Rainbow Ice Cream Sandwich With Rainbow Cookie Roll

published on 6 July, 2017 at 10:41

INGREDIENTS

400g flour
1 large egg
1/4 tsp baking soda
1/4 tsp salt
220g butter
170g sugar
1 tsp vanilla extract
ice cream
rainbow colours

METHOD

In a large bowl, whisk together the flour, baking soda, and salt.
In a stand mixer, beat the butter and sugar until light and fluffy. Add the egg and vanilla and beat until well combined.
With the mixer on low, add one-third of the flour mixture and mix to combine. Add the second third of the flour and continue mixing on low speed.
Add the final third of the flour mixture beating just until combined.
Pour the mixture out onto a work surface and knead with your hands until the dough is no longer crumbly and you are able to form a tight ball, 3 to 5 minutes.
Cover the dough in plastic wrap and chill in the fridge for at least 1 hour and preferably 3 hours.
Roll out your cookie dough so that it’s skinnier at one end, and wider at the other. This should be like an elephant trunk.
Cut the dough off into even pieces.
Place a few drops of different food colour paste onto each piece of cookie dough. Massage the colour through. The smallest color should be purple, the next larger should be blue, then green, then yellow, then orange, and the largest should be red.
Shape each cookie dough into a flat rectangles. Then, wrap them each individually in plastic wrap (except for the purple!). Transfer cookie dough wrap pieces into the fridge.
Roll your purple cookie dough piece so that it’s the shape of a long cylinder. Cut the edges so that they’re nice and clean.
Transfer to the freezer for 20 minutes.
Once your purple piece is frozen, take it out of the fridge. Then, sprinkle flour onto your bench and roll out your blue cookie dough so that it’s 3-4mm thin. Take your purple cookie dough and place it right on top. Trim the sides of the blue if needed. Then, roll the blue douh entirely around the purple. Place back on the tray and freeze for 15-20 minutes.
Repeat the previous 2 steps with green, then yellow, then orange, and finally red.
Freeze for 2 hours.
Once set, remove from freezer. Then, preheat a moderate oven (175C/350F)
Cut of the uneven edges and discard. Then, cut your log so that they’re 3mm thick. Place each cookie piece on a baking sheet lined with parchment paper, and bake for 8-10 minutes.
Remove from oven and allow cookies to completely cool.
Remove ice cream from the freezer. Then, use a cookie cutter that’s the same size as the rainbow cookie you’re working with. Press the cookie cutter down into the ice cream, then twist, and pull it out. Then, press the ice cream down onto one rainbow cookie. Place another rainbow cookie on top.
Do this with the rest of your cookies!