Ice Cream Sandwich
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.
Total Time
35 minutes
Servings
12
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
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.
2 minutes
Shape the dough into a flat disc.
Cover with cling film and chill for 30 minutes.
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.
10–12 minutes
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!
- •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.