ICE CREAM SANDWICH

Creamy, no-churn ice cream; chunky, chewy, chocolate chip cookies; half dipped in melted 75% Dark Chocolate Buttons. This is the only ice cream sandwich you need for summer. Incredible with our homemade ice cream, delicious with shop-bought, too!

Prep time 15m

Cook time 12m

Total time 27m

Servings 12 servings

Difficulty Easy

75% Dark Chocolate Buttons (Giant) - 200g Tin

£11.00

Ingredients

• 230g 75% Chocolate Buttons

• 55g Unsalted Butter

• 100g Caster Sugar

• 2 Whole Eggs

• Pinch of Salt

• 6g Cocoa Powder

• 85g Plain Flour

• 3g Bicarbonate of Soda

• 60g Milk Chocolate Buttons

Method

1

Preheat your oven to 175°C and line two trays with parchment paper.
2

Melt the dark chocolate and butter together over a Bain Marie, leave to cool slightly before use. Whisk the eggs and sugar together until doubled in volume and lighter in colour.
3

Weigh out the dry ingredients together with the chocolate buttons.
4

Once the chocolate and eggs mixtures are ready fold the two together carefully, then fold in the dry ingredients. Place the mixture into the fridge for 30-45 minutes until firm enough to portion.
5

Weigh out 12-13 balls at 45g each and spread across your tray – leaving lots of space in-between each cookie.
6

Bake for 10-12 minutes, leave to cool on the tray for 10minutes before cooling completely on a wire rack.
7

To finish, fill with your ice-cream of choice (we chose a no-churn white-chocolate but you can use shop-bought), flatten and then leave to set for an hour or so to firm up before dipping in melted milk chocolate.