This giant cookieice cream sandwich is the perfect way to impress your guests if you're hosting a get together.
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Yields:
10 serving(s)
Prep Time:
25 mins
Cook Time:
30 mins
Total Time:
55 mins
Cal/Serv:
397
Ingredients
For the cookies
100 g unsalted butter, chopped, plus extra to grease
75 g light brown soft sugar
60 g granulated sugar
1 medium egg
1 tsp. vanilla extract
200 g plain flour
1/2 tsp. bicarbonate of soda
100 g dark or milk chocolate, to taste, chopped
To fill and decorate
1 litre vanilla ice cream
100 g milk or dark chocolate, to taste, coarsely grated
Directions
Step 1For the cookies, gently melt butter in a large pan. Set aside to cool for 5min. Using a wooden spoon, mix in both sugars, followed by the egg, vanilla and a 1/4 tsp fine salt. Add flour and bicarbonate of soda and mix. Stir in chocolate. Set aside for 10min to relax.
Step 2Preheat oven to 180°C (160°C fan) mark 4. Lightly grease base and sides of a 20.5cm (round springform tin. Divide cookie mixture in half. Press one half into base of greased tin. Bake for 15min, until lightly golden. Allow to cool in tin for 10min, then transfer to a wire rack to cool completely. Repeat baking and cooling with remaining dough.
Step 3To assemble, let the ice cream soften at room temperature for 5min. Grease sides of the cleaned tin and line sides with baking parchment (no lining needed on base). Place a cookie in the base (top down). Spoon over the ice cream in an even layer (making sure it touches the lined sides of the tin). Sit the second cookie on top, pressing down lightly.
Step 4Cover tin with clingfilm and freeze again until needed.
Step 5Remove from tin. Roll sides of sandwich in grated chocolate. Serve in wedges.
GET AHEAD: Prepare to end of step 4 up to a week ahead. Complete recipe to serve.
Per serving
Calories: 397
Fibre: 2g
Total carbs: 51g
Sugars: 36g
Total fat: 19g
Saturated fat: 11g
Protein: 5g
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The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
