Chocolate Ice-Cream Sandwich's

Decadent, is a word that comes to mind. These are very nice as a biscuit in their own right, and coupled with homemade ice cream, superb!

Here are links to my Ice cream instructables, check them out, the flavors are delicious.

How to make Ice-cream

I Scream for Ice-cream

I Scream More for More Ice cream

I Scream Extra for Extra Ice Cream

You will need:

• 250 grams of flour
• 1/4 teaspoon of baking soda
• 1/4 teaspoons salt
• 125 grams of butter
• 125 grams of sugar
• 1 egg
• 56 grams of white chocolate
• 1 teaspoon of vanilla

Beat the butter into the sugar. Add the egg and vanilla to the bowl and beat well.

We used an electric beater as it is a lot faster. A stand mixer would work just as well.

Set up a double boiler. To do this, half fill a pot with boiling water and place a bowl on top. In this bowl melt the chocolate.

Scrape the melted white chocolate into the mix while the beater is going. Here we have a photo of the dough half made.

Mix the flour, baking soda and salt together with the flour. Stir this into the mix.

Divide the dough in half and wrap in plastic wrap. Chill in the refrigerator until firm, at least 2 hours.

Ingredients:

• 250 grams of flour
• 1/4 teaspoon of baking soda
• 1/4 teaspoons salt
• 125 grams of butter
• 125 grams of sugar
• 1 egg
• 56 grams of dark chocolate
• 1 teaspoon of strong coffee

Beat the butter and sugar together, ideally using electric beaters. Add the egg and coffee and beat well.

Melt the chocolate over a double boiler, then with the beaters running, slowly add to the mixture.

Mix together the four, baking soda, and salt. Add this to the mix and beat well. Divide dough into two, and wrap each with plastic wrap. Chill in the fridge for 2 hours until firm.

Cut two large pieces of baking paper. place a round of dough in the middle of one and cover with the other piece. Roll out to about 5 mm thick between the paper.

Peel off the top piece of paper, and flip onto a greased tray. Cut diagonals through horizontal lines to form diamonds, or what ever shape you like. Ideally each sandwich should be roughly 6 cm by 6 cm.

If you like, prick the tops with a fork. I find this aesthetically pleasing.

I have cut a few different sizes and shapes, some of the smaller pieces are good for sticking in the top of an ice-cream on a cone.

Bake in a 180 degree Celsius oven for about 10 minutes or until nicely set. When cooked, run a knife through the lines, then let cool completely on a cooling rack.

And that's it! Enjoy with ice cream.