Ingredients
6
6 servings
- •1 cup sweetened condensed milk
- •1 ¼ cups double cream
- •½ cup coffee liqueur
- •½ cup whole milk
- •¼ cup espresso
- •1 teaspoon vanilla extract
- •¼ teaspoon sea salt
- •2 cups plain flour
- •¼ cup cocoa powder
- •¼ cup espresso powder
- •5 g baking soda
- •3 g sea salt
- •1 cup unsalted butter, room temperature
- •100 g golden caster sugar
- •1 cup light brown sugar
- •2 large eggs
- •1 teaspoon vanilla extract
- •1 cup dark chocolate chips
- •1 cup white chocolate chips
Instructions
- To make the ice cream combine all ingredients in a large bowl and whisk together.
- Decant into a baking dish and freeze whilst you make your cookies.
- In a medium bowl combine flour, cocoa, espresso powder, baking soda & salt.
- In a mixer cream butter and sugars until pale and fluffy.
- Add eggs one at a time. Add vanilla.
- Reduce speed to low and slowly add flour mixture.
- Add in chocolate chips.
- Chill dough for at least 1 hour in the fridge.
- Preheat oven to 180C and line a baking sheet.
- Spread cookie dough over the baking sheet.
- Bake for 15-20mins, until edges are firm but centre is still soft.
- Cool for 10mins, then using a 3 inch round cutter, cut out perfect circles. Transfer to wire rack to cool completely.
- Take a scoop of ice cream and sandwich in between 2 biscuits. Squish down a little.
- Freeze for 1 hour.
- Remove from freezer 10 mins before serving
- Enjoy!
Nutritional Facts
Per 6 servings
- Calories: 1138
- Carbohydrate: 106g
- Fat: 58g
- Fiber: 18g
- Protein: 14g
- Sugar: 66g
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