Ice Cream Cookie Sandwich

At Langage Farm in the heart of Devon, we craft premium ice cream that brings together the richness of Jersey and Guernsey milks. These ice cream sandwiches offer a delightful combination of our luscious ice cream sandwiched between homemade cookies. They’re perfect for a sweet treat  this weekend!

Ingredients:

For the cookies:

200g plain flour
1/2 teaspoon baking soda
1/4 teaspoon salt
115g unsalted butter, softened
100g  granulated sugar
100g brown sugar
1 large egg
1 teaspoon vanilla extract

For assembling:

Langage Farm Devonshire ice cream (flavour of your choice)
Sprinkles, chopped nuts, or mini chocolate chips (optional, for rolling the sides)

Instructions:

Preheat your oven to 180°C (350°F). Line baking sheets with parchment paper.

In a mixing bowl, whisk together the flour, baking soda, and salt. Set aside.

In another bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.

Beat in the egg and vanilla extract until well combined.

Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms. Do not overmix.

Scoop the dough using a tablespoon and roll it into balls. Place them on the prepared baking sheets, leaving space between each cookie.

Flatten each ball slightly with the palm of your hand. Bake in the preheated oven for 10-12 minutes or until the edges are golden brown.

Remove the cookies from the oven and let them cool completely on a wire rack.

Once the cookies are cooled, take a scoop of Langage Farm Devonshire ice cream and place it on the flat side of one cookie.

Top the ice cream with another cookie, pressing down gently to create a sandwich. Roll the sides of the ice cream sandwich in sprinkles, chopped nuts, or mini chocolate chips if desired.

Repeat the process with the remaining cookies and ice cream.

Place the assembled ice cream sandwiches in the freezer for at least 30 minutes to firm up before serving.

Enjoy!