Chocolate chip and ice cream cookie sandwiches


*Makes 30 chocolate chip cookies and 15 sandwiches


  • 125g butter, at room temperature
  • 150g sugar
  • 1 egg
  • 1 tsp vanilla
  • 150g Sasko Cake Flour
  • Pinch of salt
  • ½ tsp bicarbonate of soda
  • 1 cup of dark chocolate chips, chopped
  • 1 litre vanilla ice cream


  1. Pre-heat the oven to 180°C.
  2. Grease and line two large baking trays.
  3. Beat the butter and sugar with an electric beater until light and thick, add the egg and vanilla and beat until combined.
  4. Sift the dry ingredients.
  5. Add the dry ingredients as well as the chocolate chips and fold together until you have a thick cookie dough.
  6. Spoon dollops of the cookie dough into your palms, roll into balls about the size of large marbles and place on the baking sheets at least 5 centimetres apart as they will spread as they bake.
  7. Bake in the oven for 8 to 9 minutes – they should still be slightly gooey in the middle when you take them out of the oven.
  8. Allow to cool slightly before taking off the baking paper and transferring to a wire rack to cool completely.

To assemble

  • Make the cookie sandwiches by spooning and then spreading generous amounts of ice cream onto half of the cookie
  • Seal them using the remaining half of the cookies.
  • Serve immediately or store in an airtight container in the freezer until needed.

Handy tips

  • If your dough is too sticky and you are having trouble rolling the dough into balls, simply pop it into the fridge for 15 minutes. This will stiffen the dough and make it more manageable.
  • Cookie dough freezes incredibly well so why not make extra or make it in advance. Roll the dough into a cylinder and seal tightly with cling wrap and place in an airtight container or bag. It will keep in the freezer for 6 to 8 weeks.

Want to make your cookies from scratch? Click here for a quick and easy cookie dough recipe.

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