[my best treasured secret…] Dark chocolate chip vanilla ice cream sandwiches


I know it’s been a while since I uploaded the last post! But time is flying I was traveling again (visited amazing Canada) and now I am on my last steps of my final degree. To keep my motivation high, especially after a long day at uni, I brought my favourite treats from Canada with me! Besides from tons of new stuff I brought abroad, including clothes and books, I brought as well a lot of baking ingredients like marshmallows, rice crispies (stay tuned for an amazing recipe very soon!), graham crackers, peanut butter and my favourite chocolate (Ghirardelli)! Unfortunately the airport has its luggage assignations so I had to limit my shopping 😉


Today I finally reveal my secret recipe for my favourite dark chocolate chip cookies! These cookies are crispy on the outside and super chewy inside! And I never ever had a cookie with such a rich chocolate taste before! Everytime I baked these, they turn out perfectly! Best birthday present, dessert, sweet snack or small present ever, I promise! But today I show you more than just my favourite cookie recipe! Finally the summer has arrived in germany! Time for mild summer nights, barbecues and refreshing snacks like sorbets, semifreddos and of course ice cream!!

Imagine these chocolate cookies are filled with ice cream! And of course not ordinary plain ice cream… I am talking about homemade mascarpone vanilla ice cream! Very creamy texture with a rich vanilla taste! Chocolate and vanilla is just an all-time favourite combo! The crispy chocolate cookie with the taste of dark chocolate is the perfect complement to the sweet and creamy ice cream –> great combination of two intensive flavors! And by the way, these cookies turn out even better when you take your favourite chocolate for baking (I used my Ghirardelli storage!).

cookies teller

Of course you can substitute the dark chocolate cookies also with normal chocolate chip cookies (my favroite recipe here).

By the way now my Ghirardelli storage is used up again:(

Dark chocolate chip vanilla ice cream sandwiches

for the cookies:
30 g butter
225 g good quality dark chocolate
2 eggs
175 g white sugar
1 tbsp. vanilla extract
30 g flour
0,5 tablespoon baking powder
pinch of salt
pinch of nutmeg
160 g any chocolate chips

for the ice cream:
400g heavy cream
250 g mascarpone
3 egg yolks
1 vanilla bean
90 g white sugar
3 tbsp. vanilla sugar
optional: 1 tbsp. vanilla extract


  1. For the cookies: In a bowl whisk together flour, salt, nutmeg and baking powder.
  2. Melt butter and dark chocolate and let it cool. In another bowl mix sugar, vanilla extract and add the eggs one after another.
  3. Now add the melted ingredients to the butter-sugar mix and mix well together. With a wooden spoon add the dry ingredients and mix until just incorporated. Now add chocolate chips. Refrigerate dough for at least 2 hours (and up to 2 days).
  4. Preheat oven to 175°C and prepare baking sheets. Form small balls of dough and put them on prepared baking sheets. Bake the cookies for 12-14 minutes. After baking let them cool on the cookie sheets for 10 minutes (!) before moving them to a wire rack to let them cool completely.
  5. For the ice vanilla ice cream: Mix together the egg yolks with the heavy cream, then add pulp of vanilla bean and vanilla sugar (if you want a really vanilla taste, add vanilla extract as well). Add sugar and in the end the mascarpone. Put mixture into a ice cream maker and blend for 20-30 minutes, then freeze in completely in a large plastic box, try to just cover the bottom of the box (about 2 cm thick!). If you don’t have an ice cream maker just pour mixture into a large plastic box and freeze in for at leat 5 hours.
  6. Take the ice cream and with a round shaped cookie cutter or a sharpe knife cut out round shapes. Place the piece ice cream on one cookie and top with another one (for a cookie tower just take less ice cream and bigger cookies! Enjoy with fresh fruit!


Have fun baking and enjoy the summer!



[sundowner, that makes not only one man very happy] Whiskey Toblerone ice cream



You know these moments you just want to freeze in because they are completely perfect? Yesterday I had such a moment together with my dad. We were sitting on our terrace and watching the sunset. It was one of those lukewarm summernights where you can feel the warm air on your skin and you can see how the sun slowly dissappears behind the endless fields and greens.

