Cookie Dough Ice Cream Sandwiches

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cookie-dough-cake
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Ice cream and Cookies? Say less!

Ingredients

  • 450g Charlie’s Cookie Dough – Chocolate Chip or Peanut Butter Flavour
  • 5 Scoops Plant-Based Icream
  • 200g Vegan Dark Chocolate
  • 40g Coconut Oil

Method

Cookies:

1. Preheat oven to 180°C and line a large baking tray with baking paper (tray should be approximately 33cm x 24cm).

2. One at a time, roll 2 heaped tablespoons of cookie dough (approximately 45g) into a ball and place on prepared tray. There will be 10 balls in total.

3. Flatten balls slightly using your hands.

NOTE: the flatter the balls, the crispier the cookies.

4. Bake for 10 minutes for a chewy centre or up to 13 minutes for a crunchier cookie.

5. Remove cookies from oven and set aside to cool.

 

Assembly:

1. Place half the cookies bottom side up on the lined baking tray.

2. Place vegan dark chocolate and coconut oil in a medium microwave-safe bowl and microwave on high in 30-second increments, stirring in between until fully melted.

3. Place 1 scoop of plant-based ice cream in the centre of the cookies on the tray and sandwich each with a second cookie.

4. Drizzle melted chocolate over the cookie sandwiches.

5. Set in freezer for at least 1 hour before serving.

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