Chocolate Chip Ice Cream Sandwiches

Cook Time 30 mins + refrigeration

Servings 16


160g softened butter
2/3 cup (150g)caster sugar
2/3 cup (150g) firmly packed soft brown sugar
1 teaspoon vanilla extract
2 eggs
2 cups (300g) self raising flour
150g dark chocolate, finely chopped

Quick mix vanilla ice cream
1 cup (250ml) pouring cream
1 1/4 cups (310ml) whole milk
3/4 cup (185ml) sweetened condensed milk
1 teaspoon vanilla extract


To make ice cream: Place cream, milks and vanilla into a large jug and stir to combine.  Refrigerate until cold.  

assemble mixer with the ice cream bowl attachment. Turn mixer onto speed xxx and pour ice cream base into ice cream bowl. churn ice cream for  about 15 minutes or until firm.

Transfer ice cream to a shallow tray; cover and freeze for a further 2-3 hours in freezer.

Preheat oven to 200C. line two baking trays with baking paper.

Meanwhile to makes cookies, assemble mixer with the scraper blade. Place butter, sugars and vanilla into bowl. Start on low speed and gradually increase to the creaming setting. Beat for 1 minute. Reduce speed and add eggs, one at a time, and beat until combined. Reduce speed to low and add flour; beat until just combined. Stir through chocolate.

Roll heaped tablespoons of dough into balls. Place onto trays about 10cm apart. Bake in oven for 10-12 minutes or until lightly golden. Cool on trays for 2-3 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. Press lightly to squash together. Wrap each sandwich in plastic wrap and freeze for 3-4 hours or until firm.

Tip: fastest results when making ice cream allow the ice cream bowl attachment to freeze for at least 24-48 hours before using. Allow longer in hotter weather or if fridge and freezer are opened often.


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