So I'm pretty sure everyone knows that I'm a huge gin fan (I have a gin tattoo for heaven's sake) and so the chances of me wanting to try gin and tonic ice cream were pretty darn high. Little was I to know though when I spotted Jude's Gin and Tonic Dairy Ice Cream and added it to my weekly shop that it would become my Summer eating obsession! Seriously guys, if you like a G and T you will love this ice cream - it's even made with Sipsmith gin, not just any boring old booze!
I wanted to share my love for this delectable (and sadly limited summer edition - must buy another freezer to fill with it) ice cream but do something a bit more interesting than a simple 'this stuff is yum' post, so naturally I thought I should come up with a recipe that uses it. I'm not a fan of ice cream cakes as I have an aversion to frozen cake but on a hot day you just can't beat a good ice cream sandwich!
A standard milk or dark chocolate cookie wouldn't have been the one here, it needed something sweet but with added creaminess and zing to echo that of the ice cream itself and so my white chocolate and lime cookie recipe was born! These babies are definitely amazing on their own too so even if you don't plan on squidging ice cream between them I would highly suggest making a batch to munch over the weekend!
White Chocolate and Lime Cookies
Makes 14 large cookies
125g slightly salted butter, melted
250g golden caster sugar
1 whole egg
1 egg yolk
1 tsp vanilla extract
zest of two limes
250g plain flour
1/2 tsp bicarbonate of soda
big pinch of salt
200g white chocolate, roughly chopped into chunks
zest of two limes
Preheat the oven to 170 C / 338 F / Gas 4 and line two baking trays with greaseproof paper.
Beat together the melted butter and golden caster sugar until no lumps remain, then add the egg, extra yolk, vanilla extract and lime zesy and mix until light and creamy - around 2-3 minutes.
Mix in the flour, bicarbonate of soda and salt until just blended and then stir in the chocolate chunks by hand with a wooden spoon - the mixture is very thick and chunky now so it may damage your hand beaters or stand mixer if you're not careful!
Drop very heaped tablespoons of the cookie dough onto the baking sheets, lightly shaping them into rounds and leaving around 8cm between them (I baked four cookies on each tray at a time).
Bake in your preheated oven for 12 to 14 minutes for chewy cookies or 16 to 18 minutes for crisp cookies. Remove and let cool for a few minutes on the baking tray before removing to a cooling rack and baking the next batch.
When the cookies are completely cooled get your little tubs of Jude's Gin and Tonic Ice Cream and squish it between two cookies, then tuck in before you get too melty and messy!
PS - this post isn't sponsored, I just bloody love this ice cream!!!
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