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Ice Cream Cookie Sandwiches

12-14 mins Cook
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Embrace the taste of summer with these lip-licking ice-cream treats. Oozing with fun and flavors, they’re sure to be one of your standout food memories of the season.Start by baking a batch of TRIPLE chocolate cookies using Gem milk, dark, and white chocolate chips. These cookies are the perfect blend of rich, gooey centers and crispy edges. Next, create homemade ice-cream in your favorite flavors—be it vanilla, mint chocolate chip, or strawberry. Scoop generous portions and stuff them between two of your irresistible cookies. Freeze until firm.

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Ice Cream Cookie Sandwiches

Ice Cream Cookie Sandwiches

agnesgempackfoods-ie
prep time
1-1.5 hrs
cooking time
12-14 mins
servings
10
total time
Approx. 4-5 hours

Equipment

  • Weighing scales

  • Tablespoon measure

  • Teaspoon measure

  • Electric hand whisk

  • Small bowl

  • Sieve

  • Spoon

  • Spatula

  • 2 large baking trays

  • Parchment paper

  • 2lb loaf tin

  • Cling film

Ingredients

  • For the cookies:

  • 100g butter at room temperature

  • 100g Gem light brown sugar

  • 100g Gem caster sugar

  • 1 egg

  • 1 teaspoon vanilla extract

  • 275g Gem plain flour

  • ½ teaspoon Gem baking powder

  • A mix of your favourite Gem Chocolate chips

  • For the ice creams:

  • 500ml whipping cream

  • 200g condensed milk

  • Flavourings:

  • A swirl of strawberry Jam

  • 100g Gem desiccated coconut or sprinkles

Instructions

1
For the cookies, preheat the oven to 200c /180c fan/gas mark 4.
2
Beat the butter and both sugars together with your electric hand mixer until incorporated. However, make sure not to mix too much.
3
Add the egg and vanilla extract and beat again.
4
Sieve the flour into a small bowl. Combine with the baking powder and salt.
5
Add the combined dry ingredients to the mixer. Beat them together with the butter mixture, then stir in the chocolate chips.
6
Scoop out 10 even-sized pieces onto two large baking trays lined with parchment paper. Make sure to leave space between them as they spread a little while baking.
7
Bake in the preheated oven for 12-14 minutes.
8
Allow to cool for 5 minutes on the trays before transferring them to cooling racks to cool completely.
9
For the ice cream, beat the cream to soft peaks.
10
Add the condensed milk and vanilla extract, then beat again into soft peaks.
11
If you’re adding extra flavouring to your ice cream, now is the time to do it! We like to add cocoa powder for a delicious chocolate ice cream, or to mix through berry coulis for a raspberry/ Strawberry ripple.
12
Pour the ice cream into a 2lb loaf tin and cover with cling film.
13
Freeze until solid (about 3-4 hours or overnight)
14
To make your sandwiches, divide your cookies into 5 pairs.
15
Fill each pair with ice cream.
16
Roll the edges in sprinkles or Gem desiccated coconut.

Notes

Enjoy the perfect summer treat, one you made from scratch! You should be so proud!
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