Ice Cream sandwich


Ice Cream sandwich


300g of light soft brown sugar
250g of granulated sugar
300g of butter
4 large eggs
2 tbsp. vanilla extract
550g plain flower
4 tsp of baking powder
400g chocolate chips
Your choice of ice cream


Preheat oven to 180 degrees.

In a large bowl beat the butter until soft then slowly add in the sugar. Keep beating until smooth and creamy. Then break in one egg at a time and continue to mix along with vanilla extract.  Once all blended use a sieve and sift in the flour and baking powder then mix again. Add in the chocolate chips into the mixture. Use your hands to squeeze and gather the dough into one big lump and then separate it into two separate lumps. With each separate lump put it onto a lump of cling film.

When the dough is on the cling film roll them both up so they begin to look like thick sausage shapes, the seal the ends. After this put them into the fridge to chill for at least 3 hours or overnight. Take the dough rolls out of the fridge, unwrap and with a knife slice them into 12 pieces each. You should have 24 in total.

Line a baking tray and form the 24 cookies into medium sized squashed ball shapes.

Bake for 10-15 minutes – until golden brown then remove from the oven.

Allow them to cool slightly before putting them on a wire rack to cool completely.

Once cooled (or just before cool, as it is incredible when the cookie dough is still slightly warm) place a dollop of ice cream in between two cookies and you have an ice cream sandwich. 

Products Used

Home Made Traditional Stoneware 31cm Mixing Bowl
KitchenCraft Set of Three Beech Wood Utensils
KitchenCraft Non-Stick 43cm x 28cm Oven Tray
 Sweetly Does It Silicone Paper Baking Roll
KitchenCraft Chrome Plated Oblong Cake Cooling Tray