Sundae Fudge Cookies
Prep: -
Cook: 45 mins + freezing & cooling
Servings: 15
This 2-in-1 dessert is both an ice-cream sandwich and an ice-cream sundae... Social media is about to go WILD with likes and comments.
Ingredients
- 120g dark chocolate, roughly chopped
- 110g unsalted butter, chopped, softened
- ½ cup (110g) firmly packed CSR Brown Sugar
- 1 egg
- 1 tsp vanilla bean paste
- 1 cup (150g) White Wings Plain Flour, sifted
- ¼ cup (25g) cocoa, sifted
- 1 tsp bicarbonate of soda, sifted
- pinch of sea salt flakes
- 150g dark chocolate, extra, roughly chopped
- 1½ tbsp sea salt flakes, extra
- 1L vanilla ice-cream, slightly softened
- 300ml thickened cream
- chocolate Ice Magic
- 15 maraschino cherries
Method
- Place chocolate in a microwave-safe bowl. Microwave on HIGH in 30-second bursts, stirring, until smooth.
- Beat butter and sugar in a small bowl with an electric mixer for 8 minutes until pale and creamy. Add egg and vanilla; beat for a further 2 minutes until combined. Stir in flour, cocoa, bicarb, salt and the melted chocolate; mix until just combined. Fold through extra chopped chocolate.
- Knead dough lightly on a floured surface until smooth. Place dough in the centre of a 30cm x 50cm piece of baking paper. Roll dough into a 30cm log, then wrap in the baking paper, twisting each end to enclose. Freeze for 20 minutes or until firm. Remove dough from the baking paper.
- Preheat oven to 160°C/140°C fan-forced. Grease two large baking trays and line with baking paper.
- Cut cookie dough log into 30 x 2cm-thick slices. Place 2cm apart on prepared trays and sprinkle with extra sea salt flakes.
- Bake for 12 minutes or until slight cracks appear on the surface. Stand on tray for 5 minutes before transferring to a wire rack to cool.
- Place ice-cream in a piping bag fitted with a 1.5cm round nozzle.
- Pipe ice-cream onto the flat side of 15 cookies. Top with remaining cookies, flat-side down. Press down lightly. Freeze cookies for 30 minutes or until firm.
- Meanwhile, whip cream in a small bowl with an electric mixer until soft peaks form.
- Decorate each cookie sandwich with swirl of cream, a drizzle of Ice Magic and a cherry on top.
KIDS’ TIPS: To keep cookie dough fresh, keep it in the freezer, then defrost and slice when required. Otherwise, you can pre-bake the cookies and store them in an airtight container for up to 1 week. Get creative and try other ice-cream fillings and toppings.
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