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.
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
MetricImperial
For the Cookie
135gButter (unsalted)
80gBillington's Unrefined Golden Caster Sugar
190gPlain 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
We'd love to know how it went?
Was it yum? Did the recipe work well? Did you change any ingredients? Add anything?
