Caramel Nut, Chocolate Ice-cream Cookies

August 28, 2014

Caramel Nut, Chocolate Ice-cream CookiesIt’s coming towards the end of summer and it’s still balmy and warm here in Seattle. I have been dying to make ice-cream sandwiches all summer, and it’s only now at the end of August that I actually get to make them. I started by making some home-made shortbread cookies, to which I added a thin layer of milk chocolate. I was just about to put the ice-cream in the middle when I realized I still had some leftover butterscotch sauce in the fridge. That in turn got me thinking about these great local roasted peanuts I had just bought. Peanuts + butterscotch sauce + ice-cream + chocolate + shortbread cookie equals the best ice-cream sandwich in the world. That was the type of math equation that was going on in my head. I will admit I am not very good at math, but it turns out I’m not too bad at food pairing. I made seven of these beauties, but somehow they didn’t last the week. These cookies are insanely addictive –think Snickers meets Twix in an ice-cream sandwich! If you fancy an insanely good end of summer treat, these ice-cream sandwiches will not let you down.

Caramel Nut, Chocolate Ice-cream Cookies



Makes 15 large cookies – makes 7 ice-cream sandwiches with one cookie left over!

  • 80g of butter, at room temperature
  • 80g of white sugar
  • 1 egg, lightly beaten
  • 200g of flour
  •  5g of baking powder
  • A little extra flour for rolling out cookies.

Chocolate coating

  • 50g of chocolate

Peanut Caramel


  • 500g of vanilla ice-cream

Caramel Nut, Chocolate Ice-cream Cookies


  1. Preheat the oven to 180 C or 350 F.
  2. Line a large baking sheet with silicone paper.
  3. Cream the butter and sugar together in a large mixing bowl until light and fluffy.
  4. Beat in the egg and mix thoroughly.
  5. Sift the flour and baking powder into the mixture and beat until combined.
  6. Put the cookie dough on a floured surface or slipmat.
  7. Roll the dough out to about 5mm in thickness.
  8. Cut the cookies using a large cookie cutter. Mine are 3.5 inches in diameter.
  9. Once you have rolled out your cookies, place them onto the prepared baking sheet.
  10. Put the cookies in the oven for 10-15 minutes and bake until lightly golden.
  11. Place the cookies on a wire rack to cool.
  12. Once the cookies are cool, melt the chocolate in bowl in the microwave or in a bowl over a saucepan of boiling water.
  13. Using a silicone brush, paint the melted chocolate onto one side of each cookie.
  14. Leave the cookies to set on the wire rack.
  15. For the caramel nut layer, mix the butterscotch sauce with the chopped peanuts and a small pinch of salt.
  16. The ice-cream layer is slightly tricky. I used ice-cream from a tub, and I ended up taking the ice-cream out of the tub, letting it soften slightly. Then putting it on parchment paper on a cookie tray and putting another layer of parchment paper on top to create a nice rectangular slab of ice-cream. I then refroze this ice-cream slab for about an hour. After an hour, I used the same cookie cutter as I used for my cookies, and cut the ice-cream with that. You could avoid this whole step with the parchment paper by buying a flat block of ice-cream. It’s kind of hard to get blocks of ice-cream, where I live, so that is why I ended up using ice-cream from the tub and making it into a slab!
  17. To assemble, place the cookies, chocolate side up on parchment paper on a baking sheet.
  18. Carefully place the ice-cream circles on top of each cookie.
  19. Spoon the nutty caramel on top. (About a tablespoon for each cookie).
  20.  Finally finish the sandwich by placing another cookie on top (cookie side up this time- you don’t want melty chocolate sandwich hands!)
  21. Once you have all 7 cookies finished, freeze for about 30 minutes before serving. But you will probably want to eat at least one straight away:)

Caramel Nut, Chocolate Ice-cream Cookies

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