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Chocolate Caramel Ice Cream Sandwiches

Delectable chocolate ice cream sandwiches with a layer of jaconde & caramel coulis.

Yield: A dozen
This recipe contains: Dairy, Gluten, Eggs



70g Butter

100g Sugar

95g Dark Brown Sugar   

15g Vegetable Oil

20g Egg yolks

20g Vanilla extract

155g AP flour

3g Salt

40g Black Cocoa

3g Baking soda

140g Whole Milk


125g Whole eggs

88g Confectioners' sugar

88g Almond flour

38g Pastry flour

15g Cocoa powder

160g Egg whites

40g Sugar

20g Melted butter


1,162g 4% Milk

210g 40% cream

150g Cocoa rouge

110g Dextrose

240g Sugar

70g Gelato Base


200g Granulated sugar

40g Water

10g Glucose

125g Heavy cream

70g Trimoline

½ Vanilla bean 



Blend all ingredients together with an immersion blender. Cook to 185°F (85°C). Process in a batch freezer.


In the bowl of an electric mixer fitted with the whisk attachment, whip the eggs, confectioners' sugar and almon flour to a light ribbon. Sift together the pastry flour and cocoa powder. In the bowl of an electric mixer fitted with the whisk attachment, whip the egg whites and the granulated sugar to medium peaks. Fold 1/3 of the whites into the yolk mixture at a time, followed by the flour mixture and melted butter. Spread onto a half sheet pan that is lined with a silicone baking mat. Bake at 380°F (193°C) for about 15 minutes.


Sift together the flour, cocoa, baking soda and salt. In the bowl of an electric mixer fitted with the paddle attachment, cream together the butter and sugars. Add the oil and continue mixing until slightly pale. Add the ehh yolks and vanilla and mix thoroughly. Add the dry ingredients in three additions, alternating it with the milk in two additions and mixing until completely blended. Roll dough between 2 sheets of parchment apaer about 1/8" thick. Freeze the dough, cut desired shape, and then freed again before peeling back opposit side of parchment paper to release the dough. Bake on parchment paper or silicone baking mat at 350°F (176°C) in a convection oven for about 12 minutes.


Combine the warm cream, vanilla bean, and salt. Set aside. Combine the sugar and water, cook to a deep caramel. Deglaze with butter. Slowly add the cream mixture. Bring to a boil then remove from heat. Allow to cool. Emulsify with an immersion blender. Cast into desired mold.


Choose a silicone mold shape for the finished sandwich. Cut the jaconde at 10% smaller than your mold size. Apply caramel coulis to the jaconde with a spatula, creating an insert; blast freeze. Pipe gelato halfway up the side of the mold and top with the jaconde-caramel insert. Cap with gelato as needed. Blast freeze. Remove the gelato from the mold and apply pre-baked cookied. Place into a freezer for at least 24 hours, allowing the cookies to soften slightly before enjoying.