 cups of powdered sugar.
After 10 minutes, take the cookies out of oven and add crumble topping. Bake again for 3-5 minutes.
Cool the cookies on a baking sheet for 30 minutes to 1 hour until room temperature.
For the tahini ice cream, soften the ice cream and add in a spoonful of tahini. Mix until well combined and then place in the freezer to harden.
Once your cookies are cool and ice cream has re-hardened, you are ready to assemble your ice cream sandwich. Scoop the ice cream in between two cookies, roll the edges in sesame seeds and enjoy.