Strawberry Champagne Ice Cream Sandwiches

If you live in New Zealand, Auckland specifically, you will understand what I mean  when I say that these last few weeks have been scorchers! Not all the fun, sunny type either - we are talking muggy, no makeup heat where the only thing you want to do is laze in the pool all day long. So what's the second best way you can cool down? These bad boys. 

Strawberry champagne ice cream sandwiches. Oh yes, you heard me correctly.

Two buttery, vanilla cookies sandwiched together with vanilla ice cream and fresh strawberry and Strawberry Champagne Tim Tam pieces folded through, finished with a strawberry and champagne sauce. These, plus a few of your best girls and a cheesy Nicolas Sparks movie will make for the ideal night in - the perfect excuse for a catch up over some treats!

If you like the look of these ice cream sandwiches, check out my recipe for Pina Colada Mess for some more Tim Tam dessert inspo!
Cookies
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  • 1/2 cups plain flour 
  • 1/2 tsp baking soda 
  • 1/2 tsp baking powder
  • 1/2 cup softened butter
  • 1/2 cup brown sugar 
  • 2 tbsp white sugar
  • 1 egg
  • 1 tsp vanilla extract

  1. Preheat your oven to 180c bake/fan bake. 
  2. In a bowl, combine the flour, baking soda and baking powder. Stir, and set aside. 
  3. In another bowl, use an electric mixer to cream together the butter and both sugars. Once light in colour, whisk in the egg and vanilla until fully incorporated. 
  4. Without overmixing the dough, incorporate half of the dry ingredients into the butter mixture, then repeat with the remaining flour. 
  5. Using a tablespoon, scoop 1 tbsp of cookie dough, roll into balls, lay on the baking tray and flatten slightly with your fingers. Leave a 5-10cm gap between each cookie, and continue until all cookies are formed. 
  6.  Bake in the oven for 10 minutes, or until they are turning golden in colour. If your cookies aren't flat in shape, while still hot, take a spatula and apply light pressure to flatten the cookies slightly. Set aside to cool. 
Ice Cream Filling
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  1. On a chopping board, chop both the Tim Tams and strawberries into small bite sized pieces. 
  2. Fold the strawberry and Tim Tam pieces into the softened ice cream, then return to the freezer until set. 
Strawberry Champagne Sauce
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  • 2 cups frozen strawberries
  • 1/2 cup champagne or sparkling wine
  • 3 tbsp white sugar
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  1. In a pot, combine the strawberries, champagne and sugar. Set over a medium heat and simmer for 15-20 minutes or until the strawberries have broken down and the liquid has reduced by half. 
  2. Remove from the heat and cool. 
  3. Once cooled, blend the mixture in a food processor or blender until smooth. 
Assembly
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  1. Take a scoop of the ice cream filling and place it on one cookie, top with a drizzle of strawberry champagne sauce and sandwich with another cookie. Store in the freezer if not being eaten immediately. 
This post was made possible thanks to Arnott’s Tim Tam.