Chocolate, peanut butter and coffee ice cream sandwiches

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Ice cream sandwiches are an ultimate treat, and Rukmini's versions include thick chocolate and peanut butter biscuits with a rich coffee ice cream filling.

First published in 2015

In this recipe, the dense, peanut-spiked chocolate biscuits provide a perfect, almost savoury contrast to the sweet and bitter coffee ice cream, with added crunch from the salted peanuts to finish. The biscuits will keep well in an airtight tin for a week, so you can make up the sandwiches as and when during the week for a coffee-chocolate fix.

As these particular biscuits were made with the ice cream in mind, they’re a bit intense to snack on by themselves.







  • ice cream, 1 tub of Häagen-Dazs coffee flavour


Preheat the oven to 180°C/gas mark 4. Line a baking tray with baking parchment
Add the cocoa powder, flour, sugar and pinch of salt to a large bowl and stir to combine. Add in the softened butter and work it in with your hands until the mixture becomes sandy with no visible lumps of butter
Add the peanut butter and milk, and work through quickly with a fork, before bringing the dough together with your hands. Wrap in cling film and chill in the fridge for 15 minutes
Roll out the chilled dough to just under 1cm thick, then stamp out shapes with a heart or circular cutter. Place on the lined baking tray and re-roll any leftover dough to continue cutting out biscuits until it is all used up
Bake in the preheated oven for 15 minutes until just firm to the touch, then transfer the biscuits to a wire rack to cool
When ready to serve, take the ice cream out of the freezer and allow to soften for 12 minutes. Meanwhile, break up the chocolate into separate bowls and melt each in the microwave in short blasts (no more than 30 seconds), stirring between each time until smooth
Place half the biscuits on a board or plate, and top each with a generous scoop of the softened ice cream. Top each with a second biscuit, then smooth over a layer of the melted dark chocolate
Drizzle over the melted white chocolate and sprinkle over the chopped peanuts to serve
First published in 2015

Having left a career as a lawyer to pursue her foodie passions, Rukmini went on to work at Tom Kitchin's The Kitchin in Edinburgh. She is now a food stylist, food writer and recipe developer based in London, and is the author of The Roasting Tin.

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