Chocolate Chip Ice Cream Shortbread Sandwiches
Hey Gang,
we are really looking forward to getting back into the Kitchen with you guys to make these Chocolate Chip Ice Cream Shortbread Sandwiches! They are sure to become a family favourite, they’re a recipe you’ll find yourself making again and again.
Buttery shortbread biscuits are sandwiched together with creamy homemade chocolate chip ice cream for a delicious treat that’s perfect for warm days, family gatherings or whenever you need a sweet way to cool down.
The shortbread is wonderfully simple to make and, paired with homemade chocolate chip ice cream, creates a dessert that’s every bit as impressive as it is delicious.
Make a batch ahead of time, keep them in the freezer, and you’ll always have the perfect homemade summer treat ready whenever you need to cool down.
Jolene and Lils x
Chocolate Chip Ice Cream Shortbread Sandwiches
Equipment
- 1 mixing bowl
- 1 set of measuring spoons
- 1 wooden spoon
- cling film
- Rolling Pin
- Round cookie cutter (approximately 7–8cm)
- Baking tray
- Baking paper
- cooling rack
- electric hand whisk
- loaf tin
- ice cream scoop
Ingredients
For the shortbread biscuits
- 160 g Gem Plain Flour
- 80 g Gem Caster Sugar
- 80 g cold unsalted butter diced
- 3 tbsp milk
- 1 tsp vanilla extract
- Gem Chocolate Chips your favourite variety
For the chocolate chip ice cream
- 500 ml whipping cream
- 200 g condensed milk
- 1 tsp vanilla extract
- 100 g Gem Milk Chocolate Chips
- 100 g Gem White Chocolate Chips
Instructions
Make the shortbread biscuits
- Preheat the oven to 220°C / 200°C Fan / Gas Mark 7. Line a baking tray with baking parchment.
- Rub the cold butter into the flour using your fingertips until the mixture resembles fine breadcrumbs.
- Stir in the caster sugar.
- Add the milk and vanilla extract and mix until a smooth dough forms.
- Fold through a handful of Gem Chocolate Chips.
- Wrap the dough and chill in the fridge for 15–20 minutes.
- Roll the dough out to approximately 1.2cm (½ inch) thick.
- Using a floured round cookie cutter, cut out 8 biscuits, pressing straight down without twisting.
- Arrange the biscuits on the prepared baking tray.
- Bake for 12–15 minutes, or until lightly golden around the edges.
- Leave to cool on the tray for a few minutes before transferring to a wire rack to cool completely.
Make the chocolate chip ice cream
- Whip the cream until soft peaks form.
- Add the condensed milk and vanilla extract, then whisk until just combined.
- Fold in the Gem Milk Chocolate Chips and Gem White Chocolate Chips.
- Pour the mixture into a 2lb loaf tin, cover with cling film and freeze for 3–4 hours, or preferably overnight, until firm.
- Assemble
- Scoop the ice cream onto the flat side of six shortbread biscuits.
- Top with the remaining biscuits and gently press together.
- Serve immediately, or wrap individually and return to the freezer until ready to enjoy.
