Join me with an ice cream sandwich, won’t you?
It’s my birthday this weekend, and if you know me at all, you know that I like to make the celebrations stretch out for at least a week. This includes indulging wherever possible, and luckily for me, today is Eat What You Want Day. Yep – this is an actual day which celebrates eating whatever you want.
I’d been trying to think of what to make with my new Swan Vintage Mixer* since I got it, and the hot weather we’ve had lately inspired me – ice cream, of course!
But I didn’t just want ice cream. I wanted some deliciously rich dark chocolate cookies to sandwich that cool creamy dreaminess.
Scroll down for the recipes.
First up, let’s get making that ice cream.
I don’t have anything fancy like an ice cream maker, so I searched for some recipes that didn’t require such a thing. I mean, people must have made ice cream before ice cream makers, right?
Anyway, I found this ice cream recipe by Nigella Lawson and tweaked it very slightly.
No-churn coffee ice cream recipe
Ice cream ingredients:
• 300ml double cream
• 175g condensed milk
• 2-3 tbsp instant espresso powder (to taste)
• 2 tsp vanilla extract
Ice cream method:
• Add all the ingredients to the mixing bowl and whisk together until soft peaks form.
• Pour into a Tupperware box, and freeze for at least 6 hours.
Yup, it really is that simple.
Next up: the cookies.
Make sure you have an even number of similar-sized cookies… and maybe a couple of smaller cookies to test straight from the oven.
Double dark chocolate chip cookie recipe
Cookie ingredients:
• 100g softened butter
• 150g soft brown sugar
• 2 tsp vanilla extract
• 1 egg
• 150g self raising flour
• 40g cocoa powder
• 1 tsp baking powder
• 150g dark chocolate
Cookie method:
• Preheat oven to 180ºc and line two baking trays with greaseproof/baking paper.
• Cream the butter & sugar together in the mixer until light and fluffy, then mix in the egg & vanilla extract.
• Sift the flour, cocoa & baking powder together in a separate bowl.
• Add the flour mixture to the mixer a third at a time, until combined.
• Smash up the dark chocolate and mix it into the cookie dough.
• Take a heaped teaspoon of mixture, quickly roll into a ball (you don’t want to handle the mixture too much) and place on a baking tray, pressing down on it gently. Space the cookies out, as they will spread.
• Bake for 10-15mins.
• Leave to cool on the baking tray before transferring to a wire rack.
Make sure your cookies are completely cool before attempting to make an ice cream sandwich – they’re messy enough to eat as it is.
You could even roll the ice cream sandwiches in sprinkles which will stick and look super cute.
I will definitely be making these ice cream sandwiches again (maybe for my birthday party) but I’m thinking bitesize ones will be much easier to eat and even cuter.
