Sweet Treats
& Summer Eats
"This summer treat is simple to make and great for
kids; it doesn't melt super fast and it's easy to hold."
Jess's Dreamy Raspberry Ice
Cream Cookie Sandwiches
Serves: 12 | Prep: 25 mins | Cook: 20 mins
Note: This recipe is best made 24 hours in advance
Ingredients:
For the cookies:
220g softened butter
220g caster sugar
220g soft light brown sugar
2 eggs
4 tbsp water
2 tsp vanilla extract
400g jumbo oats
220g self-raising flour
2 tsp sea salt
220g chocolate
For the ice cream:
500g raspberries
480ml fresh cream
1 can of condensed milk
Dash of vanilla extract
Method:
For the ice cream:
Pop your raspberries in a bowl and
crush them with a potato masher.
Add a dash of vanilla extract and
combine.
In a large bowl, using an electric
mixer, start whipping the cream
slowly, adding the condensed milk.
Once stiff peaks start to form, add
the raspberry and vanilla mixture
bit by bit, being careful not to
knock the air out of the whipped
cream.
Place the mixture in a deep dish
roasting tin with a non-stick sheet
in the bottom. Wrap with clingfilm.
Freeze overnight.
22
For the cookies:
Line 2 baking trays with parchment
paper and pre-heat your oven to 180°C.
Soften the butter in the mixer. Add the
caster sugar and light brown sugar to
the softened butter.
Beat the eggs in one at a time and add
tablespoons of water and vanilla extract
until it turns into a glossy mix.
Fold in oats and flour as well as the
2 teaspoons of sea salt and 220g of
chocolate.
Roll into 24 balls (45g each) and push
gently with the back of a fork to flatten.
Bake at 180°C for 20 minutes, remove
from oven and allow to cool.
To make your sandwiches:
Using a scooper, scoop 1 ball of ice
cream onto one cookie, place another
cookie on top and push them together
firmly. Place the sandwich on a baking
tray, repeat 12 times, and return to the
freezer for 2 hours.
Top Tip:
For bonus wow points wrap in
coloured parchment and serve
a little bucket of ice or if
you're feeling naughty dip in white
chocolate and cover in candied
popcorn.