By Jess Murphy
Sweet Treats & Summer Eats
This summer treat is simple to make and great for kids; it doesn’t melt super fast and it's easy to hold.
Note: This recipe is best made 24 hours in advance
For the ice cream: Pop your raspberries in a bowl and crush them with a potato masher. Add a dash of vanilla extract and combine. In a large bowl, using an electric mixer, start whipping the cream slowly, adding the condensed milk. Once stiff peaks start to form, add the raspberry and vanilla mixture bit by bit, being careful not to knock the air out of the whipped cream. Place the mixture in a deep dish roasting tin with a non-stick sheet in the bottom. Wrap with clingfilm. Freeze overnight
For the cookies: Line 2 baking trays with parchment paper and pre-heat your oven to 180oC. Soften the butter in the mixer. Add the caster sugar and light brown sugar to the softened butter. Beat the eggs in one at a time and add tablespoons of water and vanilla extract until it turns into a glossy mix. Fold in oats and flour as well as the 2 teaspoons of sea salt and 220g of chocolate.
Roll into 24 balls (45g each) and push gently with the back of a fork to flatten. Bake at 180oC for 20 minutes, remove from oven and allow to cool.
To make your sandwiches: Using a scooper, scoop 1 ball of ice cream onto one cookie, place another cookie on top and push them together firmly. Place the sandwich on a baking tray, repeat 12 times, and return to the freezer for 2 hours.