Ice cream cookie sandwiches


Makes 8 sandwiches

160g Maltesers
100g unsalted butter, softened
150g light brown sugar
1 tsp vanilla extract
1 large egg
170g plain flour
½ tsp bicarbonate of soda
¼ tsp fine sea salt
60g malted milk powder

For the filling:
200g Maltesers
400g vanilla ice cream, slightly softened

  1. Line two baking trays with non-stick parchment paper.
  2. Place the Maltesers in a sandwich bag, seal the bag and crush them with a rolling pin, leaving some larger pieces.
  3. In a large bowl, beat together the butter and sugar until light and fluffy. Add the vanilla and egg and beat to combine well.
  4. Add the flour, bicarbonate of soda, salt and malted milk powder, mixing until it forms a dough. Stir in the Maltesers, taking care not crush the big chunks too much.
  5. Roll the dough into balls about the size of a golf ball. Place on the prepared baking trays and freeze for 10-15 minutes.
  6. Preheat the oven to 180°C/160°C fan/gas mark 4.
  7. Bake the cookie balls for 10-15 minutes. Leave to cool on the trays for five minutes, then transfer them to a wire rack to finish cooling completely.
  8. For the filling, stir the Maltesers into the ice cream. Spoon some ice cream onto one cookie and sandwich together with another. Repeat with the remaining cookies.
  9. Serve immediately, or return to the freezer until ready to serve.

Per serving: 423kcals, 18.8g fat (11.3g saturated), 58.8g carbs (37.6g sugars), 6.2g protein, 1.3g fibre, 0.291g sodium