No-churn ice cream cookie sandwiches

No-churn ice cream cookie sandwiches
  • Serves icon Makes 8-10 with leftover ice cream (1 litre ice cream per flavour)
  • Time icon Hands-on time 1 hour, oven time 10 min, plus 8 hours freezing

We’ve created three easy no-churn ice cream sandwiches: raspberry, salted caramel and mint choc chip. Which is your favourite?

We’ve also got some seriously good no-churn blackcurrant ripple ice cream sandwiches that you should see…

Nutrition: For 10

Calories
295kcals
Fat
14g (8.5g saturated)
Protein
3.5g
Carbohydrates
38.5g (25.9g sugars)
Fibre
0.8g
Salt
0.2g
Calories
295kcals
Fat
14g (8.5g saturated)
Protein
3.5g
Carbohydrates
38.5g (25.9g sugars)
Fibre
0.8g
Salt
0.2g

Ingredients

For the cookies

  • Flavourless oil to grease
  • 100g unsalted butter, softened
  • 100g caster sugar
  • 100g demerara sugar, plus extra to sprinkle
  • 1 medium free-range egg
  • 1 tsp vanilla bean paste
  • 165g plain flour
  • ½ tsp bicarbonate of soda
  • ¼ tsp salt

For the mint choc chip ice cream

  • 350ml double cream
  • 397g can condensed milk
  • 200ml full-fat greek yogurt
  • ¼-½ capful peppermint extract or to taste (we used Steenbergs)
  • 50g dark chocolate, finely chopped
  • A few drops green food colouring (optional)

For the salted caramel ice cream

  • 397g can Carnation caramel (or 400ml dulce de leche)
  • 350ml double cream
  • 200ml full-fat greek yogurt
  • Large pinch sea salt flakes

For the raspberry ice cream

  • 400g frozen raspberries, microwaved until soft, then pushed through a sieve to give 250ml syrup (discard the seeds)
  • 400ml double cream
  • 397g can condensed milk
  • 100ml full-fat Greek yogurt
  • Squeeze lemon juice

Method

  1. Heat the oven to 200°C/180°C fan/gas 6 and grease 2 large baking sheets with oil. To make the cookies, put the butter and both sugars in a mixing bowl and beat using an electric mixer until pale and fluffy. Slowly beat in the egg and vanilla, then beat in the flour, bicarbonate of soda and salt until smooth.
  2. Divide the mixture evenly into 16-20 balls, then put them on the prepared baking sheets spaced 5-6cm apart. Flatten the balls to half their original height with the back of a spoon, then scatter with extra demerara sugar. Bake for 8-10 minutes until golden around the edges and cracking in the middle. Remove from the oven, cool on the baking sheets for 10 minutes, then cool completely on wire racks. Store in an airtight tin.
  3. Make the ice creams one flavour at a time. For each flavour, put all the ingredients (apart from the choc chips for the mint flavour) in a mixing bowl and beat using an electric mixer until the mixture is aerated and beginning to hold its shape. (Stir the choc chips into the mint flavour.) Transfer to freezerproof containers, cover with a lid/cling film, then freeze for 8 hours or until completely firm.
  4. Take the ice creams out of the freezer 10 minutes before serving to soften. Use a soup spoon to scoop out a flattish disc of one flavour, then sandwich between 2 cookies. Repeat with the other cookies and ice cream flavours. Eat immediately.

delicious. tips

  1. The cookies will keep in an airtight tin in a cool place for up to 2 days, but they’re best within 24 hours of baking. Or freeze the cooled cookies in freezer bags for up to a month, then thaw completely to eat.

    The ice cream will keep in the freezer for up to a month.

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