What you’ll need…
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Two baked and cooled cookies per portion
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Your favourite ice cream
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Sprinkles for extra crunch
Don’t forget
- Don’t let your ice cream melt too much before you squidge it so your sandwich filling doesn’t run away!
The Ultimate Ice Cream Cookie Sandwich
Taking an old school ice cream sandwich to a new level, try squishing a generous dollop of your favourite ice cream between two of our slightly warm Brownie Cookies. Give it a roly-poly nutty edge for extra crunch.
First up, bake your cookies. Pre-heat your oven to 190/170 Fan/Gas Mark 5, and take your dough out of the freezer and leave on the counter to soften for 5-10 minutes (this just makes it easier to slice). Take a sharp knife and slice the dough into pieces about 1cm thick, which will give you 8-10 cookies).
Line a baking tray with baking paper, arrange the cookies on the paper with space to allow for some spreading. Bake in the oven on the middle shelf for 8-14 minutes depending on how gooey or crunchy you like your cookies. Leave to cool on a tray or wire rack.
Take a scoop of ice cream and squidge between two cookies, push together to create a lovely ooze, then roll the ice cream edge in some hazelnuts or other sprinkle-sized pieces for an extra special treat.