Ice Cream Cookie Sandwich

Chewy cookies sandwiched together with a thick layer of ice cream, finished off with your favourite toppings – how can you resist! Our #BakeOn Cookie recipe usually makes 10-12 cookies however we chose to make 8 larger cookies for this recipe.

INGREDIENTS:

1 x pouch Gluten Free Cookie Mix 375g

110g of softened butter

1 egg

1 x tub of ice cream

Your favourite sprinkles and toppings – we used pistachios, pretzels, chocolate chips, raspberries and Flower & White meringue!

METHOD:

1. Place 375g bag of Gluten Free Cookie Mix into a bowl with 110g of softened butter. Mix together until it looks like dry bread crumbs.

2. Add 1 egg and mix until dough is formed. If desired, add chocolate chips, dried fruit or fudge pieces and mix for a further 20 seconds.

3. Shape into a big sausage shape, wrap in cling film and put in fridge for 25 minutes.

4. Portion dough with a knife into desired cookie size. Flatten slightly and place on a greased baking tray. Allow plenty of space between cookies, as they will spread out when baking.

5. Bake in the centre of a pre-heated oven at 200 °C for 10 minutes (Cooking times and temperature may vary).

6. Allow your cookies to cool on a baking tray. Meanwhile prepare your fillings and toppings by crushing them into small pieces.

7. Once cool to the touch, start spreading the flat side of your cookies with a thick layer of ice cream and sandwich together with another (top tip – place each sandwiched cookie in the freezer as you make your way through your batch to avoid them melting too much!).

8. Finally, decorate your ice cream cookie sandwiches with a generous amount of your toppings and fillings and enjoy!