Cookie Ice Cream Sandwiches

My wife has been asking for us to get an ice cream maker for months. Eventually I gave in and agreed that we could give it a try. Therefore, for her birthday this year she requested homemade strawberry ice cream. We decided to pair this with cookies, although had to make some chocolate chunk and some skittles as we couldn't agree on the flavour. 

The cookies themselves were absolutely delicious! I would recommend using dark chocolate chunks rather than milk chocolate to give a richer chocolatey flavour and, if using skittles, I would recommend adding these to the top of the mixture just before cooking rather than mixing in to prevent them sinking to the bottom. Our ice cream maker also didn't disappoint. We learnt that you shouldn't overfill the machine as it definitely increased in volume as it chilled, and we probably should have chilled the mixture first as it took a lot longer to freeze than the booklet said. However, we'll just have to continue practicing to get the perfect recipe!

Recipe - Makes 10

For the cookies:

• 120g margarine, softened
• 90g caster sugar
• 100g light brown sugar
• 1 egg, beaten
• 1 tsp vanilla extract
• 220g plain flour
• 1/2 tsp baking powder
• 1/4 tsp bicarbonate of soda
• 2 tbsp milk
• 100g skittles or chocolate chunks

For the ice cream:

• 300g strawberries, chopped
• 50g caster sugar
• 300ml double cream
• 150ml milk

Start by preparing the ice cream mixture so it has time to chill before churning. Put the strawberries and caster sugar in a bowl and use a hand blender or food processor to puree the mixture. Add the double cream and milk and whisk in. Move to the fridge to chill. 

Make the cookie batter by creaming the margarine and sugar together, then beat in the egg and vanilla extract. Add the flour, baking powder and bicarbonate of soda and fold in, before adding milk to loosen the mixture. Stir in the chocolate chunks (if using). If adding skittles, keep these to one side for later. Put in the fridge to chill for at least 30 minutes or up to 24 hours. 

Whilst the cookie batter is chilling, make the ice cream as per the instructions on your ice cream maker. Place in the freezer until needed.

Preheat the oven to 180C and line a baking tray with baking paper. Use an ice cream scoop or tablespoon measure to take spoonfuls of the cookie dough (try and portion it into 20 portions). Place spaced well apart on a baking tray and spread out slightly to flatten. If using skittles, now scatter the skittles over the top of each portion of cookie batter. Bake for 12-14 minutes until golden brown. Remove from the oven and leave the cookies on the tray to cool for 5 minutes before transferring to a wire rack. Repeat until all the cookie dough has been used. 

Once the cookies have cooled, remove the ice cream from the freezer. Take one cookie and place upside down on a plate. Put a scoop of ice cream on top and sandwich with another cookie. Use a palette knife to smooth the sides and patch in the gaps. Return to the freezer until ready to eat, removing just before serving to allow the cookie to soften slightly.