Ice cream sandwiches

Ingredients

No Churn Ice Cream

• Whole milk: 50 ml / 2 fl oz (preferably Jersey milk if available)
• Golden syrup: 20 g / ½ oz
• Skimmed milk powder: 20 g / ½ oz
• Sea salt: pinch
• Double cream: 300 g / 10½ oz
• Condensed milk: 150 g / 5½ oz
• Evaporated milk: 50 g / 1¾ oz
• Vanilla pod (seeds only): 1

Chocolate Chip Cookies

• Butter: 150 g / 5½ oz
• Light brown sugar: 120 g / 4½ oz
• Golden caster sugar: 120 g / 4½ oz
• Free range egg: 1 (around 55 g)
• Plain flour: 255 g / 9 oz
• Bicarbonate of soda: 1 tsp
• Baking powder: 1 tsp
• Sea salt flakes: 1 tsp
• 70% dark chocolate chips: 150 g / 5½ oz

To Serve

• Sprinkles: to decorate
• Crumbled honeycomb: to decorate

Method

No Churn Ice Cream

1. Prepare the Container: Place a large, lidded container in the freezer to chill.
2. Make the Milk Mixture: In a small saucepan over low heat, combine whole milk, golden syrup, skimmed milk powder, and sea salt. Whisk until the milk powder dissolves. Pour into a jug and cool in the fridge.
3. Whip the Cream: In a stainless-steel bowl, combine double cream, condensed milk, evaporated milk, and vanilla seeds. Using a hand-held electric whisk or stand mixer, whisk until soft peaks form.
4. Combine Mixtures: Check the milk mixture’s temperature; it should be 10–15°C (50–60°F). Pour it into the whipped cream mixture and whisk until soft peaks re-form, incorporating air for a creamy texture.
5. Freeze: Pour the mixture into the chilled container and freeze for at least 4 hours or overnight.

Chocolate Chip Cookies

1. Preheat Oven: Preheat the oven to 195°C (175°C fan / Gas 4). Line two baking trays with baking paper.
2. Make the Dough: In a large bowl, beat butter and both sugars with a hand-held electric whisk or stand mixer for about 3 minutes until combined. Add free range egg and mix until fully incorporated.
3. Add Dry Ingredients: Stir in plain flour until a dough forms. Fold in dark chocolate chips until evenly distributed.
4. Shape and Bake: Shape the dough into cookies and place them on the baking trays. Sprinkle with sea salt and bake for 9 minutes. Let cool for a few minutes before transferring to a wire rack to cool completely.

Assemble Ice Cream Sandwiches

1. Create Sandwiches: Place 2 cookies on a sheet of greaseproof paper. Scoop ice cream onto one cookie and top with another cookie.
2. Add Toppings: Roll the sides of the ice cream sandwiches in your chosen toppings.
3. Freeze: Keep the assembled sandwiches in the freezer until ready to serve