Sticky Toffee Cookie Ice Cream Sandwiches
Serves: 16 cookies / 8 sandwiches
  • 230g (2 sticks) butter
  • ½ cup (100g) caster sugar
  • ¾ cup (165g) brown sugar
  • 1 egg
  • 1 tsp vanilla extract
  • 1 tsp sea salt
  • 1¾ cups (265g) plain flour (all purpose)
  • ½ tsp baking powder
  • ¼ tsp baking soda
  • 12 medjool dates, chopped
For the butterscotch sauce:
  • ½ cup (55g) butter
  • ½ cup (110g) brown sugar
  • 2 tbsp golden syrup
  • ½ cup (125ml) thickened cream
  • ½ cup crystallized ginger, chopped
  1. Melt the butter either in the microwave or in a pan on the stove, transfer to a large mixing bowl and let cool until just warm to the touch.
  2. Add in both sugars and stir briskly until combined, and then beat in the egg, vanilla and salt.
  3. Fold through the flour, baking powder and soda, and then finally fold through the dates and ginger. The batter will be very soft. Scrape half the batter out onto a piece of plastic wrap, carefully shape into a log using the plastic, kind of like a christmas cracker - twist the ends tightly to form the shape, and repeat with the rest of the dough.
  4. Place the logs into the fridge and refrigerate for at least an hour or up to three days. The dough also freezes really well.
  5. Preheat the oven to 375F/190C and line 2 baking trays with baking paper, when you're ready to bake.
  6. Slice the dough into 8 discs per log, and space evenly out on the trays - leaving plenty of room for the cookies to spread.
  7. Bake for 12-15 minutes, or until dark golden at the edges and still soft in the middle. Leave to cool completely on the trays and they will set up into a perfectly crispy-chewy cookie.
  8. To make the sauce, place all the ingredients into a saucepan and bring up to a rolling boil for about 1 minute, and then set aside to cool.
  9. To serve, place a scoop of ice cream between two cookies, drizzle with butterscotch and eat.
Recipe by The Sugar Hit at