This week my husband convinced me to try something new. Something that I had never experienced before and was not totally convinced I would like. But she who dares wins, right?!!! And once I had tried it I wanted more. I was even shocked I had never done it before and at my ripe old age too – I was almost embarrassed!!!

This week I made ice-cream sandwiches! A concept that had seemed a little weird to me. I love ice-cream and I love cookies, so in theory what’s not to love? But the thought of having to bite into ice-cream set my teeth on edge – ice-cream is for licking, savouring and for dribbling down your chin, hand and arm, not for biting into, surely? Alas, again the husband was right.

We made these adorable farmyard ice-cream sandwiches using the Tovolo® Animal Ice-Cream Sandwich Moulds, my Peanut Butter Explosion Ice-Cream Recipe and Peanut Butter Cookies (recipe below). However, you can ‘cheat’ by using ready-made cookies, or ready-to-bake cookie dough, and store-bought ice-cream. The trick is to use soft, chewy cookies, so if you are baking your own be careful not to over cook them.

We had great fun making these and the sandwich moulds make the whole process so much cleaner (no ice-cream spewing out the sides!) and easier.

If you want to follow our Peanut Butter Cookie Recipe, you’ll first need to cream the butter, peanut butter and the sugars together. Then add the eggs, one at a time, beating well. Once combined, add the baking soda, baking powder and vanilla essence. Lastly stir in the flour.

Spread the dough evenly onto a cookie sheet (baking tray) to approx. 1/8″ to 1/4″ thickness.

Bake at 350°F for approx. 10-15 minutes, then allow the cookies to cool for 3 to 5 minutes, or until just warm. Do not let your cookies cool completely before cutting!

Now to cut the cookies! Using the cookie sleeve, or a cookie cutter (if not using the Ice-Cream Sandwich Moulds), cut the cookies to your desired shape – remember you will need two cookies for each sandwich. Leave the cookies to cool completely on a wire rack.

Now it’s time to construct the ice-cream sandwiches!

Snap the cookie sleeve into it’s base and slide a cooled cookie into the bottom of the ice-cream sandwich sleeve.

Place one scoop of ice-cream into the sleeve on top of the cookie. Then place a second cookie on top of the ice-cream to complete the sandwich.

Using the cookie press/stamp push down to compress the ice-cream sandwich inside the sleeve.

Now remove the base to push the sandwich completely out of the bottom of the mould.

Serve immediately, or wrap and freeze to serve later.

To make these Ice-Cream Sandwiches I used the following equipment (click on the link to view the item in our cookshop):

• Tovolo® Animal Ice-Cream Sandwich Moulds
• Tovolo® Dough Whisk
• Tovolo® Non-Stick Baking Mat
• Tovolo® Glide-A-Scoop Ice-Cream Tub

UK followers can now purchase some of the products featured in this article from the newly launched Arugula & Rocket Cookshop!