About the bake
Cookies and ice cream are such a yummy combination that we couldn't resist putting them together in a cookie sandwich. A delicious way to enjoy ice cream on a hot day without getting your hands too sticky.
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 and both sugars until pale then add the egg and vanilla extract and mix together well.
Step 3:
Sift in the flour, salt and bicarbonate of soda and add to the butter sugar mixture and mix thoroughly until a dough forms, then stir in the chocolate chips.
Step 4:
Break off pieces about 1 tablespoon in size and roll into balls.
Step 5:
Place these 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 light golden brown.
Step 7:
Leave to cool on the baking sheet for about 10 minutes then move 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 circle about 1 inch thick.
Step 9:
Sandwich the circle of ice cream between two cookies and roll them in a tray of sprinkles, chocolate curls or freeze dried raspberries.
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
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