Olive Magazine
Christmas Ice Cream Sandwich Recipe

Christmas ice cream sandwiches

Published: November 24, 2017 at 3:00 pm
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  • Preparation and cooking time
    • Total time
    • + freezing + chilling
  • Easy
  • Makes 10

Try these Christmassy pecan and chocolate-chip cookie sandwiches with homemade mincemeat ice cream. This gluten free recipe is super fun to make with children and a great way to jazz up any homemade cookies

  • Gluten free
Nutrition:
NutrientUnit
kcal931
fat63.7g
saturates34.1g
carbs77g
sugars62.1g
fibre4.2g
protein10g
salt0.7g
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Bake our Christmas ice cream sandwich then check out our Christmas biscuits, Christmas cookies, gingerbread men and more Christmas baking recipes.

*These recipes are gluten free according to industry standards

Ingredients

  • 397g tin sweetened condensed milk
  • 1 tsp vanilla bean paste or extract
  • 200g (the boozier the better) mincemeat
  • 600ml pot double cream

PECAN CHOCOLATE CHIP COOKIES

  • 130g buckwheat flour
  • 50g oat flour, (see notes below)
  • 30g cornflour
  • ¾ tsp bicarbonate of soda
  • ½ tsp flaky sea salt
  • 125g unsalted butter, softened
  • 200g light brown muscovado sugar
  • 1 egg
  • 2 egg yolks
  • 1 tsp vanilla extract
  • 100g pecans, toasted and finely chopped
  • 200g dark chocolate, chopped

Method

  • STEP 1

    To make the ice cream, mix the condensed milk, vanilla and mincemeat. Put the double cream into a large bowl and whisk until soft peaks form. Add the whipped cream, 1/3 at a time, to the condensed milk mixture, folding gently to combine. Scrape the finished mixture into a large container and freeze for a few hours before using. 

  • STEP 2

    Put the buckwheat flour, oat flour, cornflour, bicarbonate of soda and salt into a large bowl, and mix to combine. 

  • STEP 3

    Put the butter and sugar into a large bowl and use electric beaters to beat until light and fluffy. Beat in the egg, egg yolks and vanilla. Add the flour mixture and pecans, and mix together until just combined. Add the chocolate and mix briefly until evenly distributed. Cover and chill for a few hours, until the dough is firm. 

  • STEP 4

    Roll the chilled dough into 20 golf-ball-sized rounds and freeze for an hour on baking-paper-lined baking sheets, leaving 5cm between each (they can be frozen for up to 3 months – just transfer to freezer bags). 

  • STEP 5

    Heat the oven to 180C/fan 160C/gas 4. Bake the rounds for 14-16 minutes or until golden brown around the outside. Allow the cookies to cool on the baking tray for 5 minutes before carefully transferring to a wire rack to cool completely. Kept in a sealed container, these cookies will keep for up to four days. 

  • STEP 6

    To assemble, put a scoop of ice cream between two cookies and gently press so the ice cream reaches the edges of the cookies. Eat immediately, or freeze for later. 

You can buy gluten-free oat flour or make it yourself by simply putting porridge oats in a food processor and blitzing until fine. The cookies in this recipe are gluten free but you’ll have to check your brand of mincemeat if you want the whole recipe to be so.
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