ICE CREAM SANDWICH
Creamy, no-churn ice cream; chunky, chewy, chocolate chip cookies; half dipped in melted 75% Dark Chocolate Buttons. This is the only ice cream sandwich you need for summer. Incredible with our homemade ice cream, delicious with shop-bought, too!
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• 230g 75% Chocolate Buttons
• 55g Unsalted Butter
• 100g Caster Sugar
• 2 Whole Eggs
• Pinch of Salt
• 6g Cocoa Powder
• 85g Plain Flour
• 3g Bicarbonate of Soda
• 60g Milk Chocolate Buttons
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• Preheat your oven to 175°C and line two trays with parchment paper.
• Melt the dark chocolate and butter together over a Bain Marie, leave to cool slightly before use. Whisk the eggs and sugar together until doubled in volume and lighter in colour.
• Weigh out the dry ingredients together with the chocolate buttons.
• Once the chocolate and eggs mixtures are ready fold the two together carefully, then fold in the dry ingredients. Place the mixture into the fridge for 30-45 minutes until firm enough to portion.
• Weigh out 12-13 balls at 45g each and spread across your tray – leaving lots of space in-between each cookie.
• Bake for 10-12 minutes, leave to cool on the tray for 10minutes before cooling completely on a wire rack.
• To finish, fill with your ice-cream of choice (we chose a no-churn white-chocolate but you can use shop-bought), flatten and then leave to set for an hour or so to firm up before dipping in melted milk chocolate.
