Ice Cream Sandwich
This ice cream sandwich starts with homemade chocolate biscuits, which makes it a better dessert than anything from the freezer aisle. The dough is chilled for 30 minutes, then rolled to 5 mm and baked until properly crisp, so the biscuits hold their shape around a full scoop. Swap the cocoa for vanilla if you prefer, and keep a batch in the freezer for up to 3 months.
Instructions
Stir the flour, cocoa powder, bicarbonate of soda and salt together in a bowl. In a separate mixing bowl, beat the butter and sugar until soft and fluffy, then beat in the egg.
Fold the dry mixture into the butter mixture and work it together until a dough forms. Knead it on a floured surface for 2 minutes until smooth. If the dough feels too wet, mix in 1 tablespoon of plain flour.
Shape the dough into a flat disc, cover it with cling film and chill it for 30 minutes. While it rests, preheat the oven to 190 °C (374 °F) and line 2 baking trays with baking paper.
Roll the chilled dough out to 5 mm (0.20 in) thick. Cut out 24 circles and set them on the lined trays.
Bake for 10 to 12 minutes, until the biscuits are well cooked. Move them to a wire rack and let them cool completely so the ice cream will not melt on contact.
Place a scoop of ice cream on one biscuit and press a second biscuit on top. Repeat with the remaining biscuits and ice cream, and serve. Finished sandwiches can be frozen for up to 3 months.
For vanilla biscuits, leave out the cocoa powder and use an extra 20 g (0.71 oz / 1 heaped tablespoon) plain flour plus 1 teaspoon vanilla extract, added when beating the butter and sugar.
Make it personal.
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