White Chocolate Chip Cookie Ice Cream Sandwiches
Servings:
6 (makes 12 cookies)
Prep. Time:
10 minutes
Cook Time:
12 minutes
Ice Cream Sandwiches are the perfect sweet treat for a summers day in the garden. Easy to make, simply sandwich your favourite ice cream between 2 cookies and enjoy!
Ingredients:
- 225g plain flour, sifted
- ½ tsp. bicarbonate of soda, sifted
- ¼ tsp. salt
- 150g unsalted butter, softened
- 80g light muscovado sugar
- 80g granulated sugar
- 2 tsp. vanilla extract
- 1 large egg
- 100g white chocolate chips or chunks
To Serve:
- Ice cream, of your choice
Directions:
- Heat the oven to 180˚C / 350F / Gas Mark 4. Then line two baking trays with grease proof paper.
- In a medium bowl, whisk together the sifted flour, bicarbonate of soda and salt.
- Put the softened butter and sugars into the mixing bowl of the Cuisinart Stand Mixer. Attach the flat mixing paddle and beat on speed 8, until creamy, scraping down the sides if necessary.
- Add the vanilla extract and 1 egg and continue to beat on speed 8.
- Add the combined dry ingredients and gently beat on speed 4, until fully incorporated.
- Fold in the white chocolate chips, on speed 3, until combined.
- Cover the bowl of the Stand Mixer with cling film and place in the fridge to chill, for approximately 1 hour.
- Using an ice cream scoop, make balls with the chilled cookie dough and place the, on the prepared baking trays. Gently place a thumb on top and squash down slightly. Leave enough room for the cookies to spread a little.
- Bake for 12 minutes, until they start to turn a light brown and then transfer to a wire rack to cool.
- Sandwich scoops of your favourite ice cream between two cookies and enjoy immediately.
