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Mayo Cookies and Peach Ice Cream Sandwiches

A refreshing, festive summer dessert

  • Serves 16
 

INGREDIENTS

  • Ice-Cream:
  • 1 litre vanilla ice cream
  • 250ml (1 cup) ALL GOLD SMOOTH MIXED FRUIT JAM
  • 1 can (410g) KOO PEACH SLICES IN SYRUP, drained and finely chopped
  • Mayo cookies:
  • 200g (1 cup) white sugar
  • 240g (2 cups) GOLDEN CLOUD CAKE WHEAT FLOUR
  • 250ml (1 cup) CROSSE & BLACKWELL TANGY MAYONNAISE
  • 30ml (2 tablespoons) BLACK CAT SMOOTH PEANUT BUTTER
  • 5ml (1 teaspoon) bicarbonate of soda
  • A pinch of salt
  • 5ml (1 teaspoon) vanilla essence

METHOD

  1. For the ice cream:
    Soften ice cream slightly, mix in chopped KOO PEACHES, return to freezer to harden just a bit.
  2. Remove from freezer, scoop vanilla ice cream into a loaf pan, drop dollops of ALL GOLD SMOOTH MIXED FRUIT JAM between each scoop. Cover with plastic wrap and freeze preferably overnight.
  3. For the cookies:
    Preheat oven to 180°C. Mix together sugar, flour, bicarbonate of soda, and salt. Add CROSSE & BLACKWELL CREAMY MAYONNAISE, BLACK CAT SMOOTH PEANUT BUTTER, and vanilla. Mix together well.
  4. Shape into walnut-sized balls. (The dough will be crumbly). Press down with a fork, sprinkle with sugar. Arrange on a baking sheet and bake for 12 minutes.
  5. Cool completely and sandwich cookies with scoops of ice cream. Serve immediately.
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