Name: Chocolate and Vanilla Ice Cream Cookie Sandwiches
Prep time: 60 min
Cook time: 15 min
Total time: 75 min
Ingredients: 250 gms – 2 cups all purpose flour; 60 gms + 2 tbsp – ½ cup + 2 tbsp unsweetened cocoa powder; ¼ tsp salt; 225 gms – 1 cup butter (softened); 190 gms – 1 ½ cup icing sugar; 2 large egg yolks (at room temperature); 1 tsp vanilla extract; Fiordilatte Ice Cream

I am very excited about today’s recipe, as it brings together 2 of my favourite things: chocolate cookies and home-made vanilla ice cream. Is there anything better than Chocolate and Vanilla Ice Cream Cookie Sandwiches? YES: home-made Chocolate and Vanilla Ice Cream Cookie Sandwiches! The cookies are chocolate heaven and they go so well with my Fiordilatte Gelato (possibly the easiest vanilla ice cream ever!). My kids devoured them and have been begging me to make some more. You can use a different ice cream flavour too – my Baileys Ice Cream or this Coffee and Kahlua Ice Cream would work amazingly well too for something more grown-up. Even though let me tell you, that I love the classic chocolate-vanilla combination!

5 from 1 vote

Chocolate and Vanilla Ice Cream Cookie Sandwiches

Chocolate and Vanilla Ice Cream Cookie Sandwiches - a classic and scrumptious combination made with home-made ice cream!

Course Dessert

Prep Time 1 hour

Cook Time 15 minutes

Total Time 1 hour 15 minutes

Servings 8

Author Manuela Zangara

Ingredients

250 gms – 2 cups all purpose flour
60 gms + 2 tbsp – ½ cup + 2 tbsp unsweetened cocoa powder
¼ tsp salt
225 gms – 1 cup butter softened
190 gms – 1 ½ cup icing sugar
2 large egg yolks at room temperature
1 tsp vanilla extract
Fiordilatte Ice Cream

Instructions

Beat together the butter and icing sugar until fluffy.
Add the egg yolks and vanilla extract and keep beating.
Sift in the flour, cocoa powder and salt and mix well.
When the dough is ready, flatten it, wrap it with cling wrap and put it in the fridge for 20 minutes.
Roll the dough into a 6mm – ¼ inch thick sheet and cut out 8cm – 3 inch circles.
Prick the cookies with a fork and bake them in a pre-heated oven at 180°C – 355°F for 15 minutes.
When ready, let them cool down on the tray for 5 minutes, then transfer to a wire rack to cool down completely.
In the meantime, take the ice cream out of the freezer. When soft enough, spread onto a thick enough pan, lined with baking paper. Make sure you get it abour 3 to 4cm (1 to 1 ½ inch) thick.
Put the ice cream back in the freezer. When hard enough to hold its shape (but not too hard, or you won’t be able to cut it!), cut out 8cm – 3 inch circles of ice cream and put them on a tray lined with baking paper. Put them back in the freezer until ready to assemble your Ice Cream Cookie Sandwiches
Then sandwich the ice cream between two cookies.
You can serve them immediately or wrap them in cling wrap and freeze to serve later.

Recipe Notes

If you can’t be bothered about making ice cream circles, just get your ice cream to a spreadable consistency and use it between the cookies. Your Ice Cream Cookie Sandwiches won’t look as neat, but the taste will be the same!