Ice-cream sandwiches really need a soft biscuit to wrap around the filling to save your teeth! These chocolate biscuits are chewy and provide the perfect wrapper for this chilly, refreshing dessert. Try other flavours of ice cream like coconut, mango or pineapple.
In the bowl of a standing electric mixer or using an electric hand mixer and large bowl, beat the butter and two sugars until light and fluffy, about 2–3 minutes. Add the egg and vanilla and beat until incorporated. Add the flour, salt, cocoa powder and bicarbonate of soda and mix until smooth, about 1 minute. The dough will be slightly sticky, but that is because this recipe makes very flat, chewy cookies.
Line two baking trays with baking paper. Spoon
Remove from the oven and let cool on the trays for 5 minutes. The biscuits won’t seem completely done and will be a little squishy, but they will finish cooking on the trays. Remove to a wire rack when set. They will keep in a covered container for 4 days.
Remove the ice cream from the freezer and let soften for a few minutes. Scoop one to two small balls of ice cream between two cookies and press to flatten. Place immediately in the freezer. When finished, cover the container of sandwiches and keep frozen until serving.
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