Jess's Dreamy Raspberry Ice Cream Cookie Sandwiches
Jess Murphy
Jess Murphy
Recipe - Navan - Smith's
Jess's Dreamy Raspberry Ice Cream Cookie Sandwiches
Prep Time25 Minutes
Servings12
Cook Time20 Minutes
Ingredients
5 drops Vanilla Extract
220 g Butter softened
220 g Caster Sugar
220 g Chocolate
2 medium Egg
400 g Jumbo Oats
220 g Light Brown Sugar
2 tsp Sea Salt
220 g Self-Raising Flour
2 tsp Vanilla Extract
4 tbsp Water
1 can Condensed Milk
1480 ml Fresh Cream
500 g Raspberries
Directions
- Note: This recipe is best made 24 hours in advance
- For the ice cream: Pop your raspberries in a bowl and crush them with a potato masher. Add a dash of vanilla extract and combine. In a large bowl, using an electric mixer, start whipping the cream slowly, adding the condensed milk. Once stiff peaks start to form, add the raspberry and vanilla mixture bit by bit, being careful not to knock the air out of the whipped cream. Place the mixture in a deep dish roasting tin with a non-stick sheet in the bottom. Wrap with clingfilm. Freeze overnight
- For the cookies: Line 2 baking trays with parchment paper and pre-heat your oven to 180oC. Soften the butter in the mixer. Add the caster sugar and light brown sugar to the softened butter. Beat the eggs in one at a time and add tablespoons of water and vanilla extract until it turns into a glossy mix. Fold in oats and flour as well as the 2 teaspoons of sea salt and 220g of chocolate.
- Roll into 24 balls (45g each) and push gently with the back of a fork to flatten. Bake at 180oC for 20 minutes, remove from oven and allow to cool.
- To make your sandwiches: Using a scooper, scoop 1 ball of ice cream onto one cookie, place another cookie on top and push them together firmly. Place the sandwich on a baking tray, repeat 12 times, and return to the freezer for 2 hours.
25 minutes
Prep Time
20 minutes
Cook Time
12
Servings
Shop Ingredients
Makes 12 servings
Goodall's Vanilla Extract (25 ml)
€3.90€0.16/ml
SuperValu Irish Creamery Butter (454 g)
€2.99€6.59/kg
SuperValu Caster Sugar (500 g)
€1.65€3.30/kg
Signature Tastes 85% Cocoa Dark Chocolate Bar (100 g)
€1.79€17.90/kg
SuperValu Free Range Large Eggs (6 Piece)
€2.25€0.38 each
Flahavan's Organic Jumbo Oats (1 kg)
€2.95€2.95/kg
SuperValu Light Golden Brown Sugar (500 g)
€1.05€2.10/kg
SuperValu Sea Salt (250 g)
€1.25€5.00/kg
SuperValu Self Raising Flour (2 kg)
€2.55€1.28/kg
Goodall's Vanilla Extract (25 ml)
€3.90€0.16/ml
Not Available
Nestlé Carnation Condensed Milk (397 g)
€4.20€10.58/kg
SuperValu Fresh Cream (500 ml)
€2.39€4.78/l
Signature Tastes Raspberries (125 g)
€2.79€22.32/kg
Directions
- Note: This recipe is best made 24 hours in advance
- For the ice cream: Pop your raspberries in a bowl and crush them with a potato masher. Add a dash of vanilla extract and combine. In a large bowl, using an electric mixer, start whipping the cream slowly, adding the condensed milk. Once stiff peaks start to form, add the raspberry and vanilla mixture bit by bit, being careful not to knock the air out of the whipped cream. Place the mixture in a deep dish roasting tin with a non-stick sheet in the bottom. Wrap with clingfilm. Freeze overnight
- For the cookies: Line 2 baking trays with parchment paper and pre-heat your oven to 180oC. Soften the butter in the mixer. Add the caster sugar and light brown sugar to the softened butter. Beat the eggs in one at a time and add tablespoons of water and vanilla extract until it turns into a glossy mix. Fold in oats and flour as well as the 2 teaspoons of sea salt and 220g of chocolate.
- Roll into 24 balls (45g each) and push gently with the back of a fork to flatten. Bake at 180oC for 20 minutes, remove from oven and allow to cool.
- To make your sandwiches: Using a scooper, scoop 1 ball of ice cream onto one cookie, place another cookie on top and push them together firmly. Place the sandwich on a baking tray, repeat 12 times, and return to the freezer for 2 hours.