Servings
  • 55g Butter 55g Butter
  • A pinch of salt A pinch of salt
  • 1/2 tsp baking powder 1/2 tsp baking powder
  • 150g all purpose flour 150g all purpose flour
  • 30g cocoa powder 30g cocoa powder
  • 50g Tate & Lyle Pure Cane granulated sugar 50g Tate & Lyle Pure Cane granulated sugar
  • 50g Tate & Lyle Pure Cane light brown sugar 50g Tate & Lyle Pure Cane light brown sugar
  • 1 egg 1 egg
  • 1/2tsp vanilla paste or extract 1/2tsp vanilla paste or extract
  • 1L vanilla ice cream 1L vanilla ice cream
  • Sprinkles, optional Sprinkles, optional

Instructions

HOW TO MAKE THIS RECIPE

  1. In a medium bowl, whisk together the cocoa powder, salt, baking powder, and flour. In the other bowl beat the butter and sugar until light and fluffy. Add one egg and beat. Then, gradually add the dry ingredients, beating just until combined. Wrap the dough in a cling film and chill in the fridge for 1-2h.
  2. Preheat the oven to 180C. Take the dough out of the fridge, leave it at room temp for a few minutes before rolling it out. You can roll it out directly on a lightly floured baking paper if you like. Use a round glass or a cookie cutter or just cut into 14 rectangles. You should be able to make 7-8 ice cream sandwiches in total depending on the size of course. Bake any cookie dough leftovers too and eat them as cookies with your coffee! Bake for approximately 8 min and leave to cool on a baking sheet.
  3. To prepare the ice cream, line a baking pan, preferably straight-sided, with cling film and foil. Get the ice cream of your choice out of the freezer and let it sit on the counter for 5min. Cut it roughly with a knife then stir it with a wooden spoon or a spatula until the consistency is that of a thick cake batter. Scrape the ice cream onto a cling film covered pan (preferably chilled) and smooth into an even layer. Freeze until firm!
  4. Remove the ice cream from the freezer and working quickly so the ice cream doesn’t melt, press a cookie cutter or a glass straight down into ice cream. If making rectangular ones just cut into squares with a knife. Quickly place the cut ice cream on a flat-side-up cookie and top with a right-side-up cookie, dip one side into sprinkles if using them. Freeze the sandwiches until the ice cream is hard, for about 2 hours and then cover with cling film before freezing overnight to allow the cookies to soften. Serve the next day and enjoy this perfect summer treat.