Giant Ice-cream
Sandwich
While the cookies remain chewy once
frozen, you can also serve this as soon as
assembled, rolling the sides in chocolate
before serving (omitting Step 4)Hands-on Time 25 minutes,
plus cooling and freezing
Cooking Time About 30 minutes
Serves 10
FOR THE COOKIES
100g unsalted butter,
chopped, plus extra to grease
75g soft light brown sugar
60g white sugar
1 medium egg
1 tsp vanilla extract
200g cake flour
½ tsp bicarbonate of soda
100g dark or milk chocolate,
to taste, chopped
TO FILL AND DECORATE
1 ℓ vanilla ice cream
100g milk or dark chocolate,
to taste, coarsely grated- For the cookies, gently melt butter
in a large pot. Set aside to cool for
5 minutes. Using a wooden spoon,
mix in both sugars, followed by the egg,
vanilla and ¼ tsp fine salt. Add flour
and bicarbonate of soda and mix. Stir
in chocolate. Set aside for 10 minutes
to relax. - Preheat oven to 180°C. Lightly
grease base and sides of a 20cm round
springform tin. Divide cookie mixture
in half. Press one half into base of
greased tin. Bake for 15 minutes, until
lightly golden. Allow to cool in tin for
10 minutes, then transfer to a wire rack
to cool completely. Repeat baking and
cooling with remaining dough. - To assemble, let the ice cream soften
at room temperature for 5 minutes.
Grease sides of the cleaned tin and
line sides with baking paper (no lining
needed on base). Place a cookie in the
base (top down). Spoon over the ice
cream in an even layer (making sure it
touches the lined sides of the tin). Sit the
second cookie on top, pressing down lightly.- Cover tin with clingwrap and freeze
again until needed. - Remove from tin. Roll sides of sandwich in
grated chocolate. Serve in wedges.
EACH SERVING About 1 660kJ, 5g protein,
19g fat (11g saturated), 51g carbohydrate
(36g total sugars), 2g fibre.
GET AHEAD Prepare to end of Step 4 up to
a week ahead. Complete recipe to serve.
TRENDING NOW
0420_GHE_016_021_trending frozen.indd 4 2020/03/05 2:47 PMGiant Ice-cream
Sandwich
While the cookies remain chewy once
frozen, you can also serve this as soon as
assembled, rolling the sides in chocolate
before serving (omitting Step 4)
Hands-on Time 25 minutes,
plus cooling and freezing
Cooking Time About 30 minutes
Serves 10
FOR THE COOKIES
100g unsalted butter,
chopped, plus extra to grease
75g soft light brown sugar
60g white sugar
1 medium egg
1 tsp vanilla extract
200g cake flour
½ tsp bicarbonate of soda
100g dark or milk chocolate,
to taste, chopped
TO FILL AND DECORATE
1 ℓ vanilla ice cream
100g milk or dark chocolate,
to taste, coarsely grated
- For the cookies, gently melt butter
in a large pot. Set aside to cool for
5 minutes. Using a wooden spoon,
mix in both sugars, followed by the egg,
vanilla and ¼ tsp fine salt. Add flour
and bicarbonate of soda and mix. Stir
in chocolate. Set aside for 10 minutes
to relax. - Preheat oven to 180°C. Lightly
grease base and sides of a 20cm round
springform tin. Divide cookie mixture
in half. Press one half into base of
greased tin. Bake for 15 minutes, until
lightly golden. Allow to cool in tin for
10 minutes, then transfer to a wire rack
to cool completely. Repeat baking and
cooling with remaining dough. - To assemble, let the ice cream soften
at room temperature for 5 minutes.
Grease sides of the cleaned tin and
line sides with baking paper (no lining
needed on base). Place a cookie in the
base (top down). Spoon over the ice
cream in an even layer (making sure it
touches the lined sides of the tin). Sit the
second cookie on top, pressing down lightly.- Cover tin with clingwrap and freeze
again until needed. - Remove from tin. Roll sides of sandwich in
grated chocolate. Serve in wedges.
EACH SERVING About 1 660kJ, 5g protein,
19g fat (11g saturated), 51g carbohydrate
(36g total sugars), 2g fibre.
GET AHEAD Prepare to end of Step 4 up to
a week ahead. Complete recipe to serve.
TRENDING NOW