Home-made Ice Cream Cookie Sandwiches with Chocolate and Macadamia Nut Brittle
Home-made Ice Cream Cookie Sandwiches with No-churn Vanilla Ice Cream with Macadamia Nut Brittle sandwiched between soft and chewy Cookies with White and Ruby Chocolate Chips are the best possible summer dessert you can think of. Waiting for you in the freezer throughout the whole summer!
Servings: 5 servings
Calories: 528kcal
Ingredients
Ice cream
- 1 batch of my no-churn ice cream with macadamia brittle or store bought ice cream (vanilla or macadamia brittle works best)
Ruby and white chocolate cookies
- 115 g butter at room temperature
- 100 g brown sugar
- 40 g sugar
- 1 egg
- 1/2 tsp vanilla extract
- 155 g flour all purpose
- 1/2 tsp bicarbonate soda
- 1/4 tsp salt
- 60 g ruby chocolate chips
- 60 g white chocolate chips or chopped bar
Instructions
Ice Cream
- Follow the instructions for no-churn ice cream on the recipe page with a difference of freezing it in a low tray, so that the thickness is about 3 cm. Put in the freezer for at least 6 hours.
- Refer to the notes if using store-bought ice cream.
Ruby and white chocolate cookies
- Preheat the oven to 175°C (350 degrees F) and line a baking sheet with parchment paper.
- Cream the butter and both sugars with an electric mixer for 3 minutes on medium-high speed.
- Add the egg and vanilla extract. Mix for 1 minute.
- Add in the flour, bicarbonate soda and salt, mix on low speed for a few seconds until just combined.
- Fold in 50 grams of both chocolates, leaving some to top the cookies.
- Use an ice cream scoop to scoop the cookie dough on the prepared sheet or shape it into balls by hand.
- Bake for 9 minutes, take them out of the oven, place the remaning chocolate on top of the cookies and return to the oven for additional minute or two. Cookies should just slightly start to brown at the edges. They will maybe look not done yet but do not over-bake them!
- Take out of the oven and leave to cool completely.
Assemble
- Take the ice cream out of the freezer. Cut out circles as big as the cookies with a round cookie cutter.
- Put the ice cream circle on a cookie, top with another cookie and press slightly.
- Roll the sides of the ice cream sandwich in toppings if desired.
- Place the ice cream sandwiches in the freezer for an hour and then enjoy!
Notes
- I recommend freezing the ice cream in a low tray, so that the ice cream is about 3 cm thick, and then cutting it out with a round cookie cutter because that is the easiest and cleanest way to make an ice cream sandwich.
- If you are using store bought ice cream, or if you froze the ice cream in a deep ice cream container/loaf tin, put the ice cream out of the freezer a few minutes before scooping, so that it softens a bit. Then use an ice cream scooper and a place the ice cream scoop between two cookies, press slightly.
- You can use only white chocolate or only ruby chocolate in the cookies.
- If buying the ice cream, I recommend the vanilla or macadamia brittle ice cream from Haagen-Dazs.
- This recipe makes 5 ice cream sandwiches. Double the recipe to get 10 ice cream sandwiches. One batch of my no-churn ice cream with macadamia brittle will be enough for 10 sandwiches.
- The time includes making no-churn ice cream with macadamiaa brittle but does not include time to freeze the ice cream.
Tried this recipe?Mention @FreakyBlond or tag #prettysweetblog!