Cookbook
10
Chocolate Chip Ice Cream Sandwiches
1
Prep minutes / Cook – minutes
2
Makes
Quick mix vanilla ice cream
cup (ml) pouring cream
¼ cups (ml) whole milk
¾ cup (ml) sweetened condensed milk
teaspoon vanilla extract
Cookies
g unsalted butter, softened
¾ cup (g) caster sugar
¾ cup (g) firmly packed soft brown sugar
teaspoon vanilla extract
eggs
cups (g) self raising flour
g dark chocolate, finely chopped
Method
To make ice cream: Place cream, milks and vanilla into a
large jug and stir to combine. Refrigerate until cold.
Assemble mixer with the pre-frozen ice cream bowl
attachment. Turn mixer to FOLDING/KNEADING setting
and pour ice cream base into ice cream bowl. Churn ice
cream for about minutes or until firm.
Transfer ice cream to a shallow tray; cover and freeze for
a further – hours in freezer.
Preheat oven to C. Line two baking trays with
baking paper.
Meanwhile to make cookies, assemble mixer with the
scraper blade and the large mixer bowl. Place butter, sugars
and vanilla into bowl. Slowly turn mixer to CREAMING/
BEATING setting. Beat for minute. Reduce speed and add
eggs, one at a time, and beat until combined. Reduce speed
to FOLDING/KNEADING setting and add flour; beat until
just combined. Stir through chocolate.
Roll heaped tablespoons of dough into balls. Place onto
trays about cm apart. Bake in oven for – minutes or
until lightly golden. Cool on trays for – minutes before
transferring to a wire rack. Repeat with any remaining
cookie dough.
Once ice cream is firm but not too hard and cookies are
completely cool place a scoop of ice cream onto one cookie
and top with another cookie. Press lightly to squash together.
Wrap each sandwich in plastic wrap and freeze for
– hours or until firm.
Tip
For fastest results when making ice cream allow the ice cream
bowl attachment to freeze for at least – hours before using.
Allow longer in hotter weather or if fridge and freezer are
opened often.
* Ice cream freezer bowl accessory sold separately.
Store bought ice cream can be used.
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