Ginger & white chocolate ice cream sandwiches
https://www.coop.co.uk/recipes/ginger-and-white-chocolate-ice-cream-sandwiches
These ginger and white chocolate ice cream cookie sandwiches are inspired by the American s’more, which is short for ‘some more’.
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Feeds
4
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Ready in
40 minutes
Each serving contains
% of adult’s reference intake | Carbohydrates per serving : 113g
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Ingredients
- 120g Co-op sunflower spread, softened
- 75g Co-op Fairtrade light brown soft cane sugar
- 75g Fairtrade caster sugar, plus 2 tbsp
- 1 Co-op British free range egg
- 1 tsp vanilla extract
- 180g Co-op plain white flour
- ½ tsp baking powder
- 75g white chocolate chips
- 75g stem ginger, finely chopped
- 150g blueberries
- 1 tsp cornflour
- 1 tbsp lemon juice
- 2 scoops Co-op Irresistible clotted cream vanilla ice cream
Method
- Preheat the oven to 190°C/fan 170°C/gas 5
- Line two large baking trays with greaseproof paper
- Put the spread, brown sugar and the 75g caster sugar in a large mixing bowl
- Beat with an electric whisk until light and fluffy, then whisk in the egg and vanilla extract
- Sift in the flour and baking powder, then stir in with a wooden spoon
- Add the white chocolate chips and stem ginger, then stir to combine
- Scoop eight balls from the mixture with an ice cream scoop and arrange four on each prepared baking tray, leaving plenty of space between them to spread out as they cook
- Bake for 10-12 mins, until firm around the edges but still soft in the middle
- Leave to cool on the tray for a few minutes before transferring to a wire rack
- Meanwhile, make a compote: put the berries, cornflour, lemon juice and 2 tbsp water in a small pan with the remaining caster sugar
- Cook over a medium heat for 5 mins, until the berries burst and the compote has thickened
- Leave to cool
- To serve, sandwich half a scoop of ice cream, along with a drizzle of blueberry compote, between two cookies per serving
- You could also wrap these individually and keep in the freezer to eat later
