Homemade ice-cream sandwiches
Makes: 4
Prep time: 25 minsTotal time: 
Recipe photograph by Martin Poole
Homemade ice-cream sandwiches
Ice cream sandwiches are the perfect handheld treat for summer. Fill with any flavour ice cream or jazz up the cookies with chocolate chips or nuts
Makes: 4
Prep time: 25 minsTotal time: 
See more recipes
Nutritional information (per serving)
Calories
845Kcal
Fat
56gr
Saturates
34gr
Carbs
77gr
Sugars
57gr
Fibre
1gr
Protein
8gr
Salt
0.6gr
Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst’s recipes
Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst’s recipes
Ingredients
For the vanilla cookies
- 200g light brown sugar
- 150g granulated sugar
- 175g very soft salted butter
- 2 medium eggs
- 1 tsp vanilla bean paste or extract
- 325g plain flour
- 1 tsp baking powder
To serve
- 1 quantity of vanilla no-churn ice cream (see our recipe on page 106)
- 100s and 1000s
Step by step
- To make the cookies, beat together the sugars and butter until soft and fluffy. Beat in the eggs and vanilla until just combined, then fold in the flour and baking powder until a dough comes together. Remove from the bowl and divide into two. Form a chunky log with one piece of dough and place this on a sheet of clingfilm or baking paper. Roll up to seal and then twist the ends and roll until you have an even log. Repeat with the other piece of dough and chill in the fridge for a couple of hours.
- Preheat the oven to 180°C, fan 160°C, gas 4 and line 2 large baking trays with baking paper. Unwrap the cookie dough and cut each log into 14 slices, about 1cm thick. Place on the trays, leaving plenty of space between each cookie as they will spread. Bake for 12-14 minutes, or until the edges have started to crisp up and the cookies are golden. Remove from the oven and leave to cool on the tray for 5 minutes, then transfer to a wire rack to cool completely.
- To assemble 8 ice-cream sandwiches, remove the ice cream from the freezer 5 minutes before serving, and set aside 16 cookies (the rest will keep in an airtight container for up to 5 days). Top a cookie with a few scoops of ice cream; for really neat edges, use a cookie cutter to ‘trim’ the ice cream. Sandwich with another cookie, pressing down so you have an even layer of ice cream. Roll the ice cream edges in 100s and 1000s and pop in the freezer while you assemble the rest.
