chocolate & pecan cookie ice cream sandwiches
preparation time 25 minutes, plus freezing time cooking time 15 minutes
Ingredients
300g butter, softened
1 1/2 cups (280g) brown sugar
1/2 cup (115g) caster sugar
2 extra large eggs
2 tsp vanilla extract
3 cups (450g) plain flour
1/2 cup (60g) cocoa
2 tsp baking powder
1 tsp bicarbonate of soda
200g dark chocolate, chopped
80g pecans, finely chopped
5L Bulla Chocolate Ice Cream, softened
chocolate sauce
1 cup Bulla Thickened Cream
200g dark chocolate, chopped
2 Tbsp cocoa
Cooking Directions
- Pre-heat oven to 170°C (150°C fan-forced).
- Cream the butter and sugars until pale and creamy. Add the eggs and vanilla extract, mixing well. Slowly add in the flour, cocoa, baking powder and bicarbonate until mixture is combined. Stir in the chocolate and pecans.
- Using tablespoon measures, roll mixture into balls and place onto lined oven trays, flattening slightly.
- Bake for 15 minutes. Place onto cooling rack until cool.
- Break up 10 of the cookies and fold through the softened Bulla Chocolate Ice Cream. Place into a container and refreeze until required.
- For the chocolate sauce, heat the Bulla Thickened Cream in a saucepan until just boiling and pour over chocolate and cocoa. Whisk well until smooth and chocolate is melted. Allow to cool and refrigerate until required.
- To serve, scoop Bulla Chocolate Ice Cream and sandwich between two of the chocolate biscuits. Drizzle with warmed chocolate sauce.
Ingredients
300g butter, softened
1 1/2 cups (280g) brown sugar
1/2 cup (115g) caster sugar
2 extra large eggs
2 tsp vanilla extract
3 cups (450g) plain flour
1/2 cup (60g) cocoa
2 tsp baking powder
1 tsp bicarbonate of soda
200g dark chocolate, chopped
80g pecans, finely chopped
5L Bulla Chocolate Ice Cream, softened
chocolate sauce
1 cup Bulla Thickened Cream
200g dark chocolate, chopped
2 Tbsp cocoa