Ice Cream Cookiewiches
ready in 1 hr
- 2 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted butter
- 1 cup light brown sugar
- ½ cup sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 cups Chocolate chip
- 3 cups cherry Ice cream
- To decorate
- poached Cherries
1 Pot, 1 Bowl, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Tablespoon, 1 Peeler, 1 Slotted spoon, 1 Whisk, 1 Brush, 2 Tartlet molds, 1 Oven rack
Heat the oven to 190°C (170° fan) 375°F gas 5. Line 2 large baking trays with non-stick baking paper.
Sift the dry ingredients into a bowl.
Beat together the butter and both sugars until light and fluffy.
Beat in the eggs, 1 at a time, then beat in the vanilla, then the flour mixture. Stir in the chocolate chips.
Drop heaped tablespoonfuls onto the baking trays, about 5cm|2" apart. Flatten with moist fingertips.
Bake for about 10 minutes until puffed and dry looking but still soft to the touch. Cool completely on the trays, then freeze for 15 minutes.
Spoon about 1/3 cup ice cream onto the flat side of a cookie and top with a second cookie, pressing together lightly. Wrap in foil and freeze. Repeat with the remaining cookies and ice cream.
Serve with poached cherries.