Ice cream and cookie slice
You may have worked out by now that I love a bit of nostalgia. When it come to summer desserts you really can’t beat ice cream. Scooped from a tub into a bowl, squirted out from a nozzle in an ice cream van or sliced from a brick and slapped between two wafers those were the choices from my youth. Mostly though it was the latter. The brick and the wafer.
On a hot summers day the race was on to get the brick of vanilla from the shop to the ice box in the fridge as quickly as possible. Often the shopkeeper would wrap the brick in newspaper as an extra layer of protection but you really did have to run.
Imagine then how happy I was to discover that Sainsbury’s sell a vanilla slicing block and when they offered me the chance to come up with an ice cream recipe I knew what I wanted to make.
Here is my updated version of a vanilla ice cream wafer.
Ice cream and cookie slice – makes 9 biscuits.
125 g very soft butter
25 g icing sugar
115 g plain flour
25 g cornflour
100 g chocolate – melted
dash vanilla extract
1 Sainsbury’s vanilla ice cream slicing block.
large star tip
- Preheat the oven to 190c or Gas 5
- Line a baking tray with baking parchment.
- Take a pencil and mark out 9 rectangles the same size as the end of the ice cream block. Turn the paper over and place back onto the baking tray
- Beat together the butter, vanilla and the icing sugar. Use a mixer or a beater as using a spoon will take forever.
- Sift in the flours and beat into the creamed mixture.
- Place the tip into your piping bag and spoon in the mixture. I stand the bag in a pint glass to help steady the bag as I fill it.
- Pipe zig zags of the mixture filling the rectangles on the baking parchment. This amount of mixture makes 4 pairs of biscuits and one spare biscuit just in case.
- Bake for 12 to 15 minutes until lightly golden, check after 12 minutes as every oven differs.
- Cool on the paper for 5 minutes and then transfer to a wire rack. These are very friable to be careful. Keep the paper on the tray for the next step.
- Melt the chocolate in a bowl over very hot water. I used 50g milk and 50g plain to give the biscuits a semi sweet coating but it is entirely up to you.
- Using a spoon pour the molten chocolate over half the biscuit. Allow the excess chocolate to drain back into the bowl. Place the coated biscuit back on the parchment and leave to harden.
- Take a slice of vanilla ice cream bar and place between two biscuits. Sit still and eat carefully. Try not to let the molten ice cream dribble all the way to your elbow like it did when you were ten!
Disclosure Sainsbury’s asked me to devise an ice cream recipe and sent me vouchers to cover the cost of ingredients and my time.