Ice Cream Sandwiches
Ideal for late-night snacking, these ice cream sandwich cookies have edges that can be rolled in a variety of ingredients.
Ingredients
Butter (cubed, room temperature)
115 g
Caster sugar (extra-fine)
115 g
Egg (beaten)
1
All-purpose flour
200 g
Cocoa powder (unsweetened)
25 g
Ice cream (softened)
Coating (roasted nuts, cookie crumbs, chocolate chips, or brown sugar)
Chocolate (melted, for dipping)
Instructions
1
Preheat the oven
Preheat the oven to 180°C (th. 6).
2
Make the dough
Cream the butter and sugar together. Add the egg. Add the flour and cocoa powder and stir until a firm dough forms.
3
Shape and bake
Roll out the dough on parchment paper to 6 mm thick. Use a 7.5 cm cutter to cut out 24 rounds (squares or rectangles also work) and place them on a baking sheet. Bake the cookies for 15 minutes. Let cool on the baking sheet.
4
Assemble the sandwiches
Spread two generous spoonfuls of softened ice cream on one cookie and top with another cookie. Press so the filling spreads evenly to the edges.
5
Coat the edges (optional)
Pour your chosen coating onto a plate. Roll the sides of each sandwich through the coating. Alternatively, dip half of each sandwich in the melted chocolate. Remove any excess and place on parchment paper, then refrigerate immediately. Once the chocolate has set, serve, or wrap individually and freeze.
6
Freezer storage
To make ahead, keep the unassembled dough tightly wrapped and assemble just before serving; or wrap the assembled sandwiches individually and freeze. Keeps for up to 2 weeks.
