Ice cream sandwiches recipe
 No-churn vanilla ice cream served between two chocolate chip cookies is the ultimate summer dessert. Try decorating yours with your favourite ice cream toppings - like honeycomb, sprinkles or chopped nuts. For this recipe you will need a hand-held electric whisk or stand mixer and a thermometer. 50ml/2fl oz whole milk, preferably Jersey milk if available20g/½oz golden syrup 20g/½oz skimmed milk powderpinch sea salt300g/10½oz double cream150g/5½oz condensed milk50g/1¾oz evaporated milk1 vanilla pod, seeds only 50ml/2fl oz whole milk, preferably Jersey milk if available 20g/½oz golden syrup 20g/½oz skimmed milk powder pinch sea salt 300g/10½oz double cream 150g/5½oz condensed milk 50g/1¾oz evaporated milk 1 vanilla pod, seeds only 150g/5½oz butter120g/4½oz light brown sugar120g/4½oz golden caster sugar1 free range egg (around 55g)255g/9oz plain flour1 tsp bicarbonate of soda1 tsp baking powder1 tsp sea salt flakes150g/5½oz 70% dark chocolate chips 150g/5½oz butter 120g/4½oz light brown sugar 120g/4½oz golden caster sugar 1 free range egg (around 55g) 255g/9oz plain flour 1 tsp bicarbonate of soda 1 tsp baking powder 1 tsp sea salt flakes 150g/5½oz 70% dark chocolate chips sprinkles, to decoratecrumbled honeycomb, to decorate sprinkles, to decorate crumbled honeycomb, to decorate Method To make the no churn ice cream, place a large, lidded container in the freezer to cool.Add the milk to a small saucepan over a low heat and whisk in the golden syrup, milk powder and salt, stirring until the milk powder has dissolved completely. Pour the mixture into a jug and cool in the fridge.In a stainless-steel bowl, combine the cream, condensed milk, evaporated milk and vanilla seeds, and whisk with a hand-held electric whisk or a stand mixer until it forms soft peaks.Take the milk mixture out of the fridge and check the temperature with a thermometer - it should be 10–15C/50–60F. Pour the milk mixture into the cream mixture and whisk again until it re-forms the soft peaks. You want to incorporate as much air as possible to mimic the texture of churned ice cream.Pour into your chilled container and freeze for at least 4 hours or overnight.To make the chocolate chip cookies, preheat the oven to 195C/175C fan/Gas 4. Prepare two baking trays lined with baking paper. Beat the butter and both sugars and cream in a large bowl with a hand-held electric whisk or a stand mixer until just incorporated, around 3 minutes. Beat in the egg until fully combined. Add the flour and mix until a dough is formed. Add the chocolate chips and mix until evenly distributed.Shape the cookies and add to the baking trays. Sprinkle with the sea salt and bake for 9 minutes. Leave to cool for a few minutes before transferring to a wire rack to cool completely.To assemble the ice cream sandwiches, place 2 cookies on a sheet of greaseproof paper. Scoop the ice cream onto one of the cookie and then top with the a cookie. Roll the side of the ice cream sandwiches in the chosen topping. Keep in the freezer until ready to serve. To make the no churn ice cream, place a large, lidded container in the freezer to cool. To make the no churn ice cream, place a large, lidded container in the freezer to cool. Add the milk to a small saucepan over a low heat and whisk in the golden syrup, milk powder and salt, stirring until the milk powder has dissolved completely. Pour the mixture into a jug and cool in the fridge. Add the milk to a small saucepan over a low heat and whisk in the golden syrup, milk powder and salt, stirring until the milk powder has dissolved completely. Pour the mixture into a jug and cool in the fridge. In a stainless-steel bowl, combine the cream, condensed milk, evaporated milk and vanilla seeds, and whisk with a hand-held electric whisk or a stand mixer until it forms soft peaks. In a stainless-steel bowl, combine the cream, condensed milk, evaporated milk and vanilla seeds, and whisk with a hand-held electric whisk or a stand mixer until it forms soft peaks. Take the milk mixture out of the fridge and check the temperature with a thermometer - it should be 10–15C/50–60F. Pour the milk mixture into the cream mixture and whisk again until it re-forms the soft peaks. You want to incorporate as much air as possible to mimic the texture of churned ice cream. Take the milk mixture out of the fridge and check the temperature with a thermometer - it should be 10–15C/50–60F. Pour the milk mixture into the cream mixture and whisk again until it re-forms the soft peaks. You want to incorporate as much air as possible to mimic the texture of churned ice cream. Pour into your chilled container and freeze for at least 4 hours or overnight. Pour into your chilled container and freeze for at least 4 hours or overnight. To make the chocolate chip cookies, preheat the oven to 195C/175C fan/Gas 4. Prepare two baking trays lined with baking paper. To make the chocolate chip cookies, preheat the oven to 195C/175C fan/Gas 4. Prepare two baking trays lined with baking paper. Beat the butter and both sugars and cream in a large bowl with a hand-held electric whisk or a stand mixer until just incorporated, around 3 minutes. Beat in the egg until fully combined. Beat the butter and both sugars and cream in a large bowl with a hand-held electric whisk or a stand mixer until just incorporated, around 3 minutes. Beat in the egg until fully combined. Add the flour and mix until a dough is formed. Add the chocolate chips and mix until evenly distributed. Add the flour and mix until a dough is formed. Add the chocolate chips and mix until evenly distributed. Shape the cookies and add to the baking trays. Sprinkle with the sea salt and bake for 9 minutes. Leave to cool for a few minutes before transferring to a wire rack to cool completely. Shape the cookies and add to the baking trays. Sprinkle with the sea salt and bake for 9 minutes. Leave to cool for a few minutes before transferring to a wire rack to cool completely. To assemble the ice cream sandwiches, place 2 cookies on a sheet of greaseproof paper. Scoop the ice cream onto one of the cookie and then top with the a cookie. Roll the side of the ice cream sandwiches in the chosen topping. Keep in the freezer until ready to serve. To assemble the ice cream sandwiches, place 2 cookies on a sheet of greaseproof paper. Scoop the ice cream onto one of the cookie and then top with the a cookie. Roll the side of the ice cream sandwiches in the chosen topping. Keep in the freezer until ready to serve.