Cookbook:Ice Cream Sandwich

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An ice cream sandwich is a frozen dessert consisting of ice cream sandwiched between two cookie layers. They are typically circular or rectangular in shape, although other novelty shapes exist as well.

• 80 g (2.8 oz / ⅔ stick) unsalted butter
• 125 g (4.4 oz / ⅝ cup) superfine sugar
• 1 standard egg
• 180 g (6.3 oz / 1¼ cups) plain flour, plus extra for dusting
• 20 g (0.71 oz / 1 heaped tablespoon) cocoa powder
• 1 teaspoon bicarbonate of soda
• 1 pinch of salt
• 500 ml (1.1 pint / 2 cups) ice cream

1. Mix the flour, cocoa, bicarbonate of soda, and salt in a bowl.
2. Beat the butter and sugar in a mixing bowl until soft and fluffy.
3. Beat in the egg.
4. Fold the dry ingredients into the wet ingredients, and bring together until a dough forms.
5. Knead the dough for 2 minutes on a floured surface until smooth.
6. Shape the dough into a flat disc.
7. Cover with cling film and chill for 30 minutes.
8. Preheat the oven to 190 °C (374 °F).
9. Cover 2 baking trays with baking paper.
10. Roll out the dough to 5 mm (0.20 in) thick.
11. Cut out into 24 circles, and arrange on the baking trays.
12. Bake for 10–12 minutes until well-cooked.
13. Place the biscuits on a wire rack and leave to cool.
14. Scoop 1 scoop of ice cream on a biscuit.
15. Sandwich together with another biscuit.
16. Repeat steps 15–16, using remaining biscuits and ice cream.
17. Enjoy!

• If the dough is too wet, mix in 1 tablespoon of plain flour.
• Ice cream sandwiches can be frozen for up to 3 months.
• This recipe uses chocolate biscuits. For vanilla biscuits, replace cocoa powder with extra 20 g (0.71 oz / 1 heaped tablespoon) plain flour and 1 teaspoon vanilla extract. Add vanilla when beating butter and sugar.