Chocolate ice cream sandwich
easy
90 mins
90 mins
Ingredients
- 400 g Dark chocolate
- 225 g Butter or margarine
- 200 g Sugar
- 180 g demerara sugar
- 1/2 TEASPOON Salt
- 1 Vanilla pod
- 2 Eggs (size L)
- 310 g Flour
- 1 TEASPOON Baking soda
- 50 g Cocoa powder
- 840 g Vanilla ice cream (14 x 60 g)
- 160 g Sugar decoration
- 2 TABLESPOONS Icing sugar
- baking paper
- 7-10 Tbsp Aluminium foil or freezer bag
Directions
- 1
Roughly chop the chocolate. Mix fat, sugar and salt with the whisk of the hand mixer until thick and creamy. Cut the vanilla pod lengthwise, fry the pulp and add to the fat mixture. Stir in the eggs one by one. Mix flour, baking soda and cocoa, sieve onto the mixture and stir in.
- 2
Fold in chopped chocolate briefly. Put 2 x 9 and 1 x 10 blobs (each approx. 50 g mass) on 3 baking trays lined with baking paper. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 12-15 minutes one after the other. Remove, place on a cake rack and let cool completely. Place cookies in the freezer 45 minutes before serving. Let the ice cream thaw briefly. Add 1 tablespoon of ice cream to each 14 biscuits. Place 1 cookie on each and press down slightly. Roll the sandwiches in different sugar decorations and dust with icing sugar.
- 3
Place cookies in the freezer 45 minutes before serving. Let the ice cream thaw briefly. Add 1 tablespoon of ice cream to each 14 biscuits. Place 1 cookie on each and press down slightly. Roll the sandwiches in different sugar decorations and dust with icing sugar. Wrap ice cream sandwiches that are not eaten immediately in aluminium foil or freezer bag and put them in the freezer
- 4
Waiting time approx. 45 minutes
Nutrition Facts
660 kcal
85 g
31 g
8 g
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