How to make our Ice Cream Cookie Sandwich:
Cookies and ice cream are such a delicious combination that we couldn't resist putting them together in a crunchy, moreish cookie sandwich.
They're the best way to enjoy ice cream on a hot day without getting your hands too sticky - and you can make them in just 35 minutes.
Method
Step 1:
Preheat the oven to 170°c (Gas Mark 3) and line two baking trays with baking parchment.
Step 2:
Cream together the butter, the golden caster sugar and the light muscovado sugar until pale, then add the egg and vanilla extract and mix together well.
Step 3:
Sift in the flour, salt and bicarbonate of soda to the butter and sugar mixture, and mix thoroughly until a dough forms. Then stir in the chocolate chips.
Step 4:
Break off pieces of the dough into chunks around the size of a tablespoon, and roll the pieces of dough into balls.
Step 5:
Place the balls of dough on the baking sheet, leaving about 5cm space in between them to allow for them spreading out during baking.
Step 6:
Place in the oven and bake for 15-20 minutes, or until the cookies are a light golden brown.
Step 7:
Leave the cookies to cool on the baking sheet for about 10 minutes after taking them out of the oven, then move them to a wire rack to cool completely.
Step 8:
Once the cookies are cooled fully, cut open your ice cream tub and slice the ice cream into slabs or circles about 1 inch thick.
Step 9:
Sandwich the circle or slab of ice cream between two cookies, and roll them in a tray of sprinkles, chocolate curls or freeze-dried raspberries. Serve at once.
Ingredients
For the Cookie
- 135g Butter (unsalted)
- 80g Billington's Unrefined Golden Caster Sugar
- 190g Allinson's Plain White Flour
- 100g Dark chocolate chips
- 80g Billington's Unrefined Light Muscovado Sugar
- 1 Egg(s) (free range) (large)
- 1/2 tsp Nielsen-Massey Vanilla Extract
- 1/2 tsp Salt
- 1/2 tsp Bicarbonate of soda
For the Filling
- 500ml Ice cream
- 1 pot Sprinkles
- 1 pot Freeze dried raspberries
- 1 pot Chocolate curls
Utensils
- Baking trays
- Baking sheet
- Cooling rack
Nutritional Information
per 111g- 442cal Energy
- 21g Fat
- 13g of which Saturates
- 53g Carbohydrates
- 39g of which Sugars
- 5.7g Protein
- 0.56g Salt
We'd love a slice of advice.
Was it yum? Did the recipe work well? Did you customise the recipe?
Ingredients
For the Cookie
- 135g Butter (unsalted)
- 80g Billington's Unrefined Golden Caster Sugar
- 190g Allinson's Plain White Flour
- 100g Dark chocolate chips
- 80g Billington's Unrefined Light Muscovado Sugar
- 1 Egg(s) (free range) (large)
- 1/2 tsp Nielsen-Massey Vanilla Extract
- 1/2 tsp Salt
- 1/2 tsp Bicarbonate of soda
For the Filling
- 500ml Ice cream
- 1 pot Sprinkles
- 1 pot Freeze dried raspberries
- 1 pot Chocolate curls
Utensils
- Baking trays
- Baking sheet
- Cooling rack
Nutritional Information
per 111g- 442cal Energy
- 21g Fat
- 13g of which Saturates
- 53g Carbohydrates
- 39g of which Sugars
- 5.7g Protein
- 0.56g Salt