Brookie Cookies & Cream Ice Cream Sandwich


Makes 10-12 sandwiches
Prep time: 30 mins
Duration: 1 hr

Recipe and imagery by @_JessLemon_

MasterChef AU alumni Jess Lemon has created 3 mouth-watering desserts to celebrate the Barker’s x Bulla collaboration!

This recipe is a sure crowd pleaser with creamy Bulla Creamy Classics Cookies and Cream Ice Cream and Barker’s Butterscotch Caramel Sauce sandwiched between 2 delicious cookies. We can’t think of a better combo!



  • 350g 70% dark chocolate
  • 45g butter
  • 225g caster sugar
  • 80g corn starch
  • 1 tsp baking powder
  • 3 eggs
  • 1 tsp vanilla bean paste
  • 1 tsp sea salt flakes
  • 100g dark chocolate chips
  • 100g milk chocolate chips, for garnish

Cocoa soil

  • 55g egg whites
  • 5g sea salt flakes
  • 85g caster sugar
  • 200g cocoa powder
  • 140g butter, melted



- Preheat oven to 180ºc. Line 2 baking trays with baking paper.

- Combine the butter and chocolate into a medium size microwave safe bowl, melt the mixture until completely melted in 30 second bursts. Set aside to cool down.

- Meanwhile beat together the sugar and eggs in a stand mixer bowl fitted with a whisk attachment, beat on high until tripled in volume, reduce the speed to low and gradually add in the melted chocolate mixture.

- Add in the corn starch, salt and vanilla paste.

- Fold in the dark chocolate chips, Pour the mixture onto a baking tray lined with baking paper, chill the mixture in the freezer for 20-30 minutes or until firm to the touch.

- Cut the slab into strips to make it easier to roll the dough into golf ball size doughs. Continue until you are left with 15-20 balls.

- Arrange the balls onto the prepared baking trays and flattened slightly. Place a few milk chocolate chips on top and bake for 12-15minutes or until the cookies have a cracked top exterior.

- Allow to cool down completely.


Cocoa soil

- Combine the cocoa powder, sugar, salt and egg whites in a medium mixing bowl. Mix until the mixture resembles breadcrumbs.

- Add in the melted butter and mix until a dough forms.

- Flatten the dough onto a baking tray lined with baking paper and bake for 15-20 minutes, every 5 minutes break apart the dough using a fork to resemble soil.

- Remove from the oven and cool down completely.



- Scoop a generous scoop of Bulla Creamy Classics Cookies & Cream Ice Cream, Using the back of the ice cream scoop make an indentation at the centre of the ice cream.

- Spoon a generous drop of Barker’s NZ Butterscotch sauce, then Squeeze the two brookies gently to secure the ice cream.

- Cover the sides of the ice cream with the cocoa soil and serve immediately.