Ice cream sandwiches

These aren’t just any ice cream sandwiches, oh no. They’re Rolo and Ferrero Rocher ice cream sandwiches, held together by one brown sugar and milk chocolate chip cookie and one double chocolate with white chocolate chip cookie. The ice cream is no-churn so there’s no need for an ice cream maker or eggs and the cookies are just about the easiest there is, and are guaranteed to come out chewy. Interested? I’ll break it down for you…

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For the plain choc chip cookies (makes 18)

250g plain flour

1 tsp baking soda

170g unsalted butter, melted

220g light brown sugar

100g white sugar

1 tsp vanilla extract

1 egg

1 egg yolk

335g chocolate chips

Pinch of salt

  1. Line a baking tray with parchment paper. Don’t be lazy – cut it to the right size and you’ll be so glad you did. I use the same piece of parchment paper throughout this mammoth cookie bake-off.
  2. Sift the flour and baking soda into a bowl, then add the salt and set aside.
  3. In the bowl of a stand mixer (if you have one, normal bowl and spoon scenario if you don’t), mix the melted butter, brown sugar and white sugar together. Then, add the vanilla, egg, and egg yolk and stir until combined and creamy.
  4. Add the dry ingredients until mixed and then stir in the chocolate chips.
  5. Using an ice-cream scoop (obviously, this isn’t essential but it has totally transformed my cookie game so I wholeheartedly recommend!), divide your batter into 18 or so cookie balls and plop onto a plate. Pop in the fridge for 30 minutes, during which time you could crack on with your ice cream (recipes below) and preheat the oven to 165C.
  6. Arrange 6 cookie balls on the baking parchment, giving each one enough room to spread out a little.
  7. Bake for 13 minutes. Cool on the baking sheets for a couple of minutes before transferring to a wire rack to cool completely. And just keep repeating with the rest of your batter.

For the chocolate cookies (makes 18)

325g plain flour

60g cocoa powder

1 tsp baking soda

1/2 tsp sea salt

255g unsalted butter, room temperature

200g white sugar

200g light brown sugar

2 large eggs

2 tsp vanilla extract

300g white chocolate chips

  1. Line a baking tray with parchment paper.
  2. In a bowl, mix the flour, cocoa powder, baking soda, and salt together.
  3. In a stand mixer, cream the butter and both sugars together. Then add the eggs one by one on a medium speed until combined. Add the vanilla.
  4. Lower the speed and add the dry ingredients you mixed earlier, bit by bit. After a few minutes, it should be thick but smooth. Now’s the time to stir in the chocolate chips.
  5.  Now, just as with the previous cookie recipe, use an ice-cream scoop to divide up the batter on a plate and place in the fridge for about 30 minutes. If you haven’t done all of your ice cream yet (recipes below), crack on with that and towards the end of the 30, preheat your oven, if it’s not already on, to 165C.
  6. Arrange 6 cookie balls on the baking parchment, giving each one enough room to spread out a little.
  7. Bake for 13 minutes. Cool on the baking sheets for a couple of minutes before transferring to a wire rack to cool completely. And just keep repeating with the rest of your batter.

For the Rolo ice cream

397g can condensed milk

300ml double cream

20g icing sugar

4 tubes Rolos

  1. In a large bowl, mix the condensed milk and double cream together until thickened.
  2. Stir in the icing sugar.
  3. In a blender (I use a NutriBullet), blitz 2 tubes of Rolos, and scrape the result into the cream mixture. Mix well.
  4. Then, stir in the remaining whole Rolos.
  5. Pour into a plastic Tupperware with a lid that seals properly and pop in the freezer for a minimum of 3 hours. Overnight is ideal.

For the Ferrero Rocher ice cream

397g can carnation caramel

300ml double cream

16 Ferrero Roche

  1. In a large bowl, mix the carnation caramel and double cream together until thickened.
  2. In a blender, blitz half of the Ferrero Rochers, and scrape the result into the cream mixture. Mix well.
  3. Then, stir in the remaining whole Ferrero Rochers.
  4. Pour into a plastic Tupperware with a lid that seals properly and pop in the freezer for a minimum of 3 hours. Overnight is ideal.

When the cookies are all baked and cooled and the ice cream set, sandwich one scoop of each ice cream between two cookies – one of each for optimum decadence – and chow down. If you’re having people over, lay everything out and let everyone make their own, a DIY ice cream sandwich station, if you will. Enjoy 🙂

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Posted by

Freelance writer, eater, drinker and cook living in London.

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