Ice cream cookie sandwich

Ice cream Cookie Sandwich


  • 140g unsalted butter
  • 130g dark brown soft sugar
  • 90g caster sugar
  • 1 egg
  • 3g baking powder
  • 4g bicarbonate of soda
  • 3g Maldon salt
  • 250g plain flour
  • 180g Islands Chocolate Cooking Buttons or good quality dark chocolate
  • Gnash
  • 70ml Double Cream
  • 20ml Whole Milk
  • 125g 65% Chocolate
  • Vanilla or Salted Caramel Ice Cream



  1. Cream butter and sugar together using an electric hand mixer, until pale and fluffy.
  2. Next, beat in the egg until fully combined.
  3. Sift dry ingredients until smooth and then mix into the mixture.
  4. Finally, fold through the chocolate chips until evenly distributed.
  5. Weigh into 30g portions and roll into small golf ball sizes. Place onto two lined baking trays, evenly spaced apart.
  6. Cook at 160oC, for 12 minutes until very slightly golden. Once cooked, transfer onto a cooling rack.
  7. For the ganache, combine the dairy and place into a saucepan. Gently bring this to a simmer.
  8. With the chocolate in a large, heatproof bowl, pour over half the warm cream and allow to stand for 20 seconds, then stir. This allows the chocolate to begin melting.
  9. Once most of the chocolate has melted, pour over half of the remaining cream, continuing to stir.
  10. Finish with the remainder of the cream, stir, then emulsify with a stick blender, for a glossy, smooth finish.
  11. When ready to assemble your cookie sandwich, and once the cookies are cool enough, pipe a thick circle of the ganache around the outside of the cookie.
  12. Fill the centre of the circle with ice cream and sandwich the cookies together.


Why not try making ice cream from scratch with the Smeg ice cream maker attachment?

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Products Used


Hand mixer, White, 50's Style
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Accessories, Ice Cream Maker Accessory, Stand mixer
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Kitchenware, Cookware, Saucepans, Red, 50's Style , 20 cm
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