Ready Time: 52 mins
Preparation Time: 40 mins + Cooling & Freezing Time
Cooking Time: 12 mins per Batch
Serves: 16
Ingredients
Cookies
- 160g unsalted butter, softened
- 2/3 cup (150g) caster sugar
- 2/3 cup (150g) firmly packed soft brown sugar
- 1 teaspoon vanilla extract
- 2 eggs
- 2 cups (300g) self raising flour
- 150g dark chocolate, finely chopped
Quick mix vanilla ice cream
- 1 cup (250ml) pouring cream
- 1 ¼ cups (310ml) whole milk
- ¾ cup (185ml) sweetened condensed milk
- 1 teaspoon vanilla extract
Method
- To make ice cream: Place cream, milks and vanilla into a large jug and stir to combine. Refrigerate until cold.
- Assemble mixer with the pre-frozen ice cream bowl attachment. Turn mixer to KNEAD/FOLD setting and pour ice cream base into ice cream bowl. Churn ice cream for about 15 minutes or until firm.
- Transfer ice cream to a shallow tray; cover and freeze for a further 2-3 hours in freezer.
- Preheat oven to 200C. Line two baking trays with baking paper.
- Meanwhile to make cookies, assemble mixer with the scraper blade and the large mixer bowl. Place butter, sugars and vanilla into bowl. Slowly turn mixer to CREAMING/BEATING setting. Beat for 1 minute. Reduce speed and add eggs, one at a time, and beat until combined. Reduce speed to KNEAD/FOLD setting and add flour; beat until just combined. Stir through chocolate.
- Roll heaped tablespoons of dough into balls. Place onto trays about 10cm apart. Bake in oven for 10-12 minutes or until lightly golden. Cool on trays for 2-3 minutes before transferring to a wire rack. Repeat with any remaining cookie dough.
- Once ice cream is firm but not too hard and cookies are completely cool place a scoop of ice cream onto one cookie and top with another cookie. Press lightly to squash together. Wrap each sandwich in plastic wrap and freeze for 3-4 hours or until firm.
* Ice cream freezer bowl accessory sold separately. Store bought ice cream can be used.
Tip: For fastest results when making ice cream allow the ice cream bowl attachment to freeze for at least 24-48 hours before using. Allow longer in hotter weather or if fridge and freezer are opened often.