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Chocolate-Creme Brulee Ice Cream Sandwiches


The same custard used in the sophisticated creme brulee becomes a more casual treat when cooked in a baking pan, frozen, cut into circles, and then layered between crisp caramelized-sugar tuiles.

  • Prep:
  • Total Time:
  • Yield: Makes 15

Source: Martha Stewart Living, February 2011


  1. Follow steps 1 and 2 to make chocolate creme brulee. Pour mixture into an 8-inch baking dish. Transfer dish to a roasting pan, and fill pan with enough boiling water to reach halfway up the sides of dish. Bake until custard is just set, 1 hour to 1 hour 10 minutes. Let cool.

  2. Freeze custard for at least 4 hours. Cut out circles using a 2-inch round cookie cutter. Place between 2 tuile cookies.

Cook's Notes

Custard can be frozen for up to 3 days before cutting for sandwiches.

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