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Ice Cream Sandwich Cookies

Ice Cream Sandwich Cookies

Yields 20 Servings
occasions
Dessert
dairy ingredients
Butter, Ice Cream
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Ice Cream Sandwich Cookies

INGREDIENTS

DIRECTIONS

1
Heat the oven to 180°C. Line a baking sheet with baking paper.
2
Cream together the butter and the sugar until pale. Beat in the egg, and add the golden syrup. Sift together the flour, cocoa, baking powder and salt, and fold into the butter mix. Fold in the peanuts.
3
Take heaped teaspoonfuls of the mixture and place on the baking tray, leaving plenty of room for the cookies to spread. You will probably have to do two or three bakes. Bake in the preheated oven for 10-12 minutes.
4
When you take the cookies out of the oven, they will be very soft, but a few minutes on a cooling rack will crisp them up.
5
Take the ice cream out of the freezer for about 15 minutes before using. Spoon onto a cookie and top with a second cookie. Put back in the deep freeze for a few minutes to firm up again.

This wonderful recipe is from ‘MILK’ by John and Sally McKenna produced in association with the National Dairy Council. ‘MILK’ is available in bookstores across Ireland and can be purchased online here.

Ingredients Checklist

Instructions

1
Heat the oven to 180°C. Line a baking sheet with baking paper.
2
Cream together the butter and the sugar until pale. Beat in the egg, and add the golden syrup. Sift together the flour, cocoa, baking powder and salt, and fold into the butter mix. Fold in the peanuts.
3
Take heaped teaspoonfuls of the mixture and place on the baking tray, leaving plenty of room for the cookies to spread. You will probably have to do two or three bakes. Bake in the preheated oven for 10-12 minutes.
4
When you take the cookies out of the oven, they will be very soft, but a few minutes on a cooling rack will crisp them up.
5
Take the ice cream out of the freezer for about 15 minutes before using. Spoon onto a cookie and top with a second cookie. Put back in the deep freeze for a few minutes to firm up again.