Cookie Ice Cream Sandwiches
Recipe for ice cream sandwiches made with cookies.
Servings 10 people
Ingredients
Cookies
- 250 g plain flour
- 180 g cane sugar
- 70 g soft light brown sugar (can be replaced with cane sugar)
- 175 g butter, at room temperature
- 150 g hazelnuts, roughly chopped
- 100 g white chocolate, roughly chopped
- 1 egg
- 1 1/2 tsp vanilla sugar
- 1 tsp bicarbonate of soda
- 1 tsp baking powder
- 1/2 tsp salt
To assemble
- 1 l strawberry ice cream
Instructions
Cookies
- Beat the butter, egg, cane sugar, brown sugar and vanilla sugar together until light and fluffy.
- Stir in the flour together with the bicarbonate of soda, baking powder and salt, then fold in the nuts and chocolate last. I like to use my hands to work everything together well in the bowl, but you can also do it with a wooden spoon or similar. Work quickly so the chocolate doesn't melt.
- Divide the dough into 20 equal pieces, about 50 g each, and roll them into balls.
- Arrange the balls well spaced apart on 2 baking trays lined with baking paper, and press each one down lightly with the palm of your hand, – not too much, as they spread out during baking.
- Bake one tray at a time at 190°C in a conventional oven (top and bottom heat) for about 12-14 min., or both trays at once at 170°C in a fan oven for 12-14 min. I prefer to bake one tray at a time in a conventional oven, as I find the heat is distributed more evenly that way.
- Leave the cookies to cool on the baking paper on a wire rack.
Cookie ice cream sandwiches
- Take the ice cream out of the freezer 10-15 min. before you assemble the sandwiches.
- Take a spoonful of the softened ice cream and sandwich it between 2 cookies, - press gently together so the ice cream spreads right out to the edges.Serve immediately or keep them in the freezer until it is time to serve.