Ice Cream Cookie Sandwich

topped with malted wheat flakes

I love the caramelised flavours of malted wheat, which go so well with sweet creamy flavours like vanilla ice cream and brown sugar. In this recipe I combine some of my favourite flavours, with a cookie dough base of our soft cake and pastry flour, mixed with a little golden wheatgerm and bran , and topped with malted wheat flakes. These flavours remind me of cereal milk, subtly sweet, and perfect for a sunny afternoon ice cream sandwich.

You could add 140g of chocolate chips into the dough for a variation.

Fill with whatever ice cream you like or eat on their own (works particularly well with nutty flavours too, like almond ice cream, or in the latest instance I used strawberry because that was what I had to hand, and it was delicious).

Makes 15 cookies

Timing note – the dough is best if chilled in the fridge overnight


  • 50g wheatgerm and bran
  • 200g soft cake and pastry flour (plain flour)
  • ½ tsp baking soda
  • 1 tsp sea salt flakes
  • 100g butter, melted and cooled
  • 160g light muscovado sugar
  • 100g caster sugar
  • 2 tsp vanilla extract
  • 1 medium egg and 1 egg yolk, beaten
  • 70g malted wheat flakes
  • 30g granulated brown sugar
  • vanilla ice cream, for filling


Measure the wheatgerm and bran and the soft cake and pastry flour into a large mixing bowl, along with the baking soda and sea salt flakes. Dry whisk to combine evenly.

In a separate mixing bowl, hand whisk the melted butter with the muscovado and caster sugars until combined. Add the vanilla, egg and egg yolk and whisk through thoroughly.

Combine the butter mix with the flour mix, but don’t beat too hard or overwork it.

Weigh your malted wheat flakes and granulated brown sugar into a bowl.

Take roughly a tablespoon of the chilled dough per cookie and roll into balls. Roll them in the malted wheat flakes to coat, and place on a tray to go in the fridge. Repeat until all your cookies are covered in the malted wheat flakes.

Chill overnight in the fridge ideally, or for a minimum of two hours if pushed for time.

For neater ice cream fillings, take two sheets of baking parchment and place the scoops for the filling between the two. Flatten gently to fit the shape of the cookie, place in an airtight container, and put back in the freezer until ready to fill. If you forget to do this don’t worry, just stuff an ice cream scoop in between two cookies and it will still be delicious!

When it’s time to bake your cookies, preheat your oven to 160°C and line two baking trays with baking parchment. You may need to bake them in batches.

Place the chilled cookie dough balls on the trays roughly 10cm apart, and bake for 12-14 minutes. Leave to cool on the trays.

Fill with a scoop of ice cream between two cookies and serve immediately.