• 2 cups flour
  • 1 cup soft brown sugar
  • 1/4 cup granulated sugar
  • 1 tsp salt
  • 1 cup butter, softened
  • 1 tsp vanilla essence
  • 2 tbsp milk
  • 1 1/2 cups chocolate chips
  • Ice cream
  • 2 cups broken up dark chocolate
  • 2 tbsp coconut oil
  1. In a 180°c/360°F oven for roughly 15 minutes – you want the flour to be slightly darker and to smell a little biscuity – this both kills potential bacteria and adds flavour to the cookie dough.
  2. In a bowl whisk the soft butter with the sugars until the mixture lightens a little and is a bit fluffier. Add salt and vanilla essence and beat in flour with a spoon to make a rough dough. This may still be a little warm so set in the fridge for half an hour or so to chill, then mix in the chocolate chips.
  3. Take a good handful for each bowl and press into around 5 small bowls – these should either be greased or covered in two layers of clingfilm to make sure you can get the cookie “shell” out after freezing!
  4. Get the ice-cream and fill the cookie bowls to the top then smooth out with a spoon to level the surface. Freeze these until the ice cream is hard again, then ease out of the bowls onto a rack, bowl side up.
  5. Make your magic shell chocolate sauce – heat the chocolate in 30 second bursts in the microwave, stirring after each until it’s all molten and glossy. Pour the sauce over the cookie domes and watch it harden.
  6. Tuck in!
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Chocolate Cookie Ice Cream Domes

Ingredients

Instructions

Chocolate Cookie Ice Cream Domes

What You’ll Need:

  • 2 cups flour
  • 1 cup soft brown sugar
  • 1/4 cup granulated sugar
  • 1 tsp salt
  • 1 cup butter, softened
  • 1 tsp vanilla essence
  • 2 tbsp milk
  • 1 1/2 cups chocolate chips
  • Ice cream
  • 2 cups broken up dark chocolate
  • 2 tbsp coconut oil

How You Make It:

  1. In a 180°c/360°F oven for roughly 15 minutes – you want the flour to be slightly darker and to smell a little biscuity – this both kills potential bacteria and adds flavour to the cookie dough.
  2. In a bowl whisk the soft butter with the sugars until the mixture lightens a little and is a bit fluffier. Add salt and vanilla essence and beat in flour with a spoon to make a rough dough. This may still be a little warm so set in the fridge for half an hour or so to chill, then mix in the chocolate chips.
  3. Take a good handful for each bowl and press into around 5 small bowls – these should either be greased or covered in two layers of clingfilm to make sure you can get the cookie “shell” out after freezing!
  4. Get the ice-cream and fill the cookie bowls to the top then smooth out with a spoon to level the surface. Freeze these until the ice cream is hard again, then ease out of the bowls onto a rack, bowl side up.
  5. Make your magic shell chocolate sauce – heat the chocolate in 30 second bursts in the microwave, stirring after each until it’s all molten and glossy. Pour the sauce over the cookie domes and watch it harden.
  6. Tuck in!

More Magic

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