Prep
Bake
Serves
7Difficulty
Easy About
Can't decide between having cookies or ice cream? Why not have both! These tasty chocolate ice cream sandwiches are easy to make, perfect for long summer days, and (for some of us) a delicious throwback to childhood! Our scrumptious chocolate ice cream sandwich recipe is loved by adults and children alike!
HOW TO MAKE CHOCOLATE ICE CREAM SANDWICHES
Follow this simple 4-step ice cream sandwich recipe for the best ice cream sandwich you've ever had!
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.
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.
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!
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.
Ingredients – 11 items
1
Butter
Salt
Baking powder
All purpose flour
Cocoa powder
Tate & Lyle Pure Cane Granulated Sugar
Tate & Lyle Fairtrade Pure Cane Soft Light Brown Sugar
Egg
Vanilla paste
or extract
Vanilla ice cream
Sprinkles
optional
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Two of our favourite fruity flavours in one delicious scone triangle!
Here`s how to make them:
Ingredients
For the scones
3 tbsp Tate & Lyle Granulated Sugar
Zest of one lemon
175g self raising flour
¼ tsp salt
½ tsp baking powder
45g unsalted butter
80ml milk
1½ tsp lemon juice (squeeze fresh from the zested lemon)
100g blueberries
A little milk, for brushing the scones
For the glaze (optional)
80g Tate & Lyle Icing Sugar
2-3 tsp lemon juice
Method
Preheat the oven to 200C/390F. Line a baking sheet with parchment paper and set aside.
In a mixing bowl, rub the Tate & Lyle Granulated Sugar and lemon zest together.
Add in the flour, salt and baking powder, stirring everything together.
Tip in the butter and rub in until the mixture resembles breadcrumbs.
Separately in a jug, mix together the milk and lemon juice. Pour into the flour mixture and roughly bring together. Add in the blueberries and mix through evenly, bringing the dough together.
Lightly flour your worktop then tip the dough out, squeezing together to form a disc about 1” thick. Cut into eight wedges, then transfer to the prepared baking sheet.
Lightly brush the tops of each scone with a little milk, then bake in the preheated oven for 18-20 minutes until the scones are baked and golden on top.
For the glaze, mix together the Tate & Lyle Icing Sugar and as much lemon juice as required to achieve the consistency you like. Drizzle over the scones and enjoy!
Yet another dessert mash-up... and this time it`s Battenburg Blondies!
A delicious marzipan chessboard you can`t help but make a move for, it`s your favourite cake with an irresistible new texture...
Serves: 16
Ingredients:
200g unsalted butter
125g Tate & Lyle Caster Sugar
125g Tate & Lyle Soft Light Brown Sugar
¼ tsp salt
¾ tsp almond extract
2 large eggs
225g plain flour, sifted
75g ground almonds
Pink food colouring
6 mini Battenberg cakes (optional)
Method
Preheat the oven to 180ºC (fan oven). Line an 8” square loose-bottomed tin with parchment paper and set aside.
In a large microwave-safe bowl, add in the butter and both sugars. Heat in 20-second bursts in the microwave until completely melted. Whisk the ingredients together until fully combined. Allow to cool for a couple of minutes.
Stir in the salt and almond extract, then whisk in the eggs one at a time until completely combined. Tip in the flour and ground almonds and mix again until completely combined.
Divide the blondie mixture equally between two bowls. Colour one of them pink using some food colouring, then transfer both into piping bags. Pipe alternating lines of the mixture in the tin, covering the bottom and using about half of the batter to do so. Shake the tin or use a small knife or spatula to help level the batter, then pipe a second layer of blondie mixture on top of the first, topping the pink lines with plain batter and the plain with pink. Again, shake the tin a little to level the top and fill in any gaps. Don’t worry too much, it will also spread during baking in the oven.
Once all the blondie mixture has been piped, place the tin in the preheated oven and bake for 20-25 minutes. The blondie is done when the top is pale golden and a toothpick inserted into the middle comes out clean or with a few damp crumbs. Cool completely before slicing.
Once cooled, slice the blondie into 16 squares. Top with a couple of slices of mini Battenberg cake if you wish, using a little apricot jam to hold it in place.
Enjoy!
We know you can`t keep up with all these smashed together recipes, but this one`s simple and stunning, we promise!
Introducing the Brondie, a gooey comforting brownie mix of milk, dark and white chocolate.
Because when you can`t choose between baking brownies or blondies... we say just have both!
You don`t even need to dip these in your tea... though we`re sure you will anyway!
Infused with Earl Grey and lemon, these fragrant and floral biscuits are something a little different if you can bear to part with the chocolate digestives...
Recipe below:
Prep Time – 30 mins (4 hours to chill)
Yield – 12 – 16 (dependant on the size of your cutters)
Ingredients
Biscuits
50g Tate & Lyle Fair Trade – Pure Cane Icing sugar
250g unsalted butter
2 tbsp of Earl Grey Tea Leaves
220g plain flour
Pinch of salt
Icing
A squeeze of lemon
100g Tate & Lyle Fair Trade – Pure Cane Icing sugar
Instructions
Combine your tea leaves and butter, leaving overnight preferably to infuse. You can cover in a bowl and leave to the side as this mix shouldn’t be chilled.
Add your butter mix to a bowl your sugar and combine, then add the flour salt until a dough forms
Roll out your dough mix until even – about half an inch thick and cut with your biscuit cutter.
Pop onto a baking sheet and into a preheated oven at 180°C/ 160°C fan/ gas mark 4/ 350°F and bake for 15 mins. Keep and eye on them as they can burn quickly.
Whilst they cool make your icing and then drizzle generously once the biscuits are completely cold.
Chocolate like you`ve never seen it before...
Fastly becoming our favourite chocolatiers, @hillstreetuk is run by brothers Greg and Chris, who`ve combined their skills of chocolate making and design to craft a business built on stunning flavour and mind-boggling visuals.
With locations in Cambridge and Saffron Walden, they`re bringing decadence back to chocolate, so we`re thrilled it`s Tate & Lyle Sugar that goes into every one of their creations! 🏆
#TrustedByTheBest
Cheesecake on a stick!? We`ll have 6 please...
Like frozen yoghurt but creamier, smoother and cakier, this summer recipe is our most delicious dessert idea yet!
Find the link in bio.
#cheesecake #icepops #summertreats #icecream #berrycheesecake
A little behind the scenes at The Wren Bakery... one of the Leeds community`s most special spots!
We`ve missed making sponge cakes and we know you have too.
So let`s make this summer`s cake quota as light and fluffy as possible!
Here`s a selection of our favourite fillings for a soft and sugary sponge... (Recipe link in bio.)
We`re honoured to be even just a small part of the project Clare!
Found near Leeds city centre, @the.wren.bakery helps train women with disadvantages to employment to become confident baristas and bakers.
So we`re proud to be helping them become the absolute best they can be!
#TrustedByTheBest
Some recipes of the liquid variety... we have a sneaky suspicion that a lot of you prefer this to cake content!
Easy to make and even easier to quaff, here are 10 of our favourite cocktails for summer. (Recipe links in bio!)
Avert your eyes coffee lovers... because we`ve torn up the rulebook on Tiramisu!
Coffee`s had the monopoly on this dessert for a very long time, but this strawberry version proves it doesn`t need to stay that way.
Topped with fresh fruit and layered with a sweet strawberry sauce, dare we say it`s better? (See recipe link in bio!)
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