S’mores
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.
Prep
24 Mins
Cook
8 Mins
Ready In
32 Mins
Serves
5
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
- Pre-heat oven to 190°C fanbake.
- In a large bowl, mix melted butter and peanut butter together until smooth.
- Add sugars and mix, then add egg, and vanilla, mixing well until everything is combined.
- Add in baking soda, salt, flour and chocolate chips and mix to form a soft dough.
- 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)
- Bake for seven minutes then remove from oven and place a marshmallow on top of each.
- Bake for a further one minute or until the bottom is lightly golden. Let cool on the cookie sheet.
- Remove ice-cream from the freezer and slice into five pieces while still in the tub.
- Place one circle of ice cream on top of one of the cookies and peel off the cardboard.
- 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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