Ice Cream Cookie Sandwiches

We moan talk about the lack of warm weather for roughly 11 months of the year, then without any notice at all we find ourselves in the middle of a heatwave. The team at Betty HQ couldn’t be happier about these balmy nights, it’s the perfect excuse to whip up some tasty treats in the name of keeping cool. We have three words for you: Ice, Cream, Sandwiches!

Cookie Recipe
Makes 18 cookies

110g butter, diced
75g light muscovado sugar
50g demerara sugar
1 medium egg
1tsp vanilla extract
125g plain flour
50g ground almonds

Flavour Additions
150g chocolate (Dark, Milk or White)
100g chopped nuts  (Pistachio, Hazelnut, Almond)


Ice Cream Sandwich

Using a cookie cutter smaller than the cookies, cut even circles from the centre of each cookie – the edges are the chef’s treat! Sandwich a scoop of your favorite ice cream in between two cookies. Get creative – roll the edges in grated chocolate, chopped nuts or even dip in melted chocolate and place in the freezer to set!


1. In a bowl (or food processor), cream the butter and sugar together. Beat in the egg and vanilla extract and then mix in the flour and ground almonds. Add the chocolate or nuts and stir well to combine.
2. On a large sheet of cling film, dollop the mixture at one and roll in the cling film to create a sausage. Holding both ends of the cling film, roll the dough sausage on the surface, twisting the ends as you go so that the cling film becomes tighter and tighter, creating a firm and tightly packed dough. Pop in the freezer for a couple of hours, or overnight, to set.
3. Preheat the oven to 180C. Remove the dough from the freezer and whilst it is still in the cling film, cut into 1cm thick medallions.
4. Remove the cling film from the outside of each medallion and place (with a 5cm spacing) on a baking tray lined with greaseproof paper. Bake in the oven for 8-10 minutes. Allow to cool completely on a wire rack.