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How to make Double choc and salted caramel ice cream sandwiches

Yield = 15
Prep time: 0:15
Cook time: 0:12
Total time: 0:27

Ingredients

  • 225g butter, softened
  • 1 cup (220g) white sugar
  • 1/2 cup (110g) brown sugar
  • 1 Coles Brand Australian Free Range Egg
  • 2 cups (300g) plain flour
  • 1 cup (100g) cocoa
  • 130g dark chocolate, roughly chopped
  • 1 teaspoon salt
  • Tub Bulla Creamy Classics Salted Caramel Ice Cream

Method

  • Step 1 Preheat oven to 160C. Grease and line 2 baking trays with baking paper.
  • Step 2 Place butter and sugars in a large bowl and beat with an electric mixer until pale and creamy. Add egg and beat for 1 min or until combined. Add the flour, cocoa, chocolate and stir until a rough dough forms.
  • Step 3 Shape dough into walnut-sized balls (about 30g) and place on lined trays. Press down gently to form discs. Bake for 12 mins. Set aside on the trays to cool completely.
  • Step 4 Place a generous scoop of ice-cream on top of 1 biscuit. Top with a second biscuit. Repeat with remaining biscuits and ice-cream.