Those of us who were lucky enough to grow up in little old New Zealand will no doubt have fond memories of the Mr. Whippy truck winding its way through our suburban streets on a summery afternoon, playing its happy chimes, tempting children out onto the footpath to queue up for icy cold sweet treats. A personal favourite of mine was the ‘freckle cone’ – soft serve dipped in hundreds and thousands with a flake thrown in for good measure. There was always something intensely satisfying about crunching down on the sugary sprinkles, the perfect contrast to the smooth, creamy vanilla ice-cream. These cookie ice-cream sandwiches are another take on the ice cream/ sprinkle/chocolate combo – a portable sundae of sorts.
A few tips – I tried both baking this as one giant rectangular cookie (so awesome!) and then cutting into slices, and as more traditional round versions – both worked really well, and it was quite fun to have a plate of both shapes to share. Just watch the edges of the giant cookie – they may colour a little faster than the middle, so simply trim these off. Also, under-cook the biscuits slightly so they are nice and soft and don’t cause all the ice-cream to ooze out as you bite into the sandwich! Make sure you chop the chocolate nice and fine, as big chunks are hard to chomp on straight out of the freezer!