Double Velvet

Ice-Cream Sandwich

CategoryCuisineCooking Method,

Summer treat - First Choice Chocolate Velvet ice-cream inside red velvet cookies!

NOTE: Requires overnight freezing

* Tip
 Place First Choice Velvet in the freezer for 1 hour before use
Ingredients
Velvet ice-cream:
 500 ml First Choice Chocolate Velvet
For the red velvet cookies:
 1 ½ cups + 1 tbsp all-purpose flour
 ¼ cup unsweetened natural cocoa powder
 1 tsp baking powder
 ¼ tsp salt
 ½ cup First Choice butter, softened to room temperature
 ¾ cup light brown sugar
 ¼ cup white sugar
 1 egg (large)
 1 tbsp First Choice milk
 2 tsp vanilla extract
 1 ½ tbsp red food colouring
 1 cup semi-sweet chocolate chips (plus a few extra for after baking)

Directions
For the ice-cream:
1

Whip the chilled First Choice Velvet in an electric mixer until thick (roughly 5mins).

2

Place in a container and freeze over night.

For the cookies:
3

Mix the flour, cocoa powder, baking soda, and salt together in a large bowl. Set aside.

4

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.

5

Beat in the egg, milk, and vanilla extract, scraping down the sides and bottom of the bowl to ensure all the mixture is combined well.

6

Once mixed, add the food colouring and beat until combined, then add the dry ingredients and mix on low until a very soft dough is formed.
Beat in more food colouring if you’d like the dough to be brighter red.

7

Mix in the chocolate chips on a low speed.
The dough will be sticky.

8

Cover the dough tightly with plastic wrap and chill for at least 1 hour. (Chilling is mandatory.)

9

Pre-heat oven to 180°C and line two large baking sheets with baking paper.

10

Roll the dough into balls, roughly 1,5 tablespoons in size.
Place 9 balls onto each baking sheet, allowing room to spread.

11

Bake each batch for 10-11 minutes.
The cookies may only spread slightly, but 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.

12

Allow the cookies to cool on the cookie sheet for 5 minutes before transferring to a wire rack to cool completely.

For the ice-cream sandwiches:
13

Scoop a medium sized ice-cream ball onto a cookie and press down slightly.
Add a few chocolate sprinkles on top.

14

Place another cookie on top.
Serve immediately.

Ingredients

* Tip
 Place First Choice Velvet in the freezer for 1 hour before use
Ingredients
Velvet ice-cream:
 500 ml First Choice Chocolate Velvet
For the red velvet cookies:
 1 ½ cups + 1 tbsp all-purpose flour
 ¼ cup unsweetened natural cocoa powder
 1 tsp baking powder
 ¼ tsp salt
 ½ cup First Choice butter, softened to room temperature
 ¾ cup light brown sugar
 ¼ cup white sugar
 1 egg (large)
 1 tbsp First Choice milk
 2 tsp vanilla extract
 1 ½ tbsp red food colouring
 1 cup semi-sweet chocolate chips (plus a few extra for after baking)

Directions

Directions
For the ice-cream:
1

Whip the chilled First Choice Velvet in an electric mixer until thick (roughly 5mins).

2

Place in a container and freeze over night.

For the cookies:
3

Mix the flour, cocoa powder, baking soda, and salt together in a large bowl. Set aside.

4

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.

5

Beat in the egg, milk, and vanilla extract, scraping down the sides and bottom of the bowl to ensure all the mixture is combined well.

6

Once mixed, add the food colouring and beat until combined, then add the dry ingredients and mix on low until a very soft dough is formed.
Beat in more food colouring if you’d like the dough to be brighter red.

7

Mix in the chocolate chips on a low speed.
The dough will be sticky.

8

Cover the dough tightly with plastic wrap and chill for at least 1 hour. (Chilling is mandatory.)

9

Pre-heat oven to 180°C and line two large baking sheets with baking paper.

10

Roll the dough into balls, roughly 1,5 tablespoons in size.
Place 9 balls onto each baking sheet, allowing room to spread.

11

Bake each batch for 10-11 minutes.
The cookies may only spread slightly, but 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.

12

Allow the cookies to cool on the cookie sheet for 5 minutes before transferring to a wire rack to cool completely.

For the ice-cream sandwiches:
13

Scoop a medium sized ice-cream ball onto a cookie and press down slightly.
Add a few chocolate sprinkles on top.

14

Place another cookie on top.
Serve immediately.

Double Velvet Ice-Cream Sandwich
2017-12-07T10:22:34+00:00