Chocolate Chip & Coconut Cookie Ice Cream Sandwich
From Ainsley’s Food We Love, ITV
To make these even more indulgent, try spreading a little Nutella on the cookies before you sandwich with ice-cream!
Using electric beaters, whisk together the butter, sugar and vanilla until pale and fluffy. Beat in the egg until well incorporated.
Sift the flour, bicarb and salt into the bowl and mix with a wooden spoon, then fold in the coconut and chocolate chunks.
Divide the mixture in half. Wrap in parchment and roll into cylinders 12cm x 5cm and chill for at least 2 hours.
Preheat the oven to 180/160fan/gas 4
Line 2 baking trays with parchment paper.
Unwrap the dough and cut each roll into 8 slices. Place on the prepared baking trays allowing enough room for spread.
Bake for 12 -15 minutes until lightly browned, but still a little soft in the centre. Allow to cool slightly before transferring to a wire rack to cool completely.
Sandwich the cookies together with ice-cream and enjoy!
- 150g butter, room temperature
- 85g caster sugar
- 85g light soft brown sugar
- ½ tsp vanilla extract
- 1 large egg
- 220g plain flour
- ½ tsp bicarbonate of soda
- good pinch of salt
- 50g desiccated or freshly grated coconut
- 150g good quality milk chocolate, roughly chopped into chunks
- coconut (or vanilla) ice cream, to serve