After this week’s heatwave, we can see Summer is here and, like us, you’ll be spending more time outside and might be looking for some fun ice cream treats to enjoy al-fresco.
Ice cream sandwiches are irresistible, messy and delicious and it is safe to say making them at home using traditional Italian gelato guarantees the best texture and richest taste.
In this blog, we will be sharing an easy, chewy double chocolate ice cream sandwich recipe to get your favourite sweet treat sorted for this summer!
For 6 ice cream cookie sandwiches (12 cookies)
-155g plain flour
-100g granulated sugar
-165g brown sugar
-115g unsalted butter (melted)
-1 teaspoon vanilla extract
-1/2 teaspoon baking soda
-110g milk chocolate chunks
-110g dark chocolate chunks
-Porrelli Belgian Chocolate ice cream
–Whisk granulated and brown sugars, melted butter and salt until a lump-less paste is formed
-Add the egg and vanilla extract and whisk everything together
-Sift the flour and baking soda in the mix
-Gently fold the mix with a spatula repeatedly
-Add the chocolate chunks (keep folding)
-Refrigerate the dough for 30-40 minutes
-Preheat oven to 180°C
– Scoop your cookie dough using an ice cream scoop and place on a baking tray covered with baking/parchment paper.
– !! Cookies melt and spread !! So make sure to leave 10cm between each cookie and 5cm between your cookies and the edge of the tray
-Bake at 180°C until the edges are slightly brown (12-15min)
One your cookies are baked, let them cool down before scooping out some Porrelli Belgian Chocolate ice cream.
Place the scoop onto a cookie and place another cookie on top, pressing slightly to close the ice cream sandwich.
Don’t forget ti share your summer creation with us #PorrelliIceCream