Quail Egg Ice Cream Sandwiches
- Prep time: 20 minutes
- Cook time: 10–12 minutes
- Serves: 8–10
Our viral chef Bayley Thielmann had a craving, a carton of Spring Creek quail eggs, and the rest is dessert history. These thick, chewy chocolate chunk cookies come together with pantry staples, get sandwiched around a round of vanilla ice cream, and are rolled in coconut flakes for a finish that’s equal parts fun and impressive. Stock up on Spring Creek quail eggs — their shelf life means you’re always one craving away from something this good.
Ingredients
- 1 cup salted butter, softened
- 1 cup sugar
- 1 cup light brown sugar
- 2 tsp vanilla
- 8 Spring Creek quail eggs
- 3 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1 tsp salt
- 1 cup chocolate chunks
- 1 cup chocolate chips
- Vanilla ice cream
- Coconut flakes, for rolling
Cookies
Assembly
Instructions
In a large bowl, beat the softened butter with both sugars until fully combined. Add the quail eggs and vanilla and mix until smooth and homogenous.
In a separate bowl, whisk together the flour, salt, baking powder, and baking soda until evenly combined.
Add the dry ingredients to the wet and mix until all the flour is fully integrated.
Fold in the chocolate chunks and chocolate chips until evenly distributed throughout the dough.
Roll the dough into evenly sized balls, approximately 55–60g each. Space out on lined baking sheets.
Bake at 375°F (190°C) for 10–12 minutes, or until just beginning to brown on top. Allow to cool on the pan for 10 minutes before assembling.
Slice rounds of ice cream to your desired thickness — the easiest method is to slice straight through the packaging. Place one round on a cookie and top with a second cookie to sandwich.
Pour coconut flakes onto a plate and roll each sandwich to coat the edges. Transfer to the freezer for at least 1 hour to firm up. Once solid, store in the freezer and enjoy as desired.
