We've taken our Choc Chip Cookie Ice Cream Sandwiches up a notch by dipping them in chocolate and sprinkling with chocolate hail and roasted peanuts!

Our top tip for an ice cream cookie sandwich that doesn't melt before you've had a chance to eat it is to prepare your ice cream beforehand.

While you bake your cookies, soften your ice cream and spread it into a lined tray. Leave the ice cream to set in the freezer, then use a cookie cutter to cut it into rounds and return to freezer to chill again.

Then all you need to do is sandwich your ice cream discs between two cookies and chill them down one final time. Chilling them allows you to dip them in the melted chocolate without melting the ice cream. Just make sure you have your sprinkles at the ready so they stick before the chocolate sets!

Check out our how-to video here: WATCH VIDEO

Chocolate Dipped Ice Cream Cookie Sandwiches

Serves: 8
Prep time: 30 minutes Cook time: 12-14 minutes

Ingredients

1 Halo & Swoon Choc Chip Cookie mix

1/3 cup (70g) coconut oil, melted

1/4 cup (60g) plant milk, room temp

A tub of your favourite ice or nice cream

100g chocolate dark chocolate

1 Tbsp coconut oil

2 Tbsp chocolate hail/sprinkles

2 Tbsp chopped roasted peanuts

Leave your ice cream out at room temperature for 20 minutes or so until soft, then spread into a lined brownie tray around 1 inch thick, and place into your freezer to set.

While the ice cream is setting, bake the Chocolate Chip Cookie mix according to the pack instructions for 16 cookies. When shaping your cookies, make them round and flat, aim for approximately 5mm thick.

Use a cookie cutter the same size as your cookies to cut out rounds of ice cream, place them back on a tray and return to the freezer until you’re ready to use them. 

Any ice cream off cuts can either be refrozen and used to make more rounds, or returned to the tub for another day. 

Remove the ice cream rounds from the freezer and sandwich a Chocolate Chip Cookie on either side. Place the ice cream cookie sandwiches back on the tray and into the freezer to set again. 

Melt your chocolate with the coconut oil - the oil thins the chocolate making it easier to dip. Place your chocolate hail and chopped peanuts together in a small bowl.

Dip one side of each ice cream sandwich into the melted chocolate, allow the excess to run off then quickly sprinkle each side with peanuts and chocolate hail.

Enjoy the ice cream cookie sandwiches immediately or return to the freezer until desired.