Salted caramel and cashew ice cream sandwiched between soft and chewy chocolate chunk cookies. Cookies are best kept in the fridge to give them that chewy brownie texture. Killinchy Gold’s Pure Vanilla, Rich Chocolate & Boysenberry or Gold Rock Hokey Pokey would also work a treat!

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In a large bowl or bowl of a stand mixer, beat the melted butter and brown sugar until the mixture is thick and lighter in colour. Add the egg and vanilla essence and beat for 1 minute.

In a seperate bowl, sieve together the flour, cocoa, baking soda and salt. Add to the wet mixture and beat until just combined.

Add 200g of the chocolate chunks to the cookie dough, pulse until just combined.

Refrigerate dough for 2 hours. Do not skip this step!

Once dough has hardened, heat oven to 160ºC and line 2 baking trays. Roll dough in to balls (roughly 1 tablespoon) and place 6 on each lined baking tray 4cm apart. Add a chunk or two of chocolate to the top of each cookie dough ball. Gently push the chocolate into the dough, being careful not to flatten the cookie.

Bake for 12 – 14 minutes, remove tray from oven a gently bash the tray a couple of times on a hard surface (to flatten cookies). Let cookies cool completely on tray before refrigerating. Top with a little sea salt.

Sandwich scoops of ice cream between cookies and serve immediately. If you like, decorate with dried rose petals.
280g butter, melted
250g soft brown sugar
1 1/2 teaspoons vanilla essence
1 egg
150g standard flour
125g cocoa powder
3/4 teaspoon baking soda
1/2 teaspoon salt
250g dark chocolate, roughly chopped

1L Killinchy Gold Salted Caramel & Cashew Ice Cream (Pure Vanilla works a treat too!)
1 teaspoon flakey sea salt
1 tablespoon dried rose petals, optional

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