Hands down my favourite ice creams are the type that involve soft biscuit outers! They’re delicious, and helpful to hold…so I thought I would try to recreate one myself, using my cookie kits, and they work a treat! The cookies are the perfect texture on the outside, and lovely and soft on the inside. I used the milk chop chip cookie kit, and Jude’s salted caramel ice cream. The cookie kits are available in milk, white, triple choc or oat and raisin. And the options to stuff are infinite!

INGREDIENTS

1 cookie baking kit
85g unsalted butter, room temperature
1 egg yolk
1 tub of your favourite ice cream

METHOD

Preheat oven to 180 degrees C/356 degrees F/gas mark 4

Line a large baking tray with baking/greaseproof paper. In a large bowl, mix the butter until light and fluffy. Tip in your cookie kit pouch of choice and stir until combined. Separate your egg and pop the yolk into the bowl and mix up until a dough forms. Grab the dough with your hands and roll into 6 evenly sized balls, and place on the baking paper. Leave enough room between the balls for the dough to spread when they bake.

Pop on the middle shelf of the oven and bake for 8 minutes or until the edges turn golden. Leave to cool completely on the tray.

Once cool, grab your favourite ice cream and a scoop! Turn 3 of your cookies bottoms up, and dollop a large blob of ice cream in the centre of 3 of the cookies. Sandwich together with the other halves and squish. Use a pallet knife or a butter knife to smooth the ice cream around the edges. If you fancy, add some sprinkles around the sides of the ice cream cookie sandwich, and voila! Enjoy, or wrap and pop in the freezer for later!