Just like their namesake, these sandwiches manage to pay homage to healthy eating (thanks to the oatmeal) while being plenty rich and sporting their share of nuts! This recipe is best with home-made vanilla ice cream, but if you choose to substitute with a store-bought ice cream, do check the ingredients to ensure it's real dairy ice cream rather than an inferior product made from whey protein and vegetable oils.
- 18 Beverly Hills Cookies ( Get the recipe: Beverly Hills Cookies)
- 1 batch of Vanilla Ice Cream (see below) or 500ml (1 pint) premium store-bought
- 90g (¾cup) finely chopped toasted walnuts, optional
- Prepare the Beverly Hills Cookies. Cool completely then match up equal-sized pairs.
- Working with ice cream that has fully set in the freezer (i.e. not directly out of the ice-cream maker, when it will be too messy), use an angled spatula or dull knife to spread the desired amount onto the flat side of one cookie to within 5mm (¼in) of the edges. Sprinkle with the chopped walnuts, if using.
- Place the matching cookie on top, flat-side down, and gently press down until the ice cream reaches the edges. Serve immediately. Alternatively, place in an airtight plastic container and freeze until a few minutes before serving. The sandwiches may be stacked but avoid letting the edges touch.
Vanilla Ice Cream Makes 800ml-1L (1½-2 pints)
- 480ml (2 cups) double or whipping cream
- Pinch of salt
- 40g (¼cup + 2tbsp) granulated white sugar
- ¼ vanilla pod
- 1tsp vanilla extract
- Scald one-quarter of the cream (120ml/½ cup) over a low heat (but do not boil). Add the salt and sugar and stir until dissolved.
- Remove from the heat, add the vanilla pod and allow to soak. Then scrape out the seeds into the cream mixture and remove the pod.
- Pour into a heatproof bowl, allow to come to room temperature, then chill in the refrigerator.
- Once cool, add the vanilla extract and the rest of the cream (360ml/1½ cups). Pour into an ice-cream maker and follow the manufacturer's instructions. When finished churning, decant into an airtight plastic container and freeze for 2 hours.
Taken from The Ice Cream Sandwiches Book by Donna Egan of Buttercup Cake Shop (Ebury, £12.99)