Toffee Ice Cream Sandwich
Prep
20 mins
Cook
20 mins
Servings
4
Difficulty
Easy
There's something magical about biting into a homemade ice cream sandwich, and this toffee version is my go to when I want something special without spending hours in the kitchen. With just 40 minutes total from start to finish, you'll have warm, crispy toffee cookies hugging creamy ice cream, and honestly, it's easier than you'd think. Brown sugar brings natural molasses which contains minerals like potassium and calcium, so you can almost convince yourself this treat is good for you! The best part is how simple the ingredient list is, nothing fancy or hard to find, making this perfect for a casual dessert that impresses everyone.
Ella x
Ingredients
- 400 gice cream
- 200 gtoffee biscuits
- 20 gbutter(softened)
- 20 ggolden syrup(for toffee)
- 100 gbrown sugar
- 2 gsalt
- 50 gall-purpose flour
- 5 gbaking powder
- 2 egglarge eggs(at room temperature)
- 200 mlmilk(for biscuits)
- 20 mlsunflower oil(for brushing)
Detail level
Instructions
- 1
Preheat your oven to 180°C. Line a baking tray with parchment paper.
Tip: Use a high-quality parchment paper for easy biscuit release.
- 2
In a medium-sized bowl, whisk together the flour, baking powder, and salt. Set aside.
Tip: Whisk dry ingredients thoroughly to ensure even biscuit texture.
- 3
In a large bowl, use an electric mixer to cream the butter and golden syrup until light and fluffy.
Tip: Don't overmix the butter mixture, as this can lead to tough biscuits.
- 4
Gradually add the brown sugar to the butter mixture, beating until just combined.
Tip: Don't overmix the sugar mixture, as this can lead to a dense biscuit.
- 5
Add the dry ingredients to the butter mixture, alternating with the milk, beginning and ending with the dry ingredients. Beat just until combined.
Tip: Don't overmix the dough, as this can lead to tough biscuits.
- 6
Stir in the chopped toffee biscuits and large eggs, one at a time, until just combined.
Tip: Don't overmix the dough, as this can lead to tough biscuits.
- 7
Transfer the dough to a lightly floured surface and knead gently until just combined.
Tip: Don't overwork the dough, as this can lead to tough biscuits.
- 8
Divide the dough into 4 equal pieces and roll each piece into a ball. Flatten each ball slightly into a disk shape.
Tip: Use a light touch when flattening the biscuits to avoid overworking the dough.
- 9
Brush the tops of the biscuits with sunflower oil and bake for 15-20 minutes, or until lightly golden.
Tip: Keep an eye on the biscuits while they're baking, as they can go from golden to burnt quickly.
- 10
Allow the biscuits to cool completely before sandwiching with vanilla ice cream.
Tip: Let the biscuits cool completely to prevent them from getting soggy when sandwiched with ice cream.
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