Oozy, chewy, sticky and totally moreish… these ice cream cookie sandwiches are the dessert of dreams. They look super impressive but are so easy to make. Ideal for your celebrations (or those ‘just because’ occasions).
12 x store-bought triple choc cookies
500ml (1 pint) store-bought white chocolate and raspberry ice cream*
1 x jar black cherry jam
Make sure the ice cream is very frozen – it will help with the shape of the ice cream ball. Place an ice cream scoop in a tall container with boiling or very hot water. Leave the scoop in the hot water for a minute to preheat. Line two trays with baking (parchment) paper.
Scoop out a ball of ice cream and transfer to one of the lined baking trays. Repeat so that you have six ice cream balls. Transfer the tray of ice cream balls back into the freezer for 15 minutes.
Place six cookies, top side down, on to the other lined tray. Add one ball of ice cream onto each of the cookies.
Spoon on a generous amount of cherry jam on top of the ice cream ball, then sandwich with the other half of the cookie. Squeeze the cookies together to allow the jam to fall over the ice cream and everything to ooze together.
Eat immediately or place back into the freezer for later on.
– For a fun twist, you could also ask a gelato store to mix up a flavour combo for you!