Ice cream and chocolate chip cookies – it’s the perfect combo for a divine sweet treat!
Preheat the oven to 180°C (160°C for fan assisted ovens)/ gas mark 4. Make, bake and cool cookie mix as directed on box.
Place the cookies in the freezer for 20 minutes. Remove the ice cream from the freezer and leave to soften for 10 minutes.
Place a large scoop of ice cream on the underside of 5 cookies. Use a small palette knife to flatten the ice cream scoop slightly, then top each one with another cookie (underside down) and press together firmly to make a sandwich. Return the cookie sandwiches to the freezer for at least 30 minutes to firm up.
Remove the ice cream sandwiches from the freezer and leave at room temperature for 5-10 minutes or until soft enough to eat. Serve drizzled with the chocolate sauce.
For an ice cream sandwich with more of a choccie crunch, melt 100g dark, milk or white chocolate and spread on the underside of each cookie. Freeze for 10 minutes, then follow the instructions for filling with ice cream.
The sandwiches can be stored in the freezer for up to 2 months. Wrap individually in baking paper then foil. Stand at room temperature for 10-15 minutes before serving to allow them to soften slightly.
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