45,000 people search for ice cream sandwiches every month, but little do they know there’s an ingredient missing from their homemade recipes that can make the perfect cookie sandwich – and it’s probably already in the kitchen cupboard. Best-selling chef Rachel Khoo’s latest recipe uses Rowse Honey to create the perfect ice cream sandwich.

As the weather map turns red with another incoming heatwave, this delicious Tahini Honey Ice Cream Sandwich recipe is not only quick to make but will also help you stay cool in the hot weather.

Tahini Honey Ice Cream Cookie Sandwich

Prep time: 15 minutes
Cook time: 17 minutes
Servings: 4

Ingredients

Cookies

• 200g good quality tahini
• 100g Rowse Dark & Rich Honey
• 1 large egg
• 3 tbsp sesame seeds for sprinkling

Filling

• 1 tub good quality vanilla ice cream
• 2 tbsp Dark & Rich Honey
• Flaky salt, to sprinkle
• 2 tbsp sesame seeds for sprinkling

Method

1. Preheat the oven to 180C fan (200C) and line a baking tray with baking paper.
2. In a medium mixing bowl, stir together the tahini and honey. Add the egg and mix until a glossy, soft dough forms.
3. Dollop heaped tablespoonfuls onto the lined tray, spread into 9cm circles, and sprinkle with sesame seeds.
4. Bake at 180C fan for 4–7 minutes until set and golden. Let cool on the tray for a few minutes, then transfer to a wire rack to cool completely.
5. Toast 3 tbsp sesame seeds in a small frying pan until golden and fragrant. Transfer to a bowl and stir in flaky salt.
6. Cut the cooled cookies using a ring cutter the same diameter as your tub of ice cream.
7. Let the ice cream soften for 5 minutes, slice into 4 discs, and peel off the paper.
8. Sandwich each disc between two cookies, drizzle with honey and roll in the toasted sesame seeds before serving.

Chocolate Chip Ice Cream Cookie Sandwich

Prep time: 20 minutes
Cook time: 12 minutes
Servings: 6

Ingredients

Cookies

• 250g plain flour
• 150g unsalted butter, softened
• 100g light brown sugar
• 100g granulated sugar
• 1 large egg
• 1 tsp vanilla extract
• 1/2 tsp bicarbonate of soda
• 200g chocolate chips

Filling

• 1 tub chocolate ice cream
• 50g mini chocolate chips

Method

1. Preheat the oven to 180C fan (200C) and line a baking tray with baking paper.
2. In a large mixing bowl, cream together the butter and sugars until light and fluffy. Add the egg and vanilla extract, mixing well.
3. Stir in the flour and bicarbonate of soda until just combined, then fold in the chocolate chips.
4. Drop heaped tablespoonfuls of dough onto the prepared baking tray and bake for 10–12 minutes, until golden.
5. Allow the cookies to cool completely on a wire rack.
6. Let the ice cream soften for 5 minutes, then scoop it onto the flat side of one cookie. Top with another cookie, pressing gently.
7. Roll the edges of the sandwich in mini chocolate chips and serve immediately.

Berry Cheesecake Ice Cream Cookie Sandwich

Prep time: 25 minutes
Cook time: 14 minutes
Servings: 6

Ingredients

Cookies

• 250g plain flour
• 150g unsalted butter, softened
• 100g caster sugar
• 100g cream cheese
• 1 large egg
• 1 tsp vanilla extract
• 1/2 tsp baking powder

Filling

• 1 tub strawberry ice cream
• 50g mixed berries, chopped

Method

1. Preheat the oven to 180C fan (200C) and line a baking tray with baking paper.
2. In a large bowl, cream together the butter, sugar, and cream cheese until smooth. Add the egg and vanilla extract, mixing well.
3. Gradually add the flour and baking powder, mixing until a soft dough forms.
4. Drop tablespoonfuls of dough onto the prepared tray and bake for 12–14 minutes, until golden.
5. Allow the cookies to cool completely on a wire rack.
6. Let the ice cream soften for 5 minutes, then spread it onto the flat side of one cookie. Top with another cookie, pressing gently.
7. Roll the edges of the sandwich in the chopped berries and serve immediately.

With these delightful recipes, you can beat the heat and enjoy a sweet, refreshing treat. Happy sandwich-making!