How to make Chocolate and cookie dough ice cream sandwiches

Chewy cookie dough and creamy vanilla ice cream, sandwiched between two crunchy chocolate biscuits – heaven!

For the cookie dough ice-cream

I litre of your favourite vanilla ice cream

300g cookie dough broken into bite-sized pieces

For the chocolate biscuits

110g unsalted butter, softened

110g soft light brown sugar

200g plain flour

1 teaspoon bicarbonate of soda

40g cocoa powder

A pinch of salt

2 1/2 tablespoons golden syrup

To assemble

Hundreds and thousands

To make the cookie dough ice cream

Put the ice cream into a large mixing bowl and leave to soften slightly. Mix in the cookie dough pieces and spread the mixture out on a baking tray lined with cling film to about 3cm thick. Smooth the surface, cover with more cling film and return to the freezer.

To make the chocolate biscuits

In a food processor, mix together the butter and sugar. Add the flour, bicarbonate of soda, cocoa powder and salt and pulse until completely combined. Tip the mixture into a bowl and add the golden syrup. Mix well until it resembles wet sand, now get your hands in and mould together to form a dough.

Preheat the oven to 325F/170ºC/Gas 3 and line a baking tray with parchment paper.

On a floured surface, roll out the dough to about 5mm thick. Use a pizza wheel or sharp knife to straighten the edges. When you have a neat shape, slice into 6 large oblongs.

Using a palette knife, carefully lift the biscuits onto the prepared baking tray, spacing them at least 2 cm apart as they will spread a little while cooking. Prick the top of each biscuit with a fork a few times.

Bake for 10 minutes until the biscuits look dry on top. Carefully check one with a palette knife, if it’s ready it will be fragile but should lift cleanly away from the parchment paper. If not, return to the oven and cook for a few more minutes.

When the biscuits are done, leave them on the trays for 15-20 minutes, then carefully transfer them to a wire rack to cool and harden.

To assemble the sandwiches

When the biscuits are completely cold, take the ice cream out of the freezer and cut 3 blocks the same size as the biscuits. Lift each block onto the underside of one biscuit and gently press another biscuit on top.

Pour the hundreds and thousands onto a plate and, working very quickly, dip each side of the sandwich into the mixture so the ice-cream is covered with the hundreds and thousands. Return to the freezer until completely set.

Find more of Beverley's simple soup recipes here. Follow her on Instagram @thelittlechelseakitchen for more inspiration.

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