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PAge heAder.....DESSERTS
CHOCOLATE CHIP ICE CREAM
SANDWICHES
Designed for the large bowl and the ice
cream bowl accessory*: Makes 16
INGREDIENTS
Cookies
160g unsalted butter, softened
2
⁄3 cup (150g) caster sugar
2
⁄3 cup (150g) firmly packed soft brown sugar
1 teaspoon vanilla extract
2 eggs
2 cups (300g) self raising flour
150g dark chocolate, finely chopped
Quick mix vanilla ice cream
1 cup (250ml) pouring cream
1 ¼ cups (310ml) whole milk
¾ cup (185ml) sweetened condensed milk
1 teaspoon vanilla extract
METHOD
1. To make ice cream: Place cream, milks
and vanilla into a large jug and stir to
combine. Refrigerate until cold.
2. Assemble mixer with the pre–frozen
ice cream bowl attachment. Turn mixer
to KNEAD/FOLD setting and pour ice
cream base into ice cream bowl. Churn
ice cream for about 15 minutes or
until firm.
3. Transfer ice cream to a shallow tray;
cover and freeze for a further 2–3 hours
in freezer.
4. Preheat oven to 200C. Line two baking
trays with baking paper.
5. Meanwhile to make cookies, assemble
mixer with the scraper blade and the
large mixer bowl. Place butter, sugars
and vanilla into bowl. Slowly turn mixer
to CREAMING/BEATING setting.
Beat for 1 minute. Reduce speed and
add eggs, one at a time, and beat until
combined. Reduce speed to KNEAD/
FOLD setting and add flour; beat until
just combined. Stir through chocolate.
6. Roll heaped tablespoons of dough into
balls. Place onto trays about 10cm apart.
Bake in oven for 10–12 minutes or until
lightly golden. Cool on trays for
2–3 minutes before transferring to a wire
rack. Repeat with any remaining cookie
dough.
7. Once ice cream is firm but not too hard
and cookies are completely cool place a
scoop of ice cream onto one cookie and
top with another cookie. Press lightly to
squash together. Wrap each sandwich in
plastic wrap and freeze for 3–4 hours or
until firm.
* Ice cream freezer bowl accessory sold
separately. Store bought ice cream can
be used.
TIP
For fastest results when making
ice cream allow the ice cream bowl
attachment to freeze for at least
24–48 hours before using. Allow
longer in hotter weather or if fridge
and freezer are opened often.