Chocolate Ice Cream Sandwich

Instructions

1. 1

   Preheat the oven to 180°C (350ºF). Line a baking tray with parchment paper.

   Tip: Make sure the paper is large enough to accommodate the biscuits without any overlap.

2. 2

   In a medium bowl, whisk together flour, baking powder, and salt.

   Tip: Use a whisk to ensure the ingredients are well combined.

3. 3

   In a large bowl, use an electric mixer to cream together butter and caster sugar until light and fluffy.

   Tip: Stop the mixer occasionally to scrape down the sides of the bowl.

4. 4

   Add the egg to the bowl and mix until well combined.

   Tip: Make sure the egg is fully incorporated into the butter mixture.

5. 5

   Gradually add the flour mixture to the bowl and mix until just combined.

   Tip: Be careful not to overmix the dough.

6. 6

   Add the milk and vanilla extract to the bowl and mix until a dough forms.

   Tip: Use a rubber spatula to scrape down the sides of the bowl.

7. 7

   Divide the dough into 8 equal pieces and shape each piece into a ball.

   Tip: Use a lightly floured surface to prevent the dough from sticking.

8. 8

   Flatten each ball into a disk shape and place them on the prepared baking tray.

   Tip: Leave about 2 cm of space between each biscuit.

9. 9

   Bake the biscuits for 15 minutes or until golden brown.

   Tip: Use a timer to ensure the biscuits are done on time.

10. 10

    Remove the biscuits from the oven and let them cool on a wire rack.

    Tip: This will help the biscuits cool down and become easier to handle.

11. 11

    Scoop out 100g of ice cream and place it between two biscuits.

    Tip: Make sure the ice cream is evenly distributed between the biscuits.

12. 12

    Wrap the sandwich in plastic wrap or aluminum foil and place it in the freezer for at least 30 minutes.

    Tip: This will help the ice cream set and become scoopable.