Chocolate Icecream Sandwiches

Who doesn’t love icecream ? and what better way to serve it, than sandwiched between two chocolate cookies.

This is recipe is sooo simple. A quick and easy cookie mix and your favourite tub of icecream. Both the cookies, and the icecream disks, can be frozen separately. If you are planning on serving them within a week, make up the sandwiches, wrap well, and seal in an airtight container ready for the freezer.

Ingredients

For biscuits

• 125butter, softened
• 80g brown sugar
• 70g white sugar
• 1 egg
• 120g plain flour
• 40g Dutch cocoa
• 1/2 tsp bi-carb soda
• 1/4 tsp salt

Icecream

• 1 litre tub of your favourite icecream

Method

The biscuits

1. Preheat oven to 180C or 160C fan-forced
2. Line two baking trays with baking paper or use two silicon baking mats.
3. Sift the flour, bi-carb soda, salt and cocoa together.
4. In the bowl of a stand mixer with a paddle attachment, beat the butter and sugar together until light and fluffy.
5. Add the egg and mix until combined. Scrape down sides of the bowl before adding the sifted flour mix, a little at a time. Mix until combined.
6. Drop rounded tablespoonfuls of the mix onto the prepared trays. Flatten very slightly.
7. Bake for 10 - 12 minutes. Remove from oven and cool for 5 minutes.
8. Using a pastry cutter, cut the still-warm biscuits into even rounds.
9. Cool, then store in an airtight container until ready to assemble the ‘sandwiches’.
10. Use the leftover biscuit off-cuts to make rum balls, a cheesecake base, or just blitz in a food processor and sprinkle over icecream.

For the icecream

11. Soften the icecream just enough to spread into a baking-paper lined lamington tin.
12. Smooth the surface with an off-set spatula, and top with another sheet of baking paper. Freeze until firm.
13. Cut out icecream rounds with the same size pastry cutter that you used for the biscuits.
14. Assemble the ‘sandwiches’. Store in an airtight container in the freezer until ready to eat.