Stop yourself from melting this weekend with one of these two ice cream-based bakes from the Easy Peasy Baking Campaign.
Try these Pistachio & White Chocolate Ice Cream Cookie Sandwiches, made with only 9 ingredients and 6 pieces of everyday household equipment.
Perfect for sharing with friends and family in the garden, your favourite flavour ice cream is sandwiched between two homemade white chocolate and pistachio cookies, before being dipped in yet more white chocolate and rolled in chopped pistachios, giving a sweet nutty crunch to your ice cream cookie sandwich. This recipe is super versatile, so you can swap for your favourite chocolate or nuts – try milk chocolate and chopped peanuts!
If you’re looking for a showstopper to slice up after a BBQ, this Strawberries and Cream Baked Alaska is just the thing! Easy to make ahead of time, and using only 5 ingredients, this recipe gives you layers of ice cream sponge cake, ice cream, fresh strawberries, and sweet, chewy toasted meringue, all in only 6 steps. Plus, it uses the easiest sponge cake hack – using ice cream as the base of your batter!
Easy Ice Cream Bakes – Pistachio & White Chocolate Ice Cream Cookie Sandwiches
Makes 6 sandwiches
Ingredients
- 120g Unsalted butter
- 225g Light brown sugar
- 1 Egg
- 300g Plain flour
- ½ tsp Bicarbonate of soda
- ¼ tsp Salt
- 300g White chocolate, roughly chopped
- 100g Pistachios, roughly chopped
- Tub Vanilla ice cream
Equipment
- Large mixing bowl
- Electric hand whisk
- Teaspoon
- Knife
- Lined baking tray
- Ice cream scoop/spoon
Method
- Preheat the oven to 165°c (fan).
- In the large mixing bowl, cream together the butter and sugar with the electric hand whisk.
- Add the egg and mix until combined, before adding the flour, bicarbonate and salt. Mix well with your hands. When the dough starts to come together, add 150g chopped white chocolate and 50g of chopped pistachios. Bring together to form a ball of dough.
- Roll the dough into 12 evenly sized balls and place on the lined baking tray, 6 at a time as the cookies need space to spread as they bake.
- Bake in the oven for 7 minutes, turn the tray and bake for a further 7 minutes then allow the cookies to cool completely. Repeat with the rest of the cookie dough balls.
- When the cookies are cool, sandwich two together with a generous scoop of ice cream and decorate as you wish – melt the remaining white chocolate in the microwave in 10 second increments (stirring between each to be careful that it doesn’t burn) and dip them, roll them in the remaining chopped pistachios, do both or leave plain!
Credit Line: Recipe from the Easy Peasy Baking campaign, launched by UK Flour Millers, making baking simple. You can find more Easy Peasy Baking recipes and information on the campaign over on the Fab Flour website: https://fabflour.co.uk/easy-peasy-bakes/ or on social: @fab_flour on Instagram or @fabflour on Facebook and Twitter.
Easy Ice Cream Bakes – Strawberries & Cream Baked Alaska
Makes 8 servings
Ingredients
- 1 Litre Clotted cream ice cream
- 150g Strawberries, roughly chopped
- 90g Self-raising flour
- 3 Egg whites
- 250g Caster sugar
Equipment
- 6” Bowl lined with cling film
- 6” Cake tin – lined with baking paper
- Large mixing bowl (heatproof – metal advised)
- Whisk or electric hand whisk
- Saucepan
- Heatproof serving plate
- Spoon
- Knife
Method
- Preheat the oven to 165°c (fan). Set 120g of ice cream to one side for the sponge base.
- Place the remaining ice cream in the large mixing bowl and mix it with the spoon to soften it up. Stir in the chopped strawberries before spooning the whole mixture into the cling film lined bowl. Place the whole thing (in the bowl) in the freezer while you make the sponge base.
- To make the sponge base, pour the 120g of reserved ice cream (this should be melted by this stage) into the large mixing bowl and combine with the self-raising flour and 50g of the caster sugar until a smooth batter is formed. Pour the batter into the lined cake tin and bake for 20 minutes until springy to touch. Allow to cool completely.
- When the sponge is cool, you’re ready to make the meringue. At this stage you should also heat your oven to the maximum temperature it will reach. Pour the egg whites and remaining 200g of caster sugar into the (clean) large mixing bowl and place the whole thing over a saucepan of simmering water.
- Whisk the egg whites and sugar together either by hand or with an electric whisk. You want to see the steam against the outside of the bowl dissolve the sugar into the egg whites. This will take around 5 minutes, and you can tell when this is done when you can no longer feel grains of sugar when you rub the mixture between two fingers. (It will get warm, so be careful). Once the sugar is dissolved, remove from the heat and whisk up the meringue (again, by hand or electric hand mixer) until thick and glossy and stiff peaks are formed when you lift the whisk from the mixture.
- To assemble, place the sponge layer on your heatproof serving plate, remove the ice cream dome from the bowl and place on top. Spread the meringue all over, creating peaks and swirls and then bake in the oven for 3-4 minutes, until the meringue just starts to brown. Let it cool for a few minutes, then slice with a hot knife to serve.
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