Who can resist a homemade ice-cream cookie sandwich, especially on a warm day? Vanilla ice-cream, squished between two crumbly chocolate chip cookies; it's the perfect dessert for any summer gathering, barbecue or children’s birthday party.
This recipe uses your stand mixer and the Frozen Dessert Maker attachment to make deliciously creamy ice-cream cookie sandwiches that not only taste better than anything you’ll get from the ice-cream van, but are super easy to make too. If you want to get ahead of the game, both the cookies and the ice-cream can be made in advance. Just pop the sealed cookie dough in the freezer and defrost and slice up when you’re ready to bake.
Preparing to bake
These ice-cream cookie sandwiches are quick and easy to make, although you will need to allow 4 hours chilling time. Makes 6.
Here’s what you’ll need:
Ingredients
For the ice-cream: 370ml whole milk 400ml whipping cream 1.5 tsp vanilla extract 4 egg yolks 180g caster sugar
For the cookies: 100g unsalted butter, at room temperature, cut into cubes 100g light brown sugar 90g caster sugar 210g plain flour 120g chocolate chips 1 egg 0.75 tsp baking powder Salt to taste
Tools Stand mixer Frozen Dessert Maker attachment Whisk tool Creaming beater Large saucepan Jug Airtight container 2 x large baking trays
Before you get started you will need to have chilled the Frozen Dessert Maker bowl in the freezer for 24 hours.
Making the ice-cream
Start by fitting the Frozen Dessert Maker attachment and whisk tool to your stand mixer.
Add the milk, cream and vanilla extract into a large saucepan. Place over a medium-high heat and stir occasionally. When the mixture is nearly at boiling point remove from the heat and allow to cool slightly. Strain into a jug and set aside.
Next, add the egg yolks and caster sugar into your mixer bowl and fit the splashguard. Mix on speed 4 for 2 minutes. Scrape down the sides of the bowl with spatula and reduce the speed.
With the machine still running slowly pour the milk mixture into the mixer bowl. Mix on speed Min for 3 minutes.
Transfer the contents back into the large saucepan. Place over a medium heat and stir occasionally until thickened, so it coats the back of a spoon.
Strain mixture into a jug and chill in the fridge for 2 hours, or until cool.
Using the frozen dessert maker
Remove the chilled mixture from the fridge and fit the Frozen Dessert Maker attachment to your stand mixer.
Set the speed to Min and while the machine is running carefully pour the mixture into the Frozen Dessert Maker. Mix for 30 minutes.
Transfer the mixture to an airtight container and freeze for 1-2 hours, until set.
Mixing the cookie dough
Fit the clean mixer bowl and creaming beater to your mixer.
Add the butter, light brown sugar and caster sugar to the bowl. Mix on speed 2 for 2 minutes, before adding the plain flour, 90g chocolate chips (the remaining 30g are to use later on), egg, baking powder and salt. Mix on speed 3 for 30 seconds.
Transfer the dough onto some cling film. Roll into a log and wrap up. Chill in the fridge for an hour.
Time to bake
Preheat your oven to 170°C and line two baking trays with parchment paper.
Take the dough out of the fridge, unwrap and slice into 1cm thick slices. Place on the baking trays. Using the remaining 30g chocolate chips, gently press chocolate chips into the top of the cookie slices.
Bake for 10-12 minutes, or until the cookies are lightly golden. Allow to cool.
To serve, place a scoop of ice-cream on top of one cookie and gently press another down on top. Enjoy immediately!
