Icing Sugar
Icing sugar can also be...
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Desserts
Turkish Delight Chocolate Ice Cream Sandwiches
6 hours
30 mins
12 mins
Moderate
16
A delightful twist on the classic ice cream sandwich, featuring rich chocolate cookies sandwiching creamy Turkish delight-flavored ice cream, creating a decadent treat with a spiced flair.
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- Ingredients
- Method
Ingredients
Ice-Cream Filling
- 2L vanilla ice-cream, softened
- 120g chocolate coated turkish delight, finely chopped
Biscuits
- 250g butter, diced and softened
- 1 cup Chelsea Icing Sugar
- 2 cups plain flour
- ¼ cup cocoa
- 30g shelled pistachios, chopped
To Decorate
- 60g dark cooking chocolate, melted
- Chopped pistachio, extra
- Dried rose petals
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Method
Line a 4cm deep, 24 x 24cm slice tray with baking paper, extending beyond the sides by several centimeters.
Scoop ice-cream into a mixing bowl and mix until a smooth consistency. Add turkish delight and mix through. Spoon into tray and smooth the surface. Cover well and freeze for at least 6 hrs or overnight. Ice-cream should be approx. 3cm high
Place butter and sugar in the bowl of an electric mixer. Beat until pale and creamy. Add flour a little at a time until well incorporated. Add in the cocoa and pistachios. Remove to a lightly floured surface and bring mixture together with your hands until smooth. Form into a ball, flatten slightly and refrigerate covered for 20 mins.
Pre-heat oven to 160°C fan-forced. Line an oven tray with baking paper.
Roll dough out onto a lightly floured benchtop to 5mm thickness. Cut out rounds using an 8cm cutter and place onto oven tray. Bake for 12 mins until cooked through. Allow to cool on tray for several mins before removing to a cooling rack to cool completely. Repeat with remaining dough until all has been used.
Prior to assembly, using a fork, drizzle a little of the melted chocolate over half of the biscuits. Sprinkle with pistachios and rose petals, allow to set. When serving, remove ice-cream from the freezer and cut out 8cm rounds. Place between two biscuits, with the top one being the chocolate decorated one.
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Icing Sugar
Icing sugar can also be...
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ingredients
- 1 cup Edmonds Self Raising Flour (150g)
- 2 Tbsp Chelsea White Sugar
- ½ tsp finely grated lemon zest (optional)
- 1 cup Meadow Fresh Milk (or Soy/Rice milk) (250ml)
- 1 egg, lightly beaten
- 30g Butter, melted (or margarine)
To serve
- 2 bananas, sliced
- 1 punnet blueberries (or frozen berries, defrosted)
- Chelsea Flavoured Syrup - Maple or Honey Maple.
ingredients
- 125g butter, softened
- ¾ cup Chelsea Caster Sugar or Chelsea Organic Raw Sugar (170g)
- 2 eggs
- 1 cup mashed banana (about 2 large bananas)
- 1 tsp vanilla essence
- 1 tsp Edmonds Baking Soda
- 2 Tbsp hot Meadow Fresh Milk
- 1 ¾ cups Edmonds Standard Grade Flour (263g)
- 1 tsp Edmonds Baking Powder
Icing
- 1 ½ cups Chelsea Icing Sugar (225g)
- 1 Tbsp butter, softened
- 1 Tbsp cocoa powder
- 2-3 Tbsp boiling water
ingredients
- 250g butter
- ½ cup cocoa powder
- 1 ½ cups Chelsea White Sugar
- 4 eggs
- 1 tsp vanilla essence
- 1 cup Edmonds Standard Grade Flour
- 1 tsp Edmonds Baking Powder
ingredients
- 200g butter
- 1 cup Chelsea White Sugar
- 1 cup Chelsea Soft Brown Sugar
- 2 eggs
- 2 tsp vanilla essence
- 3 cups Edmonds Standard Grade Flour
- pinch of salt
- 1 tsp Edmonds Baking Powder
- 2 cups chocolate chips
ingredients
- 150g butter, softened
- 2 cups Chelsea Icing Sugar (300g)
- 1-2 Tbsp hot water
- ½ - 1 tsp of vanilla essence (or flavour of your choice, optional)
- food colouring (optional)
learn about baking
How to Choose SugarFor Baking?
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