Brookie Cookies & Cream Ice Cream Sandwich

Brookie Cookies & Cream Ice Cream Sandwich

1. Brookies
2. Preheat oven to 180ºc. Line 2 baking trays with baking paper.
3. Combine the butter and chocolate into a medium size microwave safe bowl, melt the mixture until completely melted in 30 second bursts. Set aside to cool down.
4. Meanwhile beat together the sugar and eggs in a stand mixer bowl fitted with a whisk attachment, beat on high until tripled in volume, reduce the speed to low and gradually add in the melted chocolate mixture.
5. Add in the corn starch, salt and vanilla paste.
6. Fold in the dark chocolate chips, Pour the mixture onto a baking tray lined with baking paper, chill the mixture in the freezer for 20-30 minutes or until firm to the touch.
7. Cut the slab into strips to make it easier to roll the dough into golf ball size doughs. Continue until you are left with 15-20 balls.
8. Allow to cool down completely.

1. Cocoa Soil
2. Combine the cocoa powder, sugar, salt and egg whites in a medium mixing bowl. Mix until the mixture resembles breadcrumbs.
3. Add in the melted butter and mix until a dough forms.
4. Flatten the dough onto a baking tray lined with baking paper and bake for 15-20 minutes, every 5 minutes break apart the dough using a fork to resemble soil.
5. Remove from the oven and cool down completely.

1. Assembly
2. Scoop a generous scoop of Bulla Creamy Classics Cookies & Cream Ice Cream, Using the back of the ice cream scoop make an indentation at the centre of the ice cream.
3. Spoon a generous drop of Barker’s NZ Butterscotch sauce, then Squeeze the two brookies gently to secure the ice cream.
4. Cover the sides of the ice cream with the cocoa soil and serve immediately.