Toffee Ice Cream Sandwich
Prep
20 mins
Cook
20 mins
Servings
4
Difficulty
Easy
The toffee ice cream sandwich is a classic dessert combining soft, crumbly biscuits with creamy ice cream and a rich toffee sauce. This indulgent treat features toffee biscuits, golden syrup, brown sugar and butter layered with 400g of ice cream, finished with a homemade biscuit base made from flour, eggs and milk. With just 20 minutes of preparation and 20 minutes of cooking, this dessert suits anyone craving something sweet and satisfying.
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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