Ice-cream sandwich cookies are a true childhood favourite. You can’t go wrong with these yummy treats, beloved by kids and grown-ups alike. We’ve used our triple chocolate almond cookies as the cookie bases, and you should too!
Ice-cream sandwich cookies
- 750ml – 1L (3 – 4 cups) good quality, store-bought vanilla ice cream
- 8 – 10 triple chocolate almond cookies (link in description)
- 150g grated chocolate
Soften the vanilla ice cream slightly and sandwich ice cream between two cookies.
Neaten the edges with a knife and dip into grated chocolate.
Serve immediately for an oozy, soft cookie or freeze for 2 hours for a harder ice-cream sandwich cookie.
Cook's tip: Make these frozen cookies up to a week in advance.