Meera Sodha’s recipe for no-churn malted ice-cream and peanut cookie sandwiches | Ice-cream and sorbet

Hugh, my husband, has sturdy opinions about circles; he finds them satisfying to have a look at in any type of design. I assumed he was odd till I spent a while with an ice-cream sandwich and located myself, like a automobile (or circle) fanatic, fawning over the arcs and appreciating the loveliness of a double spherical cookie housing a cylinder of ice-cream. Not like a automobile, nonetheless, you possibly can eat the ice-cream cookie and rejoice within the crunch freely giving to chilly cream – and that, for my part, is correct satisfaction.Malted ice-cream and peanut cookie sandwichesThe soy sauce provides a delicate salted impact right here and helps to sharpen the opposite flavours within the ice-cream. You’ll have to make the cookies forward of time and chill earlier than consuming. The ice-cream, in the meantime, will not be made the standard manner and can subsequently soften in a short time, so work quick!Prep 15 minFreeze 5 hr+Chill 30 min+Cook dinner 30 minMakes 10 For the ice-cream300ml chilled double cream2 tsp gentle soy sauce3 tbsp Milo chocolate malt drink397g tin chilled condensed milkFor the peanut cookies200g plain flour¾ tsp baking powder½ tsp bicarbonate of soda¼ tsp high quality sea salt125g golden caster sugar125g roasted salted peanuts, roughly chopped85g good-quality sunflower oil2 tsp vanilla pasteFirst, make the ice-cream. Pour the chilly cream, soy sauce and Milo right into a bowl and whip to delicate peaks, ideally with an electrical whisk. Drizzle over the chilly, condensed milk and whip once more for about two minutes extra, till the delicate peaks return. Pour into an appropriate container, seal and freeze for at the least 4 hours.Now for the cookies. Put the flour, baking powder, bicarb, salt and sugar in a big bowl and blend effectively. Add the peanuts and blend once more.In a small bowl, briskly whisk the oil, vanilla and 4 tablespoons of water till emulsified. Pour this into the bowl of dry elements, stir vigorously with a wood spoon till every thing comes collectively right into a dough, then pop within the fridge for at the least half-hour.Warmth the oven to 200C (180C fan)/390F/fuel 6 and line two giant oven trays with baking paper. Utilizing a small scoop – for instance, a tablespoon measuring spoon – spoon rounds of the dough on to the sheets, spacing them 10cm aside (should you don’t have an appropriate scoop, gently break off small items of dough and roll into balls the scale of ping-pong balls and weighing about 30g every), then press down on every cookie to flatten it slightly. Bake for 12-14 minutes, or till the cookies have a crisp, golden edge and will not be wobbly to the contact within the centre. Take away and go away on the trays to chill utterly.To make up the sandwiches, minimize 10 items of greaseproof paper to wrap every sandwich in, and put a big tub within the freezer to stack them in. Working one sandwich at a time, scoop a good quantity (roughly 50g) of ice-cream on to the flat aspect of 1 cookie and press gently to unfold it out evenly over the bottom. Lay one other cookie flat aspect down on prime, then wrap tightly in greaseproof paper and put within the tub within the freezer, so it begins to freeze instantly, earlier than shifting on to the following sandwich. Repeat with the remaining ice-cream and cookies, then go away to freeze for at the least one other hour earlier than serving.