Giant ice cream sandwich

Giant ice cream sandwich recipe

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The only thing better than homemade chocolate chip cookies is a giant stack of them, sandwiched together with festively-spiced vanilla ice cream and dripping in caramel and chocolate sauce. This showstopping Christmas dessert is simple to prepare, and can be made up to 1 month ahead to save you time on the big day. Top with your favourite caramel chocolates and dig in! See method

  • Serves 20
  • 30 mins to prepare and 45 mins to cook, plus cooling and freezing
  • 396 calories / serving
  • Freezable

Ingredients

  • 225g salted butter, plus extra for greasing
  • 300g plain flour
  • 1 tsp bicarbonate of soda
  • 150g granulated sugar
  • 125g light brown sugar
  • 1 tsp vanilla extract
  • 2 large eggs
  • 100g dark chocolate chips
  • 100g white chocolate chips
  • 2 x 900ml tubs vanilla ice cream
  • 2 tbsp mixed spice
  • 50g Tesco Finest salted caramel sauce
  • 2 x 52g packs Rolos
  • 50g Tesco Finest Belgian chocolate sauce

Each serving contains

  • Energy

    1660kj
    396kcal
    20%
  • Fat

    21g 30%
  • Saturates

    13g 66%
  • Sugars

    35g 39%
  • Salt

    0.5g 9%

of the reference intake
Carbohydrate 48.4g Protein 4.7g Fibre 1.4g

Method

  1. Preheat the oven to gas 6, 200°C, fan 180°C. Grease and line the bases of 2 x 18cm round, deep, loose- bottomed cake tins with nonstick baking paper. Cut out an extra 5 base circles and set aside.
  2. For the cookies, mix the flour and bicarbonate of soda in a bowl. In another bowl, beat the butter, sugars and vanilla with an electric whisk on medium-high for 2-3 mins until creamy, or beat by hand for 5 mins. Add the eggs, one at a time, beating well. Stir in the our mixture until just combined, then add the chocolate chips.
  3. Spoon 220g dough into each lined tin, reserving the rest. Bake for 12-14 mins until golden. Leave to cool for 5 mins, then remove from the tin and peel off the paper. Put on a wire rack to cool completely. Re-line the tins and make 3 more cookies (making 5 in total).
  4. Re-line the tins. Put 1 cookie at the bottom of each tin and set aside.
  5. Spoon the ice cream into a large bowl, add the spice and mix with an electric whisk for 1 min. Quickly spoon a quarter over each cookie in the tins, spreading evenly. Press another cookie on top of each layer of ice cream, then repeat with the remaining ice cream. Press the last cookie on top of one of the ice cream layers. Cover with clingfilm and freeze for 4 hrs, or overnight.
  6. To serve, remove from the freezer, sit for 2 mins, then remove from the tins. Put the ice-cream-topped stack on a serving plate (cookie at the bottom) and top with the taller stack. Use a palette knife to spread the ice cream around the outside, joining the stacks.
  7. Drizzle over the caramel sauce, allowing it to drip down the sides. Top with the Rolos, then drizzle with the chocolate sauce. Serve immediately, or store undecorated in the freezer, wrapped in clingfilm, for up to 1 month. Remove only what you are going to eat and do not refreeze after removing.

Tip: Make sure there's space in your freezer before you begin layering up the cookie stack.

See more Christmas desserts

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