Experience the ultimate summer delight: creamy ice cream nestled between chocolate cookies, all enrobed in a rich, velvety coat of dark chocolate.
Preparation time
less than 30 mins
Cooking time
10 to 30 mins
Serves
Makes 10 sandwiches
Dietary
Vegetarian
By Paul A YoungFrom Saturday Kitchen
Ingredients
For the cookies
- 115g/4oz unsalted butter, at room temperature
- 110g/3¾oz caster sugar
- 90g/3¼oz light muscovado sugar
- 1 large free-range egg
- ¼ tsp sea salt
- 1 tsp vanilla extract
- 160g/5¾oz plain flour
- 30g/1oz cocoa powder
- ½ tsp bicarbonate of soda
- 50g/1¾oz dark chocolate chips or chopped-up dark chocolate
- 10 full scoops ice cream (any flavour)
- sprinkles, such as chocolate chips, toasted coconut, chopped toasted nuts or hundreds and thousands, to serve
For the chocolate dip
- 200g/7oz milk or dark chocolate, melted
Method
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To make the cookies, preheat the oven to 190C/170C Fan/Gas 5. Line a baking tray with baking paper.
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Mix together the butter and sugars in a mixer with the paddle attachment until light. Add the egg, sea salt and vanilla extract and mix. Add the flour, cocoa powder, bicarbonate of soda and chocolate chips and mix until you have a smooth dough.
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Divide the dough into 20 even-sized balls. Place the cookie balls on the baking tray, with space in between each ball to allow for spreading, and bake for 10 minutes for a very soft cookie or 12 minutes for a slightly firmer cookie.
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Line a baking tray that will fit in the freezer with baking paper. Place the ice cream scoops onto the tray and shape into 10 balls. Place another sheet of baking paper on top and press each ball to the size of a cookie. Refreeze the now disc-shaped ice cream for 10 minutes.
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To prepare the dip, place the melted chocolate in a small, deep bowl.
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Make 10 sandwiches with the ice cream and cookies then dip the edge of each one into the dark chocolate. Roll the edge in the sprinkles of your choice. Serve immediately or store in the freezer, wrapped in baking paper.
