Ice Cream Sandwich Cookies by Melinda Hutchison. A Thermomix <sup>®</sup> recipe in the category Desserts & sweets on www.recipecommunity.com.au, the Thermomix <sup>®</sup> Community.

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Ice Cream Sandwich Cookies

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Ingredients

20 piece(s)

Cookie Dough

100 grams Butter, cubed, room temperature
160 grams raw sugar
25 grams molasses, dark
40 grams brown sugar
1 egg
10 grams vanilla extract
210 grams plain flour
1/2 tsp Bi-carb soda
3/4 tsp salt
180 grams chocolate chips, milk, dark or combination

Ice Cream

Ice Cream, your choice of flavour

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6

1h 35min

Preparation 1h 20min

Baking/Cooking
7

easy

Preparation
8
- Recipe is created for
  TM 5
  
  If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
  For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
  
  Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
9
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Recipe's preparation

Cookie Dough

Place raw sugar in TM bowl and mill for 6 seconds on speed 9.

Add butter, molasses and brown sugar to TM bowl and mix for 2 minutes on speed 4. Scrape down sides of bowl.

Add egg and vanilla extra to TM bowl and mix for another 2 minutes on speed 4.

Add plain flour, bi-carb soda and salt to TM bowl and mix for 10 seconds on speed 4. If needed scrape down sides of bowl and repeat.

Add chocolate chips to TM bowl and mix for 5 seconds

speed 3.

Roll dough into a ball and wrap in thermomat or glad wrap and place in the fridge for at least 1 hour to chill, can be left wrapped in fridge for a few days.

When ready to bake preheat oven to 175 degrees. Line 3 baking trays with glad bake.

Using your hands, roll chilled dough into balls weighing 35g (you can go by eye or it's really easy to have your Thermomix on and weigh each ball on top of the lid - this way they all end up the same size for your ice cream sandwiches). The cookies need a good space between each so I normally have 6-7 on 1 tray.

Bake for 12-15 minutes. 12 minutes you will have a soft centre cookie and slightly golden (delicious for an ice cream sandwich) or 15 minutes you will have a harder cookie delicious to eat as a cookie.

Assembe Ice Cream Sandwich

Cookies need to be completely cooled before making the ice cream sandwiches.

Pair up cookies then use 1-2 scoops ice cream per sandwich. You can eat immediately or you can wrap in glad bake and freeze. If eating from the freezer I would recommend they sit out for around 10 minutes to slightly soften.

Accessories you need

Spatula TM5/TM6
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Tip

This recipe can easily be doubled and will make approximately 40 cookies. If making a double batch you need to mix the flour on speed 6 for 10 seconds, scrape down sides of bowl and mix again for another 10 seconds and stir the choc chips into mixture by hand.

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.