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 to make Ice Cream Cookie Sandwiches.
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 light brown sugar and butter. Then I added eggs and vanilla extract and whisked in.
I melted dark chocolate in a glass bowl over gently simmering water.
Then I added self raising flour and 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 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 Ice Cream Cookie Sandwiches 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!
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Ice Cream Cookie Sandwiches
- 350 g Light brown sugar
- 150 g Butter
- 2 Eggs large
- 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
Pre-heat your oven to 160C Fan/180C/350F/Gas 4
Cream together the light brown sugar and butter
Add the eggs and vanilla extract, and whisk in
Melt the dark chocolate in a glass bowl over gently simmering water, make sure the water does not touch the bowl
Add the self raising flour and cocoa powder to the mixture, followed by the melted chocolate, and mix well
Then add the dark chocolate chips and fold them in. Chill the mixture for 30 minutes
Using your hands make small balls out of the mixture and flattened them before placing them on a lined baking tray
Bake them in batches for 12 minutes. Let them cool for 10 minutes on the tray before moving them to a cooling rack
Once the cookies are fully cool, load one up with the ice cream and sandwich another on top, serve with fresh raspberries