Ice Cream Cookie Sandwich

Method

1. Preheat the oven to 170°c (Gas Mark 3) and line two baking trays with baking parchment.

2. Cream together the butter and both sugars until pale then add the egg and vanilla extract and mix together well.

   • 80g Billington’s Unrefined Golden Caster Sugar
   • 80g Billington's Unrefined Light Muscovado Sugar
   • 135g Butter (Unsalted)
   • 1 Egg(s) (Free Range) (Large)
   • ½ tsp " data-imperial="

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     ½ tsp Nielsen Massey Vanilla Extract

3. Sift in the flour, salt and bicarbonate of soda and add to the butter sugar mixture and mix thoroughly until a dough forms, then stir in the chocolate chips.

   • 190g Plain White Flour
   • ½  tsp " data-imperial="

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     ½  tsp Salt

   • ½  tsp " data-imperial="

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     ½  tsp Bicarbonate of Soda

4. Break off pieces about 1 tablespoon in size and roll into balls.

5. Place these on the baking sheet leaving about 5cm space in between them to allow for them spreading out during baking.

6. Place in the oven and bake for 15-20 minutes or until the cookies are light golden brown.

7. Leave to cool on the baking sheet for about 10 minutes then move to a wire rack to cool completely.

8. Once the cookies are cooled fully, cut open your ice cream tub and slice the ice cream into circle about 1 inch thick.

   • 500ml Ice Cream

9. Sandwich the circle of ice cream between two cookies and roll them in a tray of sprinkles, chocolate curls or freeze dried raspberries.

   • 1 pot Sprinkles
   • 1 pot Freeze Dried Raspberries
   • 1 pot Chocolate Curls