Chocolate & Salted Caramel Ice-Cream Sandwiches


Preparation info

  • Difficulty


  • Makes


Appears in



By Lorraine Pascale

Published 2017

  • About

Before you start this recipe, check that you have enough freezer space and set aside 1–3 hours to allow the ice-cream tubs to melt in your sink or a large bowl. This method gives very neat results, but if it sounds like too much trouble, then you can simply sandwich the cookies together with a scoop of ice cream. If you wish to keep the ice-cream sandwiches for more than a day, wrap each one individually with cling film to prevent freezer burn.


  • 3 x 750 ml tubs of salted caramel ice cream (I use Haägen Daz), melted
  • 225 g butter, softened
  • 200 g soft light brown sugar
  • 1 egg
  • 140 g plain flour
  • 50 g cocoa powder, plus extra for dusting (sifted if lumpy)


  • 2 x 20cm square cake tins, or 1 large and very clean roasting tin
  • 9cm straight-sided round cookie cutter


Line the cake tins or large roasting tin with a double layer of cling film. Pour 1.5 tubs of the melted ice cream into each cake tin. If you are using a large roasting tin then pour all of the ice cream into that. Put your tin(s) into the freezer until the ice cream has frozen solid.

Choose a baking sheet that can fit into your freezer. Line it with baking parchment. When the ice cream has frozen solid, use the cookie cutter to stamp out eight rounds, placing them on the lined baking sheet as you go. Work quickly – if the ice cream starts to melt, then pop it back into the freezer to firm up. When all the rounds are cut out, put them back into the freezer and continue with the recipe. Keep any leftover ice cream for another day.

To make the cookies, cream together the butter and sugar in a bowl using a wooden spoon until light and fluffy, then beat in the egg. Mix in the flour and cocoa powder, stir well to combine and then get your hands in the bowl to bring it all together. Wrap the dough in cling film and put it in the fridge for about 10 minutes to firm up.

Line two large baking sheets with baking parchment and dust the work surface with cocoa powder. Roll out the cookie dough until it is about 5mm thick, and stamp out sixteen rounds using the cutter, placing them on the baking sheets as you go. Place the rounds into the fridge for 10 minutes to firm up.

Preheat the oven to 180°C (fan 160°C/350°F/gas 4) and bake the rounds for 10–12 minutes, until just firm. Remove the cookies from the oven and use the cutter to trim the edges from each one, then leave to cool down completely.

Once the cookies have cooled, remove the ice-cream rounds from the freezer and sandwich each one with two cookies. Stack them in the tin(s) and put them in the freezer. Remove the ice-cream sandwiches from the freezer 10 minutes or so before you want to serve them, so that they are easy to eat.