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May 12, 2014 / mintcustard

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.

Ice cream cookie slice

Ice cream cookie slice

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.

piping bag

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.

    Piped zig zags of mixture

    Piped zig zags of mixture


  • 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.
Milk and plain chocolate melting.

Milk and plain chocolate melting.

  • 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.
Dipped and coated biscuits.

Dipped and coated biscuits.

  • 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!
Get ready to eat!

Get ready to eat!

Disclosure Sainsbury’s asked me to devise an ice cream recipe and sent me vouchers to cover the cost of ingredients and my time.



Leave a Comment
  1. Annabel (gaskella) / May 17 2014 7:54 am

    I like to see a scientific word like ‘friable’ in a recipe. These biscuits sound delicious on their own without the icecream.

    • mintcustard / May 17 2014 7:57 am

      Oh Annabel they are delicious without the ice cream. Love the word friable, just so apt for these biscuits.

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