45K people search for ice cream sandwiches every month but little do they know there’s an ingredient missing from their homemade recipe 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 make 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
- Preheat the oven to 180C fan (200C) and line a baking tray with baking paper.
- In a medium mixing bowl, stir together the tahini and honey. Add the egg and mix until a glossy, soft dough forms.
- Dollop heaped tablespoonfuls onto the lined tray, spread into 9cm circles, and sprinkle with sesame seeds.
- 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.
- Toast 3 tbsp sesame seeds in a small frying pan until golden and fragrant. Transfer to a bowl and stir in flaky salt.
- Cut the cooled cookies using a ring cutter the same diameter as your tub of ice cream.
- Let the ice cream soften for 5 minutes, slice into 4 discs, and peel off the paper.
- Sandwich each disc between two cookies, drizzle with honey and roll in the toasted sesame seeds before serving.