An ice cream sandwich is a frozen dessert consisting of ice cream sandwiched between two cookie layers. They are typically circular or rectangular in shape, although other novelty shapes exist as well.
Ingredients
- 80 g (2.8 oz / ⅔ stick) unsalted butter
- 125 g (4.4 oz / ⅝ cup) superfine sugar
- 1 standard egg
- 180 g (6.3 oz / 1¼ cups) plain flour, plus extra for dusting
- 20 g (0.71 oz / 1 heaped tablespoon) cocoa powder
- 1 teaspoon bicarbonate of soda
- 1 pinch of salt
- 500 ml (1.1 pint / 2 cups) ice cream
Procedure
- Mix the flour, cocoa, bicarbonate of soda, and salt in a bowl.
- Beat the butter and sugar in a mixing bowl until soft and fluffy.
- Beat in the egg.
- Fold the dry ingredients into the wet ingredients, and bring together until a dough forms.
- Knead the dough for 2 minutes on a floured surface until smooth.
- Shape the dough into a flat disc.
- Cover with cling film and chill for 30 minutes.
- Preheat the oven to 190 °C (374 °F).
- Cover 2 baking trays with baking paper.
- Roll out the dough to 5 mm (0.20 in) thick.
- Cut out into 24 circles, and arrange on the baking trays.
- Bake for 10–12 minutes until well-cooked.
- Place the biscuits on a wire rack and leave to cool.
- Scoop 1 scoop of ice cream on a biscuit.
- Sandwich together with another biscuit.
- Repeat steps 15–16, using remaining biscuits and ice cream.
- Enjoy!
Notes, tips, and variations
- If the dough is too wet, mix in 1 tablespoon of plain flour.
- Ice cream sandwiches can be frozen for up to 3 months.
- This recipe uses chocolate biscuits. For vanilla biscuits, replace cocoa powder with extra 20 g (0.71 oz / 1 heaped tablespoon) plain flour and 1 teaspoon vanilla extract. Add vanilla when beating butter and sugar.