Ice Cream Sandwiches

Stop rubbing those dry sticks together – welcome to the joy of toasted marshmallows without the campfire, and with the extra deliciousness of ice cream and freshly baked cookies.

24 Mins
8 Mins
Ready In
32 Mins

What you need

  • 1/2 cup Mainland Natural Butter, melted
  • 1/2 cup peanut butter
  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • 1 egg
  • 1/2 tsp vanilla
  • 1 tsp baking soda
  • 1/4 tsp salt (a nice flaky sea salt if you have it)
  • 1 cup wholemeal flour
  • 1/2 cup plain flour
  • 1 cup chocolate chips (semi sweet work well)
  • 1/2 cup mini marshmallows
  • 1 tub Tip Top Top Swirly Caramel

Here's how it's done

  1. Pre-heat oven to 190°C fanbake.
  2. In a large bowl, mix melted butter and peanut butter together until smooth.
  3. Add sugars and mix, then add egg, and vanilla, mixing well until everything is combined.
  4. Add in baking soda, salt, flour and chocolate chips and mix to form a soft dough.
  5. Place a flattened 1/4 cup scoop of the dough on a tray (the same diameter as your ice-cream container, this should make 10 biscuits)
  6. Bake for seven minutes then remove from oven and place a marshmallow on top of each.
  7. Bake for a further one minute or until the bottom is lightly golden. Let cool on the cookie sheet.
  8. Remove ice-cream from the freezer and slice into five pieces while still in the tub.
  9. Place one circle of ice cream on top of one of the cookies and peel off the cardboard.
  10. Sandwich another cookie on top, marshmallow side into the ice-cream.

Serving Suggestions

Try chopping up some marshmallows and chocolate or honey roasted nuts and then rolling the edge of the ice-cream in this for an extra special crunch!

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