Sunday Magazine Recipe: The Best Ice Cream Sandwiches
My version of the ice cream sandwich has all of the delicious nostalgia but in a refined way. The ginger cookies go crispy and golden around the edges but remain perfectly chewy and gooey on the inside.
Use the best quality icecream you can find – my favourites are Little Island, Duck Island, Kohu Road and Lewis Road Creamery. Most ice cream flavours work well, but I think the best partners for the ginger cookies are dark chocolate and vanilla.
Makes approximately 8 ice cream sandwiches (16 individual cookies)
For the cookies:
115g unsalted butter, softened
170g caster sugar
1 organic egg
1 tsp vanilla extract
225g plain flour
¼ tsp baking soda
4 tsp ginger powder
generous pinch sea salt
4 cubes crystallised ginger, cut up into tiny segments
For the filling:
8 scoops of good quality store-bought ice cream
In the bowl of an electric mixer, beat butter and sugar until pale and fluffy. Add egg and vanilla, and beat until smooth.Sift in the dry ingredients followed by the crystallised ginger and combined.Form dough into a log approximately 6cm wide. Wrap in plastic wrap and chill for 1 hour.
Preheat the oven to 180C. Line 2 baking sheets with baking paper. Cut log into 1cm-thick cookies. Arrange on baking sheets about 3cm apart. Sprinkle a little sea salt on each one.Bake for 12-15 minutes or until just golden. Leave to cool on a rack.
To serve, place a generous scoop of icecream on a cookie and try to flatten the surface of it as much as possible. Gently place another cookie on top and press down lightly.
Originally posted here.
Photography by Emma Boyd