Take your ice cream sandwiches to the next level with this gourmet twist! Makes around 8 sandwiches
4 cups Oreo graham crumbs
3 tablespoons butter, melted
700ml (3 Cups) of cold water
2 sachets Suki Bakery Ice Cream Vanilla Flavour
1 L Cool Whip, divided
300 g package of Oreo Cookie, divided
1 teaspoon almond extract
1/2 cup hot fudge sauce
Preheat the oven at 375F.
Sift flour, cocoa powder, baking soda, cayenne and cinnamon in a large bowl and stir in chocolate chunks.
In another bowl, whisk the eggs and add sugars, oil, grated ginger, and vanilla and gently mix. Slowly add this wet mix to the dry one (flour cocoa mixture) until you form the cookie dough. NOTE: It may seem a bit dry, but not to worry it’ll get moist.
Form small dough balls (size of a golf ball) and place them onto a baking sheet lined with parchment paper or silicon pad. Press them down a little and sprinkle a bit of sea salt. *TIP: if you use your hands, make sure to have a little bowl of water near by to wet your fingers so it’s easy to handle the dough.
Bake cookies for about 10-13 minutes until they start to crack. Center should be fudgy so don’t over bake!
Let the cookies cool for 10-15 minutes, then gently assemble each one by adding a thick layer of Ice Cream between each two cookies. Enjoy!