Cranberry & White Chocolate Ice Cream Cookie Sandwich

Recipe

Perfect for that taps-aff weather, these squidgy cookie ice cream sandwiches are the perfect treat.

Serves : 6 people (Makes 12 Cookies) |   Prep time: 15 mins (plus overnight chill)   |   Cooking time: 20 mins

American   |   Dessert   |   Scottish Creations Made by Kirsten

  

Ingredients

• 145g Light soft brown sugar
• 110g Caster sugar
• 125g Salted butter (softened)
• 1 Large egg
• 225g Self-raising flour
• 100g White chocolate chips
• 50g Dried cranberries
• 2 tsp Vanilla extract
• 1 tub Ice Cream

  

Method

1. Weigh both sugars into a large bowl.
2. Add room temp butter to sugar and cream using an electric whisk.
3. Add flour and continue whisking.
4. Add your egg then vanilla and continue to whisk.
5. Add Chocolate and Cranberries and mix by hand.
6. Roll dough into a large sausage shape, cover in cling film and chill for 3 hrs or overnight.
7. Cut dough into 12 slices.
8. Preheat oven to 170°F / 190°C / Gas 5.
9. Place cookies on a baking sheet, making sure there is plenty space between them.
10. Cook 20 minutes until slightly golden and they should be squidgy and soft.
11. Leave the cookies to cool, then add some ice cream in the middle of them to make a sandwich!