Red Velvet Ice Cream Sandwiches

By Maria June 6, 2018

Prep Time : 45 minutes
Cook Time : 01h 45min
Yield : 6-8

Ingredients

For the Red Velvet Sandwiches
Plain Flour - 200g
Sugar and Crumbs Chocolate Cherry Cocoa Powder - 15g
Baking Powder - 5g
Pinch Salt
Egg - 1
Unsalted Butter - 85g
Caster Sugar - 150g
Red Gel Food Colouring - A good squeeze
For the Ice Cream
Double Cream - 600ml
Sweetened Condensed Milk - 200ml
Sugar and Crumbs Velvet Vanilla Icing Sugar - 150g
Clingfilm

Instructions

For the Ice Cream:

Mix all the ingredients (except the sprinkles) in a standing mixing bowl on high until thick and creamy. Place into a freezable container and spread out, place in the freezer for 8 hours.

For the Sandwiches:

Mix together dry ingredients in a bowl and set aside. (Flour, Cocoa Powder Baking Powder)
Cream Butter and Caster Sugar together until light and fluffy (3-4 minutes).
Add the egg, mix in until combined.
Add red food colouring to the bowl and then slowly add the dry ingredients to the mixer and mix on low.
Turn the dough out onto clingfilm, press into a disk, wrap well, and refrigerate for 30 minutes. Roll dough out to 1/8inch thick on a well floured surface.
Cut circles out of the dough and transfer to 2 parchment-lined baking sheets. Re-roll any dough scraps to cut more cookies.
Poke holes in the cookies with a fork and refrigerate for 30 minutes.
Preheat oven to 180 Fan / Gas Mark 4 / 350 Conventional oven.
Bake cookies for 7-8 minutes for soft cookies, 8-10 for crunchier cookies (the crunchier cookies hold up better to all the handling/smooshing/filling).
Let cool before sandwiching cookies with Ice Cream.
Place into the freezer for at least 15 minutes to refreeze the Ice Cream.