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Chocolate-chip cookie ice-cream sandwiches

Chocolate-chip cookie ice-cream sandwiches

A star rating of 4.2 out of 5.9 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
    • Plus overnight chilling
  • Easy
  • Makes 12 sandwiches or 24 cookies

Kids can help cook these chewy American-style biscuits - use two of them to squish vanilla ice cream into a hand-held treat

  • Freezable
Nutrition: per sandwich
HighlightNutrientUnit
kcal623
fat28g
saturates17g
carbs85g
sugars59g
fibre2g
protein7g
low insalt0.7g
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Ingredients

  • 280g light soft brown sugar
  • 225g granulated sugar
  • 250g butter
  • 2 large eggs
  • 1 tbsp vanilla extract
  • 450g plain flour
  • 2 tsp baking powder
  • 300g good-quality milk chocolate , roughly chopped into chunks
  • vanilla ice cream , to serve

Method

  • STEP 1

    To make the cookies, tip the sugars and butter into a large bowl. Get a grown-up to help you use an electric hand mixer to blend them together until the mixture looks smooth and creamy, and a little paler in colour.

  • STEP 2

    Carefully break in the eggs, one at a time, mixing well between each egg and pausing to scrape down the sides with a spatula. Mix in the vanilla. (To avoid unwanted crunchy bits, get your helper to crack the eggs into a separate bowl first, then it’s easy to pick out any shell before tipping into the mixture.)

  • STEP 3

    Sift in the flour and baking powder, then mix well with a wooden spoon.

  • STEP 4

    Stir through the chocolate chunks. Use your hands to squeeze the dough together in 1 big lump, then split into 2 even pieces. Put each piece on a sheet of cling film.

  • STEP 5

    Roll each piece of dough in the cling film so that they form thick sausage shapes, then seal the ends. Put them in the fridge and chill for at least 3 hrs or overnight – can be frozen at this point.

  • STEP 6

    Heat oven to 180C/160C fan/ gas 4. Take the dough rolls out of the fridge, unwrap and use a small knife to slice each one into 12 pieces, so you have 24 in total.

  • STEP 7

    Place the slices on a baking tray lined with baking parchment. Ask a grown-up to put this in the oven to bake for 20 mins or until the cookies are golden brown on the edges, but still pale in the centre.

  • STEP 8

    Allow to cool slightly before lifting them onto a wire rack to cool completely. Sandwich the cookies together with ice cream and dig in!

RECIPE TIPS
COOKIE DOUGH

Pop one of the rolls of dough into the freezer and you’ll be able to whip up a future batch of cookies with minimum effort. The dough can be frozen for up to six months. Defrost in the fridge four hours before using.

Recipe from Good Food magazine, June 2013

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A star rating of 4.2 out of 5.9 ratings
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