To complete this perfect daddy and daughter moment I had the honor to be the first one who was allowed to try his 12 years Single Malt Scotch Whiskey with him. And if you would know my dad, you will know what kind of honor this is. I do not have to describe the incredibe taste of this drink!


Not for nothing Whiskey was the favorite drink of persons like Winston Churchill and Mark Twain. The name “Whisky” is a Gaelic beverage and means “water of life”. It can be written “Whisky” which is the spelling in Scotland and Canada, and “whiskey” is used by Irish and Americans. There are million different flavors of Whiskey, e.g sweet, rich, malty, smoky, woody, oaky etc. Funny to know is that Whisky can age only in wooden casks. In glass bottles it can survive for 100 years, but it will not change its flavor.

Inspired by such perfect summernight moments and a timeless drink I thought about creating an ice cold sundowner ice cream which of course can be enjoyed at any time of the day. The combination of the creamy ice, crispy toblerone chunks and slightly taste of Whiskey is refreshing and I prefer drinking/eating Whiskey this way!


Note: you have to be very careful when making ice cream with alcohol because the freezing point of alcohol (Ethanol) is too low. Therefore it can happen that the ice cream is not going to be firm because normally the freezers have a tempertaure of -18°C and Ethanol has a freezing Point of -114°C. Therefore it’s important not to take to much alcohol and the amount of ice cream is important that every ingredient can be fully incooperated.

Whiskey Toblerone Ice cream

240 ml milk
3 egg yolks
100 g fine white sugar
1 tablespoon preserving sugar
140 g heavy cream
5 tablespoon Whiskey
300 g Toblerone


  1. In a large saucepan melt the milk, Whiskey and 200 g of the Toblerone , then remove from heat. In another bowl cream together the sugar and egg yolks.
  2. Add the egg yolk-sugar mixture to the chocolate-milk mixture and mix both for 10 minutes over a water bath.
  3. After 10 minutes put over an ice cold water bath and mix again for 10 minutes. Beat the heavy cream until nearly stiff. Then slowly add the heavy cream together with the preserving sugar to the other mixture and mix again.
  4. Cut 100 g of the Toblerone into small chunks and add to the mixture.
  5. If you have an ice cream maker: Refrigerate the mixture for one hour. Afterwards put it into your ice cream maker for 40-50 minutes. Serve immediately and freeze in the rest of the ice cream (if you have anything left) in a plastic box.
  6. If you do not have one: Put the mixture into a plastic box and freeze for at least 6 hours.
  7. Serve with chocolate drizzle, Toblerene crumbs for plain.



Catch the moment and make it perfect!



[the everyday-everytime-everywhere] Banana strawberry Nutella semifreddo


If someone ask for one thing which is typically for a german breakfast. The answer will be Nutella. When my brothers and me went shopping with my mum they were a few things we wanted to have everytime. First some colorful packed sweets which look very appealing for kids but taste horrible. And last but not least: Nutella. The magic chocolate spread which is a little bit nutty and chocolatly in taste.


When I thought about an ice cream combination, I had to think about something with Nutella in it (+ when I visited my family this weekend my mum bought a new XXL family jar of Nutella!). And is there anything better than the combination of chocolate and banana? Yes! If you add a few strawberries, it will turn out creamy and refreshing on one side and rich in chocolate and banana taste on the other side. I called this kind of ice cream “semifreddo” which means half frozen. It’s important to mention that this recipe is without an egg, therefore the texture is less creamy and it tastes better when you take it off the freezer 10-15 minutes earlier.



Banana strawberry Nutella semifreddo

200 g bananas
200 g heavy cream
Handful of strawberries (about 50 g)
1 tablespoon vanilla sugar
2 tablespoon Nutella or any other chocolate spread


  1. In a blender mix together the bananas and heavy cream. Add the strawberries and vanilla sugar. The consistency should be semi fluid. If you want it sweeter add sugar.
  2. Fill in a plastic box. Next add the Nutella with a spoon.
  3. Freeze in for at least 6 hours.



By the way, my mum always bought very healthy food! (but of course up to today somtimes a glass of Nutella ends up in our shopping bag!)