The summer months call for ice cold, sweet treats. Ice cream sandwiches work really well for most occasions.
There is any number of delicious flavour combinations that you can experiment with. They are not quite as decadent as the brioche ice cream sandwiches served all over Sicily but a are bit easier on the waistline.
To make the treats, simply soften the ice cream and sandwich it between two biscuits. You can then shape the slice of ice cream around the edge, go around the biscuit with a warm knife for the neatest result. When this is done place the ice cream sandwiches on a baking tray and pop them back in the freezer to harden up before serving, otherwise they will be start to melt quite quickly in people’s hands. If the sandwiches are for an outdoor party you can wrap each one in a square of baking parchment for ease of traveling.
There are three recipes included here for making your own biscuits. You can of course go even further and make your own ice cream as well. I usually cut the chocolate biscuits into rectangles similar to a standard wafer. Mint chocolate ice cream is delicious between the two rich biscuits or a good quality vanilla works very well.
For the treacle biscuits a raspberry or blueberry sorbet is very tasty or a good slice of chocolate ice cream for the peanut cookies.
It probably goes without saying but the biscuits will have to be allowed to cool completely before making the sandwiches. Once wrapped in parchment the sandwiches will last a few weeks in the freezer. I usually pop them into a zip-lock bag to prevent freezer burn or a build up of excess ice on the edges.
Chocolate sandwich biscuits
75g of golden caster sugar
70g of caster sugar
120 g of butter, soft
1 egg, lightly beaten
1 tsp of vanilla essence
50g of coco powder
170g of plain flour
Line two baking trays with parchment and preheat your oven to 180 degrees.
Cream the butter and sugar until they are starting to get light in colour.
Add the egg and vanilla essence.
Sieve the flour and coco together and stir them into the mix until everything is combined. Allow the dough to cool in the fridge for half an hour before rolling.
Roll out to about 5 ml in thickness and cut into 20 rectangles. Prick with a fork and lay them flat on the tray. Allow to cool in the fridge on the trays for fifteen minutes.
Bake for about eight minutes and transfer to a wire rack to cool.
Treacle ice cream cookies
85g of desiccated coconut
85g of oats
100g of plain flour
100g of golden caster sugar
100g of butter, melted
1 tbs of treacle
1 tsp of bread soda
Line a baking tray with parchment and preheat your oven to 180 degrees.
Mix the coconut, oats and flour in a mixing bowl.
Stir the melted butter with the treacle.
Add two tablespoons of hot water to the bread soda and stir that into the treacle mix.
Stir the treacle mixture into the flour mixture until completely combined.
Place 18 balls, about a soup spoon in size, onto your tray and gently press them down. Allow about an inch between each one.
Bake for about ten minutes and transfer onto a wire rack to cool. Fill with the ice cream of your choice.
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