Salted Caramel Ice Cream Cookie Sandwich

This show stopping Ice cream Cookie Sandwich, is perfect for Summer entertaining.

Difficulty Level

Salted Caramel Ice Cream Cookie Sandwich

This show stopping Ice cream Cookie Sandwich, is perfect for Summer entertaining.

  • 50 min Total Time
  • 20 Prep Time
  • 5 Servings

Ingredients

  • Betty Crocker™ Christmas Salted Caramel Thumbprint Cookie Mix 445g
  • 1L vanilla ice cream, softened (see Note at the bottom for an Indulgent alternative)
  • 1/2 cup macadamias, roughly chopped
  • 100g dark chocolate, chopped
  • 80g butter, melted
  • 1 extra large egg

Instructions Hide Images

Place ice cream into a large bowl. Gently stir through caramel from the cookie mix sachet. Spoon mixture into a plastic lined 21cmx11cm loaf pan. Smooth top. Cover with a sheet of baking paper or plastic wrap. Freeze for 4-6 hours, or until firm.

Preheat oven to 180°C (160°C fan forced). Line two baking trays with baking paper. Stir cookie mix, macadamias, chocolate, butter and egg together in a bowl. Use your hands to mix to a soft dough.

Roll cookie mixture into 10x1/4 cup balls. Place cookies on trays, allowing room between each for spreading. Flatten slightly. Bake for 15 minutes, or until pale golden. Allow to cool for 10 minutes before gently removing to a wire rack to cool completely.

Place a scoop of ice cream on 5 of the cookies. Top with remaining cookies, gently squash together and serve.

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