Ice Cream Cookie Sandwiches

 As I am a huge fan of ice cream, finding new ways to enjoy eating it is high on my list of favourite activities. As is discovering new exciting flavours of ice cream. A few days ago I had a jaffa cake flavour one that was very delicious, and now I’ve been lucky enough to try Häagen-Dazs’ new flavour – Mango & Raspberry. I am already a huge fan of their Salted Caramel flavour (which I highly recommend!) and so I was really looking forward to seeing what the new flavour would be like. I also decided that rather than just eat it alone, I’d sandwich it between two rich chocolate cookies.
 

 

 

 

 

 

 

 

The ice cream is a creamy mango flavour, swirled through with raspberry. To make the cookies I followed a Double Chocolate Cookies recipe I’ve made before, but added dark chocolate chips instead of white chocolate, and I doubled the recipe to allow for sandwiching!

 

I creamed together 350g light brown sugar and 150g butter. I then added 2 eggs and 2 tsp vanilla extract and whisked in.

I melted 300g dark chocolate in a glass bowl over gently simmering water.

I added 200g self raising flour and 50g cocoa powder to the mixture, followed by the melted chocolate, and mixed well.

I then added a packet of dark chocolate chips and folded them in. I chilled the mixture for 30 minutes in the fridge.

Using my hands I made small balls out of the mixture and flattened them before placing them on a lined baking tray.

I baked them on 180C/350F/Gas 4 for 12 minutes. I let them cool for 10 minutes on the tray before moving them to a cooling rack.

Once the cookies are fully cool, I loaded one up with Häagen-Dazs Mango & Raspberry ice cream and sandwiched another on top. I also added some fresh raspberries. Wow these were certainly decadent!

You have no choice but to dig right in! The fruity mango & raspberry ice cream is the perfect filling between the dark chocolate cookies. These are a indulgent dessert to end a meal, or a sweet summertime snack. Not that you need hot weather to eat ice cream, I certainly don’t!

        

I am linking up with Recipe of the Week hosted by A Mummy Too, Cook Blog Share hosted by Hijacked By Twins and the Sunday Fitness & Food Link Up hosted by Ilka’s Blog and Marathons & Motivation.

NB. Häagen-Dazs sent me a voucher to purchase the ice cream. All opinions are my own.


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Ice Cream Cookie Sandwiches

Ingredients

  • 350 g Light brown sugar
  • 150 g Butter
  • 2 Eggs
  • 2 tsp Vanilla extract
  • 300 g Dark chocolate
  • 200 g Self raising flour
  • 50 g Cocoa powder
  • 1 packet of Dark chocolate chips
  • 1 tub of Mango & Raspberry Häagen-Dazs
  • Fresh raspberries

Instructions

  1. Cream together the light brown sugar and butter
  2. Add the eggs and vanilla extract, and whisk in
  3. Melt the dark chocolate in a glass bowl over gently simmering water, make sure the water does not touch the bowl
  4. Add the self raising flour and cocoa powder to the mixture, followed by the melted chocolate, and mix well
  5. Then add the dark chocolate chips and fold them in. Chill the mixture for 30 minutes
  6. Using your hands make small balls out of the mixture and flattened them before placing them on a lined baking tray
  7. Bake them in batches on 180C/350F/Gas 4 for 12 minutes. Let them cool for 10 minutes on the tray before moving them to a cooling rack
  8. Once the cookies are fully cool, load one up with the ice cream and sandwich another on top, serve with fresh raspberries

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4 comments / Add your comment below

  1. These look fabulous! Thanks so much for sharing at the Sunday Fitness & Food Link-Up, Pinned 🙂 (ps-this week's link up just went live, so feel free to share this great recipe there again!!)

  2. Great-looking cookies and perfect for ice cream sandwiches by the look of it. Haagen Dazs is definitely one of the nicer ice creams on the market and I love the sound of mango ice cream swirled with ripples of raspberry. Will have to keep my eyes open…

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