CHOC SANDWICHES 2017-09-15T13:50:59+00:00

Project Description


Velvet Ice Cream Sandwiches

Ice cream sandwiches are so tasty to eat and fun to make.  We used First Choice Velvet and Red Velvet cookies to make ours. For a quicker result, use store-bought readymade cookies.  Follow these easy steps and enjoy! Post a photo of your creation and tag us on Facebook and Instagram.

Velvet Ice Cream Method

  • Chill your choice of Velvet flavour in the fridge for at least 8 hours.
  • Empty in a bowl and whisk for 5 minutes. Pop into the freezer till it’s frozen.
  • Add some chocolate chips before freezing if you’d like.


Ingredients for Red Velvet Cookies

  • 1 and 1/2 cups + 1 Tablespoon (198g) all-purpose flour
  • 1/4 cup (21g) unsweetened natural cocoa powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup (115g) First Choice butter, softened to room temperature.
  • 3/4 cup (150g)  light brown sugar
  • 1/4 cup (50g) white sugar
  • 1 large egg, at room temperature
  • 1 Tablespoon (15ml) First Choice milk
  • 2 teaspoons vanilla extract
  • 1 and 1/2 Tablespoons red food colouring
  • 1 cup (180g) semi-sweet chocolate chips (plus a few extra for after baking)


Method for Cookies

  1. Whisk the flour, cocoa powder, baking soda, and salt together in a large bowl. Set aside.
  2. Using an electric mixer, beat the butter on high speed for about 1 minute until creamy.  Add the brown and white sugar slowly and cream together. Beat in the egg, milk, and vanilla extract, scraping down the sides and bottom of the bowl as needed. Once mixed, add the food colouring and beat until combined. Turn the mixer off and pour the dry ingredients into the wet ingredients. Turn the mixer on low and slowly beat until a very soft dough is formed. Beat in more food colouring if you’d like the dough to be brighter red. On low speed, beat in the chocolate chips. The dough will be sticky.
  3. Cover the dough tightly with plastic wrap and chill for at least 1 hour. Chilling is mandatory.
  4. Preheat oven to 180°C. Line two large baking sheets with baking paper. Set aside.
  5. Scoop 1,5 Tablespoons of dough and roll into a ball. Place 9 balls onto each baking sheet. Bake each batch for 10-11 minutes. The cookies may have only spread slightly, that’s okay. Simply press down on the warm cookies to slightly flatten and form crinkles. Stick a few chocolate chips into the tops of the warm cookies if you’d like.
  6. Allow the cookies to cool on the cookie sheet for 5 minutes before transferring to a wire rack to cool completely.

Assembly Instructions

Scoop a medium sized ice cream ball onto a cookie, press down slightly.  Put a few chocolate sprinkles on top.  Place another cookie on top.
Serve immediately.  Eat and enjoy!