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.
13 ingredients9 steps
Nut Free
Vegetarian
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.
Ingredients for this step
Billington's Unrefined Golden Caster Sugar(80g)
Billington's Unrefined Light Muscovado Sugar(80g)
Butter (unsalted)(135g)
Egg(s) (free range) (large)(1)
Nielsen-Massey Vanilla Extract(1/2 tsp)
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.
Ingredients for this step
Allinson's Plain White Flour(190g)
Salt(1/2 tsp)
Bicarbonate of soda(1/2 tsp)
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.
Ingredients for this step
Ice cream(500ml)
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 this step
Sprinkles(1 pot)
Freeze dried raspberries(1 pot)
Chocolate curls(1 pot)
Ingredients
MetricImperial
For the Cookie
135gButter (unsalted)
80gBillington's Unrefined Golden Caster Sugar
190gAllinson's Plain White Flour
100gDark chocolate chips
80gBillington's Unrefined Light Muscovado Sugar
1Egg(s) (free range) (large)
1/2 tspNielsen-Massey Vanilla Extract
1/2 tspSalt
1/2 tspBicarbonate of soda
For the Filling
500mlIce cream
1 potSprinkles
1 potFreeze dried raspberries
1 potChocolate curls
Utensils
Baking trays
Baking sheet
Cooling rack
Nutritional information per 111g serving
Energy 442cal
Fat 21g
of which Saturates 13g
Carbohydrates 53g
of which Sugars 39g
Protein 5.7g
Salt 0.56g
0 Baker Ratings
We'd love a slice of advice.
Was it yum? Did the recipe work well? Did you customise the recipe?
