Chocolate biscuit ice-cream sandwiches

Bake the biscuits ahead, then assemble a few sandwiches when you want a frozen dessert. Ready-made lactose-free ice cream keeps the preparation straightforward.

Serves or makes: 8 sandwiches

Ingredients

• 85 g softened butter
• 100 g caster sugar
• 1 egg
• 150 g gluten-free plain flour
• 30 g cocoa
• Half a teaspoon baking powder
• 1 teaspoon vanilla
• About 400 mL lactose-free vanilla ice cream

Method

1. Beat the butter and sugar, then add egg and vanilla. Stir in the flour, cocoa and baking powder.
2. Chill briefly, then shape 16 evenly sized thin biscuits on lined trays.
3. Bake at 180°C conventional for 12–15 minutes. Cool completely.
4. Soften the ice cream just enough to scoop. Sandwich between pairs of biscuits, wrap and freeze until firm. Check both the biscuits and ice cream ingredients for your needs.

Make it work for you

These recipes are cooking ideas, not individually tested or certified low-FODMAP, low-histamine or allergen-free meals. Check every ingredient and your own portion guidance. Measurements are metric; teaspoons are 5 mL. Oven temperatures are conventional; follow your oven’s guidance for fan settings.

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